Avgolemono Soup (Greek Lemon Chicken Soup)
This classic Greek lemon chicken soup is the kind of dish that feels like a warm hug in a bowl. It's velvety, tangy, deeply savory, and shockingly easy to pull together with just a handful of simple ingredients. You don't need any fancy techniques or obscure ingredients. Just good chicken stock, eggs, fresh lemon juice, and a little rice to make it hearty and satisfying.
Equipment
- Large heavy-bottomed pot or Dutch oven at least 5-quart capacity
- Ladle
- Large mixing bowl
- Whisk
- Fine-mesh strainer optional, for straining broth
- Citrus juicer or reamer
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Ingredients
- 8 cups chicken broth good-quality, homemade or store-bought
- 1 lb cooked shredded chicken about 2 cups; rotisserie chicken works perfectly
- 3/4 cup long-grain white rice uncooked
- 3 large eggs at room temperature
- 1/3 cup freshly squeezed lemon juice about 2 to 3 lemons
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon white pepper or black pepper
- 2 tablespoons fresh dill or parsley finely chopped, optional for garnish
- lemon slices optional, for serving
Instructions
- Pour chicken broth into a large pot or Dutch oven and bring to a gentle simmer over medium-high heat.
- Add uncooked rice to the simmering broth, stir once, and cook for 18-20 minutes until tender.
- Add shredded chicken to the pot and stir gently. Warm through for 2-3 minutes over medium-low heat.
- In a large bowl, whisk eggs vigorously for 1-2 minutes until pale and frothy. Whisk in lemon juice and white pepper.
- Ladle 1 cup of hot broth into the egg mixture in a slow, steady stream while whisking constantly. Add another ladle of hot broth the same way.
- Reduce heat to low, then slowly pour the tempered egg mixture into the pot while stirring constantly for 2-3 minutes until creamy.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice. Remove from heat. Garnish with fresh dill or parsley and lemon slices.
Notes
- Room temperature eggs are crucial: Cold eggs are far more likely to curdle. Take them out of the fridge 30 minutes before cooking.
- Never let the soup boil after adding the eggs: A full boil will break the emulsion and leave scrambled bits. Keep the heat low.
- Always temper the eggs: Adding cold eggs directly to hot broth is the #1 mistake. The gradual tempering process is non-negotiable.
- Use freshly squeezed lemon juice: Bottled juice tastes flat and often has slight bitterness. Fresh juice is essential for authentic flavor.
- Make-ahead tip: Prepare the soup up through cooking the rice and chicken. Refrigerate, then make a fresh egg-lemon mixture and add just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup does not freeze well due to the egg emulsion.
- Reheating: Warm gently over medium-low heat, stirring frequently. Add a splash of extra chicken broth to thin as needed. Do not bring to a boil.
- Orzo variation: Substitute the rice with an equal amount of orzo pasta for a silkier, softer texture.
- Vegetarian version: Swap chicken broth for high-quality vegetable broth and omit the chicken entirely. The egg-lemon flavor still shines.
- Extra lemony: For a brighter soup, increase lemon juice to 1/2 cup and add some freshly grated lemon zest.
Nutrition
Serving: 1bowlCalories: 240kcalCarbohydrates: 21gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 140mgSodium: 780mgPotassium: 320mgFiber: 0.5gSugar: 1gVitamin A: 6IUVitamin C: 15mgCalcium: 4mgIron: 10mg
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