Greek Avgolemono Chicken Soup
A silky, comforting Greek classic that perfectly balances the brightness of fresh lemon with the richness of a velvety egg-thickened chicken broth.
Ingredients
- •6 cups high-quality chicken stock
- •1/2 cup long-grain white rice (uncooked)
- •2 cups shredded cooked chicken breast
- •3 large eggs
- •1/4 cup fresh lemon juice
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •2 tablespoons chopped fresh dill for garnish
Instructions
- 1
In a large pot, bring the chicken stock to a gentle boil over medium-high heat.
- 2
Add the rice to the boiling stock, reduce the heat to low, cover, and simmer for about 15 to 18 minutes until the rice is tender.
- 3
Stir in the shredded cooked chicken and heat through for 2 minutes, then remove the pot from the heat entirely.
- 4
In a medium mixing bowl, whisk the eggs vigorously until they are pale and frothy.
- 5
Slowly drizzle the lemon juice into the eggs while continuing to whisk constantly.
- 6
To temper the eggs, slowly ladle about 1 cup of the hot chicken broth into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- 7
Slowly pour the tempered egg mixture back into the main pot of soup, stirring constantly until the soup thickens slightly and becomes creamy.
- 8
Season with salt and pepper to taste, garnish with fresh dill, and serve immediately.
💡 Chef tips
- Do not let the soup boil after adding the egg mixture, as this will cause the eggs to curdle and the soup to separate.
- If you want a thicker soup, you can increase the rice to 3/4 cup, but keep in mind that the rice will continue to absorb liquid as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat very gently over low heat to maintain the creamy consistency.
✅ How it should turn out
The finished soup should be pale yellow, creamy, and velvety in texture, with a bright, zesty lemon aroma and a savory, comforting chicken flavor.