Greek Chicken Avgolemono Soup
A classic Greek soup made with chicken, lemons, and egg, finished with aromatic herbs.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 sprigs of fresh parsley aromaticchopped
- ●4 large egg yolks avgolemonoand 2 tablespoons freshly squeezed lemon juice
- ●2 tablespoons freshly squeezed juice lemon
- ●1 medium, chopped onion
- ●2 cloves, minced garlic
- ●2 tablespoons olive oil
- ●4 cups chicken broth
- ●1/2 cup white riceuncooked
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 5
Add the chicken broth, white rice, and chopped parsley to the pot.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.
- 7
While the soup is cooking, whisk together the egg yolks and lemon juice in a small bowl.
- 8
Once the soup is cooked, stir in the egg yolk mixture and cook for an additional 2-3 minutes, or until the soup has thickened slightly.
- 9
Season the soup with salt and pepper to taste.
- 10
Serve hot, garnished with additional parsley if desired.