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Avgolemono Soup

A classic Greek chicken soup with a creamy lemon-egg mixture, perfect for chilly evenings and busy families.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or avocado oil Provides a flavorful base for sautéing.
  • 1 medium yellow onion, diced Adds sweetness and depth to the soup.
  • 2 stalks celery, diced Contributes crunch and an aromatic flavor.
  • 2 medium carrots, diced Sweetens the soup and enhances texture.
  • 3 cloves garlic, minced Delivers a fragrant punch to the dish.
  • 4 cups low-sodium chicken stock Forms the rich, flavorful base of the soup.
  • 1 cup rice Offers heartiness and a satisfying chew.
  • cooked rotisserie chicken, shredded Offers convenience and flavor without the extra cooking time.
Egg-Lemon Mixture
  • 2 large eggs Creates creaminess and enriches the broth.
  • 2 large egg yolks Adds depth and richness to the soup.
  • 1 large organic lemon, zested and juiced Adds brightness and acidity to balance the flavors.
Seasonings and Garnishes
  • to taste Kosher salt and pepper Enhances overall flavor.
  • 1/4 cup chopped parsley Brightens the dish with a fresh note.
  • 2 tablespoons fresh dill, chopped Provides a herbaceous finish to the soup.

Method
 

Preparation
  1. Heat 2 tablespoons olive oil in a large soup pot over medium-high heat.
  2. Add diced onion, celery, carrots, and minced garlic, and sauté for about 5 minutes until softened.
  3. Shred the cooked rotisserie chicken into bite-sized pieces, removing and discarding all bones and skin.
Cooking
  1. Add the chicken, bay leaves, rice, and chicken stock to the pot. Bring to a gentle simmer and cook for 30 minutes, until the vegetables and rice are tender.
  2. In a large bowl or jug, whisk together the lemon zest, lemon juice, eggs, egg yolks, and a pinch of salt and pepper until smooth.
  3. Remove the soup from the heat. Slowly ladle 2 to 3 scoops of hot broth into the egg-lemon mixture, whisking constantly to temper it. Gradually pour the mixture back into the pot, stirring well after each addition.
  4. Stir in the chopped parsley and dill, season to taste with salt and pepper, and serve warm.

Notes

For an extra boost of flavor, consider adding the zest of the lemon directly to the broth while it simmers. This soup can be made ahead of time and stored in the refrigerator for up to three days.