Avgolemono soup, Greek lemon and egg soup with chicken

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Place the chicken into a pot and add enough water to cover it.

Add the carrots, celery, potatoes, and leeks to the pot.

Bring to a boil and cook for approximately 1 hour.

Once the chicken has cooked, carefully remove it from the pot.

Using a slotted spoon, remove the vegetables from the chicken broth.

Strain the broth into a large clean pot using a fine sieve.

Add the arborio rice to the stock along with the salt.

Remove about 1 to 2 cups of the stock and allow it to cool.

Cook the rice over medium-high heat for about 20 minutes.

Beat the egg whites until frothy.

Once the egg whites are frothy, add the egg yolks and continue beating.

Add the lemon juice and beat together until combined.

Slowly stream in the cooled cup of stock while continuing to beat the egg lemon mixture until all of the stock has been incorporated.

Pour the egg lemon mixture slowly into the soup, stirring well.

Serve in individual bowls, optionally adding cut-up pieces of chicken directly into the servings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens