Greek Avgolemono Chicken Soup
A silky, comforting Greek classic that perfectly balances the brightness of fresh lemon with the richness of eggs and tender chicken.
Ingredients
- •6 cups high-quality chicken stock
- •1/2 cup uncooked long-grain white rice
- •2 cups shredded cooked chicken breast
- •3 large eggs
- •1/4 cup fresh lemon juice
- •1 tablespoon lemon zest
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •Fresh chopped parsley for garnish
Instructions
- 1
Bring the chicken stock to a boil in a large pot over medium-high heat.
- 2
Add the rice, reduce the heat to low, cover, and simmer for about 15-18 minutes until the rice is tender.
- 3
Stir in the shredded chicken and heat through for 2 minutes, then remove the pot from the heat entirely.
- 4
In a medium bowl, whisk the eggs vigorously until frothy, then slowly stream in the lemon juice while continuing to whisk.
- 5
Slowly ladle about 1 cup of the hot chicken broth into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
- 6
Gradually pour the tempered egg mixture back into the main pot, stirring constantly until the soup thickens slightly and becomes creamy.
- 7
Season with salt and pepper, garnish with lemon zest and fresh parsley, and serve immediately.
💡 Chef tips
- The most important step is tempering the eggs; never add the eggs directly to boiling soup or they will scramble.
- Use rotisserie chicken to save time, or poach chicken breasts in the stock beforehand for a deeper flavor.
- If the soup thickens too much upon standing, thin it out with a splash of warm chicken stock before reheating gently.
✅ How it should turn out
The finished soup should have a velvety, opaque, pale yellow appearance with a bright, zesty lemon aroma and a rich, creamy mouthfeel.