Avgolemono (Greek) Recipe

Name: Avgolemono (Greek)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: about 8 cups
Cuisine: Greek
Ingredients: 1 whole chicken (about 3-4 lbs), cut into pieces; 8 cups water; 1 large onion, quartered; 2 carrots, peeled and halved; 2 celery stalks, halved; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon black peppercorns; 3/4 cup long-grain white rice; 3 large eggs; 1/3 cup fresh lemon juice (from about 2 lemons); Fresh dill or parsley for garnish (optional)

Greek · Soup · 55 min total

Avgolemono (Greek) recipe videos

A classic Greek soup made with chicken, rice, and a silky egg-lemon sauce. This version is comforting, tangy, and perfect for a light meal.

10
min prep

45
min cook

6
servings

320
kcal/serving

Ingredients

1 whole chicken (about 3-4 lbs), cut into pieces
8 cups water
1 large onion, quartered
2 carrots, peeled and halved
2 celery stalks, halved
1 bay leaf
1 teaspoon salt
1/2 teaspoon black peppercorns
3/4 cup long-grain white rice
3 large eggs
1/3 cup fresh lemon juice (from about 2 lemons)
Fresh dill or parsley for garnish (optional)

Instructions

In a large pot, combine chicken pieces, water, onion, carrots, celery, bay leaf, salt, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, skimming any foam that rises.
Remove chicken pieces from broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding vegetables and aromatics. Shred the chicken meat, discarding skin and bones.
Bring the strained broth to a boil. Add rice, reduce heat to low, cover, and simmer until rice is tender, about 15-20 minutes. Return shredded chicken to the pot.
In a medium bowl, whisk eggs until frothy. Slowly whisk in lemon juice until well combined.
Temper the egg mixture: slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly. Then pour the tempered mixture back into the pot, whisking continuously.
Cook over low heat, stirring constantly, until soup thickens slightly, about 2-3 minutes. Do not let it boil or the eggs will curdle.
Remove from heat. Adjust seasoning with salt and pepper. Serve warm, garnished with fresh dill or parsley if desired.

Tips

For a thicker soup, use 1 cup of rice instead of 3/4 cup.
Leftovers can be refrigerated for up to 3 days; reheat gently over low heat, do not boil.
If the soup curdles, you can try to salvage it by blending with an immersion blender.

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