Ingredients for Avgolemono Soup
- 1 (10.75 ounce) can condensed reduced sodium chicken noodle soup
- 2 large eggs
- 1/4 cup fresh lemon juice
- 3 1/2 cups chicken broth
- 1/4 cup cornstarch
- salt to taste
- freshly ground black pepper to taste
- fresh dill, chopped
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How to Make Avgolemono Soup
- In a medium saucepan, combine the canned chicken noodle soup, chicken broth, and lemon juice.
- Whisk the eggs and cornstarch together in a small bowl until smooth.
- Slowly drizzle a few spoonfuls of the hot soup mixture into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture into the saucepan with the remaining soup, whisking continuously.
- Cook over medium-low heat, stirring constantly, until the soup slightly thickens (about 2-3 minutes). Do not boil.
- Remove from heat and stir in the salt, pepper, and fresh dill.
- Serve hot, garnished with extra dill if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
3g
Carbs
0g