Description
Hearty Greek egg-lemon soup (avgolemono) blends citrusy brightness with comforting chicken broth. Creamy texture and tangy flavor make this classic Mediterranean dish a soul-warming meal you’ll savor with each spoonful.
Ingredients
Scale
Protein:
- 1 pound 2 ounces (510 grams) chicken thighs, skinless, bone-in
- 3 extra large eggs
Vegetables and Aromatics:
- 1/2 small white onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 3 1/2 ounces (100 grams) kale, shredded
- 1 teaspoon lemon zest
- 1–2 tablespoons dill
Liquids, Spices, and Grains:
- 3 1/4 cups (770 milliliters) chicken stock
- 4 cups (950 milliliters) hot water
- 1/2 cup (90 grams) short grain rice
- 6 tablespoons (90 milliliters) lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 2 bay leaves
- Olive oil for serving
Instructions
- In a large pot, gently poach chicken with aromatic vegetables and spices in chicken stock for 40 minutes until meat is tender and fully cooked.
- Remove chicken from pot, shred meat into bite-sized pieces, then return pot to heat and add rice, cooking for approximately 10 minutes until grains are soft.
- Incorporate shredded chicken and chopped kale into the pot, allowing ingredients to meld together while simmering for 5 minutes.
- Create a silky egg-lemon sauce by carefully tempering whisked eggs with hot broth, continuously stirring to prevent curdling.
- Slowly integrate the egg-lemon mixture into the soup, stirring gently to maintain a smooth consistency, then sprinkle fresh dill and cook for an additional 5 minutes until soup thickens.
- Taste and adjust seasonings as needed, then ladle into serving bowls and finish with a delicate drizzle of extra virgin olive oil.
Notes
- Avoid boiling when adding egg-lemon mixture to prevent curdling and maintain silky texture.
- Temper eggs carefully by slowly adding hot broth while continuously whisking to create smooth, creamy consistency.
- Use fresh lemon juice for brightest flavor and zest some lemon peel for extra aromatic dimension.
- Substitute rice with quinoa for gluten-free option or cauliflower rice for lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg