Greek Lemon Chicken Soup
This comforting Greek Lemon Chicken Soup (Avgolemono) is a bright and nourishing meal that brings warmth and flavor with every spoonful. Perfect for cozy nights or when you're under the weather!
Equipment
- Pot
Ingredients
- 1 lb Boneless, Skinless Chicken Thighs or Breasts
- 6 cups Low Sodium Chicken Broth
- 1/2 cup Uncooked White Rice
- 3 large Eggs
- 1/3 cup Fresh Lemon Juice
- 1 small Onion
- 2 cloves Garlic
- 1 tbsp Extra Virgin Olive Oil
- to taste Salt
- to taste Freshly Ground Black Pepper
- Fresh Parsley or Dill
- Water
- Optional Lemon Zest
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic. Cook until soft and fragrant.
- Pour in the chicken broth. Add chicken pieces and bring to a gentle boil. Lower the heat and simmer for 20 minutes, or until fully cooked.
- Remove the chicken, shred it with forks, and return it to the pot.
- Stir in the rice and simmer until tender, about 15 minutes. Stir occasionally to prevent sticking.
- In a bowl, whisk together the eggs and lemon juice.
- Slowly add a ladle of hot broth to the egg-lemon mix while whisking constantly. Repeat with another ladle to bring the temperature up.
- Slowly pour the tempered egg mixture back into the soup, stirring gently. Keep heat low — do not boil — to avoid curdling.
- Season with salt and pepper. Let the soup sit for 5–10 minutes to thicken slightly.
- Ladle into bowls and top with fresh parsley or dill. Add a twist of lemon if desired.
Notes
The egg-lemon mixture is key to the smooth, creamy texture of the soup. Be careful not to boil the soup after adding it, or the eggs may curdle.