This blog post is sponsored by Eggland’s Best. All thoughts and opinions are my own.
There is nothing quite more comforting than a cozy, warm bowl of chicken soup on a chilly day or if you are feeling under the weather. This Greek Chicken Avgolemono Soup is what my grandmother always made me when I was growing up- it was the first way I ever knew how to make chicken soup. What makes this soup different from any ordinary chicken soup is the heartiness of the Eggland’s Best egg and the tanginess of the lemon, which also gives this soup a freshness no matter what time of year.
This recipe can be made two ways. My favorite way is to make it from scratch- the way my grandmother showed me how to do it, but that is not always the best option as times have changed! Working full time with a family of five, sometimes quick and easy is the way to go.
Like any recipe, this Greek Chicken Avgolemono Soup can be customized to your liking. You can add more Eggland’s Best eggs for more heartiness or extra lemon for more tanginess. Compared to ordinary eggs, Eggland’s Best eggs are richer in a variety of micronutrients that can help support a healthy immune system. If you are looking for a low-carb option, I’ve also made this soup with riced cauliflower. Quinoa works well too for a higher protein content or for something a little different.
But what I love most about this soup is the great health benefits it provides because of the superior ingredients. The chicken is a good source of lean protein, the lemon adds a boost of vitamin C, the rich broth helps to promote hydration and the EB eggs are packed with vitamins and nutrients as well as an excellent source of omega 3’s.
I chose to use Eggland’s Best Cage Free Eggs for this recipe. Eggland’s Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin. Compared to ordinary eggs, EB eggs have six times more vitamin D, and vitamin D can help support a healthy immune system. EB eggs also contain more than double the Omega-3s and 10 times more vitamin E than ordinary eggs, which also benefit a healthy immune system. They also have 25% less saturated fat, and independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs.
Read more about Eggland’s Best superior nutrition here: https://www.egglandsbest.com/superior-nutrition/
Thanks to the product’s superior taste, nutrition, freshness, and variety, Eggland’s Best eggs have won over 100 awards & honors. Eggland’s Best was voted “America’s Most Trusted Egg Brand” by American shoppers and has received numerous awards and honors from trusted publications, so I know I am getting the best quality and nutrition in my recipe for me and my family.
10 cups of water.
2 Split chicken breast on bone w/ skin.
2 Tablespoons olive oil.
½ cup carrot finely chopped.
½ cup celery finely chopped.
½ cup white rice.
2 large Eggland’s Best Cage Free Eggs beaten.
Juice of two lemons.
Salt & Pepper to taste.
Quicker method to cut time to 30 minutes: Instead of making the broth from scratch, sub 10 cups of low sodium chicken broth and two cups of store-bought rotisserie chicken, with breast shredded, then skip to step 2.
Low carb tip: Sub white rice for riced cauliflower.
1) On the stovetop in a large pot, add the 10 cups of water along with the split chicken breast and bring to a boil. Slightly reduce heat, tightly cover and boil the chicken for 25-30 minutes until cooked through. Move the cooked chicken to a plate and let cool, reserving the broth to the side.
2) In a separate large pot on the stovetop, heat 2 tablespoons olive oil. Add the chopped carrot and celery and cook until the veggies begin to tender. Add the reserved chicken broth back into the pot with the carrots and celery. Season with salt and pepper. Turn up the heat and bring the broth to a boil then add the rice. Reduce heat, cover, and let simmer until the rice is tender.
3) While waiting for the rice to cook, separate the chicken from the breasts that have cooled and be sure to carefully remove all the skin and bones, then set aside. One large breast should yield approx. 2 cups and be enough chicken for the soup, so you can save the other cooked chicken breast for another use. Once the rice is cooked, stir in the chicken and continue to simmer to heat through while making the lemon-egg mixture.
4) In a medium bowl, whisk together the two eggs and the lemon juice. Very slowly whisk in two or three ladles of the hot broth into the lemon-egg mixture to temper the eggs so they do not turn into scrambled eggs. Once the lemon egg mixture is fully blended, stir the hot soup in and then immediately remove from the heat. Pour soup into individual bowls and garnish with fresh chopped dill, parsley and cracked black pepper. Serve with your favorite crusty bread!
Cook time 30 – 60 minutes