Description
Authentic avgolemono soup weaves Greek culinary magic through tender chicken, silky eggs, and bright lemon essence. Mediterranean comfort arrives in each creamy, zesty spoonful that warms home kitchens with Mediterranean charm.
Ingredients
Scale
Protein:
- 2 cooked boneless chicken breast pieces, shredded (about 6–8 ounces / 170–225 grams)
Vegetables:
- 1/2 to 1 cup finely chopped carrots (120–240 milliliters)
- 1/2 to 1 cup finely chopped celery (120–240 milliliters)
- 1/2 to 1 cup finely chopped green onions (120–240 milliliters)
- 2 garlic cloves, finely chopped
Liquid and Seasoning Base:
- 8 cups low-sodium chicken broth (1.9 liters)
- 1/2 cup freshly-squeezed lemon juice (120 milliliters)
- 2 bay leaves
- Extra virgin olive oil
- Salt and pepper
Additional Ingredients:
- 1 cup rice (240 milliliters)
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- Warm olive oil in a large Dutch oven over medium-high heat. Sauté chopped carrots, celery, and green onions until softened, then add minced garlic and cook for an additional 30 seconds.
- Pour chicken broth into the pot, add bay leaves, and bring to a rolling boil. Introduce rice, season with salt and pepper, then reduce heat to medium-low. Simmer for approximately 20 minutes until rice reaches tender consistency.
- Incorporate cooked chicken into the simmering broth, allowing flavors to meld together for 2-3 minutes.
- In a separate bowl, vigorously whisk fresh lemon juice with eggs until smooth and well combined.
- Carefully temper the egg mixture by slowly adding two ladles of hot broth while continuously whisking to prevent egg scrambling.
- Remove soup from heat and gently pour the tempered egg-lemon mixture into the pot, stirring quickly to create a creamy, silky texture.
- Let the soup rest for 1-2 minutes to allow flavors to harmonize. Optionally, garnish with fresh chopped parsley before serving hot.
Notes
- Use fresh, high-quality chicken broth for a rich, authentic flavor that elevates the entire soup’s taste profile.
- Carefully temper eggs by slowly adding hot broth while whisking to prevent scrambling, ensuring a silky smooth avgolemono sauce.
- Opt for short-grain rice like Arborio for a creamier texture, or swap with quinoa for a gluten-free alternative that maintains the soup’s hearty consistency.
- Let the soup rest for a few minutes after adding the egg-lemon mixture to allow flavors to meld and achieve the perfect creamy consistency without overcooking the delicate sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 80 mg