Avgolemono Soup
This classic Greek lemon-chicken soup features tender chicken, rice, and a silky egg-lemon sauce that's both comforting and elegant. Perfect as a light meal or impressive starter.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb chicken breast
- 6 cups chicken broth
- ½ cup white rice
- 2 large eggs
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill
Instructions
- 1
Bring chicken broth to a boil in a large pot over medium-high heat.
- 2
Add chicken breast and reduce heat to medium. Simmer for 15 minutes until cooked through.
- 3
Remove chicken, shred it into bite-sized pieces, and set aside.
- 4
Add rice to the broth and simmer for 12-15 minutes until tender.
- 5
Whisk eggs and lemon juice together in a small bowl until combined.
- 6
Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
- 7
Pour the egg mixture back into the pot, stirring gently off heat until silky.
- 8
Add shredded chicken back to the pot and season with salt and pepper.
- 9
Garnish with fresh dill and serve immediately.
Tools you’ll need
- large pot (8-quart)
- wooden spoon
- small mixing bowl
- whisk
- ladle
- knife
- cutting board
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