You will love this original Greek recipe for Avgolemono Lemon Chicken Soup. Ahvo-lemon-o, as the Greeks pronounce it, is a silky, rich and fragrant chicken soup, prepared Greek style with avgolemono sauce. This soup can be made in just under 30 minutes!
1 tbsp. extra-virgin olive oil
½ to 1 cup carrots, finely chopped
½ to 1 cup celery, finely chopped
½ to 1 cup green onions, finely chopped
2 cloves garlic, finely chopped
8 cups low-sodium chicken broth
2 bay leaves
1 cup white rice salt and black pepper, to taste
6–8 oz. boneless chicken breast, cooked and shredded (store-bought rotisserie chicken will work)
½ cup freshly squeezed lemon juice
2 large eggs fresh parsley for garnish (optional)
1. Over medium heat, heat the olive oil in a medium saucepan. Add the carrots, celery and green onions. Toss together to sauté briefly, then stir in the garlic.
2. Add the chicken broth and bay leaves, then raise the heat to high. When the liquid comes to a boil, immediately add the rice, salt and pepper. Adjust the heat to medium-low and simmer uncovered for 20 minutes or until the rice is tender. Stir in the cooked chicken.
3. To prepare the egg-lemon sauce, whisk together the lemon juice and eggs in a medium bowl. While whisking, add two ladlefuls of the broth from the cooking pot to help temper the eggs. Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
4. Garnish with fresh parsley if you like. Serve hot with your favorite bread and enjoy!
NUTRITION DATA FOR 1 SERVING
Total Carbohydrates 33g
Total Fat 7g
Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Trans Fat 0.1g
Dietary Fiber 0.4g
Vitamin A 6% Daily Value
Vitamin C 11% Daily Value
Calcium 28% Daily Value
Iron 9% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here