Eureka Lemon Olive Oil Lemon Twist Sea Salt Sicilian Lemon Balsamic

Triple Lemon Avgolemono Soup

Name: Triple Lemon Avgolemono Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Greek
Ingredients: 4 Tbsp. Eureka Lemon Olive Oil; 8 Cups chicken or vegetable stock; 1 Cup arborio rice; 1 Medium onion, diced; 3 Cups shredded cooked chicken; 4 Tbsp. Sicilian Lemon Balsamic; 1 Tsp. Lemon Twist Sea Salt; 2 Large eggs

1 comment Mar 31, 2024

Avgolemono is a quintessential Greek lemon, chicken, and rice soup that shines with the addition of our lemon olive oil, balsamic, and sea salt. Hearty and comforting while still being bright and fresh, this soup is a great zesty appetizer or main.

Triple Lemon Avgolemono Soup

Rated 5.0 stars by 3 users

Servings

Prep Time

30 minutes

Cook Time

45 minutes

Ingredients

4 Tbsp. Eureka Lemon Olive Oil
8 Cups chicken or vegetable stock
1 Cup arborio rice
1 Medium onion, diced
3 Cups shredded cooked chicken
4 Tbsp. Sicilian Lemon Balsamic
1 Tsp. Lemon Twist Sea Salt
2 Large eggs

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Directions

Heat Eureka Lemon Olive Oil in a large pot over low-medium heat. Add onions and sauté with 1 Tsp. Lemon Twist Sea Salt until translucent.
Add Arborio rice and cook for a few minutes until lightly toasted. Pour in stock and cook until the rice is tender.
Stir in shredded roast chicken then turn off the heat.
In a separate bowl, whisk together eggs and Sicilian Lemon Balsamic until combined. Gradually add ladles of hot soup into the egg and balsamic mixture, stirring constantly to temper the eggs.
Once tempered, pour the egg and balsamic mixture back into the soup pot, stirring well. Season with remaining Lemon Twist Sea Salt.
Ladle soup into bowls and top with fresh dill, if desired.