How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | Allrecipes

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable than breasts.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill retains flavor, while parsley is often less costly.

Place a whole chicken in a pot and cover it with water, about an inch above the chicken.

Add sliced onion and optional garlic to the pot.

Bring the water to a boil, then let it simmer for about an hour.

Skim off impurities that rise to the surface during simmering.

Juice two large lemons to get about a quarter to half a cup of lemon juice.

In a bowl, crack and whisk three eggs.

Once the chicken is cooked and starts falling off the bone, remove it from the pot and let it cool.

Shred the chicken and set aside.

Add short grain rice to the flavorful chicken broth in the pot.

Whisk lemon juice into the eggs, then gradually stir in hot broth to temper the eggs.

Whisk the egg mixture into the soup while stirring to create a creamy texture.

Stir in the shredded chicken and season with salt and black pepper.

Finish with fresh dill and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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