Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a creamy, comforting, and citrusy chicken soup thickened with eggs and flavored with fresh lemon juice. Made in one pot with shredded chicken, white rice, and aromatic vegetables, this cozy Greek soup is perfect for a nourishing weeknight dinner or a soothing cold-day meal—no cream required!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- ½ cup uncooked white rice
- 3 large eggs
- ¼ cup fresh lemon juice (about 1–2 lemons)
- Salt and black pepper, to taste
- Optional garnish: chopped fresh dill or parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until vegetables soften.
- Stir in garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a boil. Add rice, reduce heat, and simmer for 15 minutes or until rice is tender.
- Stir in shredded chicken and let it warm through.
- In a medium bowl, whisk together eggs and lemon juice until smooth.
- While whisking constantly, slowly ladle 1 cup of hot broth into the egg mixture to temper it.
- Slowly pour the tempered egg mixture back into the pot, stirring gently.
- Heat over low (do not boil) until soup thickens slightly. Season with salt and pepper to taste.
- Garnish with chopped dill or parsley, if desired, and serve warm.
Notes
- Substitute orzo for rice if preferred.
- For a vegetarian version, use vegetable broth and chickpeas in place of chicken.
- Spinach or kale can be added at the end for extra nutrition.
- Don’t allow the soup to boil once eggs are added—this prevents curdling.
- Store base separately and add egg-lemon mixture fresh when reheating for best results.
