Avgolemono Soup (Greek Egg Lemon Chicken Soup)

Name: Avgolemono Soup (Greek Egg Lemon Chicken Soup)
Total time: 40 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cubed; (or substitute whole chicken thighs/breasts) (follow recipe for additional instructions); 2 stalks celery, chopped (optional); 2 carrots, chopped (optional); 1 yellow onion, chopped (optional); 2 quarts chicken broth; 5 eggs; 1/2 cup freshly squeezed lemon juice, about 2 lemons (if you're sensitive to acid start with 1/4 cup of lemon juice); 1 teaspoon kosher salt; 1 teaspoon black pepper (more for garnish); 1/2 cup rice (long or short grain) or orzo; 1 tablespoon flour (optional); 1 teaspoon extra virgin olive oil

mysweetgreek.com

Avgolemono Soup is the most famous of all the Greek soups. Learn how to make the Greek egg lemon chicken soup with this easy recipe.

View full recipe on mysweetgreek.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mysweetgreek.com.

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Ingredients

1 1/2 pounds boneless skinless chicken thighs, cubed; (or substitute whole chicken thighs/breasts) (follow recipe for additional instructions)
2 stalks celery, chopped (optional)
2 carrots, chopped (optional)
1 yellow onion, chopped (optional)
2 quarts chicken broth
5 eggs
1/2 cup freshly squeezed lemon juice, about 2 lemons (if you're sensitive to acid start with 1/4 cup of lemon juice)
1 teaspoon kosher salt
1 teaspoon black pepper (more for garnish)
1/2 cup rice (long or short grain) or orzo
1 tablespoon flour (optional)
1 teaspoon extra virgin olive oil