Description
Avgolemono Soup is a classic Greek lemon chicken soup, renowned for its bright, tangy flavor and creamy texture achieved by whisking eggs and lemon juice into savory chicken broth with tender vegetables, rice, and shredded chicken. This comforting dish is perfect for a light yet hearty meal, ready in just 25 minutes.
Ingredients
Sauté Base
- 2 tbsp extra-virgin olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- ½ tsp kosher salt (not table salt)
- ⅛ tsp pepper
Main Ingredients
- ½ cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
- 2 (6 oz. each) chicken breasts, seasoned, cooked, and shredded
Avgolemono Mixture
- ⅓ cup fresh lemon juice
- 2 large eggs
- 2½ tbsp chopped fresh dill
Instructions
- Sauté the Vegetables: Warm the olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrots, and sauté until the vegetables are tender and the onion becomes translucent, about 3 minutes. Add minced garlic and continue sautéing for 20 seconds until fragrant and slightly browned. Season with kosher salt and pepper.
- Add the Rice: Stir in the Arborio rice to coat it evenly with the oil and vegetable mixture.
- Simmer the Soup Base: Pour in the chicken stock and add the bay leaf. Bring the mixture to a simmer and cook until the rice is tender, approximately 10 minutes. Remove the bay leaf from the pot.
- Add Shredded Chicken: Stir in the cooked, shredded chicken breasts and keep the soup at a gentle simmer.
- Prepare Avgolemono Mixture: In a medium bowl, whisk together the lemon juice and eggs until the mixture is light and frothy.
- Temper the Eggs: Remove the saucepan from heat. Slowly whisk about 2 cups of hot broth from the soup into the lemon and egg mixture to raise its temperature without curdling.
- Incorporate the Egg Mixture: Gradually pour the tempered egg mixture back into the saucepan with the soup, stirring continuously to combine thoroughly. Do not return the pot to heat after adding the eggs to prevent scrambling.
- Finish and Adjust Seasoning: Stir in the chopped fresh dill, taste the soup, and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and serve immediately while warm.
Notes
- Use kosher salt for seasoning as it dissolves differently than table salt and yields better flavor control.
- Be careful when adding the egg mixture back to the soup to prevent curdling or scrambling; gradual tempering is essential.
- Arborio rice creates a creamier texture but you can substitute with another short-grain rice if unavailable.
- Fresh dill is preferred for the best flavor, but dried dill can be used in a pinch—use 1 teaspoon dried.
- This soup is traditionally served hot but can also be enjoyed at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
