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  • Lily Scott

Greek Lemon Chicken Soup


This Avgolemono is a chicken soup, thickened with 2 beaten eggs and lots of fresh lemon juice 🍋🍋 It makes for a bright and somehow also earthy bowl. Prepare for that strange moment when you look down and your bowl is empty but you don’t remember finishing it yourself. Good thing you made a pot of it.


Time: approx 25 mins

Yield: 6 dinner servings


INGREDIENTS

1 tbsp extra virgin olive oil 2 pints Lily’s Ladle Chicken Bone Broth 3 pints water 1 cup celery, diced 1 cup onion, diced 1 cup carrots, diced 3 cloves garlic, minced 2 cups shredded cooked chicken 1/2 cup kale, shredded 1 cup rice 2 eggs, beaten 1/2 cup fresh lemon juice 1/4 cup minced parsley for garnish


METHOD 1. In a large soup pot over Med-High heat, add olive oil, carrots, onions and celery. Cook, stirring until onions become translucent- about 5-7 mins. Add garlic and stir until fragrant, 1 minute.


2. Add Bone Broth and water. Bring to a boil, add rice and lower to simmer 15 mins or until rice is tender (brown rice will take longer). Add chicken and kale.


3. In a small bowl, beat both eggs with the lemon juice. Now, add two ladles of the hot soup broth into the bowl with the eggs and lemon juice. Pour slowly and stir the eggs. Then pour the egg mixture into the soup and stir until the soup thickens. This is called "tempering"- it means that you're slowly bringing up the temperature of the eggs, so they don't scramble when you add them to the hot soup. Serve immediately garnished with parsley.



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Images by Meghan Sepe, Victoria Mello and Christine Han.

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