It seems that every culture has its version of a comforting, crave-worthy soup. For many Americans, it’s grandma’s chicken noodle soup. Avgolemono soup, made with a scrumptious base of lemons and eggs, is Greece’s version of grandma’s soup that can always lift your spirits and make you feel safe and warm.
Avgolemono soup is creamy and rich. It tastes like a cream-based soup that will go straight to your hips . . . but the awesome news is that it’s actually very healthy. Best of all, avgolemono soup is so quick and easy to make. The whole process takes less than 30 minutes, making it the perfect meal for a weeknight dinner.
2 c. cooked, shredded chicken
1 c. carrots, finely chopped
½ c. celery, finely chopped
1 small onion, finely chopped
½ c. green onions, finely chopped
2 cloves garlic, minced
3 bay leaves
1 c. uncooked white rice
½ fresh lemon juice
1 Tbsp. olive oil
Salt and pepper to taste
Heat the olive oil in a large soup pot over medium high heat. Add carrots, celery, onions and green onions and cook for about 2 minutes. Add the garlic and cook for another 30 seconds. Add chicken broth and bay leaves. Increase to high heat and allow the mixture to boil. Add the uncooked rice and turn to medium-low heat and allow to simmer until rice is cooked (about 20 minutes). Add the cooked chicken to the pot.
Mix together the eggs and lemon juice in a small bowl and whisk together until smooth. Add a ladle full of the soup mixture into the bowl and whisk again until mixed. Add egg, lemon and soup mixture to the pot and stir to combine. Add salt and pepper to taste. Top with parsley and serve immediately.
I recommend pairing this with pita bread for a perfectly delicious Greek meal.