Description
This Easy Avgolemono Soup is a comforting and flavorful Greek-inspired dish that combines the richness of chicken and bone broth with the brightness of lemon and dill. The creamy texture is achieved by tempering eggs and adding them to the hot broth, creating a velvety soup that is perfect for any time of the year.
Ingredients
Units
Scale
Broth:
- 3 cups chicken broth
- 2 cups bone broth
- Zest of 1 lemon
- Juice of 2 lemons
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
Soup:
- 2–3 large eggs
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill
Instructions
- Prepare the Broth: In a large saucepan, combine chicken broth, bone broth, lemon zest, lemon juice, bay leaves, salt, and pepper. Simmer for 10-15 minutes.
- Temper the Eggs: In a bowl, whisk the eggs until smooth. Gradually add lemon juice, then temper the eggs with hot broth.
- Finish the Soup: Gradually pour the egg mixture into the hot broth, whisking constantly. Stir in chicken and rice. Do not boil. Remove from heat.
- Serve: Garnish with fresh dill, olive oil, and black pepper. Serve warm.
Notes
- Be careful not to boil the soup once the eggs are added to prevent curdling.
- This soup reheats well but may thicken; add a splash of broth to adjust consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 185mg
