Avgolemono - Greek Lemon Chicken Soup
A comforting bowl of Avgolemono, a classic Greek soup that combines tender chicken, zesty lemon, and creamy eggs.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 8 cups chicken stock, hot
- 2 leaves bay leaves
- 1 piece lemon rind (optional)
- 1 pound chicken breasts, cut in half lengthwise
- ½ cup rice (arborio or orzo)
- 2 teaspoons kosher salt
- 2 whole eggs
- 2 yolks egg yolks
- ¼ cup fresh lemon juice plus ¼ cup more if needed, to taste
- 1 tablespoon chopped fresh dill
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Step 2: Pour in the hot chicken stock and add the bay leaves and lemon rind if you’re using it. Bring the mixture to a gentle boil. Carefully place the chicken breasts into the pot. Let the chicken simmer gently for about 15-20 minutes, or until cooked through.
- Step 3: Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Add the rice to the boiling soup and keep it at a low simmer. Cook according to the package directions, usually about 15 minutes.
- Step 4: While the rice is cooking, shred the chicken into bite-sized pieces. You can use two forks to make this easier. Set the shredded chicken aside.
- Step 5: In a medium bowl, whisk together the eggs and egg yolks until well combined. Gradually add the fresh lemon juice, then slowly ladle in about a cup of the hot soup broth while whisking continuously. This tempering process is crucial to prevent the eggs from scrambling. Once combined, pour the egg mixture back into the pot.
- Step 6: Return the shredded chicken to the pot along with the cooked rice. Stir gently to combine everything. Let the soup heat through for a few minutes, but do not boil it. Taste and season with kosher salt and additional lemon juice if you’d like more tang.
- Step 7: Remove the bay leaves and lemon rind if you used it. Ladle the Avgolemono into bowls and garnish each serving with chopped fresh dill.
Notes
Using fresh lemon juice makes a big difference! It brightens the soup beautifully. Don’t skip the dill; it gives the soup a lovely herby aroma and flavor. Tempering the eggs is crucial! Always whisk in some broth before adding it to the soup to avoid curdling. If you prefer a thicker soup, you can add a bit more rice or adjust the egg mixture to your liking.