Name: Avgolemono
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 20 min
Ingredients: 12 cups chicken stock; 1 1/2 cups brown rice; 2 carrots (chopped); 2 celery sticks (chopped); 6 eggs; 2 tbsp all-purpose flour; 1/4 cup lemon juice (freshly squeezed); 2 chicken breasts (boneless, skinless); salt and pepper (to taste)

Whenever I make this baby-friendly, kid-friendly soup for my daughters, they always tell me, "...this tastes like Mem!" Mem is short for "Memere," which is what they call my mom.

Despite being of French Canadian/English descent, my mother makes a magnificent Avgolemono, just as my Greek father's mother taught her.

I'm grateful that she passed down the recipe to me. It is the essence of comfort food, delicate yet nourishing, so convenient during baby-led weaning, and rich with whole foods. The taste of home...

This recipe is from my new cookbook, Safe and Simple Food Allergy Prevention: A Baby-Led Feeding Guide to Starting Solids and Introducing Allergens with 80 Family-Friendly Recipes.

For baby-led feeding guidance, 8 weeks of meal plans, and 80 more recipes like this that help you introduce allergens and keep them in your baby's diet consistently without having to overthink it, order your copy today!

And thank you to Grace Jidoun for recently featuring this baby-friendly Avogolemono recipe on her Clean Plates blog as one of 9 Healthy Holiday Foods Served Around the World.

If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!

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Avgolemono (Greek Egg and Lemon Soup)

Avgolemono

Yield: 4

Author: Malina Malkani

Prep time: 10 MinCook time: 45 MinInactive time: 25 MinTotal time: 1 H & 20 M

Despite being of French Canadian/English descent, my mother makes a magnificent avgolemono, just as my Greek father's mother taught her. I'm grateful that she passed down the recipe to me. It is the essence of comfort food, delicate yet nourishing. Rich with whole foods. The taste of home... This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

12 cups chicken stock
1 1/2 cups brown rice
2 carrots (chopped)
2 celery sticks (chopped)
6 eggs
2 tbsp all-purpose flour
1/4 cup lemon juice (freshly squeezed)
2 chicken breasts (boneless, skinless)
salt and pepper (to taste)

Instructions

Preheat oven to 350 degrees F.
Season chicken with salt and pepper, place on a baking sheet and bake for 25 minutes or until cooked through and juices run clear.
While chicken is baking, bring chicken stock to a boil in a large soup pot. Add the rice, celery and carrots, reduce heat to low and simmer for 40 minutes.
When the rice is soft, crack all 6 eggs into the pitcher of a high-speed blender*. Add the lemon juice and flour and blend on medium high. While blender continues to run, gradually add 2 cups of the hot broth into the pitcher.
Pour the pitcher content back into the soup pot and stir.
When the chicken is cooked, remove from heat, dice and add into the soup.
Serve hot.

Nutrition Facts

Calories

770

Fat

20

Sat. Fat

5

Carbs

87

Fiber

3

Net carbs

84

Sugar

13

Protein

57

Sodium

1329

Cholesterol

339

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