Avgolemono (Greek Lemon Chicken Soup)
Avgolemono is a rich and creamy Greek lemon chicken soup made with simple ingredients like chicken, rice, eggs, and fresh lemon juice. This comforting soup is naturally thickened with eggs, giving it a silky texture without any dairy.
Equipment
- Large pot For cooking the soup
- whisk For blending eggs and lemon juice
- Mixing bowl For tempering the eggs
- Ladle For adding broth to the egg mixture
Ingredients
- 2 cups chicken broth low sodium preferred
- 1 cup cooked chicken shredded
- ½ cup white rice uncooked
- 2 large eggs whisked
- ¼ cup lemon juice freshly squeezed
- 1 tablespoon olive oil for added richness
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- In a large pot, bring the chicken broth to a gentle simmer over medium heat.
- Stir in the rice and let it cook for about 15 minutes, until tender.
- In a mixing bowl, whisk together the eggs and fresh lemon juice until smooth and slightly frothy.
- Slowly ladle warm broth into the egg mixture while whisking continuously to temper the eggs.
- Gradually pour the tempered egg mixture back into the pot, stirring constantly to prevent curdling.
- Add the shredded chicken and let the soup warm through for a few minutes without boiling.
- Season with salt and black pepper to taste, then stir in the olive oil for extra richness.
- Serve hot, garnished with fresh parsley and an extra squeeze of lemon if desired.
Notes
- For a creamier texture, blend a portion of the soup before adding the chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat to avoid scrambling the eggs.
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