Avgolemono Soup

Ingredients

• 1 whole chicken - cut into pieces
• 1 medium onion - chopped
• 2 medium carrots - sliced
• 2 stalks celery - chopped
• 6 cups water
• 1/2 cup rice - or orzo
• 2 large eggs
• 1/4 cup fresh lemon juice - about 2 lemons
• Salt - to taste
• Black pepper - to taste
• Fresh dill or parsley - for garnish

Step-by-step instructions

1. In a large pot, combine chicken, onion, carrots, celery, and water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 30 minutes until chicken is cooked through.
2. Remove the chicken from the pot and set aside to cool. Strain the broth and return it to the pot. Add rice and simmer until tender, about 15 minutes.
3. While the rice is cooking, shred the chicken into bite-sized pieces. In a bowl, whisk together eggs and lemon juice until frothy. Gradually add a ladle of hot broth to the egg mixture to temper it, then stir this mixture back into the soup pot, mixing well. Heat gently without boiling for 5 minutes.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley.

Serving suggestion

Serve the avgolemono with warm crusty bread or pita, and a fresh Greek salad for a complete meal.

Nutrition per serving (estimated)

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