Avgolemono Soup (Greek Lemon Chicken Soup)
User Reviews
4.8
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
5
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Course
Main Course
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Cuisine
Greek
Avgolemono Soup (Greek Lemon Chicken Soup)
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A popular Greek soup made with tender chicken, hearty white rice, an abundance of vibrant lemon, and broth blended with rich eggs for a creamy base. It's a delicious weeknight soup or great for when you are feeling under the weather.
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Ingredients
- 1 Tbsp extra virgin olive oil, plus more for serving if desired
- 1 cup chopped green onions (preferably white and light green portions)
- 1 Tbsp minced garlic (3 cloves)
- 7 cups low-sodium chicken broth, then more to thin if desired
- 3/4 cup jasmine rice or white rice
- 1 tsp dried oregano
- 2 bay leaves (fresh or dried)
- salt and black pepper
- 3 cups cooked shredded rotisserie chicken
- 1 1/2 tsp fresh lemon zest
- 2 large eggs
- 2 large egg yolks
- 1/3 cup fresh lemon juice
- 2 Tbsp chopped fresh parsley and/or 1 Tbsp chopped fresh dill
Instructions
- Heat olive oil in a large pot over medium heat. Add green onion and garlic and saute 30 to 60 seconds until fragrant.
- Pour in chicken broth and bring to a boil over medium-high heat.
- Stir in rice, oregano, bay leaves, and season with salt and pepper to taste. Reduce heat to medium-low. Cover and simmer, stirring occasionally so rice doesn't stick to bottom of pot, until rice is just tender, about 15 minutes for jasmine rice and 20 minutes for white rice.
- Near the end of cooking in a medium mixing bowl whisk together eggs, egg yolks and lemon juice until frothy for about 1 minute. Slowly pour in 1 cup hot broth from soup with the eggs while whisking.
- Stir in chicken and lemon zest. Remove from heat and while stirring soup pour in egg mixture. Return to heat and cook over low heat, stirring constantly, until soup has thickened slightly for a minute or two.
- Serve with parsley and/or dill. Add more chicken broth to thin soup if desired, it will thicken as it rests.
Notes
- For added vegetables in the soup you can include 1 cup chopped carrots and 1 cup chopped celery. Saute these for 6 minutes before adding green onions and garlic. Increase both to 8 cups.
- Recipe makes about 9 cups.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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