Avgolemono Soup – Greek Lemon Chicken Soup Recipe
Avgolemono soup is a traditional Greek soup that is both comforting and refreshing, made with a rich blend of chicken broth, rice, and a velvety lemon-egg mixture. This dish balances the warmth of chicken soup with the tangy brightness of fresh lemon, creating a hearty yet light meal. It's a perfect dish for cooler days or whenever you crave something flavorful and nourishing.
Ingredients
- 6 cups chicken broth
- 1/2 cup long-grain white rice
- 3 large eggs
- 2 lemons (juiced)
- 2 cups cooked shredded chicken (optional)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Directions
Cook the rice. In a large pot, bring the chicken broth to a boil. Add the rice and reduce the heat to a simmer. Cook for about 15 minutes, or until the rice is tender.
Prepare the egg-lemon mixture. In a medium bowl, whisk the eggs until frothy. Gradually whisk in the fresh lemon juice until well combined.
Temper the eggs. Slowly add a ladleful of hot broth to the egg mixture while continuously whisking. This step prevents the eggs from curdling when added to the soup.
Add the egg-lemon mixture to the soup. Gradually pour the tempered egg mixture into the pot with the rice and broth, stirring constantly. Let the soup simmer gently for 5 minutes, but do not let it boil.
Optional. Stir in the shredded chicken for a heartier soup.
Season and serve. Add salt and pepper to taste, then ladle the soup into bowls. Garnish with freshly chopped parsley if desired, and serve hot.
Recipe tips
Use homemade chicken broth for a deeper, richer flavor. For a creamier consistency, blend a portion of the cooked rice before adding the egg-lemon mixture. Add a touch of garlic or onion to the broth while simmering for extra depth. Adjust the lemon juice to your liking—add more for a tangier taste or less if you prefer a milder flavor.
Nutrition Facts (per serving)
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