Cooking Lucid
Avgolemono Soup
Silky Greek lemon and egg soup with rice and chicken. Comforting, bright, and the cure for everything — Greece's penicillin.
Prep 15 min
Cook 35 min
Total 50 min
Serves 6
Ingredients
Step 1 — Broth
- 1 whole chicken (about 3 lbs)
- 8 cups water
- 1 onion
- 2 carrots
- 2 celery stalks
- Bay leaf
- Salt
- ½ cup arborio rice
Step 2 — Avgolemono
- 3 eggs
- Juice of 2 lemons
- Fresh dill
Instructions
- 1
Simmer chicken
Simmer chicken with aromatics 45 minutes. Shred meat, strain broth, return broth to pot with rice. Cook 15 minutes.
- 2
Temper eggs
Whisk eggs and lemon juice. Slowly whisk in hot broth to temper. Return to pot off heat, stirring until silky — do not boil.
- 3
Serve
Add shredded chicken and dill. Serve hot.
Nutrition per serving: 320 cal · 28g protein · 24g carbs · 12g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
