Recipes › Lunch

• Lunch
• 35 min
• Dairy-Free
• Gluten-Free

Avgolemono chicken soup

Greek lemon and egg chicken soup with rice.

Calories

276

Protein

29 g

Carbs

23 g

Fat

7 g

Per serving. Makes 4 servings.

Ingredients

• 1.5 L Chicken stock
• 100 g White rice, dry
• 350 g Chicken breast
• 3 Eggs
• 4 tbsp Lemon juice
• 5 g Fresh dill

Contains: Celery, Eggs. Always check the labels of what you buy.

Method

1. Put the stock, rinsed rice and whole chicken breasts in a pan. Simmer for 18 minutes until the rice is tender and the chicken cooked through.
2. Lift out the chicken and shred it. Take the pan off the heat.
3. Whisk the eggs and lemon juice in a bowl until frothy.
4. Slowly whisk a ladle of the hot stock into the eggs, then another. This warms them so they don't scramble.
5. Pour the egg mixture back into the pan, stirring, and keep stirring off the heat until the soup turns silky. Don't let it boil.
6. Stir in the chicken and chopped dill.

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