Greek · easy
Avgolemono (Greek Lemon Chicken Soup)
A silky, tangy Greek soup with chicken, rice, and egg-lemon broth.
- 35 min
- Total
- 6
- Serves
- $14.50
- Est. cost
- 280
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Kid-friendly
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Breasts1 lb
- Chicken Broth6 cups
- Long-grain Rice1/2 cup dry
- Eggs3 large
- Lemon2 medium
- Fresh Dill2 tbsp
- Onion1 small
Method
- 01
Bring broth to a boil with whole chicken breasts and onion. Simmer 15 minutes until chicken is cooked. Remove chicken and shred.
- 02
Add rice to the broth. Cook 12 minutes until tender.
- 03
Whisk eggs and lemon juice in a bowl. Slowly ladle 1 cup hot broth into the egg mixture, whisking constantly (temper to prevent curdling).
- 04
Pour the egg-lemon mixture back into the pot, stirring. Add shredded chicken.
- 05
Serve immediately, topped with fresh dill. Do not reboil or the eggs will curdle.
- 280
- Calories
- 22g
- Protein
- 24g
- Carbs
- 10g
- Fat
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