Avgolemono — Creamy Lemon Chicken Soup
Silky Greek lemon-egg soup with shredded chicken, rice, and bright citrus tang. Ready in 25 minutes — no cream needed, just eggs and lemon magic.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 whole (about 3 cups shredded) rotisserie chicken
- 6 cups chicken broth
- ½ cup white rice
- 3 whole large eggs
- 2 whole (juiced) lemon
- ½ whole yellow onion
- 3 tbsp (chopped) fresh dill or parsley
Instructions
- 1
Bring broth to boil in a large pot. Add rice and halved onion; simmer 12 minutes until rice is tender.
- 2
Shred rotisserie chicken into bite-sized pieces. Remove onion from pot and discard.
- 3
Whisk eggs in a bowl with juice from both lemons until pale, about 1 minute.
- 4
Reduce heat to low. Slowly ladle hot broth into the egg mixture while whisking constantly to temper the eggs.
- 5
Pour the egg-broth mixture back into the pot, stirring gently. Add shredded chicken and stir until combined.
- 6
Serve in bowls topped with fresh dill. Do not boil after adding eggs or they will scramble.
Tools you’ll need
- large pot (4-quart or larger)
- whisk
- wooden spoon or stirring spoon
- ladle
- bowl
- knife and cutting board
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