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A close-up side view of a bowl of Avgolemono Soup, showcasing a creamy texture and vibrant color.
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Avgolemono Soup

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6 servings
Calories 250
A comforting Greek chicken and lemon soup with tender rice and a silky egg-lemon broth.

Ingredients

Main ingredients

  • 2 pounds bone-in chicken thighs or chicken leg quarters
  • 4 cups water
  • 1 medium onion, quartered
  • 2 large carrots, cut into chunks
  • 2 celery ribs cut into chunks
  • 1/4 cup uncooked long grain rice, rinsed
  • 1 large egg white, room temperature
  • 3 large egg yolks, room temperature
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Optional toppings

  • Fresh parsley, dill and oregano (for garnish)

Instructions 

  • Combine water, chicken, vegetables, and bay leaves; boil, then simmer for 2-3 hours. Remove solids and shred chicken.
  • Set aside 1 cup of broth; add rice to remaining broth and cook until tender, 15-20 minutes.
  • Beat egg whites to soft peaks, then add yolks, lemon zest, and juice; temper with hot broth and blend.
  • Gradually add the egg-lemon mixture to the soup, stir, and simmer for 10-12 minutes until thickened.
  • Serve hot, garnished with shredded chicken and fresh herbs, with crusty bread if desired.

Notes

Rinsing rice prevents clumping for a fluffier texture.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Greek
Keyword: chicken, lemon, soup