Avgolemono (Greek Lemon-Egg Soup)

Name: Avgolemono (Greek Lemon-Egg Soup)
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 2 cooked chicken-breast halves, skin discarded and meat shredded; 2 larges eggs, at room temperature; 1 lemon, thinly sliced; 79 milliliters fresh lemon juice; 1 liters low-sodium chicken broth; 177 milliliters long-grain rice

Avgolemono (Greek Lemon-Egg Soup) might be just the Mediterranean recipe you are searching for. This gluten free, dairy free, and fodmap friendly recipe serves 4. One portion of this dish contains about 25g of protein, 6g of fat, and a total of 291 calories. A mixture of chicken-breast halves, lemon juice, lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked.

Ingredients you will need

Broth

Rice

Equipment you will use

Sauce Pan

Add the chicken.

Ingredients you will need

Whole Chicken

Remove the soup from heat and cover.

Ingredients you will need

Soup

Whisk the eggs and lemon juice in a medium bowl until frothy.

Ingredients you will need

Lemon Juice

Egg

Equipment you will use

Whisk

Bowl

Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

Ingredients you will need

Broth

Lemon