Description
A silky, lemony Greek Avgolemono Soup that’s light yet luxuriously creamy—without a drop of cream. Made with tender chicken, rice, and a bright egg-lemon sauce, this Mediterranean comfort classic is pure magic in a bowl.
Ingredients
6 cups chicken broth
1 cup cooked shredded chicken
1/2 cup uncooked white rice (or orzo)
3 large eggs
1/3 cup fresh lemon juice (about 2 lemons)
1 tbsp olive oil
Salt and pepper to taste
Fresh dill or parsley for garnish
Instructions
1. In a large pot, bring chicken broth to a boil.
2. Add rice and olive oil, then reduce heat and simmer for 15 minutes or until rice is tender.
3. Add cooked chicken to the pot and heat through.
4. In a medium bowl, whisk together eggs and lemon juice until frothy.
5. Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
6. Gradually pour the tempered mixture back into the soup, stirring gently.
7. Heat on low (do not boil) until the soup thickens slightly and becomes creamy.
8. Season with salt and pepper, garnish with fresh dill or parsley, and serve warm.
Notes
Use orzo instead of rice for a silkier texture.
Adjust the lemon juice to taste for extra brightness.
To make it vegetarian, swap the chicken broth and meat for vegetable broth and chickpeas.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 135mg
Keywords: avgolemono soup, greek lemon soup, creamy chicken soup, mediterranean comfort food, traditional greek recipe