🍋 Avgolemono Soup (Greek Lemon Chicken Soup)
Avgolemono Soup is a traditional Greek chicken and rice soup with a silky lemon-egg broth. It's bright, cozy, and full of flavor—perfect for a comforting meal.
Equipment
- Large soup pot
- Whisk
- Ladle
- Mixing bowl
Ingredients
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked white rice
- 2 cups cooked shredded chicken
- 3 large eggs
- 1/3 cup fresh lemon juice about 2 lemons
- Salt and black pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
🍋 Avgolemono Soup Instructions:
- In a large pot, bring the chicken broth to a boil.
- Add the rice and reduce to a simmer. Cook until rice is tender, about 15 minutes.
- In a mixing bowl, whisk together the eggs and lemon juice until well combined.
- Temper the egg mixture: slowly ladle 1 cup of hot broth into the eggs while whisking constantly.
- Reduce the soup heat to low. Stir the tempered egg-lemon mixture back into the pot.
- Add shredded chicken and stir gently. Cook for 2–3 minutes more, without boiling.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh dill or parsley if desired.
Notes
💡 Tempering the eggs is key to preventing curdling. Don’t let the soup boil once the eggs are added.