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Greek Avgolemono Chicken Soup Recipe

Lakshman Rao Sarnala
A creamy, tangy Greek chicken soup made with lemon, eggs, rice, and broth.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
10 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine greece
Servings 2

Ingredients
  

  • 1 lb chicken breast or thighs, cooked and shredded
  • 6 cups chicken broth
  • 1/2 cup uncooked white rice (or orzo)
  • 3 large eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot, bring the chicken broth to a boil. Add the rice and cook until tender (about 15 minutes).
  • In a medium bowl, whisk the eggs and lemon juice together until well combined.
  • Slowly add 1 cup of hot broth to the egg mixture while whisking constantly to temper the eggs.
  • Reduce heat to low and slowly pour the egg mixture into the pot, stirring continuously.
  • Add shredded chicken, salt, and black pepper. Stir gently and let the soup heat through (do not boil).
  • Remove from heat, garnish with parsley, and serve warm.

Notes

  • To prevent curdling, be sure to temper the eggs by adding warm broth slowly.
  • Adjust lemon juice based on your taste preference.
Keyword Greek Avgolemono Soup, Mediterranean Soup Recipe, Traditional Greek Sou