Description
This Easy Avgolemono Soup is a comforting and tangy Greek soup that combines the richness of chicken and bone broth with the brightness of lemon and fresh dill. With tender shredded chicken and fluffy basmati rice, it’s a satisfying meal in a bowl.
Ingredients
Units
Scale
For the Soup:
- 3 cups chicken broth
- 2 cups bone broth
- Zest of 1 lemon
- Juice of 2 lemons
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Avgolemono Mixture:
- 2–3 large eggs
- Juice of 1/2 lemon
Additional Ingredients:
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill
Instructions
- Prepare the Soup: In a saucepan, combine chicken broth, bone broth, lemon zest, lemon juice, bay leaves, salt, and pepper. Simmer for 10-15 minutes.
- Make the Avgolemono Mixture: In a bowl, whisk eggs until smooth. Whisk in the juice of half a lemon. Add a ladle of hot broth to the eggs, whisking continuously. Repeat twice to temper the eggs.
- Finish the Soup: Gradually pour the egg mixture into the hot broth, whisking continuously. Remove from heat and stir in the shredded chicken and cooked rice.
- Serve: Garnish with fresh dill, a drizzle of olive oil, and black pepper. Enjoy!
Notes
- Be careful not to curdle the eggs by adding them to hot broth too quickly.
- Adjust lemon juice and seasoning to taste.
- This soup reheats well but may need a splash of broth to thin it out.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 180mg