Description
Avgolemono Greek Lemon Chicken Soup is a comforting, silky, and tangy traditional Greek dish made with chicken, rice, eggs, and lemon. This hearty yet refreshing soup is perfect for chilly nights, quick meals, or when you need a nourishing boost.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1.2 liters (5 cups) chicken stock
- 120 grams (½ cup) uncooked long-grain rice or orzo pasta
- 2 cooked chicken breasts, shredded (~300 grams)
- 2 large eggs
- Juice of 2 lemons (about 60 ml or ¼ cup)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot and sauté onion, carrot, celery, and garlic for 5–6 minutes until softened.
- Add chicken stock and bring to a gentle boil. Stir in rice and simmer for 15–18 minutes until tender.
- While rice cooks, shred the chicken and set aside.
- In a bowl, whisk eggs and lemon juice. Slowly temper by whisking in a ladle of hot broth.
- Return egg-lemon mixture to the soup over low heat, stirring gently without boiling.
- Stir in shredded chicken, season with salt and pepper, and warm through for 5 minutes.
- Ladle into bowls, garnish with parsley, and serve immediately.
Notes
- Use orzo instead of rice for a traditional version.
- Make it vegetarian with vegetable broth and chickpeas.
- Swap rice with cauliflower rice for a lighter option.
- Add spinach or kale for extra nutrients.
- Do not boil after adding eggs to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg
