Greek Avgolemono Chicken Soup
This Greek Avgolemono Chicken Soup combines tender chicken with fluffy rice.Fresh lemon juice adds a refreshing Mediterranean brightness.Eggs create a naturally smooth and velvety consistency.Chicken broth provides a deeply savory foundation.Fresh herbs add color, aroma, and extra flavor.The finished soup delivers comfort in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- ½ cup white rice
- 2 tablespoons chopped fresh dill
- 1 bay leaf
- Lemon wedges, for serving
Instructions
- First, heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery. Cook until the vegetables soften.
- Next, add garlic and cook for another minute.
- Bring the mixture to a gentle boil.
- Add the rice and reduce the heat.
- Simmer until the rice becomes tender, usually about 15 minutes.
- Remove the bay leaf from the pot.Meanwhile, whisk the eggs in a separate bowl.
- Gradually whisk fresh lemon juice into the eggs.
- This step gently warms the egg mixture without scrambling it.
- Slowly pour the tempered mixture into the soup.
- Avoid boiling the soup after adding the egg mixture.
- Finally, season with salt, pepper, and fresh dill.
- Serve immediately with lemon wedges.
Notes
- Use fresh lemon juice for the brightest flavor.
- Homemade chicken broth provides excellent depth.
- Temper the eggs carefully to prevent curdling.
- Keep the soup below a strong boil after adding eggs.
- Short-grain rice creates a slightly creamier texture.
- Shredded chicken works better than large pieces.
- Fresh dill adds an authentic Mediterranean character.
- Taste before serving and adjust the lemon carefully.