Description
A warm, comforting dish featuring a creamy texture and zesty lemon flavor, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 3 large eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and carrot; sauté until softened.
- Pour in the chicken broth and bring to a simmer.
- Add the cooked chicken and heat through.
- In a separate bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot broth to the egg mixture while whisking to temper the eggs.
- Gradually stir the tempered egg mixture back into the soup, ensuring it does not boil.
- Season with salt and pepper and garnish with parsley before serving.
Notes
Make sure to temper the eggs slowly to prevent them from scrambling. Adjust the lemon juice amount to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: soup, Greek, Avgolemono, lemon chicken soup, comfort food