Greek Lemon Chicken Soup (Avgolemono)

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Greek lemon chicken soup, also known as avgolemono, is a tasty and filling meal. This soup has shredded chicken, soft rice, and a creamy egg-lemon broth. You can make this yummy soup in about an hour, with just 15 minutes of prep time. It’s perfect for cold days or when you need some comfort food.

The recipe makes four servings and each one has 469 calories. You’ll need basic items like chicken broth, rice, and lemon juice. The soup gets its special taste from whisking egg yolks with lemon juice and mixing them into the hot broth. This makes the soup thick and creamy without using cream. You can top it with fresh dill or parsley for extra flavor.

Exact Ingredients List

Here’s what you’ll need to make this yummy Greek lemon chicken soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery ribs, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 8 cups low-sodium chicken broth
• 1 cup uncooked rice, rinsed (or orzo pasta)
• 2 cups cooked chicken, shredded
• 4 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

This recipe makes 4 servings. It takes about 15 minutes to prep and 45 minutes to cook.

Each serving has around 469 calories. The soup is packed with protein from the chicken and eggs. The rice adds some nice carbs to keep you full.

You can swap the rice for orzo pasta if you prefer. Both work great in this soup!

Make sure to use fresh lemon juice for the best flavor. You’ll need about 2-3 lemons to get 1/2 cup of juice.

Don’t forget to rinse your rice before adding it to the pot. This removes extra starch and helps the rice cook better.

Instructions

Heat oil in a big pot. Add onion, celery, and carrots. Cook for 8-10 minutes until soft. Stir often.

Add garlic and bay leaves. Cook for 30 seconds. Pour in chicken broth slowly. Bring to a boil.

Add rice and lower heat. Cook for 20-30 minutes, stirring now and then. Rice should be soft.

Mix in cooked chicken. Let it get hot.

In a bowl, whisk egg yolks until frothy. Add lemon juice slowly while whisking.

Take 2 cups of hot broth from the pot. Pour it into the egg mix in a thin stream. Keep whisking.

Turn off the heat. Take out bay leaves. Pour the egg mix into the pot slowly. Stir gently until thick.

Add salt and pepper to taste. Serve in bowls. Top with fresh dill or parsley.

Tips:

• Use a wooden spoon to stir
• Be careful when adding hot broth to eggs
• Serve right away for best taste

Possible Substitutes List

You can swap out some ingredients in this Greek lemon chicken soup to fit your needs or preferences. Here are some easy substitutes:

• Chicken: Use turkey or tofu for a different protein.
• Rice: Try orzo pasta or quinoa instead.
• Lemon juice: Lime juice works in a pinch.
• Olive oil: Swap for vegetable or canola oil.
• Fresh herbs: Use dried herbs if you don’t have fresh ones.

For veggies, you can mix it up:

• Add spinach or kale for extra greens.
• Swap carrots for sweet potatoes.
• Use leeks instead of onions.

If you’re out of egg yolks, try:

• Heavy cream for a rich texture.
• Cornstarch to thicken the soup.

Remember, these changes might alter the taste a bit, but they’ll still give you a yummy soup. Feel free to play around and find your favorite mix!

How To Make It Diabetes-Friendly

You can make this Greek lemon chicken soup more diabetes-friendly with a few easy changes. Try these tips:

1. 
   

   Swap the rice: Use cauliflower rice or low-carb pasta instead of regular rice. This will lower the carb count.

   
   
2. 
   

   Add more veggies: Throw in extra non-starchy vegetables like zucchini or spinach. They’re low in carbs and high in fiber.

   
   
3. 
   

   Use less chicken: Cut the amount of chicken in half to reduce protein. Too much protein can raise blood sugar in some people.

   
   
4. 
   

   Go easy on the lemon: Use 1/4 cup of lemon juice instead of 1/2 cup. This cuts down on natural sugars.

   
   
5. 
   

   Skip the salt: Leave out added salt to help control blood pressure.

   
   

Here’s a quick comparison of carbs per serving:

Original	Diabetes-Friendly
~30g	~10g

Remember to check with your doctor or dietitian about these changes. They can help you figure out the best way to enjoy this tasty soup while managing your blood sugar.

Tips, Tricks & Storing

To make your Greek lemon chicken soup even better, try these tips:

• Use rotisserie chicken for a quick and easy shortcut.
• Squeeze fresh lemons for the best flavor. Bottled juice won’t taste as good.
• Don’t skip tempering the eggs. This step prevents curdling and makes the soup creamy.

For a twist, try these tricks:

• Swap rice for orzo pasta if you prefer.
• Add extra veggies like spinach or kale for more nutrients.
• Use cauliflower rice instead of regular rice for a low-carb option.

Storing your soup is easy:

1. Let it cool completely.
2. Put it in an airtight container.
3. Keep in the fridge for up to 4 days.
4. Freeze for up to 3 months.

When reheating, warm it slowly on low heat. Stir often to keep the texture smooth. If it’s too thick, add a splash of broth or water.

Remember, the rice might soak up more liquid as it sits. You may need to thin the soup with extra broth when you reheat it.