Greek Avgolemono Stew Recipe

Name: Greek Avgolemono Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable broth (good quality recommended); 1 (15 ounce) can chickpeas, undrained; 1/3 cup long-grain white rice; 1/2 cup onion, chopped small; 1 stalk celery, chopped (optional); 1 cup carrot, shredded; 2 eggs; 2 -3 tablespoons fresh lemon juice (or more); 1 (5 ounce) bag Baby Spinach; salt and pepper, to taste

Servings: persons

4 cups vegetable broth (good quality recommended)
1 (15 ounce) can chickpeas, undrained
1/3 cup long-grain white rice
1/2 cup onion, chopped small
1 stalk celery, chopped (optional)
1 cup carrot, shredded
2 eggs
2 -3 tablespoons fresh lemon juice (or more)
1 (5 ounce) bag Baby Spinach
salt and pepper, to taste

1
Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
2
Stir in the carrots and reduce the heat so that the liquid boils gently. Cover and cook until the rice is tender but slightly firm to the bite, about 10-15 minutes.
3
Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
4
Ladle 1/2 cup of the hot liquid from the stew into the eggs and stir. Still stirring, slowly pour the egg-lemon broth mixture into the stew. Reduce heat to low.
5
Add the spinach and stir until wilted. Serve immediately.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups vegetable broth (good quality recommended), 1 (15 ounce) can chickpeas, undrained, 1/3 cup long-grain white rice, 1/2 cup onion, chopped small, and more.

Yes, Greek Avgolemono Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Avgolemono Stew

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