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Avgolemono Soup

This heartwarming Greek lemon chicken soup combines tender chicken, vibrant vegetables, and creamy, tangy notes of lemon for a comforting meal perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil or avocado oil The base for sautéing, adds rich flavor.
  • 1 medium yellow onion, diced Provides a sweet aromatic foundation.
  • 2 stalks celery, diced Adds a crunchy texture.
  • 2 medium carrots, diced Contributes sweetness and color.
  • 2 cloves garlic, minced Infuses with savory depth.
  • 3 cups chicken stock The rich, savory base of the soup.
  • 2 cups rotisserie chicken, shredded Offers convenience and flavor.
  • 1 cup rice Acts as a hearty filler.
  • 2 bay leaves bay leaves Imparts a subtle herbal note.
  • 1 organic lemon, juiced and zested Provides the signature tang.
  • 2 large eggs Create a creamy texture.
  • 2 large egg yolks Enhance the smoothness.
  • to taste Kosher salt and pepper Essential seasonings.
  • 1/4 cup fresh parsley, chopped Adds freshness and color.
  • 1/4 cup fresh dill, chopped Complementary to the lemon.

Method
 

Preparation
  1. Heat olive oil in a large soup pot over medium-high heat until shimmering.
  2. Sauté the diced onion, celery, carrots, and minced garlic for about 5 minutes until softened.
  3. Shred the cooked rotisserie chicken into bite-sized pieces, discarding bones and skin.
  4. Stir in the shredded chicken, bay leaves, rice, and chicken stock into the pot.
  5. Bring to a gentle simmer and cook for approximately 30 minutes until the vegetables and rice are tender.
Egg Mixture
  1. In a bowl, whisk together lemon zest, lemon juice, eggs, and egg yolks with a pinch of salt and pepper.
  2. Remove the soup from heat, slowly ladling hot broth into the egg-lemon mixture while whisking to combine.
  3. Gradually pour the tempered egg mixture back into the pot, stirring after each addition.
  4. Stir in chopped parsley and dill, then season with salt and pepper to taste before serving warm.

Notes

For a thicker broth, reduce the amount of chicken stock. Avoid rushing the tempering process to prevent curdling. Adding leafy greens or adjusting lemon juice can customize the flavor.