Quick Greek Lemon Chicken Soup (Avgolemono)

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.

Heat olive oil in a large pot over medium heat.

Add diced onion, carrots, celery, and minced garlic; sauté until softened.

Pour in the chicken broth and bring to a simmer.

Add the chicken breasts and cook until fully cooked, about 20-30 minutes.

Remove chicken from pot and let cool before shredding.

Add Arborio rice to the broth and cook until tender, about 15-20 minutes.

In a bowl, whisk together the egg yolks and lemon juice until frothy.

Temper the egg mixture by slowly adding a ladle of hot broth, whisking constantly.

Gradually stir the tempered egg mixture back into the pot of broth and rice.

Heat gently, stirring continuously, until the soup thickens slightly, about 5 minutes.

Add shredded chicken back to the pot and stir to combine.

Season with salt and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens