Name: Avgolemono Soup (Greek chicken soup with lemon and egg)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8, 8 servings
Cuisine: greek
Ingredients: 2 tablespoons butter (or olive oil, optional, see notes); 2 ribs celery (finely diced, optional); 1 onion (finely diced, optional); 8 cups chicken stock/broth (low sodium preferred); 1 cup long grain white rice (or another kind (see notes)); 2 cups cooked chicken (such as rotisserie); 5 eggs; 3/4 cup lemon juice (from about 4-5 lemons (more or less if you like - see notes)); salt and fresh cracked pepper (to taste); extra butter or olive oil (optional)

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Avgolemono Soup (Greek chicken soup with lemon and egg)

Nutrition Facts

Per serving · recipe makes 8 · 45m total

Servings

Calories

11% of a 2,000 cal day

218KCAL

Protein

19g38% DV

% DAILY VALUE

Total Fat6g

Saturated2g

Unsaturated4g

—

Total Carbs21g

Fiber0g

Total Sugars1g

—

incl. Added Sugars0g

Starch20g

—

Sodium751mg

33%

% Daily Value is based on a 2,000 calorie day.

A Greek chicken soup with rice enriched with lemon and egg, creating a smooth, tangy broth. Comforting and restorative.

Ingredients

8 SERVINGS

2 tbspbutter — or olive oil, optional
2celery — finely diced, optional
1onion — optional
8 cupschicken stock/broth — low sodium preferred
1 cuplong grain white rice
2 cupscooked chicken
5eggs
¾ cuplemon juice — 4–5
salt and fresh cracked pepper — to taste
butter — extra, or olive oil, optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Bowl of DeliciousElizabeth Lindemann’s original page

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maingreeksoupchickengluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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