Description
Avgolemono Soup is a traditional Greek lemon chicken soup made with tender shredded chicken, white rice, fresh lemon juice, and a silky egg-enriched broth. Bright, creamy, and comforting, it comes together in under an hour and makes a nourishing main course.
Ingredients
Scale
- 1 Tbsp extra virgin olive oil
- 1 cup chopped green onions
- 1 Tbsp minced garlic
- 7 cups low-sodium chicken broth
- 3/4 cup jasmine rice or white rice
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 3 cups cooked shredded rotisserie chicken
- 1 1/2 tsp fresh lemon zest
- 2 large eggs
- 2 large egg yolks
- 1/3 cup fresh lemon juice
- 2 Tbsp chopped fresh parsley or 1 Tbsp chopped fresh dill
Instructions
- Heat olive oil in a large pot over medium heat. Add green onions and garlic and sauté until fragrant.
- Pour in chicken broth and bring to a boil. Stir in rice, oregano, bay leaves, salt, and pepper. Reduce heat and simmer until rice is tender.
- Whisk eggs, egg yolks, and lemon juice in a bowl until frothy.
- Slowly whisk in 1 cup hot broth to temper the eggs.
- Stir chicken and lemon zest into soup. Remove from heat and slowly stir in egg mixture.
- Return to low heat and cook gently, stirring, until slightly thickened. Serve with parsley or dill.
Notes
- Do not boil after adding egg mixture to prevent curdling.
- Soup thickens as it rests; thin with additional broth if needed.
- For added vegetables, sauté chopped carrots and celery before adding green onions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 338
- Sugar: 2g
- Sodium: 924mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0.04g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 223mg