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Greek Lemon Chicken Soup Avgolemono is pictured as the featured image for a recipe article.
Lady Maria

PERFECT GREEK LEMON CHICKEN SOUP AVGOLEMONO

This Avgolemono recipe delivers a comforting and velvety smooth Greek lemon chicken soup. The secret lies in patiently tempering the eggs and lemon juice to prevent curdling and achieve a luxurious texture. Enjoy this taste of sunshine and home!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups chicken broth
  • 1 large chicken breast
  • 1/2 cup Arborio rice
  • 3 large eggs
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 1/4 cup fresh dill, chopped
  • Salt to taste
  • Pepper to taste

Equipment

  • Large Pot
  • whisk
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • knife
  • Ladle

Method
 

  1. In a large pot, combine the chicken broth, onion, carrot, and celery. Bring to a boil, then reduce heat and simmer for 15 minutes.
  2. Add the chicken breast to the simmering broth. Poach for about 15-20 minutes, or until cooked through. Remove the chicken and set aside to cool slightly. Shred the chicken into bite-sized pieces.
  3. Add the rice to the broth and cook according to package directions, usually about 15-20 minutes, or until tender.
  4. In a large bowl, whisk together the eggs and lemon juice until light and frothy.
  5. Slowly drizzle about 1 cup of the hot broth into the egg mixture, whisking constantly to prevent the eggs from curdling. Repeat with another cup of broth.
  6. Pour the tempered egg mixture into the pot with the remaining broth and rice. Stir gently over low heat until the soup thickens slightly. Do not boil!
  7. Stir in the shredded chicken and fresh dill. Season with salt and pepper to taste.
  8. Serve immediately and enjoy! A squeeze of fresh lemon juice right before serving adds an extra burst of flavor.

Notes

Tempering the egg mixture slowly is key to preventing curdling. Use freshly squeezed lemon juice for the best flavor. Don't overcook the rice. For a richer flavor, use bone-in chicken thighs instead of chicken breast to make the broth. You can substitute orzo pasta for rice if you prefer. Add garlic or other vegetables like zucchini or spinach for added nutrition. Stir in a tablespoon of heavy cream at the very end for an even richer texture. Add a pinch of red pepper flakes for a subtle kick. Taste as you go when adding the lemon juice, as some lemons are more tart than others, so adjust the amount to your liking. If you're worried about overcooking the rice, cook it separately and add it to the soup at the end.