Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a classic Mediterranean comfort dish made with tender chicken, rice, and a silky lemon-egg broth. Creamy, bright, and hearty, this soup is soothing, satisfying, and perfect for chilly days or when you’re feeling under the weather.
Ingredients
Scale
Main Ingredients
- 6 cups chicken broth
- 1 cup cooked shredded chicken
- ½ cup uncooked white rice (or orzo)
- 3 large eggs
- â…“ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
For Garnish (Optional)
- Chopped fresh dill or parsley
Instructions
- Boil the Broth and Cook Rice: In a large pot, bring 6 cups of chicken broth to a boil. Stir in ½ cup uncooked white rice, reduce the heat to a simmer, and cook for 15 to 18 minutes or until the rice is tender.
- Prepare the Egg-Lemon Mixture: In a separate bowl, whisk together 3 large eggs and â…“ cup fresh lemon juice until the mixture is frothy and well combined.
- Temper the Eggs: Once the rice is cooked, remove the soup from heat. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly. This tempers the eggs to prevent curdling.
- Combine and Thicken Soup: Gradually pour the tempered egg mixture back into the pot, stirring gently. Return the pot to low heat and stir constantly for 2 to 3 minutes until the soup slightly thickens. Do not allow it to boil.
- Add Remaining Ingredients: Stir in 1 cup cooked shredded chicken, 1 tablespoon olive oil, minced garlic, salt, and pepper. Heat the soup until warmed through.
- Serve: Ladle the soup into bowls and garnish with chopped fresh dill or parsley if desired. Serve hot for a comforting meal.
Notes
- To save time, use rotisserie chicken and pre-cooked rice.
- For a richer broth, use homemade chicken stock.
- This soup thickens as it sits—add a splash of broth or water when reheating.
