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Greek Chicken Lemon Soup - Avgolemono

Avgolemono Soup is a rich, cozy, and comforting Greek Chicken Lemon Soup made with chicken, rice, fresh lemon juice, and eggs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Calories: 356 kcal
Course: Appetizer , Soup
Cuisine: Mediterranean , Greek

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 1 tick celery (finely chopped)
  • 1 litre chicken stock
  • 2 bay leaves
  • 150 g short-grain rice
  • 350 g shredded chicken
  • 1 ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon chopped fresh dill
For the Avgolemono Sauce
  • 500 ml chicken stock
  • 2 large eggs (at room temperature)
  • ⅓ cup freshly squeezed lemon juice

Instructions

    Cup of Yum
  1. Soak the rice in plenty of water for about 30 minutes.
  2. Heat olive oil in a Dutch Oven or a large pot over medium heat and add the diced onion and celery. Saute for about 5 minutes, until onions and celery are tender.
  3. Add 1 litre chicken stock, soaked and washed rice, bay leaves, salt, and freshly ground black pepper. Bring the pot to a boil.
  4. Reduce the heat and let it simmer for 20-25 minutes until the rice is tender and cooked through.
  5. Stir in the shredded chicken, bring it back to a gentle simmer, and remove the pot from the heat.
  6. Place the 500 ml chicken stock in a small pot and bring it to a gentle simmer. Remove from the heat.
  7. In a medium bowl, whisk the eggs and lemon juice.
  8. Slowly add a ladleful of the hot stock to the egg-lemon mixture while whisking continuously. The mixture will look frothy at this stage. This step is crucial to temper the eggs and prevent curdling.
  9. Slowly pour the egg-lemon mixture into the soup. The soup will thicken at this stage. Add chopped dill and give it a good stir.
  10. Check the seasoning and add extra salt pepper or lemon juice if necessary. Serve hot, and garnish with extra dill and lemon slices if you prefer.

Notes

  • Use Fresh Lemons: The freshness of lemon juice makes a significant difference in flavor. Avoid bottled lemon juice if possible.
  • Temper the Eggs: Always whisk in hot broth slowly to avoid scrambling the eggs. This step ensures a smooth, creamy soup.
  • Don’t Boil After Adding the Egg Mixture: Boiling can cause the eggs to curdle. Remove the pan from the heat before adding the eggs.
  • For a thicker soup, use more eggs or reduce the amount of broth. For a lighter version, use less rice or orzo.

Nutrition Information

Calories 356kcal (18%) Carbohydrates 31g (10%) Protein 25g (50%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 113mg (38%) Sodium 1019mg (42%) Potassium 551mg (16%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 166IU (3%) Vitamin C 7mg (8%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 356

% Daily Value*

Calories 356kcal 18%
Carbohydrates 31g 10%
Protein 25g 50%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.01g 1%
Cholesterol 113mg 38%
Sodium 1019mg 42%
Potassium 551mg 12%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 166IU 3%
Vitamin C 7mg 8%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.