Description
This classic Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy dish featuring tender shredded chicken, rice, and a creamy lemon-egg sauce that enriches the broth without curdling. It’s a perfect gluten-free, healthy soup that warms and nourishes, ideal for chilly days or when craving a bright and savory meal.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1 small onion, finely chopped
- 2 carrots, diced (optional)
- 2 celery stalks, diced (optional)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup uncooked white rice
- 2 tablespoons chopped fresh dill or parsley
Avgolemono Sauce
- 3 large eggs
- 1/3 cup fresh lemon juice
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat and sauté the finely chopped onion until softened and translucent, about 5 minutes. Add the diced carrots and celery if using, cooking for a few more minutes until they begin to soften.
- Simmer Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Stir in the uncooked white rice, then reduce heat to a simmer. Cover and cook until the rice is tender, approximately 15 to 18 minutes.
- Add Chicken: Stir in the cooked shredded chicken and allow it to warm through evenly in the soup for a few minutes.
- Prepare Avgolemono Mixture: In a separate bowl, whisk the eggs vigorously until frothy. Gradually whisk in the fresh lemon juice until well combined.
- Temper Egg-Lemon Mixture: Slowly ladle hot soup from the pot into the egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
- Incorporate Sauce and Finish Soup: Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly to combine. Heat gently over low heat for a few minutes, making sure not to let the soup boil to maintain a creamy texture.
- Season and Garnish: Season the soup with salt and black pepper to taste. Stir in chopped fresh dill or parsley just before serving to add a fresh herbal note.
Notes
- Do not boil the soup after adding the egg-lemon mixture to avoid curdling and maintain a smooth texture.
- For a richer and thicker soup, slightly increase the amount of eggs and lemon juice in the avgolemono mixture.
- Use fresh lemon juice for the brightest and most authentic flavor.
- Optional diced carrots and celery add extra nutrition and texture but can be omitted for a more traditional flavor.
