Avgolemono — Greek Lemon Chicken Soup
A comforting Greek soup combining tender chicken, bright lemon, and creamy egg yolks, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast or thighs
- 6 cups chicken broth
- 3/4 cup rice
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Cook the chicken: In a large pot, bring the chicken broth to a boil. Add the chicken and cook for about 15-20 minutes, or until fully cooked. Remove the chicken from the pot and set it aside to cool slightly, then shred it using two forks.
- Prepare the rice: Add the rice to the pot of chicken broth and cook according to package instructions, usually around 15-20 minutes, or until tender.
- Whisk the egg and lemon: In a separate bowl, whisk together the egg yolks and lemon juice until well combined.
- Temper the eggs: Slowly ladle some hot broth into the egg mixture while whisking continuously.
- Combine mixtures: Slowly whisk the tempered egg mixture back into the pot of soup, stirring constantly to create a smooth texture.
- Finish the soup: Stir in the shredded chicken, and season generously with salt and pepper to taste. Heat through without boiling.
- Serve: Ladle the soup into bowls and garnish with fresh dill or parsley before serving hot.
Notes
Choose quality chicken for better flavor. Ensure you temper the eggs gradually to prevent curdling.