Avgolemono (Greek chicken soup with lemon and egg)
Avgolemono soup is Greek chicken and rice soup with lemon and egg- a hearty, cozy soup that's great for a cold day or for when you're feeling under the weather. Packed with protein and vitamin C, gluten free, and absolutely DELICIOUS.
In a small saucepan or microwavable measuring glass, heat up 2 cups of chicken broth.
In a large pot, melt butter and saute vegetables until they begin to soften.
Add rice and stir to coat.
Add the remaining 6 cups chicken broth to the soup, stir, bring to a boil, and simmer until rice is cooked. Add chicken meat.
Meanwhile, to make the avgolemono sauce
Beat 5 eggs in a food processor or blender, or in a bowl with an electric mixer or vigorously by hand with a whisk.
Gradually add lemon juice while blending.
Very slowly and gradually add the 2 cups of hot chicken broth. If you add it too quickly, the sauce will not be smooth.
Very slowly and gradually add the sauce back into the soup.
Season the soup with salt and pepper.
Weekend Prep: To make this dish extra quick and easy for a busy weeknight, cook the chicken ahead of time on the weekend, shred or chop, and store in a container until you are ready to use.
Freezer directions: This soup can be frozen for up to 6 months in an airtight container.
Vegetarian version: Cook the rice and vegetables in vegetable stock, and omit chicken meat. Add other vegetables to make it more hearty, such as mushrooms and spinach.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.