Description
This classic Greek Lemon Chicken Soup, or Avgolemono, is a comforting and flavorful soup perfect for a chilly day. It features tender chicken, fluffy rice, and a bright, lemony broth that’s both creamy and refreshing. This recipe is a home cook’s delight!
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 8 cups chicken broth
- 1/2 cup long-grain rice
- 1/4 cup fresh lemon juice (plus more to taste)
- 2 large eggs
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh dill, for garnish (optional)
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Rinse the chicken and place it in a large pot or Dutch oven. Cover with the chicken broth. Bring to a boil, then reduce heat and simmer, covered, for about 1 hour, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones. Set aside.
- Strain the broth through a fine-mesh sieve to remove any solids. Return the broth to the pot.
- Bring the broth back to a simmer. Add the rice and cook according to package directions, usually about 15-20 minutes, or until the rice is tender.
- While the rice is cooking, prepare the egg-lemon mixture (Avgolemono). In a medium bowl, whisk together the eggs and lemon juice until light and frothy.
- Gradually whisk about 1 cup of the hot broth into the egg-lemon mixture to temper the eggs. This prevents them from curdling when added to the soup.
- Slowly pour the egg-lemon mixture into the pot with the simmering broth and rice, whisking constantly to combine. Add the shredded chicken.
- Heat through gently; do not boil. Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill and parsley, if desired.
Notes
- For a richer broth, you can roast the chicken first before simmering it in the broth.
- If you prefer a smoother soup, you can blend a portion of the soup after adding the egg-lemon mixture.
- Taste and adjust the lemon juice to your preference. Some people like it very lemony!
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Protein: 25g
