Name: Avgolemono (Greek Lemon Chicken Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 250 g Chicken, bone-in or boneless pieces; 3 cup Chicken Stock; ¼ cup Rice, washed; ½ Carrot, finely diced; ½ Onion, finely chopped; 1 Egg, lightly beaten; 2 tbsp Lemon Juice, fresh; 1 tbsp Olive Oil; 1 tbsp Fresh Dill, chopped; to taste Salt; to taste Black Peppercorns, freshly crushed

55 mintotal

50 min hands-on5 min hands-off

Prep 15 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Heat the olive oil in a pot over medium heat and cook the onion and carrot until slightly softened.
Add the chicken, chicken stock, rice, salt, and black pepper.
Bring to a gentle boil, then simmer until the chicken is cooked and the rice is soft.
Remove the chicken, shred it into bite-size pieces, and return it to the pot.
In a bowl, whisk the beaten egg with lemon juice until smooth.
Slowly whisk a ladle of hot soup into the egg mixture to temper it.
Turn the heat to low and slowly stir the tempered egg mixture back into the soup.
Do not boil after adding the egg. Warm gently until the soup turns silky and lightly thickened.
Finish with chopped dill and serve warm.

How to tell it's done

The soup should be silky and lightly creamy, with soft rice and tender chicken.

Getting it right

Tip

Temper the egg slowly and keep the soup below boiling after adding it; this keeps avgolemono smooth instead of scrambled.

What to serve it with

Serve with black pepper, extra lemon on the side, and a simple salad.

Common mistakes

The egg scrambles in the soup.: Temper the egg with hot broth slowly, lower the heat, and never boil the soup after the egg goes in.

Substitutions

Use Water with a little extra seasoning if Chicken Stock is unavailable, but the soup will taste lighter.
Use Boneless Chicken for easier shredding.
Use dill lightly if you prefer a milder herb flavor.

Storing and reheating

Refrigerate avgolemono for up to 2 days. Reheat very gently without boiling; freezing is not recommended because the egg-enriched broth can split.

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Ingredients