Avgolemono Soup (Greek Lemon-Egg Chicken Soup)
A comforting Greek lemon-egg chicken soup with tender chicken, rice or orzo, and a bright lemon flavor.
Ingredients
Protein
- 2 pieces boneless, skinless chicken breast halves (about 1 pound/450g)
- 2 quarts homemade chicken stock or low-sodium broth
- 0.5 cup rice or orzo (about 3 1/2 ounces/100g)
- 5 large eggs
- 0.25 to 0.5 cup fresh lemon juice (60 to 120ml)
- to taste Kosher salt
- minced dill (for garnish)
Instructions
- Simmer chicken with stock until internal temperature reaches 145°F (63°C), then shred and set aside.
- Add rice or orzo to stock and cook until tender, about 20 minutes for rice or 13 minutes for orzo.
- Whisk eggs with 1/4 cup lemon juice, then slowly add hot broth while whisking to temper the eggs.
- Return egg mixture to pot, season with salt, and cook over low heat until thickened, about 5 minutes.
- Stir in remaining lemon juice, add shredded chicken, and serve garnished with dill.
Notes
Use fresh lemon juice for the best flavor and adjust salt to taste.