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Nutrition Facts
Serving Size 361 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 290 mg 12%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 14 g
Vitamin A 8% Iron 6%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Greek Avgolemono Soup
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

1/4 cup(s) extra virgin olive oil
1 cup(s) white onion, diced small
1 Tbsp fresh garlic, minced or zested
2 cup(s) cooked rotisserie chicken, diced or shredded
1 Tbsp Central Market Organics Whole Mediterranean Oregano
6 cup(s) Chicken Stock
3 large eggs
2 Tbsp cornstarch
1/2 cup(s) fresh lemon juice, plus more juice for flavor
1/4 cup(s) curly leaf parsley, choppped fine
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Set a large Dutch oven over medium-heat, add oil and allow to get hot. Add onion and garlic and sweat for 3 to 4 minutes, add a pinch of salt.
Add chicken and oregano, then continue to sauté for a few minutes. Add stock and bring everything to a simmer.
While soup is coming to a simmer, combine eggs, cornstarch and lemon juice, whisk together and set aside.
When soup is at a simmer, remove 1/4 cup of hot broth from pot and slowly add it to egg and lemon mixture, a tablespoon at a time whisking constantly until eggs are tempered.
Add tempered egg mixture back to soup, continue to whisk over low heat until soup just thickens slightly. Season to taste and garnish with fresh parsley.


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