Ingredients for Avgolemono Chicken Soup With Egg Lemon Sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Avgolemono Chicken Soup With Egg Lemon Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Avgolemono Chicken Soup With Egg Lemon Sauce
- Place 1.5 lbs bone-in, skin-on chicken breasts in a large pot and cover with 2 quarts of cold water.
- Bring to a boil over high heat, then reduce heat to low, skimming off any foam that rises to the surface.
- In a separate pan, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion, chopped, and cook until softened and translucent, about 5 minutes.
- Add the sautéed onions, 2 bay leaves, 1 leek (white and light green parts only), thinly sliced, and 1 medium carrot, chopped, to the chicken broth. Simmer for 1 hour.
- Remove the carrot and leek from the broth. Add 1 cup long-grain white rice to the broth.
- Bring the broth back to a boil, then reduce heat to medium-high and simmer until the rice is cooked al dente, about 30 minutes.
- Remove the chicken from the broth. Let it cool slightly, then shred the chicken meat, discarding the skin and bones. Dice the chicken into large cubes.
- Return the shredded chicken to the soup.
- In a medium bowl, whisk together 3 large eggs and 1/2 cup fresh lemon juice (start with 1/3 cup and add more to taste).
- Slowly whisk 2 cups of hot broth into the egg mixture, tempering the eggs to prevent curdling.
- Gradually pour the egg-lemon mixture into the soup pot, whisking constantly.
- Continue to cook for 5 minutes, stirring occasionally. Do not boil.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with fresh dill (optional).
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
13g
Fat
82g
Carbs
11g
