Greek Lemon Chicken and Rice Soup
Soúpa Avgolémono
Greek Lemon Chicken and Rice Soup
Ingredients
- 3 10½- oz. cans about 4 cups chicken broth
- ½ cup uncooked rice
- 2 eggs
- 4 tbsp. lemon juice
- 4 thin slices lemon for garnish
- 2 tsp. chopped fresh parsley for garnish
Instructions
- In a heavy saucepan, bring chicken broth to a boil.
- Reduce heat to low, add rice, and stir.
- Cover and simmer for 12 to 15 minutes or until rice is tender.
- While rice is cooking, beat eggs and lemon juice together with a wire whisk.
- Set aside.
- When rice is cooked, remove the pan from heat.
- Carefully add 2 cups of hot broth to the egg-lemon mixture, a little at a time, whisking constantly to avoid curdling.
- Add the egg mixture back to the remaining broth and rice, whisking continuously.
- Serve the soup in bowls, with a thin slice of lemon and a sprinkle of chopped fresh parsley floating on top.
Notes & Wine Advice
Wine Advice:
Pair this comforting Greek Lemon Chicken and Rice Soup with a light and citrusy Assyrtiko or a Chardonnay. The wine’s acidity and fruity notes will complement the zesty lemon flavor in the soup, creating a harmonious balance. Cheers!
Nutrition values
Calories: 220 kcal | Carbohydrates: 25 g | Protein: 9 g | Fat: 9 g | Sugar: 2 g