Avgolemono (pronounced ahv-goh-leh-mohn-oh) is the Greek chicken soup for the soul. It is every yiayia and mama’s answer to anything from the common cold, to a downtrodden spirit.
Total Time
30min
4.9
14 Ratings
Author: Ful-Filled
Servings:
4
Ingredients
•
8
cups
Chicken Stock
or Vegetarian Stock
•
1
cup
Arborio Rice
•
4
Eggland's Best Classic Eggs
•
2
Lemons
, juiced
•
to taste
Shredded Chicken
(optional)
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Lemon
(optional)
Cooking Instructions
1.
Bring Chicken Stock (8 cups), to a boil over high heat and add Arborio Rice (1 cup).
2.
Reduce heat to medium and simmer for 20 minutes, stirring often.
3.
Meanwhile, whisk Eggland's Best Classic Eggs (4), and Lemons (2), together in a bowl until frothy.
4.
While whisking, slowly add one ladle of the soup at a time to the egg and lemon mixture to temper the mixture.
5.
Transfer the tempered egg lemon mixture to the pot of soup, stirring to combine.
6.
Add Shredded Chicken (to taste) to the soup at this point (if using), and cook another few minutes.
7.
Season with Salt (to taste), Ground Black Pepper (to taste), cut a wedge out of the Lemon (1) to be squeezed for extra lemony flavor, if desired.
Nutrition Per Serving
CALORIES
437
FAT
11.7 g
PROTEIN
23.3 g
CARBS
61.5 g
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