Description
Quick Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and creamy soup made with tender chicken, Arborio rice, fresh lemon juice, and eggs, simmered together to create a bright and satisfying dish perfect for any meal.
Ingredients
Scale
Soup Base
- 2 tablespoon olive oil
- 1 onion, peeled and diced
- 2 large carrots, peeled and diced
- 2 ribs of celery, diced
- 1 teaspoon minced garlic (1–2 garlic cloves)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 2 boneless skinless chicken breasts
- ¾ cup Arborio rice
Avgolemono Sauce
- 2 eggs separated
- 2 lemons juiced
Instructions
- Prepare Vegetables: In a large pot, heat olive oil over medium-high heat. Add diced onion, carrots, celery, minced garlic, salt, and black pepper. Cook for 3-4 minutes until the onion becomes translucent, stirring occasionally.
- Simmer Soup: Add the chicken broth, boneless skinless chicken breasts, and Arborio rice to the pot. Stir everything together and bring the mixture to a boil over medium-high heat.
- Cook Until Tender: Once boiling, reduce the heat to medium-low and cover the pot. Let the soup simmer for 30 minutes or until the vegetables and rice are tender and the chicken has cooked through to 165°F.
- Reserve Broth: Carefully remove 1 to 1½ cups of hot broth from the pot and transfer it into a medium-sized bowl or large measuring cup. Let it cool for a couple of minutes but keep it warm for the avgolemono sauce preparation.
- Remove and Shred Chicken: Take the pot off the heat. Remove the chicken breasts, shred or chop them finely, and then return the shredded chicken back into the pot.
- Prepare Avgolemono Sauce: Separate the eggs into whites and yolks. Whisk the egg whites until frothy. Then whisk in the yolks well, followed by the fresh lemon juice. Gradually pour in the warm reserved broth into the egg-lemon mixture while whisking continuously to temper the eggs and avoid curdling.
- Combine Sauce and Soup: Slowly drizzle the avgolemono mixture into the soup pot while gently stirring to incorporate it evenly.
- Heat Through: Return the pot to low heat and cook gently on low or medium-low heat until the soup is fully heated through and achieves a creamy texture. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with a drizzle of olive oil, extra fresh lemon juice or lemon wedges, and chopped fresh herbs such as dill for an authentic finish.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat without boiling, adding extra broth or water to thin if the soup thickens too much.
- This soup can be frozen for up to 6 months, but note that the texture of the eggs may separate upon thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice will alter the taste.
- When whisking the eggs and broth, make sure the broth is warm to temper the eggs properly, preventing scrambling.
- Arborio rice is preferred for its creamy texture, but you may substitute with short-grain rice if necessary.
