This fall avgolemono soup is wonderfully creamy and comforting and bursting with flavor and nutrition. It’s made with fall veggies and eggs.
This post is sponsored by The Incredible Egg. As always all opinions are my own and I appreciate your support!
I always tell my clients eggs are one of the key staples to have on hand in their fridge every week. Besides boiling, scrambling, poaching and frying, you can build so many different types of meals with eggs, not to mention bake with them too!
Sure, their great for breakfast but it’s time to take eggs out of the “breakfast only” category and put them into lunch and dinner too! I’m a huge fan of pairing a hard-boiled egg with a piece of fruit as an afternoon snack, and the list goes on.
Eggs are also one of the most affordable sources of high-quality protein, which is definitely something to keep in mind if you’re balling on a budget at the grocery store!
There are many easy ways to use eggs beyond breakfast time that are delicious and add nutrition. This recipe for fall avgolemono soup is definitely one of my favorites for the season.
Avgolemono soup is a traditional Greek soup with chicken and rice that is thickened with eggs. It’s lemony and a little spicy (if you add a lot of black pepper like I do!) and one of my favorite things to order when we’re dining in Greek town.
I added fall veggies like butternut squash, kale and mushrooms to the soup in my version of the recipe for extra nutrition and flavor!
Eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories.
They are one of the few natural food sources of vitamin D (1 mcg in a large egg), which along with calcium, is critical for building strong bones. Mushrooms are another source of vitamin D that are in this soup recipe!
And I’m not yolking when I say you really should not toss the yolks! Yolks house most of the egg’s nutrients like vitamin B12, iron, zinc and more than 40 percent of the protein in an egg. The yolk also has fat-soluble nutrients like vitamins D, E, and A, plus choline and the carotenoids, lutein and zeaxanthin.
Soup season is upon us and for nights where there is just starting to be a slight chill in the air, this fall avgolomono soup (aka egg lemon soup in greek!) is perfectly hearty, delicious, and nutritious!
- 1 large egg
- 2 large egg yolks
- 4 cups homemade chicken stock or low-sodium broth
- 2 cups white rice, wild rice or chickpea rice, cooked
- 1/2 cup plus 2 tablespoons fresh lemon juice
- 1 1/2 cup cooked rotisserie chicken, shredded
- 1 1/2 cup butternut squash, cooked and cubed
- 1/2 cup baby bella mushrooms, washed and sliced
- 2 cups kale, rinsed
- Salt and freshly ground pepper
- In a large saucepan, season the stock with salt and pepper and bring to a simmer.
- Transfer 1 cup of hot stock to a blender.
- Add 1/2 cup of the cooked rice, egg yolks and the lemon juice and puree until smooth.
- Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice, cooked butternut squash, mushrooms and kale and simmer until thickened slightly, about 10 minutes.
- Add to bowls and top with an extra squeeze or two of lemon juice and fresh ground black pepper.
Looking for more recipes like this? Check out this recipe for pumpkin turkey chili and this one from zucchini enchiladas with a pumpkin enchilada sauce.
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