Greek Avgolemono Chicken Soup
A comforting, velvety Greek chicken soup enriched with bright lemon juice and silky eggs.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 carrots, peeled and sliced
- •2 stalks celery, sliced
- •6 cups low-sodium chicken broth (1.4 liters)
- •3/4 cup uncooked long-grain white rice (150g)
- •2 cups shredded cooked chicken breast (300g)
- •3 large eggs
- •1/4 cup fresh lemon juice (60ml)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •Fresh dill, chopped for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for about 6 to 8 minutes until softened.
- 2
Pour in the chicken broth and bring to a boil. Stir in the white rice, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender.
- 3
Add the shredded cooked chicken to the pot, season with salt and pepper, and cook for another 3 minutes until heated through. Remove the pot from the heat.
- 4
In a medium bowl, whisk the eggs vigorously until frothy, then slowly drizzle in the fresh lemon juice while continuing to whisk.
- 5
Take about one cup of the hot chicken broth from the pot and very slowly ladle it into the egg-lemon mixture while whisking constantly to temper the eggs.
- 6
Slowly pour the tempered egg-lemon mixture back into the soup while stirring continuously to create a rich, velvety broth without curdling the eggs.
- 7
Ladle the soup into bowls, garnish with freshly chopped dill, and serve immediately.
💡 Chef tips
- To prevent the eggs from curdling, ensure you remove the soup from the heat and whisk vigorously while slowly adding the hot broth.
- If reheating leftovers, do so gently over low heat and avoid boiling, which can cause the egg-based soup to separate.
✅ How it should turn out
The finished soup is silky, rich, and fragrant with a zesty lemon kick, featuring tender grains of rice and juicy shredded chicken in a glossy, comforting broth.