Greek Lemon Chicken and Rice Soup (Avgolemono) - Low Fat
Athenian Sunshine Soup is the perfect blend of tangy and creamy, encapsulating the essence of Greek cuisine in a comforting bowl. The soup features tender chicken, aromatic vegetables, and fluffy rice, all brought together by an invigorating lemon and egg mixture that gives it a unique, velvety texture. This delightful combination makes each spoonful an explosion of flavors, reminiscent of a sunny day in Athens.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks stalks celery, chopped
- 4 cups chicken broth
- 1/2 pound boneless, skinless chicken breast
- 1/2 cup long-grain white rice
- 2 large eggs
- 1/4 cup lemon juice
- Salt and and pepper to taste
- 2 tablespoons fresh dill, chopped
- 1 lemon, lemon, sliced for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until soft, about 5 minutes.
- Add the chicken broth and bring to a boil. Lower the heat, add the chicken breast, cover, and simmer until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken using two forks.
- Add the rice to the broth and cook until tender, about 15 minutes.
- In a medium bowl, whisk together the eggs and lemon juice until well combined.
- Slowly ladle some hot broth into the egg and lemon mixture, whisking constantly to temper the eggs.
- Gradually pour the egg mixture back into the pot, stirring constantly. Return the shredded chicken to the pot.
- Season the soup with salt and pepper to taste, and stir in the fresh dill.
- Serve the soup hot, garnished with lemon slices.
Nutrition (per 100g)
Serving: 100g | Calories: 290kcal | Carbohydrates: 25g | Protéines: 20g | Fat: 12g | Sucre: 3g
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