Avgolemono Soup (Greek Lemon Chicken Soup)

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Avgolemono Soup (Greek Lemon Chicken Soup)

Avgolemono Soup is a traditional Greek Lemon Chicken Soup that gets richness from eggs and tang from fresh lemons. It’s silky smooth, light, bright, and wonderful!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Greek

Keyword: Avgolemono Soup, Greek Lemon Chicken Soup

Servings:

Ingredients

2 tbsp extra-virgin olive oil
1 small sweet onion diced small
2 stalks celery diced small
2 medium carrots diced small
2 cloves garlic minced
½ tsp kosher salt (not table salt)
⅛ tsp pepper
½ cup Arborio rice
6 cups low-sodium chicken stock
1 large bay leaf
2 (6 oz. each) chicken breasts seasoned, cooked, and shredded
⅓ cup fresh lemon juice
2 large eggs
2½ tbsp chopped fresh dill

Instructions

Warm the olive oil in a large saucepan over medium heat. Add in the onion, celery, and carrots; saute until the vegetables are tender and the onion is translucent, about 3 minutes. Add in the garlic and saute until slightly browned and fragrant, 20 seconds. Season with the salt and pepper.
Add in the rice and stir to coat in the oil.
Add the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes. Remove the bay leaf.
Add the shredded chicken and maintain a gentle simmer.
In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
Remove the saucepan from the heat and slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate. (This process equalizes the temperature between the two mixtures to avoid curdling the eggs.) Do not put the saucepan back on the heat once the egg mixture has been added, or the eggs might scramble or turn into ribbons.
Stir in the dill. Taste and adjust seasoning, if necessary. Ladle into bowls and serve immediately.

Video

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