Description
This Avgolemono Soup is a comforting Greek classic that perfectly balances creamy richness and bright citrus flavor—without a drop of cream. Made with tender chicken, rice, eggs, and fresh lemon juice, this silky, cozy soup is like sunshine in a bowl. Ready in under an hour, it’s the perfect weeknight meal that nourishes both body and soul.
Ingredients
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4 cups (950 ml) chicken broth
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1 cup (140 g) cooked boneless, skinless chicken breast, shredded
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½ cup (95 g) long-grain rice
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3 large eggs
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½ cup (120 ml) freshly squeezed lemon juice
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2 tbsp (4 g) fresh dill, chopped
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Salt and pepper, to taste
Instructions
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Bring on the Broth: In a large pot, bring chicken broth to a gentle boil.
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Cook the Chicken: If using raw chicken, simmer in the broth 15–20 minutes until tender. Remove, shred, and set aside.
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Add the Rice: Stir in rice and cook for about 15 minutes until tender and plump.
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Whisk the Magic: In a bowl, whisk eggs and lemon juice until light and frothy.
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Temper the Eggs: Lower the heat. Slowly add a ladleful of hot broth to the egg mixture while whisking continuously. Gradually pour the mixture back into the soup, stirring constantly.
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Finish It Off: Add shredded chicken, season with salt, pepper, and dill. Heat gently for 1–2 minutes more (do not boil).
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Serve: Ladle into bowls, garnish with dill, and enjoy warm.
Notes
Whisk continuously when tempering the eggs to avoid curdling.
Always use fresh lemon juice for the best bright flavor.
For a thicker soup, cook the rice longer or use slightly less broth.
Add veggies like spinach or carrots for extra texture and color.
Reheat gently over low heat; avoid boiling to keep the texture smooth.
Store lemon juice separately if reheating later to preserve freshness.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek