Avgolemono (Greek Lemon Chicken Soup)
85% authentic · Greek
A rich and creamy Greek soup made with chicken broth, rice, tender chicken, and a luxurious lemon-egg mixture.
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Ingredients
- Whole chicken1 (3-4 lb)
- Water10 cups
- Yellow onion1 medium
- Carrot1 medium
- Celery stalk1
- Bay leaf1
- Rice (Arborio or medium-grain)1/2 cup
- Eggs3 large
- Lemon2 large
- Fresh dill or parsleyfor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
Place the whole chicken in a large pot with 10 cups of water. Add 1 quartered yellow onion, 1 chopped carrot, 1 chopped celery stalk, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken is cooked through. Remove chicken and set aside to cool.
- 2
Strain the broth into a clean pot. Shred the cooked chicken meat and discard skin and bones. Add the shredded chicken back to the broth.
- 3
Bring the broth to a simmer. Stir in 1/2 cup of rice. Cook for 15-20 minutes, or until rice is tender.
- 4
In a separate bowl, whisk together 3 large eggs and the juice of 2 lemons until well combined.
- 5
Temper the egg-lemon mixture: Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- 6
Gradually pour the tempered egg-lemon mixture back into the pot of soup, stirring constantly. Do NOT let the soup boil after adding the egg mixture, as it will curdle. Heat gently for 2-3 minutes until the soup thickens slightly.
- 7
Season with salt and black pepper to taste. Serve immediately, garnished with fresh dill or parsley.
