Avgolemono (Greek Lemon Chicken Soup with Rice)
Local name: Αυγολέμονο
In short: Chicken and rice soup thickened with beaten eggs and lemon juice into a silky, tangy broth, a Greek comfort dish. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 10 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 230 kcal
Avgolemono is the Greek egg-and-lemon soup, thickened with beaten eggs rather than cream. Chicken is simmered with vegetables, rice cooks in the strained broth, and eggs and lemon juice are whisked in at the end to make a silky, tangy soup. It is Greek comfort food for cold days and for anyone feeling unwell. The one rule is never to let it boil after the eggs go in.
Instructions
- Put the chicken, onion, carrots, celery, bay leaf and salt in a large pot with the water. Bring to a boil, skim off the foam, then simmer gently for 35 to 40 minutes until the chicken is cooked through to 74°C (165°F).
- Lift out the chicken and strain the broth back into the pot. Dice one carrot and set it aside, then discard the other vegetables. Shred the chicken, discarding the skin and bones.
- Bring the broth to a simmer, add the rice and cook for 15 minutes until tender. Turn the heat to low.
- Whisk the eggs in a bowl for 1 minute until frothy, then whisk in the lemon juice. Slowly whisk in 2 ladles of hot broth, a little at a time, so the eggs warm up without scrambling.
- Pour the egg mixture into the pot in a thin stream, stirring constantly. Heat for 2 to 3 minutes on the lowest heat, without boiling, until slightly thickened.
- Stir in the chicken, diced carrot, dill and pepper. Taste and add salt or lemon juice. Serve at once.
Tips
- Never let the soup boil after the eggs go in, or it curdles. Keep the heat low and stir the whole time.
- Orzo can replace the rice. The soup thickens as it sits, so thin it with a little hot water when reheating.
Questions and answers
Why did my avgolemono curdle?
The eggs met heat too fast. Whisk hot broth into the eggs slowly, and keep the soup below a simmer once the eggs are in.
Can I make avgolemono ahead?
Yes, but reheat it gently. It keeps 3 days in the fridge and thickens, so loosen it with a little water. Freezing is not recommended.
Can I use leftover cooked chicken?
Yes. Use about 400 g (14 oz) of cooked chicken and 1.5 liters (6 cups) of good chicken stock. Cook the rice in the stock, then follow the egg and lemon steps.
How long does it take to make Avgolemono (Greek Lemon Chicken Soup with Rice)?
About 1 h 25 min in total: 15 min of preparation and 1 h 10 min of cooking.
How many calories are in Avgolemono (Greek Lemon Chicken Soup with Rice)?
About 230 kcal per serving, with 23 g of protein, 17 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 17 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
