Avgolemono (Greek Lemon Chicken Soup)
Created by Delmonde on October 10, 2012
- Servings: 6
- Prep Time: 5m
- Cook Time: 15-20m
- Recipe #6759
Ingredients
- 6 cups chicken stock
- 3/4 cup arborio rice
- 3 eggs, separated
- 1/4 cup fresh lemon juice
- 2 cups cooked cooked chicken
- Salt and ground pepper
- Chopped fresh dill
- 1 lemon, thinly sliced
How to Make
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Step 1: In a large saucepan, bring stock to a boil. Add rice and 1 tsp salt. Cook uncovered, stirring occasionally, until rice is just tender, about 10 minutes. Remove from heat.
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Step 2: In a bowl, whisk egg whites until frothy. Add yolks and whisk to combine. Ladle about 1 cup of hot broth into eggs, then add lemon juice. Slowly whisk egg mixture into soup. Add chicken and heat through until steaming. Taste and adjust seasoning.
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Step 3: Serve in warm bowls, garnished with dill and a lemon slice.
Nutritional Facts
- Serving Size: 1 (429.6 g)
- Calories 274.5
- Total Fat - 9.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 124 mg
- Sodium - 544.8 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 0.2 g
- Sugars - 11.5 g
- Protein - 21.4 g
- Calcium - 36 mg
- Iron - 1.8 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.2 mg