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Greek Lemon Chicken Soup

A classic Greek avgolemono soup combining tender chicken, rice, and a silky egg-lemon finish.

Level Medium Prep 15 min Cook 30 min Servings 6 Score 4.9/10
Ready in
45 min

Makes 6 servings

Prep 15m
Cook 30m
Level Medium

About this recipe

A classic Greek avgolemono soup combining tender chicken, rice, and a silky egg-lemon finish.

Traditional Greek avgolemono soup featuring a rich lemon and egg emulsion.

Ingredients

Soup Base

Avgolemono

Seasoning

Equipment

  • Large soup pot For simmering the soup
  • Whisk Crucial for tempering eggs
  • Ladle For transferring hot broth

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until soft.

  2. Pour in chicken broth and bring to a boil. Stir in the uncooked rice, reduce heat, and simmer until rice is tender.

  3. Add the shredded cooked chicken to the pot and heat through. Season with salt and pepper, then remove from heat.

  4. In a bowl, whisk together the eggs and fresh lemon juice until frothy.

  5. Slowly ladle hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.

  6. Pour the tempered mixture back into the soup pot while stirring continuously to create a rich, velvety texture.

Nutrition

Calories 240
Protein 18g
Carbs 22g
Fat 9g
Fiber 2g
Sugar 3g
Sodium 680mg
Serving Size 1 bowl

Cooking Timeline

Prep 15 min
Cook 30 min
Total 45 min

Recipe Scorecard

Overall 9.3 /10
Expert 4.9 95% conf.
  • Taste 9.8
  • Presentation 9.0
  • Nutrition 8.5
  • Value 9.5
  • Instructions 9.0
  • Ingredients 9.0
  • Time Accuracy 9.0
  • Difficulty 6.0
  • Would Make Again 9.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A bright, silky, and deeply comforting classic soup that is exceptionally refreshing.

Pros

  • Bright citrus flavor
  • Velvety texture
  • Comforting and wholesome

Cons

  • Requires care when tempering eggs

Overview

Traditional Greek avgolemono soup featuring a rich lemon and egg emulsion.

AI Insights

Summary

A classic Greek avgolemono soup combining tender chicken, rice, and a silky egg-lemon finish.

Tips

  • Remove the pot from the heat before adding the egg-lemon mixture to prevent curdling
  • Use freshly squeezed lemon juice for the best flavor profile
  • Stir gently and serve immediately while hot

Substitutions

  • White rice → Orzo pasta
  • Chicken broth → Vegetable broth

Storage

Store in the refrigerator for up to 3 days. Reheat gently over low heat without boiling.

Pairing

  • Warm crusty bread
  • Greek side salad with feta and olives

AI Cooking Assistant

Ask about substitutions, timing, or technique for this recipe.

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FAQ

How do I prevent the eggs from curdling?
Always whisk continuously and temper the eggs by slowly adding hot broth before mixing them into the pot.
Can I use brown rice?
White rice works best for traditional avgolemono, but pre-cooked brown rice can be substituted.

About the Author

FindEdition Kitchen

Specialty: Greek cuisine

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