Avgolemono (Greek Egg-Lemon Soup)
Created by EOdisciple on April 3, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #31723
Ingredients
- 2 quarts chicken stock
- 4 eggs
- 2/3 cup lemon juice
- 2/3 cups cooked white rice
- 165 grams cooked chicken meat (1 1/3 cups , cut into bite-sized pieces)
- Salt and black pepper, to taste
- Chopped parsley, for garnish
How to Make
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Step 1: Heat the stock in a large pot over medium-high heat. Bring to just under a boil.
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Step 2: In a large bowl, whisk the eggs until frothy. Add the lemon juice and stir to combine.
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Step 3: Take 1/4 to 1/3 cup of stock from the pot and slowly add it to the egg-lemon mixture in a thin, steady stream, whisking constantly. Continue to whisk until the stock is fully combined with the egg-lemon mixture.
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Step 4: Add the tempered mixture back to the remaining stock, along with the rice and chicken.
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Step 5: Bring the soup to a brief boil then lower it to a simmer. Let it cook for a minute or two (until it has thickened slightly).
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Step 6: Season the soup with salt and pepper, garnish with chopped parsley and serve warm
Nutritional Facts
- Serving Size: 1 (468.9 g)
- Calories 468
- Total Fat - 25.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 1006.6 mg
- Sodium - 547.3 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 1.3 g
- Sugars - 3.7 g
- Protein - 41.8 g
- Calcium - 154 mg
- Iron - 5.8 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.2 mg