Greek Avgolemono Chicken Soup
A comforting and silky traditional Greek soup featuring tender chicken, rice, and a vibrant lemon-egg emulsion.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •2 stalks celery, diced
- •6 cups low-sodium chicken broth (1.4 liters)
- •1/2 cup long-grain white rice, rinsed (100g)
- •2 cups shredded cooked chicken breast or thighs (300g)
- •3 large eggs
- •1/3 cup freshly squeezed lemon juice (from about 2 large lemons)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •Fresh dill or parsley, chopped for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion, carrots, and celery, sautéing for about 6 to 8 minutes until softened and translucent.
- 3
Pour in the chicken broth and bring the mixture to a boil.
- 4
Stir in the rinsed white rice, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender.
- 5
Add the shredded cooked chicken to the pot and let it warm through for 2 minutes, then season with salt and pepper.
- 6
Remove the pot from the heat completely to prevent the eggs from scrambling.
- 7
In a medium bowl, whisk the eggs vigorously until frothy, then slowly stream in the fresh lemon juice while continuing to whisk.
- 8
Ladling carefully, take about one cup of the hot chicken broth from the pot and slowly drizzle it into the egg-lemon mixture while whisking constantly to temper the eggs.
- 9
Slowly pour the tempered egg-lemon mixture back into the soup, stirring constantly until the soup thickens into a velvety, creamy consistency.
- 10
Ladle the soup into bowls, garnish with fresh chopped dill or parsley, and serve immediately.
💡 Chef tips
- Never let the soup boil after adding the egg-lemon mixture, or the eggs will curdle.
- If reheating leftovers, use low heat on the stovetop and avoid high heat or the microwave, which can cause the soup to separate.
- Orzo can be substituted for the white rice if you prefer a different texture.
✅ How it should turn out
The finished soup should be velvety and rich with a bright, comforting aroma of fresh lemon and a perfectly balanced tangy flavor.