Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a rich, comforting soup filled with tender chicken, fluffy rice, and a creamy, lemony broth. The tangy lemon and velvety egg mixture give the soup its signature smooth texture and fresh flavor, making it a perfect dish to warm you up on a chilly day. This easy-to-make soup is both hearty and refreshing, ideal for lunch or dinner.
Ingredients
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup water
1/2 cup long-grain rice (or orzo for a different texture)
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
Salt and pepper to taste
Fresh parsley or dill, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken breasts (or thighs) and cook for about 6-8 minutes per side, until golden brown and cooked through. Remove the chicken from the pot, shred it with two forks, and set aside.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and water, bringing it to a simmer. Add the rice and cook for 10-12 minutes, or until the rice is tender.
- In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. To temper the eggs (so they don’t scramble in the hot soup), slowly add a ladleful of the hot broth into the egg mixture, whisking constantly. Gradually whisk in another 2-3 ladles of the broth until the egg mixture is warmed.
- Slowly pour the tempered egg mixture into the pot with the simmering broth, stirring constantly. This will create a creamy, silky texture for the soup. Stir in the shredded chicken and season with salt and pepper to taste.
- Let the soup simmer for another 2-3 minutes, ensuring everything is well combined and heated through. Serve hot, garnished with freshly chopped parsley or dill.
Notes
You can add diced carrots, celery, or spinach for added flavor and nutrition.
For a dairy-free version, simply skip the egg mixture or substitute the egg with a dairy-free cream substitute.
Substitute the rice with quinoa for a gluten-free or higher-protein option.
Fresh thyme, oregano, or basil can be added for extra Mediterranean flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
