Avgolemono Soup Recipe (Greek Lemon Chicken Soup) #meals #lunch

You'll cherish this credible Greek Avgolemono Soup Recipe. Ahvo-lemono, as the Greeks articulate it, is a sleek, rich, fragrant chicken soup, arranged Greek-style with avgolemono sauce (lemon-egg sauce.) Best part, this weeknight form meets up in a little more than 30 minutes.

Chicken soup is one of those nostalgic dishes known as a home solution for comfort the wiped out or help the virus chill noticeable all around. It's additionally one of those general nourishments each culture, and each family, has some form of–noodles or not. I'll never leave behind a warm bowl of hand crafted chicken soup, however one of my top picks without a doubt is the Greek form: the egg and lemon soup known as Avgolemono.

Avgolemono is no common chicken rice soup. There is simply something exceptional, and extra sumptuous, about Avgolemono. It's an emphatically rich, encouraging chicken soup with a smooth stock that is intensely scented with lemon. Tasty! I'm letting you know, in the event that you have not attempted Greek avgolemono soup, you are in for a treat!

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INGREDIENTS

• Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
• 1/2 to 1 cup finely chopped carrots
• 1/2 to 1 cup finely chopped celery
• 1/2 to 1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt and pepper
• 2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
• 1/2 cup freshly-squeezed lemon juice
• 2 large eggs
• Fresh parsley for garnish (optional)

INSTRUCTIONS

1. In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
2. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
3. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
4. Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!

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