Greek Avgolemono Soup Recipe


Nutrition

Cal/Serving: 362
Daily Value: 18%
Servings: 4

Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat11g18%
Saturated3g17%
Trans0g0%
Carbs38g13%
Fiber0g1%
Sugars5g0%
Protein25g50%
Cholesterol138mg46%
Sodium501mg21%
Calcium37mg4%
Magnesium43mg11%
Potassium523mg15%
Iron2mg10%
Zinc2mg11%
Vitamin A196IU4%
Vitamin C5mg9%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg24%
Niacin (B3)11mg54%
Vitamin B61mg29%
Folic Acid (B9)34µg9%
Vitamin B120µg7%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K2µg2%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Pinot Grigio White Wine
Maryse Chevirere

This quick, easy version of Greek Avgolemono — lemon soup — is great when you're in the mood for chicken soup but are tired of the noodle standby. Try pairing this with a bright and citrusy pinot grigio and serve this either with some warm, crusty bread, or as a prelude to a veritable Greek feast.

5
Ratings10

INGREDIENTS

5 cups chicken broth, preferably homemade

2/3 cup long-grain rice

2 large eggs

3 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest

1 large chicken breast, cut into small dice

Salt and pepper, to taste

2 tablespoons fresh Greek oregano or parsley, chopped, for garnish

DIRECTIONS

In a large stock pot, bring the chicken broth to a boil. Add the rice, cover, and cook for 10–15 minutes, or until grains are tender. Once the rice is cooked, remove from heat and set aside.

In a bowl, beat the eggs until thick, then whisk in lemon juice and zest. Gradually add in a 1/2 cup of the hot broth from the pot, whisking constantly, in order to temper the egg mixture. Add in another 1/2 cup of broth, whisking again, then repeat with another 1/2 cup.

Pour the mixture back into the stock pot with the chicken broth and reheat over low heat. Add in the diced chicken, and cook for 8 to 10 minutes, stirring constantly until the chicken is cooked through and the soup has thickened. Add salt and pepper to taste.

To serve, garnish with oregano or parsley

Cooking time: 30 to 40 minutes

Wine pairing recommendation: Try the soup with a glass of dry white like the 2009 Gaetano D'Aquino Pinot Grigio. This great-value light bodied Italian white has a nice, mellow acidity with notes of fresh-cut grass and green apple.

Recipe Details

Servings: 4

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1 Comments

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It was fantastic and very easy to make. I skipped the lemon zest since I didn't have any, and it tasted just like the soup from my favorite diner.

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