Avgolemono Soup – a classic Greek soup that is light, delicious and the perfect way to warm up on a cold day. A lemon chicken and rice soup you are going to love!
On a cold day I really crave a warm bowl of soup or a hearty Crock Pot Chili. Just something that will completely warm you up! And that is exactly what this avgolemono soup is. It is similar to the chicken and rice soup you grew up with with a Greek lemon twist.
It is hearty enough for a meal, but light enough you don’t have any guilt. The lemon makes it super bright and fresh. This is definitely what I crave when I am under the weather.
One of the best parts of having a soup like this or even split pea soup is that you get to make bread! I swear half the reason why I like soup is so I can eat bread with it. Easy Biscuits would be great to make this with soup.
This avgolemono soup recipe is so easy to make, you can make it any night of the week. Ready in about 30 minutes and pure comfort food. This is something that even your picky eaters are going to love. I personally love when I can have leftovers for lunch the next day, because it is just so darn good!
What is Avgolemono Soup?
It is a Greek chicken and rice soup that is believed to cure anything! It is often called the Greek Penicillin, because they believe it has such healing powers. The broth is velvety and smooth thanks to the egg in there. It is creamy and tart with the lemon juice.
You can make this with either orzo or rice, both works well. Just trust me and take a walk on the Greek side! This Greek Avgolemono soup will change your mind about chicken soup.
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- 2 tsp Olive Oil
- 1/2 cup Onion, choppped
- 3 clove garlic, minced
- 6 1/2 cups Chicken Stock
- 1/2 cup uncooked long-grain rice
- 1/4 cup Lemon Juice
- 2 tsp Cornstartch
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 egg, beaten
- 2 cups Chicken, cooked and shredded
- 2 Tbls Parlsey
- In a large pot over medium high heat saute onion and garlic in the olive oil for about 2 minutes.
- Add chicken stock, and bring to boil. Add rice, reduce heat, and simmer for about 15 minutes.
- In a small bowl whisk together lemon juice, cornstarch, salt, pepper and egg. Slowly pour egg mixture into broth, stirring constantly.
- Add chicken to the soup. Cook until it thickens and rice is done, about 3 minutes.
- Top each bowl with parsley to serve.
Recipe from Cooking Light
Amount Per ServingCalories 371 Total Fat 17g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 11g Cholesterol 122mg Sodium 919mg Carbohydrates 24g Fiber 1g Sugar 8g Protein 29g