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Avgolemono — Greek Lemon Chicken Soup

Avgolemono — Greek Lemon Chicken Soup

Silky Greek soup brightened with lemon and tender chicken, with eggs tempered into a glossy, comforting broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Greek
Servings 4 servings
Calories 231 kcal

Ingredients
  

Soup Base

  • 4 cups chicken broth
  • 0.5 cup long-grain white rice rinsed

Egg-Lemon Mixture

  • 2 large eggs room temperature
  • 3 tablespoons fresh lemon juice

Finishing

  • 2 cups cooked chicken shredded
  • salt and freshly ground black pepper to taste

Instructions
 

Soup Base

  • Combine chicken broth and rice in a medium pot over high heat. Bring to a boil, reduce heat to medium-low, cover partially and simmer 18–20 minutes until rice is tender.

Egg-Lemon Mixture

  • In a bowl, whisk eggs until frothy. Add lemon juice and whisk until fully blended.
  • Ladle ½ cup hot broth into the egg-lemon mixture, whisking constantly to temper.

Finishing

  • Slowly pour the tempered egg mixture back into the pot while stirring gently. Stir in shredded chicken and cook 2–3 minutes until heated through. Season with salt and freshly ground black pepper to taste.

Notes

Allow the rice to finish absorbing liquid off the heat for a slightly firmer texture.
When reheating leftovers, stir in a splash of broth over low heat to restore the soup’s glossy silkiness.
Always whisk room-temperature eggs and add hot broth slowly to prevent curdling.

Nutrition

Serving: 1servingCalories: 231kcalCarbohydrates: 23g
Keyword Avgolemono, egg-lemon soup, Greek Lemon Chicken Soup, lemon chicken soup, Mediterranean
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