Avgolemono Soup
A traditional Greek lemon chicken soup that’s quick to prepare and filled with bright, refreshing flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free, Low-Carb
Ingredients
- 1 pound chicken (boneless, skinless)
- 1/2 cup white rice
- 4 cups chicken broth
- 2 large eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the chicken: In a pot, bring the chicken broth to a boil. Add the chicken and cook until fully cooked, about 15 minutes. Remove the chicken and shred it, then set it aside.
- Prepare the rice: Add the rice to the broth and let it simmer until tender, approximately 15 minutes. Once cooked, return the shredded chicken to the pot.
- Make the Avgolemono mixture: In a bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot broth to the egg mixture while whisking continuously to temper the eggs.
- Combine the mixtures: Gradually stir the egg mixture back into the soup, allowing it to thicken slightly.
- Season and serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
Check the chicken’s doneness to ensure it’s fully cooked. Rinse the rice to remove excess starch and adjust the lemon juice to your taste preference.