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You’ll love this delicious, silky Greek Avgolemono soup stuffed with chicken, rice and dill with a lemon-egg sauce. Delish!
Avgolemono Chicken and Rice Soup
Avgolemono is a conventional Greek soup made with chicken broth, rice, and eggs. The eggs are beaten and mixed with lemon juice to create a thick, creamy texture. The soup is understood for its shiny, tangy flavor and comforting warmth. This recipe is produced from scratch, with all of the coziness of a chicken noodle soup, however the lemon juice adds a pop of sunshine. More comforting chicken soup recipes you must try are Chicken and Cavatelli Soup, Chicken Barley Soup, and Chicken Shiitake and Wild Rice Soup.
What country is avgolemono from?
Avgolemono means “egg-lemon” in Greek, however the soup can be present in “Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian cuisine.”
Is avgolemono soup healthy?
This Greek chicken, lemon and rice soup is nutritious and comforting. It’s creamy without the cream, so it’s relatively low in calories, and the protein content is high due to the chicken and eggs.
Avgolemono Soup Ingredients
- Dill: Fresh dill is crucial, so don’t substitute it with dried. To prep the dill, pull all of the fronds from the stem and reserve a half cup of them for garnish.
- Broth: Use two quarts of low-sodium chicken broth.
- Chicken Thighs: You’ll need 1 ½ kilos of boneless, skinless thighs.
- Rice: I like this soup best with white rice, but brown rice would work too.
- Egg Lemon Mixture: You’ll whisk some hot broth into the eggs to temper before adding them to the pot to maintain them from scrambling. Then add fresh-squeezed lemon juice from about two lemons.
- Salt and Pepper for seasoning
- Extra-Virgin Olive Oil for drizzling before serving
How you can Make Avgolemono Soup
- Cook the Chicken: Put the dill stems, chicken, rice, and chicken stock or broth in a big pot or dutch oven and convey it to a boil over high heat. Lower the warmth to medium-low, stir, and cook covered for about 25 minutes until the chicken is tender.
- Shred the Chicken: Use a slotted spoon to remove the chicken and stems from the broth. Discard the stems and shred the meat with two forks.
- Make the Egg Sauce: Increase the warmth to medium-high and convey the stock to an lively simmer. Whisk the eggs until frothy in a medium bowl, after which stir within the lemon juice. When you’re still whisking the eggs, regularly drizzle in a couple of cup or ladle of the recent broth and blend until thoroughly combined.
- Finish the Soup: Pour the lemon-egg mixture into the pot with the broth and immediately remove it from the warmth in order that the eggs don’t begin to cook. Stir within the shredded chicken, taste, and add more lemon juice as needed. Garnish with dill, pepper, and olive oil.
Variations and Suggestions:
- You need to use chicken breast or turkey breast rather than chicken thighs
- In the event you wish, you possibly can make this with orzo or small pasta rather than rice. Add it at the top before adding the avgolemono sauce and cook in keeping with package directions. Once cooked, proceed with adding the lemon-egg mixture.
- In the event you wish, you possibly can add more vegetables corresponding to diced carrots, onions and celery in step 2.
- Refrigerate leftovers in an airtight container as much as 4 days. You may also freeze this soup as much as 3 months in freezer-safe containers.
How you can Freeze Avgolemono Soup
Leftovers will last within the fridge for as much as 4 days, or since this easy Greek lemon soup doesn’t have any dairy, it will possibly be frozen. Store the soup in glass containers, leaving a bit of space at the highest, and freeze it for up to a few months. To thaw it, place it within the refrigerator the day before and microwave it until warm.
More Chicken Soup Recipes You’ll Love:
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Avgolemono Chicken and Rice Soup
6
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
You will love this delicious, silky Greek Avgolemono soup stuffed with chicken, rice and dill with a lemon-egg sauce. Delish!
- ½ ounce container fresh dill
- 2 quarts low-sodium chicken broth
- 1 ½ kilos boneless skinless chicken thighs
- 3/4 cup uncooked white rice
- 2 large eggs
- ¼ cup freshly squeezed lemon juice, plus more as needed
- 1/2 teaspoon kosher salt
- ground black pepper, to taste
- drizzle extra-virgin olive oil for serving
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Pull the dill fronds from the stems; reserve 1/2 cup of the fronds for garnish.
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In a pot, mix the stems, chicken thighs and rice with the chicken broth and convey to a boil over high heat.
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Lower the warmth to medium-low and stir. Cover and cook the chicken until tender, 25 minutes.
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Use a slotted spoon to remove the chicken and stems from the broth. Discard the stems and transfer the chicken to a plate then shred with 2 forks.
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Meanwhile, increase the warmth to medium-high and convey the refill to an lively simmer.
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In a big heatproof bowl, vigorously whisk the eggs until frothy. Add ¼ cup lemon juice and blend to include.
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When you whisk the eggs, regularly drizzle in 1 ladleful (about 1 cup) of the broth (it’s OK if some grains of rice tag along) and blend until fully combined.
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Pour the lemon-egg mixture into the pot with the broth, immediately remove from the warmth, and stir within the shredded chicken. Taste and add more lemon juice to taste.
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Garnish with a generous amount of fresh dill, black pepper and a drizzle of olive oil.
In the event you wish to make use of chicken breast, that will be superb too.
Serving: 11/2 cups, Calories: 265kcal, Carbohydrates: 21.5g, Protein: 27.5g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 168.5mg, Sodium: 413mg, Fiber: 0.5g, Sugar: 2g
Keywords: Avgolemono, chicken and rice soup, Chicken Soup, greek soup