Avgolemono {Greek Lemon Chicken Soup}

You’ll love this authentic Greek Avgolemono Soup Recipe. Avgolemono, as the Greeks pronounce it, is a silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce (lemon-egg sauce.) The best part, this weeknight version comes together in just over 30 minutes.

• 1 tablespoon olive oil

• 1 teaspoon garlic, minced

• ⅓ cup yellow onion, chopped

• ½ cup white jasmine rice, raw

• 6 ½ cups low-sodium chicken broth

• ½ cup freshly squeezed lemon juice (from 6 large lemons)

• 3 large eggs

• 4 cups shredded chicken (from 2 ½ large poached chicken breasts)

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

Directions:

1. Pan-fry the onion for 4 minutes, then add the garlic and cook for 1 minute

2. Add the 4 cups of broth and rice. Simmer for 15 minutes, then add the remaining amount of broth.

3. Whisk the eggs and lemon juice and zest together until blended.

4. Slowly whisk 1/2 cup of the hot broth mixture into the egg mixture

5. Turn the heat to low and slowly whisk in the tempered eggs, whisking vigorously.

6. Add the shredded chicken and spices and cook until the soup coats the back of a spoon

7. Once the soup is cooked, remove it from the heat and garnish it with fresh dill. Enjoy!

Serves 6