Avgolemono
A silky Greek lemon-chicken soup thickened with eggs and finished with vibrant lemon juice. Comfort in a bowl, ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 pound chicken breast
- 6 cups chicken broth
- ½ cup long-grain white rice
- 3 whole eggs
- 4 tablespoons fresh lemon juice
- 2 tablespoons fresh dill
Instructions
- 1
Pour the 6 cups of chicken broth into a large pot and set it on the stove over medium-high heat until you see steam rising from the surface and small bubbles breaking along the bottom, about 5 minutes.
- 2
Pat the chicken breast dry with paper towels, then place it in the hot broth and let it cook uncovered over medium heat until the thickest part of the meat (near the center) no longer feels pink when you cut a small slit and peek inside, about 15 minutes.
- 3
Remove the chicken breast from the pot using tongs and place it on a cutting board to cool slightly; the broth should stay simmering on the stove.
- 4
Stir the 0.5 cup of rice into the simmering broth and cook uncovered over medium heat, stirring once every 30 seconds, until the rice grains are soft and translucent (no white center visible when you bite one), about 18 minutes.
- 5
While the rice cooks, shred the cooled chicken breast by using two forks to pull the meat apart into bite-sized pieces along the natural lines in the meat.
- 6
Crack the 3 eggs into a medium bowl and whisk them together with a fork until the whites and yolks are completely mixed and uniform in color, about 30 seconds.
- 7
Slowly ladle 1 cup of the hot broth from the pot into the egg bowl while whisking continuously with the fork; this gradually heats the eggs without scrambling them.
- 8
Remove the pot from the heat so the broth stops cooking, then slowly pour the warm egg mixture back into the pot while stirring gently with a wooden spoon until combined; do not boil.
- 9
Add the shredded chicken to the pot and stir gently until the pieces are distributed throughout the soup.
- 10
Pour the 4 tablespoons of fresh lemon juice into the pot and stir gently until the juice is evenly mixed through; the soup should smell bright and tangy.
- 11
Ladle the soup into four bowls, dividing the rice, chicken, and broth equally among them.
- 12
Tear or chop the 2 tablespoons of fresh dill into small leaf pieces and scatter them over the surface of each bowl as garnish.
Tools you’ll need
- large pot with lid
- cutting board
- chef's knife
- tongs
- paper towels
- medium mixing bowl
- fork
- wooden spoon
- ladle
- four bowls
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