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Classic Avgolemono Greek Lemon Chicken Soup

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This classic avgolemono Greek lemon chicken soup is silky, bright, and comforting, made with tender chicken, rice, eggs, and fresh lemon for a nourishing and timeless meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1/2 cup white rice
  • 3 large eggs
  • 1/3 cup fresh lemon juice
  • Salt and black pepper, to taste
  • Fresh dill or parsley, chopped, optional

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until soft and translucent.
  3. Stir in garlic and cook until fragrant.
  4. Add chicken broth and bring to a gentle boil.
  5. Add chicken and simmer until fully cooked.
  6. Remove chicken, shred or dice, and set aside.
  7. Add rice to the broth and cook until tender.
  8. Whisk eggs and lemon juice in a bowl.
  9. Temper egg mixture with hot broth while whisking.
  10. Slowly stir egg mixture back into the pot.
  11. Add chicken and heat gently without boiling.
  12. Season with salt and pepper and serve warm.

Notes

Keep the heat low after adding the egg mixture and never allow the soup to boil to maintain a smooth, creamy texture.

Find it online: https://www.lylyrecipes.com/avgolemono-greek-lemon-chicken-soup/