Greek Lemon Chicken Soup (Avgolemono)
User Reviews
5
Greek Lemon Chicken Soup (Avgolemono)
Description
This Avgolemono soup starts by searing seasoned chicken breasts to develop flavor, then cooking onions and garlic in olive oil until softened. Chicken stock paste and a bay leaf are added to water to create a rich broth base. The seared chicken and jasmine rice are simmered until tender, infusing the soup with protein and starch. Once cooked, the chicken is shredded and reincorporated with fresh dill for brightness and herbaceousness.
The defining element is the avgolemono, made by whisking egg yolks and whites with lemon juice and some hot soup broth to temper and thicken the mixture without curdling. This sauce is slowly added to the soup off the heat, giving the broth a creamy texture and a fresh lemony tang that balances the savory flavors.
This soup works well as a light meal or starter and is traditionally enjoyed in Greek cuisine for its soothing qualities. Garnishing with additional dill, salt, pepper, and a drizzle of olive oil enhances presentation and taste.
For variations, chicken stock paste can be substituted with chicken broth, adjusting seasoning accordingly. The recipe’s flexibility allows for different rice types and lemon amounts depending on preference.
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups onion yellow, finely chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 3 tbsp chicken stock paste
- 8 cups water
- 2 chicken breast
- salt
- black pepper
- 1/2 cup jasmine rice uncooked; or other rice e.g. basmati, short grain
- 2 tbsp - 1/4 cup dill fresh, chopped
For the avgolemono
- 3 egg separate yolks and whites
- juice lemon quantity: 3
- 1 cup soup broth
Garnish
- dill fresh
- salt
- black pepper
- olive oil
Instructions
- Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
- Turn the heat to medium and add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant.
- Stir in the chicken stock paste and bay leaf. Then, add the water and stir to combine. Bring to a boil, once simmering add the chicken breasts (along with any juices) and the rice. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15-20 minutes or until the chicken breasts and rice are cooked.
- Once the chicken breasts and rice are cooked, turn the heat off and remove the chicken breasts to a cutting board. Leave the lid on the pot to keep the soup warm and use two forks to shred the chicken. Stir the shredded chicken back into the soup along with the fresh dill.
- Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
- Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
- Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasong with salt and pepper, a big pinch of each if desired! Serve in bowls topped with fresh dill, pinch of salt and pepper and drizzle of olive oil.
Notes
- If preferred, substitute chicken stock paste with chicken broth but adjust salt and pepper as needed for seasoning.
- Fresh dill adds authentic flavor; adjust quantity to taste.
- This soup can be made with different types of rice such as basmati or short grain, which may alter cooking times slightly.
- A vegan version can be made by omitting chicken and using vegetable broth along with a suitable plant-based thickening alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 18.4g | 6% |
| Protein | 39.2g | 78% |
| Fat | 15.8g | 24% |
| Saturated Fat | 3.4g | 17% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 7.9g | 40% |
| Cholesterol | 285.6mg | 95% |
| Sodium | 766.6mg | 32% |
| Fiber | 1.6g | 6% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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