Description
Creamy and comforting Greek Avgolemono soup made with chicken broth, rice, lemon juice, and eggs—tangy, nourishing, and satisfying!
Ingredients
2 quarts (8 cups) chicken broth
2/3 cup long-grain white rice
1/2 cup fresh lemon juice (about 2–3 lemons)
3 large eggs
1 cup cooked, shredded chicken (optional)
Salt and freshly ground black pepper, to taste
Instructions
Cook the Rice:
In a large pot, bring chicken broth to a boil.
Add the rice, reduce heat to medium-low, cover, and simmer for 20 minutes or until rice is tender.
Prepare Egg-Lemon Mixture:
In a medium bowl, whisk together lemon juice and eggs until smooth and frothy.
Temper the Eggs:
Slowly add 2–3 ladles of hot broth to the egg-lemon mixture, whisking constantly to prevent curdling.
Finish the Soup:
Slowly pour the tempered egg mixture back into the soup pot while stirring gently.
Cook over low heat for 5–10 minutes, stirring occasionally, until the soup thickens slightly. Do not boil.
Add Chicken (Optional):
Stir in shredded chicken if using.
Season with salt and pepper to taste.
Serve:
Ladle into bowls and garnish with chopped fresh parsley or dill, if desired.
Notes
The soup should be smooth and velvety—avoid high heat after adding the egg mixture.
Use homemade chicken stock for extra depth of flavor.
Traditionally served as a starter but satisfying enough as a light main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek