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Avgolemono Soup (Greek Lemon Chicken Soup) Recipe

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Avgolemono Soup is a classic Greek lemon chicken soup blending tender shredded chicken, fluffy jasmine rice, and a vibrant lemony broth enriched with eggs for creaminess. This comforting soup is perfect for weeknights or when feeling under the weather, offering a balance of bright citrus flavor and hearty nourishment.

Ingredients

Base

  • 1 Tbsp extra virgin olive oil, plus more for serving if desired
  • 1 cup chopped green onions (preferably white and light green portions)
  • 1 Tbsp minced garlic (3 cloves)
  • 7 cups low-sodium chicken broth, plus more to thin if desired
  • 3/4 cup jasmine rice or white rice
  • 1 tsp dried oregano
  • 2 bay leaves (fresh or dried)
  • Salt and black pepper to taste

Protein and Flavoring

  • 3 cups cooked shredded rotisserie chicken
  • 1 1/2 tsp fresh lemon zest

Egg-Lemon Mixture

  • 2 large eggs
  • 2 large egg yolks
  • 1/3 cup fresh lemon juice

Garnish

  • 2 Tbsp chopped fresh parsley and/or 1 Tbsp chopped fresh dill

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped green onions and minced garlic, sautéing for 30 to 60 seconds until fragrant but not browned.
  2. Add Broth and Bring to Boil: Pour in the low-sodium chicken broth and increase heat to medium-high. Bring the broth to a rolling boil.
  3. Cook Rice and Season: Stir in jasmine or white rice, dried oregano, and bay leaves. Season with salt and black pepper to taste. Reduce heat to medium-low, cover the pot, and simmer gently. Stir occasionally to prevent rice from sticking. Simmer about 15 minutes for jasmine rice or 20 minutes for white rice until the rice is tender.
  4. Prepare Egg-Lemon Mixture: While the rice cooks, whisk together the eggs, egg yolks, and fresh lemon juice in a medium mixing bowl until frothy, about 1 minute. Slowly temper the egg mixture by gradually whisking in 1 cup of the hot broth from the soup.
  5. Combine Soup and Egg Mixture: Stir the cooked shredded chicken and lemon zest into the soup. Remove the pot from heat and gradually pour in the tempered egg-lemon mixture while stirring constantly to avoid curdling. Return the pot to very low heat and stir continuously until the soup thickens slightly, about 1 to 2 minutes.
  6. Finish and Serve: Remove bay leaves. Serve soup hot, garnished with chopped parsley and/or dill. Add additional chicken broth to thin soup if desired, as it will thicken as it rests.

Notes

  • For added vegetables, include 1 cup chopped carrots and 1 cup chopped celery. Sauté these vegetables for 6 minutes before adding the green onions and garlic.
  • If adding vegetables, increase the chicken broth amount to 8 cups to maintain soup consistency.
  • Use fresh lemon juice for the brightest flavor and avoid adding the egg mixture at too high heat to prevent scrambling.

Find it online: https://marthatasty.com/avgolemono-soup-greek-lemon-chicken-soup-recipe/