Lemony Chicken & Potato Soup (Avgolemono)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes add nutrients, while parsnips are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Parsley is a versatile herb, and dried dill is more economical.

Drizzle olive oil on chicken drumsticks and season with salt and pepper.

Transfer drumsticks to air fryer basket and air fry at 350°F for 15-20 minutes.

Finely chop one onion and dice two carrots, then add to a pot with olive oil and a pinch of salt.

Cook vegetables until soft, about 8-10 minutes, adding water if needed.

Remove skin from cooked chicken and roughly chop it.

Peel and dice 1.5 pounds of russet potatoes, soaking them in water to prevent browning.

Once onions and carrots are cooked, grate 5-6 garlic cloves and add to the pot, cooking until fragrant.

Add diced potatoes, chopped chicken, and 8 cups of chicken broth to the pot.

Season with salt, black pepper, and 1/4 teaspoon turmeric, then bring to a boil.

Reduce heat to medium, cover, and cook for 25-30 minutes until potatoes are fork-tender.

In a bowl, combine 6 egg yolks and 1 teaspoon corn starch, then add 1/4 cup fresh lemon juice and whisk together.

Temper the egg mixture with hot soup liquid, then add it back to the pot and mix well.

Let the soup warm through for 2-3 minutes until slightly thickened, then taste and adjust seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens