Greek Lemon Soup (Avgolemono)

Name: Greek Lemon Soup (Avgolemono)
Prep time: 30 min
Yield: 4
Cuisine: Griega
Ingredients: 6 cups chicken broth, low in salt; 3/4 cups long grain rice; 2 chicken breasts, cooked and shredded (skinless); 2 eggs, large at room temperature; 1/3 cups lime juice; 1 lime, thin slices

Lorenza Avila

This lemon soup, known as Avgolémono, features rice and shredded chicken and has a delicious creamy texture! Avgolémono is the Greek name for the egg and lemon mixture used in Mediterranean sauces and soups.

Reviewed by Editorial Team of Kiwilimón

Published: 09-02-2010

Preparation

30 mins

Low

Heat the chicken broth and rice in a large pot until boiling. Reduce the heat to low, cover, and cook for 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from the heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Take about 1 cup of the hot soup broth and slowly add it to the eggs, whisking constantly. Gradually stir the hot egg mixture into the soup. Serve immediately with a lemon wedge.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

75.1

kcal

3.76%

Carbohydrate, by difference

8.4

2.8%

Protein

5.9

11.8%

Total lipid (fat)

1.7

2.62%

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100

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Provided by

Tips

Make sure the eggs are at room temperature and mix them well with a bit of chicken broth before adding them to the soup. If you don’t do this, you may end up with chunks of cooked egg instead of the creamy texture of the soup.

Greek Lemon Soup (Avgolemono)

Ingredients

Preparation

Nutritional information

Tips

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