Avgolemono Soup Recipe
Bright lemon, tender chicken, and a silky broth make this Avgolemono Soup the ultimate comfort food with a Greek twist.
Servings: 6 servings
Calories: 366kcal
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 cup diced yellow onion about 1 medium onion
- 1 cup diced carrots about 2 medium carrots
- ¾ cup diced celery about 2 stalks
- 2 cloves garlic minced
- 1 lb cooked chicken breast shredded (about 2 rotisserie chicken breasts)
- 8 cups low-sodium chicken stock
- 1 cup uncooked long-grain white rice
- 2 bay leaves
- 3 large eggs room temperature
- ⅓ cup fresh squeezed lemon juice about 2-3 lemons
- 2 Tbsp chopped fresh dill plus more for garnish
- 1 tsp kosher salt or to taste
- ½ tsp black pepper
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened but not browned.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Add the chicken stock and bay leaves. Bring to a gentle boil.
- Reduce the heat to a gentle simmer. Stir in the rice and cook for 15–20 minutes, or until the rice is tender.
- Next, discard the bay leaves and stir in the shredded chicken.
- In a medium bowl, whisk together the eggs and lemon juice until smooth and frothy.
- Very slowly ladle about 1½ cups of the hot broth into the egg mixture, one ladleful at a time, whisking constantly to prevent the eggs from scrambling. This process, called tempering, helps create the soup's signature silky texture.
- Continue whisking until fully combined and warmed.
- Next, reduce the heat to low and pour the tempered egg-lemon mixture back into the soup while stirring gently.
- Cook for 2-3 minutes over low heat until slightly thickened stirring occasionally. Do not allow the soup to boil after adding the eggs.
- Stir in the fresh dill and season with salt and pepper to taste.
- Serve immediately with extra lemon wedges and a sprinkle of fresh dill and lemon zest on top.
Notes
You can store any leftovers of this Avgolemono Soup in an airtight container in your fridge for 3-4 days. For longer storage you can freeze this soup in your freezer for up to 2 months.
To reheat be sure to thaw overnight in the fridge then you can do so on the stovetop over medium high heat or in the microwave until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 35g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 597mg | Potassium: 691mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3770IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg
