Avgolemono Soup Recipe

This Avgolemono Soup, also known as Greek Lemon Chicken and Rice Soup, brings chicken, onions, celery, carrots, garlic, and Arborio Rice together in a creamy lemon chicken broth seasoned with fresh dill.

Course main meal soup

Cuisine Greek

Keyword avgolemono soup recipe, Greek avgolemono soup, how to make avgolemono soup, what is avgolemono soup

Prep Time 5

Cook Time 30

Servings bowls

Calories 246kcal

Author Beth Pierce

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion chopped
2 celery ribs chopped
2 carrots peeled and chopped
2 garlic cloves minced
6 cups low-sodium chicken broth or chicken stock
2 bay leaves
¾ cup arborio rice see notes
2 cups cooked chicken breast diced or shredded
2 large eggs room temperature
¼ cup lemon juice
1-2 tablespoons chopped fresh dill
Salt and pepper to taste

Instructions

Heat the olive oil in a large Dutch Oven or soup pot over medium heat. Add the onions, celery, and carrots and cook until the onions and celery are tender, 7-10 minutes.
Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly.
Stir in the chicken broth and bay leaves and bring the mixture to a gentle boil. Stir in the rice and reduce the heat to a simmer. Cook until the rice is tender or about 15-20 minutes. Add the cooked chicken and simmer for a few minutes to warm it.
Meanwhile, whisk the eggs and lemon juice together in a medium bowl. Pour one ladle of the hot broth to the mixture and whisk to combine. Add one more ladle of hot broth mixture to the lemon mixture and whisk to combine.
Remove the pot from the heat and stir in the tempered egg mixture and the fresh dill. Season with kosher salt and fresh ground black pepper to taste. For best results serve promptly.

Notes

Any cooked chicken will work with this recipe, including rotisserie chicken, poached chicken, or baked chicken.
Warm the eggs to room temperature.
For optimal flavor, use fresh lemon juice.
Season with fresh herbs like dill, parsley, thyme, or oregano.
Don't skip the step of tempering the egg and lemon juice mixture. This warms the eggs so they incorporate into the hot mixture without cooking.
Store leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition