Description
This traditional Greek avgolemono soup blends chicken, rice, and a silky egg-lemon broth for a comforting, creamy bowl that’s naturally gluten-free and full of Mediterranean flavor.
Ingredients
6 cups chicken broth
1 cup cooked chicken, shredded
1/2 cup uncooked white rice
3 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Salt and black pepper, to taste
Fresh dill or parsley, for garnish (optional)
Instructions
In a large pot, bring chicken broth to a boil. Add rice and cook uncovered for 15–18 minutes until tender.
Reduce heat to low and stir in the shredded chicken. Simmer gently for 2–3 minutes.
In a bowl, whisk eggs until frothy. Slowly whisk in lemon juice.
To temper the eggs, slowly add 1 cup of hot broth to the egg-lemon mixture while whisking constantly.
Gradually pour the tempered mixture into the pot, stirring continuously. Keep heat low—do not boil.
Simmer gently for 3–4 minutes until the soup thickens slightly and becomes creamy.
Season with salt and pepper to taste. Garnish with fresh herbs if desired. Serve hot.
Notes
Temper the eggs slowly and avoid boiling after adding them to prevent curdling.
Use rotisserie or leftover chicken for convenience.
Try baby spinach, kale, or orzo for added variation.
Homemade stock adds extra depth of flavor.
Soup may separate when reheating; stir constantly and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
