🍋 Greek Avgolemono Soup Recipe

Ingredients

• 1 piece Precooked Chicken (about 2 lb, shredded; use half for soup, half for other meals)
• 5 cups Water (for broth)
• 2 pieces Carrots (peeled and chopped)
• 1 piece Onion (medium, chopped)
• 2 stalks Celery Stalks (chopped)
• 1 cup Zucchini (diced)
• 1 cup Swiss Chard (optional, chopped)
• 4 cloves Garlic (peeled and crushed)
• 1 lemon Lemon Zest (zest of one lemon, for garnish)
• 2 lemons Lemon Juice (freshly squeezed)
• 0.5 cup Rice (rinsed; can substitute orzo pasta)
• 2 pieces Bay Leaves (for flavor)
• 1 tablespoon Vegetable or Chicken Bouillon (Vegeta or chicken bouillon)
• 1 tablespoon Italian Seasoning (blend of dried herbs)
• 2 tablespoons Olive Oil (extra‑virgin for sautéing)
• 2 pieces Eggs (large)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 1 tablespoon Fresh Dill (chopped, for garnish)

Instructions

1. Make the Chicken Broth

   Place the precooked chicken in a large pot, add 5 cups of water, and bring to a gentle boil.

   Time: PT10M

   Temperature: 100°C

2. Prep the Vegetables

   Peel and chop the carrots, onion, celery, and zucchini into bite‑size pieces.

   Time: PT10M

3. Prepare Aromatics

   Peel the garlic cloves, crush them, zest one lemon, and squeeze the juice of two lemons.

   Time: PT5M

4. Rinse the Rice

   Place ½ cup of rice in a fine mesh sieve and rinse under cold water until the water runs clear.

   Time: PT2M

5. Shred the Chicken

   Remove the chicken from the broth, let it cool slightly, and shred half of it for the soup. Reserve the other half for later use.

   Time: PT3M

6. Sauté the Base Vegetables

   Heat olive oil in a sauté pan over medium heat, add the carrots, onion, and celery, and cook until they begin to caramelize.

   Time: PT5M

   Temperature: medium heat

7. Add Garlic

   Stir in the crushed garlic and sauté for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

8. Cook Rice and Chicken in Broth

   Transfer the sautéed veggies to the pot, add the rinsed rice, shredded chicken, 2 bay leaves, bouillon, and Italian seasoning. Simmer until the rice is tender, about 8 minutes.

   Time: PT8M

   Temperature: simmer

9. Add Remaining Vegetables

   Stir in the zucchini (and optional Swiss chard), then continue cooking for another 10 minutes until all vegetables are tender.

   Time: PT10M

   Temperature: simmer

10. Prepare Egg‑Lemon Emulsion

    In a mixing bowl, whisk together the 2 eggs and the fresh lemon juice until smooth.

    Time: PT2M

11. Temper the Eggs

    Gradually whisk in 1 cup of the hot broth into the egg‑lemon mixture, a little at a time, to raise its temperature without curdling.

    Time: PT2M

12. Finish the Soup

    Slowly pour the tempered egg mixture back into the pot, stirring constantly. Heat gently for 3 minutes—do not boil.

    Time: PT3M

    Temperature: low heat

13. Garnish and Serve

    Stir in chopped parsley, dill, and the reserved lemon zest. Ladle into bowls and serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g