Description
Avgolemono Soup is a traditional Greek lemon chicken soup featuring a unique thickening technique using eggs and lemon juice for a creamy consistency, offering a comforting and refreshing meal.
Ingredients
Scale
- 2–3 tablespoons Extra Virgin Olive Oil
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice (Arborio rice works wonderfully, but any white rice will do)
- Salt and pepper to taste
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz store-bought rotisserie chicken will work)
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped carrots, celery, and green onions. Cook until softened, about 4-5 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and add bay leaves.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Season with salt and pepper to taste.
- Add the rice to the simmering broth.
- Cook until the rice is tender but still has a slight bite, about 15-20 minutes depending on the type of rice used.
- In a medium bowl, whisk the eggs until frothy.
- Gradually add the lemon juice to the eggs while continuing to whisk.
- Take about 2 cups of the hot broth (avoiding any rice) and very slowly add it to the egg-lemon mixture while constantly whisking to prevent the eggs from curdling.
- Slowly pour the tempered egg-lemon mixture back into the pot, stirring continuously.
- Add the shredded chicken and warm through for 2-3 minutes.
- Remove from heat and discard bay leaves.
- Taste and adjust seasoning if needed.
- Ladle the hot Avgolemono Soup into bowls and garnish with fresh parsley if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken, or replace with chickpeas or white beans.
- Arborio rice lends a particularly creamy texture to the finished soup, but any white rice works well.
- If making this soup in advance, prepare the base with chicken and rice, but add the egg-lemon mixture only when ready to serve.
- Avgolemono Soup can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: N/A
- Calories: 245
- Sugar: N/A
- Sodium: 650
- Fat: 7
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28
- Fiber: 1
- Protein: 18
- Cholesterol: N/A