Classic Greek Egg & Lemon Soup Recipe

Classic Greek Egg & Lemon Soup Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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More Information

This broth-based soup with rice is based on the classic Greek avgolemono sauce of eggs and lemon juice. The addition of chicken turns this light Classic Greek Egg & Lemon Soup into a more satisfying one-pot meal.

Ingredients:

  • 1 large, bone-in chicken breast with skin (~ 1 pound)
  • 8 cups water
  • 1 medium white onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 bay leaf
  • 1 tsp. freshly cracked black pepper
  • 1 tsp. sea salt
  • 1 cup white or brown rice or orzo
  • Freshly ground black pepper
  • 3 eggs
  • 3 Sunkist® lemons, juiced (~3/4 cup)
  • Sunkist® lemon zest, finely grated (optional garnish)
  • Celery leaves (optional garnish)

Instructions: (Makes 6 servings)

  • Place whole chicken breast, including skin, in a large stock pot with the onion, celery, carrots, bay leaf, pepper, and salt. Cover with water, and bring to a boil, then reduce heat to low, cover, and cook for 60 minutes.
  • Remove chicken and set aside to cool. Place stock pot in the refrigerator to cool the soup base. While the broth is cooling, remove the chicken from the bone and cut into ½-inch cubes. Set aside until you’re ready to assemble the soup.
  • When the broth is cool, excess fat should congeal on top. Skim off this fat, and then strain the broth to remove the vegetables and the bay leaf.
  • Place the broth in a medium stock pot over high heat. Bring to a boil, add the rice (or orzo), reduce heat to low, cover, and cook until the rice is tender, about 20 minutes. If using brown rice, the cooking time will be longer, about 35 minutes. If using orzo, the cooking time will be less, about 10-12 minutes.
  • In a medium glass bowl whisk the eggs with the lemon juice. Slowly add 2 cups broth to the egg & lemon mixture, continuously whisking so the eggs don’t begin to cook too quickly and form lumps. This process should take about a minute. Slowly add the egg and broth mixture back to the soup while stirring continuously. Finish the soup by adding the chicken. Cook another minute to warm the chicken, and serve. Garnish with lemon zest and celery leaves, if desired.

Nutrition Information (per serving):

Serving Size, 1 ½ cups; Calories, 335; Total Fat, 7 g; Saturated Fat, 2 g; % Calories from Fat, 19%; % Calories from Saturated Fat, 5%; Cholesterol, 148 mg; Carbohydrate, 39 g; Dietary Fiber, 0.5 g; Sodium, 339 mg; Protein, 27 g