Avgolemono is one of my favorite comfort soups. It’s creamy and rich, with lots of lemon, rice, shredded chicken, in a warm broth. This soup is sure to bring you happiness on a cold day.
Info and tips
For this recipe I cooked a chicken breast and then shredded it, after it cooled. You can also buy a rotisserie chicken and shred that if you prefer. Since I made this recipe for two servings, feel free to adjust the chicken measurement for how many servings you desire.
I used a general white rice for this recipe. However, risotto would be amazing as well. If you change the type of rice be sure to adjust the cooking time and amount of broth you add so that it cooks properly.
When you mix the egg and lemon mixture into the soup, it is very important that you make sure the liquid is not boiling. Add the egg mixture into the soup very slowly, constantly stirring in small amounts at a time. This is done to prevent any of the egg boiling into the soup, which would make it clumpy and not appealing. You may also set aside a bit of warm broth to add to the egg lemon mixture if you prefer that method, this is called tempering the egg!
I like to top my soup with a bit of fresh dill and lemon zest, but feel free to be creative and add whatever you’d like 🙂
Ingredients
- 3 cups chicken stock
- 2 garlic cloves
- 1/2 cup rice
- 1 large chicken breast
- 2 eggs
- 1 egg yolk
- 1 lemon juiced
- dill and lemon zest
- salt & pepper
- onion powder
- garlic powder
- Greek seasoning
Instructions
- Cut your chicken in half so you have two thin cutlets. This will ensure they cook evenly. Season with listed seasonings to your liking. Cook in a non stick pan on med/high heat for 3-4 minutes on each side, or until golden on each side. Remove form pan and cover for 10 minutes. After resting shred chicken by pulling apart with two forks.
- Meanwhile add your chicken broth, garlic, and rice to a pot. Bring to a boil on high heat, and then simmer on low until rice is cooked through. (time will depend on your rice) Season the broth to your liking here.
- Once rice is cooked, add in the shredded chicken. In a separate bowl mix the eggs and lemon juice together. Add the egg mixture into the soup very slowly, constantly stirring in small amounts at a time. This is done to prevent any of the egg boiling into the soup.
- Taste test your soup and add in any other desired seasonings at this point. The soup should be creamy and thick. Top with dill and lemon zest and enjoy! 🙂
See below for a video tutorial!
Avgolemono is one of my favorite comfort soups. It's creamy and rich, with lots of lemon, rice, and shredded chicken in a warm broth. Cut your chicken in half so you have two thin cutlets. This will ensure they cook evenly. Season with listed seasonings to your liking. Cook in a non stick pan on med/high heat for 3-4 minutes on each side, or until golden on each side. Remove form pan and cover for 10 minutes. After resting shred chicken by pulling apart with two forks. Meanwhile add your chicken broth, garlic, and rice to a pot. Bring to a boil on high heat, and then simmer on low until rice is cooked through. (time will depend on your rice) Season the broth to your liking here. Once rice is cooked, add in the shredded chicken. In a separate bowl mix the eggs and lemon juice together. Add the egg mixture into the soup very slowly, constantly stirring in small amounts at a time. This is done to prevent any of the egg boiling into the soup. Taste test your soup and add in any other desired seasonings at this point. The soup should be creamy and thick. Top with dill and lemon zest and enjoy! 🙂 When reheating, do not boil the soup! This may cause the eggs to cook. Reheat slowly on low heat in a pot.Greek Lemon Chicken Rice Soup (Avgolemono)
(3 votes, average: 4.00 out of 5)
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