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Author: Ann Styles

Prep time: 20 mins | Cook time: 40 mins | Total: 1 hour | Serves: 6

This Avgolemono is a comforting version of the classic Greek chicken and lemon soup. The addition of eggs gives the soup its signature creamy, light yellow texture. Made with chicken broth from the Simple Chicken Soup recipe, vegetables, and fresh herbs, this soup is both nourishing and healing, offering a gentle boost to the digestive system and a great source of bioavailable minerals. The bright lemon flavor and creamy texture make it a favorite for any season.

Instructions

1. Heat a large 8-quart stockpot over high heat and add butter or olive oil. Add chopped yellow onion and let it brown, untouched, for about 3 minutes. Sprinkle with a large pinch of salt.
2. Lower heat to medium and add carrots, celery, and leek. Cook for about 5 mins, stirring occasionally, until vegetables are softened. Add garlic and cook for another 1 min, stirring gently.
3. Add chicken stock (you can use broth from Simple Chicken soup recipe. Make sure to strain and discard solids) and bay leaves to the pot. Bring heat up to a boil. Stir in the rice, arborio, or orzo. Reduce heat to medium-low and simmer for 20 minutes, or until the rice is tender (see cooking time on package instructions).
4. Stir in the shredded cooked chicken and cook for another 5 mins to warm through. Taste to see if you need to add more salt and pepper.
5. In a medium bowl, whisk the eggs and lemon juice until smooth. While whisking, slowly ladle in 2 scoops (or 2 cups) of hot soup broth to temper the eggs. This prevents them from scrambling.
6. Remove the pot of soup from the heat. Gradually pour the egg-lemon mixture into the soup while whisking constantly to create a creamy texture. Garnish with chopped parsley and dill.