Description
This Greek Lemon Rice Soup (Avgolemono) is a silky, tangy, and comforting dish that brings together the brightness of fresh lemon, the creaminess of eggs, and the warmth of a rich broth. The addition of tender rice and shredded chicken makes it a hearty yet light meal, perfect for any season. Whether served as a starter or a main dish, this classic Greek favorite is both soothing and satisfying.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup shredded carrots
- 4 cups low-sodium chicken broth
- ½ cup Arborio rice
- 1 cup shredded rotisserie chicken
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- 2 large eggs
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics – Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
- Cook the Carrots – Stir in the shredded carrots and cook for another minute.
- Simmer the Broth – Pour in the chicken broth and bring to a gentle simmer.
- Add the Rice – Stir in the Arborio rice and cook until tender, about 15 minutes.
- Prepare the Egg Mixture – In a separate bowl, whisk together the eggs and fresh lemon juice.
- Temper the Eggs – Slowly ladle some hot broth into the egg mixture while continuously whisking to prevent curdling.
- Incorporate the Eggs – Reduce the heat to low and gradually stir the tempered egg mixture back into the soup.
- Add Chicken & Herbs – Stir in the shredded chicken and let the soup warm through for another 5 minutes without boiling.
- Season & Serve – Add fresh dill, adjust seasoning with salt and pepper, and garnish with parsley before serving.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Use long-grain white rice for a lighter texture or Arborio rice for a creamier consistency.
- Avoid boiling the soup after adding eggs, as it can cause curdling.
- Store leftovers in the fridge for up to 3 days and reheat gently over low heat.
- Not ideal for freezing due to the egg-based consistency, which can separate upon thawing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek