Greek Lemon Chicken Soup (Printable Version)
Silky Greek avgolemono with lemon, tender chicken, rice, and fresh dill, ready in under an hour.
# Ingredient List:
→ Poultry & Broth
01 - 1 lb boneless, skinless chicken breast or thighs
02 - 6 cups chicken broth
→ Vegetables & Grains
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/2 cup long-grain white rice
→ Avgolemono (Egg-Lemon Mixture)
06 - 3 large eggs
07 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
→ Seasonings & Garnish
08 - 2 tbsp fresh dill or parsley, chopped (plus extra for garnish)
09 - 1 tsp salt (more to taste)
10 - 1/2 tsp freshly ground black pepper
# How to Make:
01 - Place the chicken and broth in a large pot. Bring to a gentle boil, skimming any foam that rises to the surface. Reduce heat and simmer for 20 minutes or until the chicken is cooked through.
02 - Remove the chicken from the pot and chop or shred into bite-sized pieces. Set aside and keep the broth simmering over medium heat.
03 - Add the onion, garlic, and rice to the simmering broth. Cook over medium heat for 15 minutes until the rice is tender.
04 - In a medium bowl, whisk together the eggs and lemon juice until well combined.
05 - Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs and prevent scrambling.
06 - Reduce heat to low. Gradually pour the tempered egg mixture into the soup, stirring continuously. Do not boil, as high heat will cause the soup to curdle.
07 - Return the shredded chicken to the pot. Add the herbs, salt, and pepper. Stir gently and heat through for 2 to 3 minutes.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with additional fresh chopped herbs. Serve hot.
# Expert Tips:
01 -
- The egg and lemon trick creates a creamy, luxurious texture without a single drop of heavy cream, which feels like kitchen magic every single time.
- It comes together in under an hour with ingredients you probably already have, making it the perfect rescue meal on a cold Tuesday when motivation is low.
02 -
- Never let the soup boil after the egg mixture goes in, because it will curdle and turn grainy instead of smooth.
- Tempering the eggs by adding hot broth slowly is the single most important step, so take a deep breath and pour with a steady hand.
03 -
- Crack your eggs into a separate bowl first and check for shells, because fishing shell fragments out of the Avgolemono mixture is a frustration you do not need.
- Let the broth cool for just a minute before tempering, since slightly less than boiling temperature gives you a wider margin of safety with the eggs.