Zesty Avgolemono Soup: Your Cozy Greek Comfort Bowl

Discover the comforting and zesty flavors of Avgolemono Soup, a delightful Greek chicken soup that's perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Greek

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Extra Virgin Olive Oil Adds richness and enhances flavor; use more for drizzling when serving.
0.5 cup Chopped Green Onions Provides a mild onion flavor and color; stick to the white and light green parts for best taste.
2 cloves Minced Garlic Elevates overall flavor; fresh garlic yields best results.
6 cups Low-Sodium Chicken Broth Essential base for soup, adjust consistency as needed.
1 cup Jasmine Rice Recommended for its lovely fragrance.
1 teaspoon Dried Oregano Offers an earthy, aromatic burst typical of Greek cuisine.
2 pieces Bay Leaves Infuses broth with subtle flavors.
Salt Adjust according to taste.
Black Pepper Adjust according to taste.

For the Protein and Creaminess

2 cups Cooked Shredded Rotisserie Chicken Provides convenience and protein; any cooked chicken can be used.
2 large Eggs Create the signature creamy consistency.
2 large Egg Yolks Create the signature creamy consistency.
1 tablespoon Fresh Lemon Juice Brightens and enhances flavors.
1 tablespoon Fresh Lemon Zest Adds a bright, citrusy aroma.

For Garnishing

Chopped Fresh Parsley Adds a pop of color and flavor.
Chopped Fresh Dill Adds a pop of color and flavor.

Equipment

Large Pot

Method

Step-by-Step Instructions for Avgolemono Soup

Sauté ½ cup chopped green onions and 2 minced garlic cloves in 2 tablespoons of extra virgin olive oil over medium heat until fragrant.
Pour in 6 cups low-sodium chicken broth and bring to a boil, then add 1 cup jasmine rice, 1 teaspoon dried oregano, and 2 bay leaves. Simmer for 15-20 minutes.
In a mixing bowl, whisk together 2 large eggs, 2 egg yolks, and 1 tablespoon fresh lemon juice. Gradually whisk in 1 cup hot broth.
Stir in 2 cups cooked shredded rotisserie chicken and 1 tablespoon lemon zest. Pour egg mixture into soup while stirring constantly.
Taste and adjust seasoning. Ladle into bowls and garnish with chopped parsley and/or dill before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, temper the eggs with hot broth to avoid curdling.

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