🍽️ FittestMe.aiFoodsNutrients

Greek Avgolemono Soup Recipe

Greek · Soup · 55 min total

A classic Greek soup made with chicken, rice, and a creamy egg-lemon sauce. This comforting, tangy soup is perfect for any season.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 8 cups water
• 1 large onion, quartered
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup uncooked long-grain white rice
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)

Instructions

1. In a large pot, combine chicken pieces, water, onion, carrots, celery, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes or until chicken is cooked through.
2. Remove chicken pieces from the pot and set aside to cool slightly. Discard bay leaf. Strain the broth through a fine-mesh sieve into a clean pot; discard vegetables. Shred the chicken meat, discarding skin and bones.
3. Bring the strained broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
4. While rice cooks, prepare the avgolemono: In a medium bowl, beat the eggs until frothy. Slowly whisk in the lemon juice until well combined.
5. Temper the egg mixture: Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly. Then gradually pour the tempered mixture back into the pot with the remaining broth, whisking continuously.
6. Add the shredded chicken to the pot and heat gently over low heat, stirring constantly, for 2-3 minutes. Do not let the soup boil or the eggs will curdle.
7. Remove from heat. Taste and adjust seasoning with salt, pepper, or extra lemon juice if desired. Serve immediately.

Tips

• For a thicker soup, use 3/4 cup rice instead of 1/2 cup.
• To prevent curdling, ensure the soup is not boiling when adding the egg mixture and stir constantly.
• Serve with crusty bread and a sprinkle of fresh dill or parsley.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.

More about Greek Avgolemono Soup →

AI estimate may be inaccurate · Terms