There’s been a chill in the air lately that I cannot shake. Whenever I’m especially cold, I crave the warmth of a bowl of yummy soup. It doesn’t have to be anything fancy – just a few simple ingredients can be so delicious. Avgolemono soup is so good!
The eggs make it golden and the lemon juice keeps it fresh and light. To save time I use store-bought chicken stock and rotisserie chicken. The best part, it can be ready in 30 minutes or less. It makes 8 servings so I shared with a friend. It is very hearty all by itself, but a hunk of good bread would make it next level.
The recipe is adapted from The Everything Healthy Mediterranean Cookbook. I added onions and extra veggies. Enjoy!
Avgolemono Soup With Chicken and Rice
Ingredients
- 10 cups chicken stock
- 1 large carrot, finely diced
- 1 stalk celery, finely diced
- 1/2 cup onion, finely diced
- 1/3 cup arborio
- 1 tsp kosher salt
- 2 large eggs
- 3 tbsp fresh lemon juice
- 2 cups cooked and shredded chicken breast
Instructions
- Add stock to a large pot over medium-high heat and bring toa boil. Add carrot, celery, onion, and arborio. Boil 15 minutes then remove from heat. Season with salt.
- In a large bowl, whisk together eggs and lemon juice. Continuing to whisk vigorously, slowly add a ladle of soup liquid into the egg mixture. Continue whisking and slowly add another 3-4 ladles of soup (one at a time) into the egg mixture.
- Slowly stir egg mixture back into the soup. Stir in chicken.
- Let the soup cool 5 minutes before serving.
*contains an affiliate link
I rene,
Finished reading this post and went straight to the kitchen. Delish!. Thank you
Yay! I’m so glad you like it, Karen!
So funny, reading this as I’m eating a bowl of homemade avgolemono soup! Being that I am Greek and a little under the weather today I did make homemade chicken stock with split chicken breasts but your recipe looks like a great time saver for those days when you want a quick version! When I make mine I use part of the chicken in the soup and the rest I make chicken salad.