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5 from 9 votes

Avgolemono Soup

Greek Chicken and Rice Soup with Egg and Lemon.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: Greek
Keyword: soup
Servings: 6
Calories: 435kcal
Author: Tricia

Ingredients

  • zest from 1 lemon
  • 4 or 5 sprigs of fresh thyme
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • cup lemon juice (1 oz or 30g) about 2 juicy lemons
  • 1 tablespoon olive oil
  • ½ large sweet onion, diced
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 2 garlic cloves, minced
  • 8 cups low-sodium chicken broth, or stock (64 ounces)
  • 1 cup uncooked long-grain rice (210g)
  • 2 large eggs, plus 2 egg yolks
  • 3 cups shredded, cooked chicken breast (about 1 pound cooked or 3 breasts)
  • 2 tablespoons fresh chopped parsley leaves
  • lemon slices for garnish

Instructions

  • Using a vegetable peeler, remove strips of zest from 1 lemon. If you have cheesecloth on hand, bundle the lemon zest strips, thyme springs, bay leaf and peppercorns together and secure with kitchen twine or tie in a knot. If you don’t have cheesecloth, skip adding the peppercorns as they will be hard to remove. Set aside.
  • Juice the lemons, removing seeds and pulp before measuring.
  • Pour olive oil into a soup pot or Dutch oven. Heat on medium until the oil is shimmering. Add the onion, salt and pepper and sauté until the onion softens, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
  • Add the chicken broth to the onion and garlic mixture. Increase heat to medium-high and bring to a boil. Add the rice, lemon zest, thyme and bay leaf. Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally, until the rice is tender.
  • Remove the spice bundle or the lemon strips, thyme and bay leaf from the pot; discard.
  • In a medium mixing bowl, whisk together the lemon juice, eggs and egg yolks. Using a ladle, slowly drizzle some of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat a few more times with more hot broth tempering the eggs while whisking and drizzling.
  • Remove the pot from the heat. Off-heat, whisk the tempered egg mixture into the soup pot. Add the cooked chicken and stir to combine.
  • Check the seasoning and add salt and pepper to taste. Add additional lemon juice if needed.
  • Serve immediately garnished with fresh chopped parsley and coarsely ground black pepper.

Notes

PRO TIP: Do not cook the soup after the eggs are added, as it may break and look more like egg drop soup. It will still be good to eat but not silky smooth.
OPTIONS:
  • Use uncooked bone-in, skin-on chicken breasts and make your own broth.
  • If you want to use pre-cooked rice, add to the pot after the eggs are tempered. You may need a little more rice as the liquid won’t be absorbed during cooking.
  • Substitute orzo in place of the rice, if desired
  • Use 3/4 cup of uncooked rice if you prefer a brothier soup
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 435kcal | Carbohydrates: 53g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1017mg | Potassium: 381mg | Fiber: 1g | Sugar: 18g | Vitamin A: 408IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 3mg