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Avgolemono Soup

A comforting Greek-inspired soup combining tender chicken, creamy eggs, and zesty lemon with Arborio rice for a hearty meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil Adds richness and helps sauté the vegetables.
  • 1 medium banana shallots or onion Provides a sweet onion flavor.
  • 1 medium leek Adds depth to the broth.
  • 2 medium carrots Brings sweetness and vibrant color.
  • 4 cups chicken broth The foundation of the soup.
Main Ingredients
  • 1 pound chicken thighs or breasts Main protein source.
  • 1 cup Arborio rice Contributes to a creamy consistency.
Egg Mixture
  • 3 large eggs Creates a velvety texture.
  • 1/2 cup lemon juice Adds vibrant, tangy brightness.
Seasoning
  • to taste salt and pepper Adjust flavor to preference.
  • 1/4 cup dill or flat-leaf parsley Fresh herbs for a finishing touch.
  • extra juice lemon juice For additional zing in the soup.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-low heat.
  2. Add the banana shallots, leeks, and carrots, cooking until softened for about 5-7 minutes.
  3. Mix in the salt and bay leaf, then pour in the chicken broth and bring to a boil.
Cooking
  1. Lower the heat to a simmer, add the chicken, and cook for about 15 minutes until it's cooked through.
  2. Remove the chicken with a slotted spoon and shred it using two forks.
  3. Stir the Arborio rice into the soup and let it simmer for 15-20 minutes until fully cooked.
Egg Mixture Preparation
  1. In a bowl, combine the eggs and lemon juice, beating them together well.
  2. Once the soup is off the heat, ladle some hot broth into the egg mixture, stirring continuously.
  3. Gradually add more broth to the egg mixture until fully combined, then stir the shredded chicken back into the pot.
  4. Slowly incorporate the egg-lemon mixture into the soup until everything is combined.
Finishing Touches
  1. Taste and adjust with salt, pepper, or extra lemon juice as desired.
  2. Stir in dill or parsley just before serving.

Notes

Serve alongside Greek Horiatiko bread and a cucumber-tomato salad. Store leftovers in airtight containers for 3-4 days or freeze without the egg mixture for longer storage.