Avgolemono Soup
A comforting Greek lemon chicken soup that combines silky eggs, fresh lemon juice, tender chicken, and creamy rice into a warm bowl of nostalgia.
Servings 6 servings
Calories 280kcal
Ingredients
Soup Base
- 6 cups chicken broth Homemade or low-sodium store broth
- 1 cup cooked chicken, shredded Leftover rotisserie chicken is preferred.
- 1/2 cup rice Short-grain white rice like Arborio is best.
- 2 pieces eggs Use large eggs and let them come to room temperature.
- 2 pieces lemons, juiced Fresh-squeezed lemon juice is essential.
- to taste salt and pepper Season according to preference.
Garnish
- to taste fresh parsley Used for garnish.
Instructions
Cooking the Rice
- Pour the chicken broth into a large pot and bring it to a gentle boil.
- Stir in the rice, reduce heat to a simmer, and cook until the grains are tender, about 15-18 minutes.
Adding Chicken
- Once the rice is cooked, add the shredded chicken, then reduce the heat to low to keep everything warm.
Preparing Egg-Lemon Mixture
- In a medium bowl, whisk the eggs and lemon juice together until frothy.
Tempering Eggs
- Slowly ladle some hot broth into the egg-lemon mixture while whisking constantly.
- Repeat this process 2-3 times to bring the eggs up to temperature.
Combining Mixtures
- Slowly pour the tempered egg-lemon mixture back into the hot soup, stirring gently and consistently.
- Do not let the soup boil from this point to maintain the silky texture.
Final Seasoning and Serving
- Add salt and pepper to taste, ladle into bowls, and top with fresh parsley.
- Optionally, add a swirl of cracked pepper right before serving.
Notes
For best results, use warm broth for tempering the eggs and stir constantly to prevent curdling. Allow the soup to rest before serving for the creamiest texture. If reheating, warm gently without boiling.
