Description
Warm up with this comforting Easy Avgolemono Soup that combines the richness of chicken broth with the brightness of lemon and the silkiness of eggs. A classic Greek favorite that’s simple to prepare and full of flavor.
Ingredients
Scale
For the soup:
- 6 cups chicken broth
- 1/2 cup uncooked white rice or orzo
- 2 cups shredded cooked chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the egg-lemon mixture:
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
Optional garnish:
- 2 tablespoons chopped fresh dill or parsley
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat. Add the rice or orzo and reduce the heat to a simmer. Cook for 15–20 minutes, stirring occasionally, until the rice is tender.
- In a medium bowl, whisk the eggs and lemon juice until smooth. Slowly ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- Reduce the heat to low, then slowly pour the tempered egg mixture back into the pot, stirring gently. Add the shredded chicken, salt, and pepper.
- Simmer gently for 3–5 minutes without boiling, until the soup is creamy and slightly thickened.
- Garnish with fresh dill or parsley if desired and serve warm.
Notes
- Use rotisserie chicken for convenience.
- For a richer texture, substitute arborio rice.
- Do not let the soup boil after adding eggs to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 2g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 160mg
