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Avgolemono Soup (Greek Lemon Chicken Soup)

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Avgolemono is a traditional Greek chicken and rice soup made creamy with a luscious egg-lemon mixture. This comforting dish is rich, tangy, and perfect for cooler days.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 cup Arborio rice (or short grain rice)
  • Salt and black pepper, to taste
  • 3 cups cooked shredded chicken (rotisserie or boiled)
  • 3 large eggs
  • Juice of 2 lemons (about 1/3 to 1/2 cup)
  • Fresh parsley or dill, for garnish (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and sauté for another minute.
  2. Pour in the chicken broth and bring to a boil. Add the rice and season with salt and pepper. Reduce heat to a simmer and cook until the rice is tender, about 20 minutes.
  3. Stir in the shredded chicken and let it heat through.
  4. In a mixing bowl, whisk the eggs and lemon juice together until frothy.
  5. Slowly ladle 2 to 3 cups of hot soup broth into the egg-lemon mixture, whisking constantly to temper the eggs.
  6. Slowly pour the tempered egg mixture back into the soup, stirring continuously. Do not boil the soup once the egg mixture is added.
  7. Heat gently until the soup thickens slightly. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with fresh parsley or dill if desired.

Notes

  • Use Arborio rice for a creamier texture, but any short grain rice will work.
  • Tempering the eggs is essential to avoid scrambling them in the soup.
  • You can use leftover or rotisserie chicken to save time.
  • Do not let the soup boil after adding the egg-lemon mixture.

Nutrition

Find it online: https://yumfamilyrecipes.com/avgolemono-soup-greek-lemon-chicken-soup/