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Avgolemono Soup (Greek Lemon Chicken & Rice Soup) Recipe

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4.2 from 4 reviews

Avgolemono Soup is a classic Greek comfort dish featuring tender shredded chicken and fluffy rice in a tangy, creamy broth made from eggs and fresh lemon juice. This hearty and flavorful soup is quick to prepare, perfect for a cozy meal that warms you from the inside out.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 celery ribs, chopped
  • 4 cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)
  • 1 ½ cups cooked white rice
  • 2 cups shredded chicken
  • Chopped fresh dill, for garnish

Instructions

  1. Sauté: Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion and chopped celery and sauté for 3 to 4 minutes, or until the vegetables are softened and fragrant.
  2. Simmer Broth: Pour in the low-sodium chicken broth. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer over medium heat.
  3. Blend Egg Mixture: In a blender, combine the eggs, freshly squeezed lemon juice, and ¼ cup of cooked rice. Blend on high for about 20 seconds until the mixture is smooth and creamy.
  4. Temper Eggs: While the blender is running, slowly stream in 2 ladles of the hot broth from the saucepan to the egg mixture. This gradual warming process prevents the eggs from curdling when added to the hot soup.
  5. Combine and Thicken: Stir the tempered lemon-egg puree back into the saucepan with the simmering broth. Add the remaining cooked rice and shredded chicken. Keep the soup at a gentle simmer for 5 to 10 minutes, allowing it to thicken slightly. Avoid boiling to prevent curdling.
  6. Garnish and Serve: Remove from heat, garnish the soup with chopped fresh dill, and serve warm.

Notes

  • Do not boil the soup after adding the egg mixture as it will cause curdling and ruin the texture.
  • Use low-sodium chicken broth to better control the salt level in the soup.
  • Leftover cooked chicken and rice work perfectly for this soup and make it quick to prepare.
  • Fresh dill adds a bright herbal note, but you can substitute with parsley if preferred.
  • For a gluten-free meal, ensure that the broth and all ingredients are certified gluten-free.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://iamstarved.com/avgolemono-soup-greek-lemon-chicken-and-rice-soup-recipe/