Greek Avgolemono Chicken Soup Recipe
lakshman
A creamy, tangy Greek chicken soup made with lemon, eggs, rice, and broth.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
10 minutes mins
Total Time 1 hour hr
Course Main Course, Soup
Cuisine greece
- 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)
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.
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To prevent curdling, be sure to temper the eggs by adding warm broth slowly.
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Adjust lemon juice based on your taste preference.
Keyword Greek Avgolemono Soup, Mediterranean Soup Recipe, Traditional Greek Sou