Description
Greek Lemon Chicken Soup (Avgolemono) is a creamy, tangy, and comforting dish made with shredded chicken, Arborio rice, fresh lemon juice, and eggs. This traditional Greek soup has a silky texture without dairy and is infused with fresh dill for a burst of flavor. Perfect for a cozy meal, it’s nutritious, hearty, and easy to make.
Ingredients
- Extra-virgin olive oil
- 1 small sweet onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 bay leaf
- 2 cooked and shredded chicken breasts
- ⅓ cup fresh lemon juice
- 2 large eggs
- 2 tablespoons fresh dill, chopped
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onion, celery, and carrots for 3 minutes until softened.
- Add minced garlic and cook for 20 seconds. Season with salt and pepper.
- Stir in Arborio rice, coating it in oil.
- Pour in chicken stock and add the bay leaf. Simmer until rice is tender, about 10 minutes.
- Stir in shredded chicken and keep at a gentle simmer.
- In a separate bowl, whisk lemon juice and eggs until frothy.
- Slowly whisk in 2 cups of hot broth to temper the eggs, then gradually add back to the soup while stirring.
- Stir in fresh dill, adjust seasoning, and serve immediately.
Notes
- To prevent curdling, temper the egg mixture by slowly adding hot broth before incorporating it into the soup.
- If the soup thickens upon standing, add extra broth when reheating.
- This soup is best fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
