Greek Avgolemono Chicken Soup
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 410g per person. Country of origin: Greece. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 76 kcal
- Protein
- 6.8 g
- Carbohydrate
- 7.2 g
- of which sugars
- 1.1 g
- Fat
- 2.1 g
- of which saturates
- 0.6 g
- Fibre
- 0.5 g
- Salt
- 0.48 g
Ingredients
- 500g skinless chicken breast
- 2 unwaxed lemons, zest and 80ml juice
- 1 onion, halved
- 1 carrot, sliced
- 1.2 litres chicken stock
- 120g long-grain rice
- 2 large eggs
- 2 tbsp chopped dill
- 1 tbsp olive oil
- Black pepper
Method
Poach the chicken, onion and carrot gently in the stock for 15 minutes.
Lift out and shred the chicken; discard the onion and return the chicken and carrot.
Add rice and simmer until tender.
Whisk eggs with lemon zest and juice, then slowly whisk in two ladles of hot broth.
Return the tempered mixture over low heat without boiling; finish with dill and pepper.
Reviews
My first attempt at Greek Avgolemono Chicken Soup was a success, with one small note for next time. Mine thickened as it stood, so a small splash of stock made the leftovers perfect.
John RedwoodI enjoyed making Greek Avgolemono Chicken Soup and the instructions behaved exactly as promised. The lemon tasted bright but still comforting alongside the chicken and rice.
Roger ThorogoodGreek Avgolemono Chicken Soup earned a permanent place in my recipe folder. Tempering the eggs exactly as written produced a beautifully silky broth with no scrambling.
Steve 2