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Greek Healing Soup

Nourishing Greek Healing Soup for Comfort and Wellbeing

This Greek Healing Soup, or Avgolemono, is a nourishing comfort food packed with tasty ingredients for wellbeing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Provides healthy fat and flavor.
  • 1 medium onion Adds sweetness and depth.
  • 3 cloves garlic Enhances flavor with aromatic qualities.
  • 2 medium carrots Contributes natural sweetness.
  • 2 stalks celery Adds crunch and flavor balance.
  • 6 cups low-sodium chicken broth The flavorful base.
  • 2 cups cooked shredded chicken Provides necessary protein.
For the Thickening
  • 1 cup uncooked white rice Thickens the soup and adds body.
  • 3 large eggs Create a creamy texture.
For the Zesty Finish
  • ¼ cup fresh lemon juice Brightens and adds acidity.
  • to taste salt Enhances all flavors.
  • to taste freshly ground black pepper Offers mild heat.
For the Herbal Touch
  • ¼ cup fresh dill Introduces aromatic flavor.
  • ¼ cup fresh parsley Adds freshness and pop of color.

Equipment

  • Large pot
  • medium bowl
  • whisk

Method
 

Step-by-Step Instructions for Greek Healing Soup
  1. Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Once shimmering, add 1 medium chopped onion and sauté until softened, about 5 minutes.
  2. Stir in 3 minced garlic cloves, 2 diced carrots, and 2 chopped celery stalks. Cook for another 3-4 minutes until softened.
  3. Pour in 6 cups of low-sodium chicken broth and bring to a boil. Add 1 cup of uncooked white rice, then reduce to a gentle simmer. Cover and cook for 15-18 minutes.
  4. Gently fold in 2 cups of cooked shredded chicken, stirring well. Season with salt and black pepper. Simmer for another 3-5 minutes.
  5. Whisk together 3 large eggs in a medium bowl. Mix in ¼ cup of freshly squeezed lemon juice.
  6. Gradually whisk in a ladleful of hot broth to the egg-lemon mixture. Pour it back into the pot while stirring continuously.
  7. Cook the soup on low heat for 2-3 minutes, stirring gently to thicken.
  8. Stir in ¼ cup of freshly chopped dill and ¼ cup of parsley. Adjust seasoning if needed and serve warm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use fresh herbs and quality chicken broth for the best flavor. Adjust consistency by adding more broth if the soup is too thick.

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