20-Min Lemon Chicken Soup
Creamy avgolemono—Greek lemon chicken soup—ready in 20 minutes with rotisserie chicken and store-bought broth. Bright, tangy, silky finish from egg yolks and lemon juice.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 6 cups chicken broth
- ½ cup short-grain rice (arborio or sushi rice)
- 2 whole lemon (juiced + zested)
- 3 whole eggs
- 2 tbsp fresh dill, chopped
- ½ whole yellow onion, diced fine
Instructions
- 1
Heat broth and diced onion in a pot over medium-high heat until simmering, about 4 minutes.
- 2
Stir in rice and shredded chicken, then simmer uncovered until rice is tender, 12–14 minutes.
- 3
Whisk eggs in a bowl with lemon juice until smooth. Remove pot from heat.
- 4
Slowly pour egg mixture into hot broth while stirring constantly; the soup will become silky and creamy.
- 5
Stir in lemon zest and dill. Season with salt and pepper to taste.
- 6
Serve hot immediately; do not return to heat or eggs will scramble.
Tools you’ll need
- large pot (4–5 quart)
- small bowl
- whisk
- wooden spoon
- ladle
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