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Greek Avgolemono Soup (Lemon Chicken & Rice Soup) Recipe

Greek Avgolemono Soup (Lemon Chicken & Rice Soup) Recipe
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★★★★★

4.9 from 9 reviews

Greek Avgolemono Soup is a traditional lemon chicken and rice soup that features a creamy, tangy broth made by blending eggs, lemon juice, and chicken broth. This comforting soup combines tender shredded chicken, cooked rice, and fresh vegetables, garnished with dill for an authentic Mediterranean flavor.

Ingredients

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Main Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 small onion, diced
  • 2 celery stalks, chopped
  • 4 cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • ¼ cup freshly squeezed lemon juice (about 1 to 2 lemons)
  • 1 ½ cups cooked white rice
  • 2 cups shredded chicken
  • Chopped fresh dill for garnish

Instructions

  1. Heat the olive oil: In a large saucepan, heat 1 tablespoon of extra-virgin olive oil over medium-high heat to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add the diced onion and chopped celery to the pan and cook for 3 to 4 minutes until they soften and become fragrant.
  3. Add broth: Pour 4 cups of low-sodium chicken broth into the saucepan and season with kosher salt and freshly ground black pepper to taste.
  4. Simmer broth: Bring the broth to a gentle simmer, ensuring the flavors begin to meld.
  5. Prepare egg-lemon mixture: In a blender, combine 2 large eggs, ¼ cup freshly squeezed lemon juice, and ¼ cup of the cooked white rice.
  6. Blend ingredients: Blend the mixture until smooth, about 20 seconds, creating the creamy base for the soup.
  7. Temper the eggs: Gradually add 2 ladles of hot broth from the saucepan into the blender while blending to slowly raise the temperature and prevent curdling.
  8. Combine mixtures: Slowly pour the egg-lemon mixture back into the simmering broth, stirring constantly to incorporate it evenly.
  9. Add remaining ingredients: Stir in the remaining 1 ¼ cups cooked rice and 2 cups shredded chicken into the soup.
  10. Cook gently: Allow the soup to cook for another 5 to 10 minutes until it slightly thickens, being careful not to let it boil so the egg mixture does not curdle.
  11. Garnish and serve: Remove from heat, garnish with chopped fresh dill, and serve warm for a comforting and flavorful meal.

Notes

  • To avoid curdling, never bring the soup to a boil after adding the egg mixture; maintain a gentle simmer.
  • For a thicker soup, adjust the amount of rice or cook a bit longer to reach desired consistency.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
  • Fresh lemon juice is essential for the authentic tangy flavor – avoid bottled lemon juice.
  • Feel free to use rotisserie chicken or leftover shredded chicken for convenience.

Nutrition

Keywords: Greek avgolemono soup, lemon chicken soup, chicken and rice soup, traditional Greek soup, lemon egg soup

Find it online: https://thefoodrecipe.com/greek-avgolemono-soup-lemon-chicken-and-rice-soup-recipe/