Description
A comforting classic recipe that combines chicken, rice, and a tangy lemon sauce.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 1 cup of rice
- 4 cups of chicken broth
- 2 large eggs
- 1/4 cup of fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, place the whole chicken and cover it with water. Bring to a boil and then reduce to a simmer.
- Cook the chicken for about 1 hour or until fully cooked. Remove the chicken and let it cool.
- Strain the broth and return it to the pot. Add the rice and cook until tender.
- In a bowl, whisk together the eggs and lemon juice.
- Slowly add a ladle of hot broth to the egg mixture while whisking to temper the eggs.
- Gradually add the tempered egg mixture back into the pot, stirring constantly.
- Shred the chicken and add it back to the soup. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, you can roast the chicken before boiling.
- Adjust the lemon juice according to your taste preference.
- This soup can be made ahead of time and reheated, but the rice may absorb some broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Greek Avgolemono Soup, Lemon Chicken & Rice Soup