Description
Greek Chicken and Rice Lemon Soup, traditionally called Avgolemono, is a creamy and tangy soup made with chicken, rice, eggs, and lemon. It’s a comforting and nourishing dish perfect for chilly days.
Ingredients
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- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup uncooked white rice
- 2 cups cooked, shredded chicken
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
- Add chicken broth and bring to a boil.
- Stir in rice, reduce heat to a simmer, and cook uncovered for 15–18 minutes until rice is tender.
- Add cooked shredded chicken to the pot and heat through.
- In a medium bowl, whisk the eggs until frothy, then slowly whisk in lemon juice.
- While whisking, slowly add 1 cup of hot soup to the egg-lemon mixture to temper the eggs.
- Slowly pour the egg-lemon mixture back into the soup pot while stirring constantly. Do not let the soup boil.
- Cook for 2–3 minutes more until slightly thickened. Season with salt and pepper to taste.
- Serve hot, garnished with parsley if desired.
Notes
- Do not boil the soup after adding eggs to prevent curdling.
- Orzo pasta can be used instead of rice for a different texture.
- Use rotisserie chicken for quicker prep.
- Adjust lemon juice to taste depending on your preference for tanginess.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 2g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg