Imagine a soup so comforting it feels like a warm hug from a Greek grandmother, yet so sophisticated it could grace the tables of a gourmet restaurant. Avgolemono, a classic Greek lemon chicken soup, is about to transform your culinary world with its velvety texture, bright citrus notes, and soul-warming goodness. This isn't just a soup – it's a creamy, lemony adventure that will transport your taste buds straight to the sunny shores of the Mediterranean.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 6 cups chicken broth
- 1 cup rice
- 3 eggs
- 1/2 cup lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Prepare the chicken by cooking the chicken breasts in a pot of simmering water or broth until fully cooked through. Remove chicken and shred it using two forks, set aside.
- In a large pot, combine the chicken broth and rice. Bring to a boil over medium-high heat, then reduce heat and simmer for about 15-18 minutes until rice is tender but not mushy.
- While rice is cooking, create the signature avgolemono sauce by whisking eggs in a separate bowl until they become light and frothy.
- Slowly add lemon juice to the whisked eggs, continuing to whisk constantly to prevent the eggs from curdling.
- When rice is cooked, add the shredded chicken to the pot and stir to combine.
- Temper the egg-lemon mixture by slowly adding a ladle of hot broth while continuously whisking. This gradually raises the temperature of the eggs without scrambling them.
- Pour the tempered egg-lemon mixture into the pot, stirring gently to incorporate and thicken the soup.
- Season with salt and pepper to taste, ensuring the soup is heated through but not boiling.
- Remove from heat and let sit for 2-3 minutes to allow the soup to settle and thicken slightly.
- Serve hot, garnished with fresh chopped dill and an extra squeeze of lemon if desired.
Tips
- • The key to a silky smooth avgolemono is the tempering technique. Always add hot broth to eggs slowly while whisking to prevent scrambling. • Use fresh lemon juice for the most vibrant flavor – bottled juice just can't compare. • Choose high-quality, fresh eggs for the best texture in your sauce. • Don't let the soup boil after adding the egg-lemon mixture, as this can cause curdling. • For extra richness, you can use a mix of whole eggs and egg yolks. • If you're short on time, rotisserie chicken works perfectly as a substitute for freshly cooked chicken. • Garnish with fresh dill just before serving to add a pop of color and fresh herbal note.
Nutrition Facts
Calories: 247kcal
Carbohydrates: g
Protein: 22g
Fat: g
Saturated Fat: g
Cholesterol: mg
