Servings 8
AuthorMyHorioTotal Time2 hrsDifficultyBeginnerAvgolemono chicken soup is an easy, delicious, and popular greek chicken soup that is slightly thickened with an egg and lemon broth.
To make Avgolemono Chicken Soup:
If you would prefer a plain soup without carrots, celery, or garlic, please skip to step #2.
Otherwise, in a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high heat. Add the finely diced carrots and celery, and saute for 4-5 minutes.
Stir in the pressed (or finely chopped) garlic during the last minute.
Add chicken broth and bay leaves to the pot and bring to a boil on high heat.
Once the stock has come to a boil, add the chicken thighs or breasts. Turn the heat to medium-low and simmer for an hour. Remove the chicken onto a plate to cool.
Add 1/2 cup of rice, salt, and pepper to the stock and cook on medium/high until the rice is soft (about 20 minutes).
In the meantime, shred the chicken or cut into small pieces (your preference). Add the chicken to the pot once the rice has cooked.
Take the pot off the burner and let it cool for 10 minutes.
For the avgolemono sauce, whisk together the lemon juice and egg yolks in a medium bowl.
While still whisking, slowly add 3 ladles of the hot broth from the cooking pot (this helps to temper the eggs).
Add the avgolemono sauce to the chicken and rice soup and stir gently.
Taste and add salt, pepper, or extra lemon juice if desired.
Note: Don't bring to a boil or the egg will cook.
Serve in bowls with a sprinkle of fresh parsley, fresh bread, and a simple lettuce salad.
See more delicious soup recipes here.
Enjoy!
Ingredients
Directions
To make Avgolemono Chicken Soup:
If you would prefer a plain soup without carrots, celery, or garlic, please skip to step #2.
Otherwise, in a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high heat. Add the finely diced carrots and celery, and saute for 4-5 minutes.
Stir in the pressed (or finely chopped) garlic during the last minute.
Add chicken broth and bay leaves to the pot and bring to a boil on high heat.
Once the stock has come to a boil, add the chicken thighs or breasts. Turn the heat to medium-low and simmer for an hour. Remove the chicken onto a plate to cool.
Add 1/2 cup of rice, salt, and pepper to the stock and cook on medium/high until the rice is soft (about 20 minutes).
In the meantime, shred the chicken or cut into small pieces (your preference). Add the chicken to the pot once the rice has cooked.
Take the pot off the burner and let it cool for 10 minutes.
For the avgolemono sauce, whisk together the lemon juice and egg yolks in a medium bowl.
While still whisking, slowly add 3 ladles of the hot broth from the cooking pot (this helps to temper the eggs).
Add the avgolemono sauce to the chicken and rice soup and stir gently.
Taste and add salt, pepper, or extra lemon juice if desired.
Note: Don't bring to a boil or the egg will cook.
Serve in bowls with a sprinkle of fresh parsley, fresh bread, and a simple lettuce salad.
See more delicious soup recipes here.
Enjoy!