Description
Avgolemono Soup is a classic Greek lemon chicken soup made silky and rich with a delicate egg-lemon sauce. Bright, comforting, and nourishing, it’s perfect for cozy dinners or when you need a soothing meal.
Ingredients
Scale
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup uncooked white rice or orzo
- 1 1/2 cups cooked shredded chicken
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and black pepper, to taste
- Fresh parsley or dill, for garnish
Instructions
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
- Add broth and rice: Pour in chicken broth and bring to a boil. Add rice or orzo and simmer 12–15 minutes until tender.
- Add chicken: Stir in shredded chicken and reduce heat to low.
- Prepare avgolemono: In a bowl, whisk eggs until frothy. Slowly whisk in lemon juice. Gradually ladle 1 cup of hot broth into the egg mixture while whisking constantly to temper.
- Finish soup: Slowly pour the tempered egg mixture back into the pot, stirring gently. Heat on low (do not boil) until slightly thickened.
- Season & serve: Add salt and pepper to taste. Garnish with parsley or dill before serving.
Notes
Do not let the soup boil after adding the egg mixture, as it may curdle. For a thicker soup, use slightly more rice. Leftovers can be refrigerated for up to 3 days and gently reheated on low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 155mg
Keywords: avgolemono, Greek lemon soup, chicken lemon soup, egg lemon soup, comfort food