Avgolemono Greek Lemon Chicken Soup (Print Version)

A comforting Greek soup with tender chicken, rice, and silky lemon-egg broth for bright Mediterranean flavors.

# What You'll Need:

→ Poultry & Broth

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 8 cups low-sodium chicken broth

→ Vegetables & Grains

03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup uncooked white rice
06 - 1 medium carrot, peeled and sliced

→ Avgolemono Mixture

07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice

→ Seasoning & Garnish

09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 2 tbsp chopped fresh dill or parsley

# Directions:

01 - Combine chicken, broth, onion, garlic, carrot, and salt in a large pot. Bring to a boil over medium-high heat.
02 - Reduce heat to a simmer. Cover and cook for 15–20 minutes, until chicken is cooked through.
03 - Remove chicken from the pot and set aside. Add rice to the simmering broth. Cook uncovered for 15 minutes, or until rice is tender.
04 - While rice cooks, shred the chicken into bite-size pieces using two forks.
05 - In a medium bowl, whisk together eggs and lemon juice until smooth.
06 - Gradually ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
07 - Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently.
08 - Return shredded chicken to the soup. Heat over low (do not boil) for 2–3 minutes until slightly thickened and creamy.
09 - Season with additional salt and pepper to taste. Ladle into bowls and garnish with fresh dill or parsley.

# Expert Tips:

01 -
  • The way the lemon-egg broth transforms into something almost creamy without any dairy is absolute magic
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Tempering the eggs properly is the most critical step, if you pour the eggs directly into the hot soup you'll end up with scrambled egg ribbons
  • The soup will continue thickening slightly as it sits, so don't panic if it seems a bit thin at first
03 -
  • Room temperature eggs incorporate more smoothly into the hot broth, so take them out of the fridge about 20 minutes before you start cooking
  • If the soup seems too thick after refrigeration, whisk in a little warm broth or water until you reach the desired consistency

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