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Avgolemono, or Greek Lemon and Rice Chicken Soup

Avgolemono, or Greek Lemon and Rice Chicken Soup

This nutritious lemon-infused chicken soup, known as Avgolemono, is perfect for combating colds. Packed with chicken, rice, spinach, and Italian parsley, it offers rich flavors and warmth. Thickened with egg and Arborio rice, this soup is an ideal choice for a healthy lunch or light dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Main Course, Soup
Cuisine: Greek
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 2/3 cup Arborio rice
  • 6 cups chicken broth
  • 2 eggs
  • Zest and juice of 1 lemon
  • Freshly ground pepper and Himalayan Pink Sea Salt if you have it on hand
  • 1 rotisserie chicken meat diced into small cubes or shredded
  • 2 tablespoons Italian flat-leaf parsley
  • 4 oz. Spinach
  • 1/2 cup freshly grated Parmesan for serving

Method
 

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the rice and cook 1-2 minutes. Add the broth and bring soup to a boil over high heat. Reduce the heat to low and simmer for about 15 minutes, until the rice is tender. Season with salt and pepper, to taste.
  2. In a liquid measuring cup with a spout, whisk together the eggs, lemon zest and juice, and a sprinkle of salt and pepper. Add a ladleful of warm broth into the egg mixture and whisk to temper the eggs. Add 2-3 more ladles of warm broth and whisk the egg mixture.
  3. Meanwhile, add the diced chicken, spinach and parsley to the stockpot and cook until spinach has wilted. Add the egg mixture into the stockpot and stir to combine. Remove pot from the heat and test for seasoning. Serve immediately, with freshly grated Parmesan. Leftovers reheat well. Enjoy!