Description
This silky, lemony avgolemono-inspired soup combines tender chicken, hearty rice, and a velvety egg-lemon broth for a bright yet comforting meal. The perfect balance of creamy texture and citrus notes makes this Mediterranean classic both refreshing and satisfying.
Ingredients
Scale
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced (~150 g)
- 2 cloves garlic, minced
- 6 cups (1.5 liters) chicken broth
- ½ cup (100 g) uncooked rice (or orzo pasta for a traditional touch)
- 2 cups (300 g) cooked shredded chicken (rotisserie or poached chicken breast)
- 2 large eggs
- Juice of 2 lemons (about ½ cup or 120 ml)
- Salt and pepper to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Sauté the Onion and Garlic
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant but not browned, as this releases the aromatics that form the foundation of the soup.
- Cook the Rice (or Orzo)
- Pour in the chicken broth and bring it to a boil. Add the rice and reduce to a simmer. Cook for 10-12 minutes, or until the rice is tender but still maintains some bite. The rice will continue to absorb liquid as it sits, so avoid overcooking to prevent the soup from becoming too thick.
- Prepare the Egg-Lemon Mixture
- While the rice cooks, whisk the eggs in a medium bowl until frothy and pale. Slowly add the lemon juice, whisking constantly to combine. This creates the signature creamy base that makes this soup so special. The continuous whisking ensures the eggs don’t curdle when the lemon juice is added.
- Temper the Egg-Lemon Mixture
- Gradually ladle 1-2 cups of hot broth into the egg-lemon mixture, whisking continuously. This tempers the eggs, slowly bringing them up to temperature without curdling. Once tempered, slowly pour the mixture back into the pot, stirring constantly as you go to distribute the eggs evenly throughout the soup.
- Add Chicken and Season
- Stir in the shredded chicken and let it heat through, about 5 minutes. Be careful not to boil the soup after adding the egg mixture—it can cause the creamy texture to separate. Season with salt and pepper to taste, adjusting for your preference as the broth and chicken already contain some salt.
- Serve and Garnish
- Ladle the soup into bowls, top with a sprinkle of fresh dill, and serve with lemon wedges on the side for those who enjoy an extra citrus kick. The fresh herbs add color and a complementary flavor that brightens each spoonful.
Notes
- For an authentic touch, try using a high-quality, homemade chicken stock. This soup thickens as it cools, so you may need to add more broth when reheating. The traditional Greek version (avgolemono) sometimes uses orzo instead of rice. For a heartier meal, add more vegetables like carrots or celery during the sautéing step. Store leftovers in the refrigerator for up to 3 days, but avoid freezing as the egg-lemon mixture may separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 135mg