Description
This classic Avgolemono Greek Lemon Chicken Soup features tender chicken simmered with aromatic vegetables, rice, and a luscious lemon-egg sauce for a creamy, comforting, and tangy Mediterranean flavor. Perfect as a hearty starter or a light meal, this traditional recipe combines fresh lemon juice and eggs for a velvety texture that elevates a simple chicken broth into a deliciously vibrant and nourishing soup.
Ingredients
Scale
For the Broth and Soup Base
- 1 whole chicken (3-4 pounds) or 2 pounds bone-in chicken thighs
- 8 cups water
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup long-grain white rice (or orzo pasta)
For the Avgolemono Sauce
- 3 large eggs, at room temperature
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
Instructions
- Create the Foundation Broth: Place your whole chicken in a large pot and cover with 8 cups of cold water. Add the quartered onion, chopped carrots, celery, and bay leaf. Bring to a gentle boil, then reduce heat to maintain a soft simmer. Cook for 1 hour until the chicken is tender and easily shreds with a fork. Skim any foam that rises to the surface during the first 15 minutes for a clear broth.
- Prepare the Chicken and Strain the Broth: Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve, discarding the vegetables and bay leaf. Return the clear broth to the pot and season with salt and pepper. Once cooled, remove skin and bones from chicken and shred the meat into bite-sized rustic chunks.
- Cook the Rice to Perfection: Bring seasoned broth back to a gentle simmer and add the rice. Cook for 15-18 minutes until tender but slightly firm to the bite. Stir in the shredded chicken and allow the mixture to warm through, filling your kitchen with comforting aromas.
- Master the Avgolemono Technique: In a medium bowl, whisk the eggs until smooth and pale. Slowly add fresh lemon juice while whisking. Gradually temper the eggs by drizzling about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to avoid scrambling and ensure a smooth sauce.
- Bring It All Together: Remove soup from heat to prevent curdling. Slowly pour the tempered egg mixture back into the pot while stirring gently and consistently. The soup will thicken and become creamy. Stir in fresh dill and olive oil, then adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve warm.
Notes
- Skimming foam early during simmering creates a clearer broth.
- Tempering eggs carefully is key to preventing curdling and achieving a smooth soup.
- You can substitute orzo pasta for rice if preferred.
- Use fresh lemon juice for the best bright flavor rather than bottled juice.
- Allow the soup to rest briefly off heat after adding the egg mixture to let flavors meld.
