Soups & Stews > Broth-Based Soups > Other Broth-Based Soups > Avgolemono Soup Recipe (Greek Lemon Chicken)

Classic Avgolemono: Greek Lemon Chicken Soup

Avgolemono, a traditional Greek soup, boasts a velvety texture and a bright, lemony flavor. This recipe provides a detailed guide to creating an authentic and comforting Avgolemono soup, perfect for a light lunch or a soothing dinner. Prep time: 15 minutes; Cook time: 30 minutes.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 8 cups Chicken Broth
  • 2 cups Cooked Chicken
  • 1/2 cup Long-grain Rice
  • 3 Eggs
  • 1/2 cup Fresh Lemon Juice
  • 2 tablespoons Fresh Dill
  • to taste Salt
  • to taste Black Pepper

Prepare the Rice

In a medium saucepan, combine the chicken broth and rice. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and tender.

Temper the Eggs

While the rice is cooking, prepare the avgolemono (egg-lemon) mixture. In a medium bowl, whisk the eggs until light and frothy, about 2-3 minutes. Gradually whisk in the lemon juice, a little at a time, ensuring it is fully incorporated before adding more. This prevents the eggs from curdling.

Temper the Egg Mixture with Broth

Slowly ladle about 1 cup of the hot chicken broth from the saucepan into the egg-lemon mixture, whisking constantly. This step is crucial for tempering the eggs. Continue adding broth, 1/2 cup at a time, until you've added about 2 cups of broth. The mixture should be warm but not hot enough to cook the eggs.

Combine and Simmer

Pour the tempered egg-lemon mixture into the saucepan with the remaining broth and rice. Stir gently to combine. Add the shredded or diced cooked chicken. Heat through over low heat, stirring constantly, for about 5-7 minutes. Do not allow the soup to boil, as this will cause the eggs to curdle.

Season and Serve

Season the soup with salt and pepper to taste. Stir in the chopped fresh dill. Serve immediately, garnished with additional fresh dill, if desired. Avgolemono is best served warm.

Nutrition Facts Estimated per 100g of product

Calories: 50-70 kcal
Protein: 4-6g
Fat: 2-4g
Carbohydrates: 3-5g
Note: Nutritional values are approximate and will vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

For a lower sodium version, use low-sodium chicken broth. To increase the protein content, add more shredded chicken. Those with egg allergies should avoid this recipe.

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FAQ

  • Why is my Avgolemono soup curdling?

    Curdling typically happens when the eggs are not tempered properly or the soup is boiled after adding the egg-lemon mixture. Ensure you gradually add hot broth to the egg-lemon mixture and keep the soup at a low simmer.
  • Can I use a different type of rice?

    Long-grain rice is traditionally used in Avgolemono soup, but you can experiment with other types, such as Arborio or even orzo pasta. Adjust cooking time as needed.
  • Can I make this soup ahead of time?

    Avgolemono is best served fresh. The egg-lemon mixture can separate upon refrigeration. If you must make it ahead, gently reheat over low heat, stirring constantly, and avoid boiling.
  • Can I use store-bought rotisserie chicken?

    Yes, using a rotisserie chicken is a great shortcut. Just shred or dice the chicken and add it to the soup in the final steps.