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Avgolemono Soup

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Avgolemono Soup is a classic Greek comfort dish made with tender chicken, rice, and a silky lemon-egg broth that creates a naturally creamy texture without any dairy.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup cooked shredded chicken
  • 1/2 cup uncooked white rice
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • Salt and black pepper to taste
  • Fresh dill or parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add chicken broth and bring to a gentle boil.
  4. Stir in uncooked rice, reduce heat, and simmer for 15–18 minutes until rice is tender.
  5. Add shredded chicken and cook for 2–3 minutes to warm through.
  6. In a bowl, whisk eggs until frothy, then whisk in lemon juice.
  7. Gradually ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper.
  8. Slowly pour the tempered mixture back into the soup, stirring gently. Do not boil.
  9. Season with salt and black pepper to taste.
  10. Serve warm, garnished with fresh dill or parsley if desired.

Notes

  • Do not allow the soup to boil after adding the egg mixture to prevent curdling.
  • Orzo can be substituted for rice for a traditional variation.
  • Rotisserie chicken works well for convenience.
  • Reheat gently over low heat to maintain the smooth texture.
  • This soup is not ideal for freezing due to the egg-based broth.
  • Adjust lemon juice to taste for desired brightness.

Nutrition

Find it online: https://thefamilycooking.com/avgolemono-soup/