Avgolemono Greek Lemon Soup (Print Version)
# Ingredients:
→ Broths
01 -
3 cups chicken broth
02 -
2 cups bone broth
→ Fresh Produce
03 -
Zest of 1 lemon
04 -
Juice of 2 lemons
05 -
2 tbsp fresh dill
→ Seasonings
06 -
2 bay leaves
07 -
1/2 tsp salt
08 -
1/2 tsp black pepper
→ Proteins
09 -
2-3 large eggs
10 -
2 cups shredded rotisserie chicken
→ Grains
11 -
2 cups cooked basmati rice
# Instructions:
01 -
Combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt and black pepper in a large saucepan over medium heat. Simmer for 10-15 minutes.
02 -
In a large bowl, whisk the eggs until smooth. Gradually whisk in the juice of the remaining lemon.
03 -
Add a ladle of the hot broth to the eggs, whisking continuously for 1 minute. Repeat this process two more times to gradually raise the temperature of the eggs.
04 -
Gradually pour the egg mixture into the hot broth, whisking continuously. Do not bring to a boil at this point or the eggs could curdle. Keep at a gentle heat until just warmed through.
05 -
Remove from heat and stir in the shredded chicken and cooked rice.
06 -
Ladle into bowls and garnish with fresh dill, a drizzle of high-quality extra virgin olive oil, and freshly cracked black pepper.
# Notes:
01 -
This Greek-inspired soup features a silky, lemony broth achieved through the careful tempering of eggs.
02 -
For best results, serve immediately after preparation.