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Bowl of Avgolemono, Greek lemon chicken soup garnished with fresh herbs.

Avgolemono

A comforting and nourishing Greek Lemon Chicken Soup that brings warmth and cheer on cold days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

For sautéing
  • 1 tbsp Extra Virgin Olive Oil Opt for top-shelf Greek olive oil for authentic flavor.
Vegetables
  • 1/2 to 1 cup finely chopped carrots Adds natural sweetness; substitute with parsnips for a twist.
  • 1/2 to 1 cup finely chopped celery Enhances flavor base; can be replaced with bell pepper.
  • 1/2 to 1 cup finely chopped green onions For that fresh crunch; shallots can be used instead.
  • 2 cloves garlic, finely chopped Brings depth to the dish; garlic powder works in a pinch.
Main Ingredients
  • 8 cups low-sodium chicken broth The soul of the soup; homemade broth is best.
  • 1 cup rice Hearty and filling; consider quinoa for a gluten-free option.
  • 1/2 cup cooked boneless chicken breast pieces, shredded Rotisserie chicken works well here.
  • 1/2 cup freshly-squeezed lemon juice Use fresh for the best flavor; bottled lemon juice can be a substitute.
  • 2 large eggs Creates the creamy Avgolemono sauce; egg whites can be used for a lighter version.
  • Salt and pepper Essential seasoning to taste.
  • Fresh parsley for garnish (optional) Adds a burst of color and freshness; basil is a nice alternative.

Method
 

Preparation
  1. In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat.
  2. Add the chopped carrots, celery, and green onions, tossing to sauté briefly before stirring in the garlic.
  3. Pour in the chicken broth and drop in the bay leaves, increasing the heat until the mixture reaches a rolling boil.
  4. Once boiling, add the rice along with salt and pepper.
  5. Reduce the heat to medium-low and let it simmer for about 20 minutes, or until the rice is tender.
  6. Fold in the cooked chicken.
Egg-Lemon Sauce Preparation
  1. In a medium bowl, whisk together the lemon juice and eggs.
  2. While whisking, slowly add two ladles-full of the hot broth from your pot to temper the eggs.
  3. Once blended, incorporate this sauce into the soup and stir immediately.
  4. Remove from heat, optionally garnish with fresh parsley, and serve hot alongside your favorite bread.

Notes

Overcooking the rice can lead to mushy texture. Forgetting to temper the eggs may cause them to curdle. Skipping the fresh lemon juice results in a flat flavor. For creamier texture, do not skip whisking the egg-lemon sauce properly.