Avgolemono (Greek Lemon Soup)
If you’ve never had avgolemono before, consider this your official invitation to one of the coziest, creamiest, most soul-warming bowls of soup you’ll ever meet. The name might sound fancy (it’s Greek for “lemon egg”), but at its heart, this dish is like a comforting hug — kind of like chicken noodle soup’s sophisticated, zesty cousin.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Avgolemono (Greek Lemon Soup)
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1 tablespoon extra virgin olive oil
¾ cup small diced white onion (about 1 small onion)
½ cup small diced carrot (about 2 medium carrots)
½ cup small diced celery (about 2 celery stalks)
1 cup jasmine rice
2 quarts unsalted chicken stock
3 large egg yolks
¼ cup freshly squeezed lemon juice
2 cups L&B Ready to Heat Pulled Chicken
Kosher salt, to taste
Freshly ground black pepper, to taste
Thinly sliced green onions, for garnish
Chopped fresh parsley, for garnish
Directions
- Heat a large Dutch oven over medium heat. Add the olive oil, onion, carrot and celery. Cook, stirring often, until the onions are translucent, 5 minutes.
- Add the jasmine rice and chicken stock. Bring to a simmer, stirring occasionally. Cover and cook for 20 to 25 minutes, or until the rice is tender.
- In a small bowl, whisk together the egg yolks and lemon juice. Add a¼ cup of the hot soup into the egg and lemon mixture and whisk until combined. Pour the mixture back into the soup and stir until the soup is creamy and slightly thickened, 2 minutes.
- Add the shredded chicken and season with salt and black pepper. Continue cooking until the chicken is warmed through, 3 minutes.
- Transfer the soup into serving bowls and garnish with green onions and parsley. Leftover soup will keep in an airtight container in the refrigerator for up to 3 days.
20 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
Fresh Whole Carrots Bagged, 2 Pound
$2.99$1.50/lb
Fresh Celery, 1 Each
$2.99
L&B Organic White Jasmine Rice, 1 Pound
$4.49$4.49/lb
Swanson Unsalted Chicken Stock, 32 Ounce
$3.19$0.10/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Ready To Heat Pulled Chicken, 12 Ounce
$11.99$1.00/oz
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Green Onions Bunched, 1 Each
$1.49
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Directions
- Heat a large Dutch oven over medium heat. Add the olive oil, onion, carrot and celery. Cook, stirring often, until the onions are translucent, 5 minutes.
- Add the jasmine rice and chicken stock. Bring to a simmer, stirring occasionally. Cover and cook for 20 to 25 minutes, or until the rice is tender.
- In a small bowl, whisk together the egg yolks and lemon juice. Add a¼ cup of the hot soup into the egg and lemon mixture and whisk until combined. Pour the mixture back into the soup and stir until the soup is creamy and slightly thickened, 2 minutes.
- Add the shredded chicken and season with salt and black pepper. Continue cooking until the chicken is warmed through, 3 minutes.
- Transfer the soup into serving bowls and garnish with green onions and parsley. Leftover soup will keep in an airtight container in the refrigerator for up to 3 days.