Description
Avgolemono chicken and rice soup is a comforting Greek classic that combines tender chicken, fluffy rice, and a magical egg-lemon sauce, perfect for nourishing the soul.
Ingredients
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant
- Step 2: Pour in the chicken broth and bring to a boil. Add the whole chicken breasts and reduce heat to a simmer. Cook for 20 minutes until chicken is fully cooked through
- Step 3: Remove chicken from the pot and shred it using two forks. Set aside. Meanwhile, add rice to the simmering broth and cook for 15-18 minutes until tender
- Step 4: In a medium bowl, whisk together eggs and lemon juice vigorously
- Step 5: Slowly ladle about 2 cups of hot broth into the egg-lemon mixture while whisking constantly
- Step 6: Reduce heat to low. Slowly pour the tempered egg mixture back into the pot while stirring gently. Add shredded chicken back in. Stir in lemon zest
- Step 7: Heat gently for 2-3 minutes without boiling. Season with salt and pepper. Garnish with fresh dill if desired
Notes
Never let the soup boil after adding the egg mixture to prevent curdling.
Use room temperature eggs for better incorporation into the broth.
Fresh lemon juice is recommended over bottled for best flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 186 mg