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Creamy Avgolemono Soup with Chicken, Rice, and Lemon Recipe

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4 from 1 review

This classic Greek Avgolemono Soup is a comforting and tangy chicken and rice soup made with a luscious lemon and egg sauce that thickens the broth without curdling. Perfect for a light yet filling meal, it combines sautéed vegetables, tender chicken, and fluffy rice in a savory broth brightened by fresh lemon juice and dill.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 celery ribs, chopped
  • 4 cups low-sodium chicken broth
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Avgolemono Mixture

  • 2 large eggs
  • ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)
  • ¼ cup cooked white rice (reserved for blending)

Additional Ingredients

  • 1 ½ cups cooked white rice
  • 2 cups shredded cooked chicken
  • Chopped fresh dill, for garnish

Instructions

  1. Saute: 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: Pour in the low-sodium chicken broth, season the soup with kosher salt and freshly ground black pepper to taste, and bring the mixture to a gentle simmer.
  3. Blend: In a blender, combine the eggs, freshly squeezed lemon juice, and ¼ cup of the cooked white rice. Blend the mixture until smooth, about 20 seconds. While blending, slowly drizzle in 2 ladles of the hot broth from the saucepan to temper the eggs, preventing curdling.
  4. Combine: Gradually stir the lemon and egg puree back into the gently simmering broth. Then add the remaining 1 ½ cups cooked rice and shredded chicken to the soup.
  5. Thicken: Continue to cook the soup on low heat for 5 to 10 minutes, stirring occasionally, until the soup thickens slightly. Be careful not to let the soup boil to avoid curdling the egg mixture.
  6. Garnish and Serve: Remove the soup from heat and ladle into bowls. Garnish generously with chopped fresh dill before serving to add a fresh herbal note.

Notes

  • Tempering the eggs by slowly adding hot broth while blending is key to preventing the egg mixture from curdling when added to the soup.
  • Use cooked chicken such as leftover roast chicken or boiled chicken breast for convenience.
  • If desired, you can substitute white rice with orzo or another small pasta for a slight variation.
  • Do not let the soup boil after adding the avgolemono mixture to keep the texture smooth and silky.
  • Fresh lemon juice is preferred for authentic bright flavor, but bottled lemon juice can be used in a pinch.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Salt

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