Greek Lemon Chicken Soup (Avgolemono)

Name: Greek Lemon Chicken Soup (Avgolemono)
Yield: 6 servings
Ingredients: 2 Tbsp olive oil; 2 stalks celery, chopped; 2 carrots, peeled and chopped; 1 yellow onion, chopped; 3 cloves garlic, minced; 8 cups low sodium chicken broth; 1 tsp dried oregano; ½ tsp. dried thyme; ¾ cup uncooked white rice; 2 cups shredded cooked chicken; 3 egg yolks; 2 lemons, juice of; Chopped fresh dill, for garnish

This Greek dish is the hearty, comforting cold-weather soup of your dreams!

Calories: 300per serving
Servings: 6people

Ingredients

2 Tbsp olive oil
2 stalks celery, chopped
2 carrots, peeled and chopped
1 yellow onion, chopped
3 cloves garlic, minced
8 cups low sodium chicken broth
1 tsp dried oregano
½ tsp. dried thyme
¾ cup uncooked white rice
2 cups shredded cooked chicken
3 egg yolks
2 lemons, juice of
Chopped fresh dill, for garnish

Instructions

Heat oil in a large pot over medium heat. Add celery, carrots and onion and cook for 6 to 8 min. or until softened. Add garlic and cook for additional 1 min. or until fragrant.
Add chicken broth, oregano, thyme, salt and black pepper. Bring to a boil.
Add rice and reduce heat to low. Cover and simmer for about 20 minutes, stirring occasionally, or until rice is cooked. Stir in chicken.
In a medium bowl, whisk together egg yolks and lemon juice. Slowly whisk in ¼ cup broth mixture. Slowly whisk egg mixture back into broth mixture and let simmer for about 5 min. or until thickened. Garnish with dill and serve.

Nutrition

Per Serving: Calories 300 Total Fat 11g Cholesterol 130mg Sodium 160mg Total Carbohydrate 28g Dietary Fiber 2g Total Sugars 3g Protein 25g Vitamin D 6% Calcium 4% Iron 15% Potassium 10%

Nutritional values are an approximation. Actual values may vary.

Greek Lemon Chicken Soup (Avgolemono)

This Greek dish is the hearty, comforting cold-weather soup of your dreams!

Calories: 300per serving
Servings: 6people

Ingredients

2 Tbsp olive oil
2 stalks celery, chopped
2 carrots, peeled and chopped
1 yellow onion, chopped
3 cloves garlic, minced
8 cups low sodium chicken broth
1 tsp dried oregano
½ tsp. dried thyme
¾ cup uncooked white rice
2 cups shredded cooked chicken
3 egg yolks
2 lemons, juice of
Chopped fresh dill, for garnish

Instructions

Heat oil in a large pot over medium heat. Add celery, carrots and onion and cook for 6 to 8 min. or until softened. Add garlic and cook for additional 1 min. or until fragrant.
Add chicken broth, oregano, thyme, salt and black pepper. Bring to a boil.
Add rice and reduce heat to low. Cover and simmer for about 20 minutes, stirring occasionally, or until rice is cooked. Stir in chicken.
In a medium bowl, whisk together egg yolks and lemon juice. Slowly whisk in ¼ cup broth mixture. Slowly whisk egg mixture back into broth mixture and let simmer for about 5 min. or until thickened. Garnish with dill and serve.

Nutrition

Per Serving: Calories 300 Total Fat 11g Cholesterol 130mg Sodium 160mg Total Carbohydrate 28g Dietary Fiber 2g Total Sugars 3g Protein 25g Vitamin D 6% Calcium 4% Iron 15% Potassium 10%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Greek Lemon Chicken Soup (Avgolemono)

Ingredients

Instructions

Nutrition

Greek Lemon Chicken Soup (Avgolemono)

Ingredients

Instructions

Nutrition