Culinary Journeys · Greek
Springtime Greek Avgolemono Soup
A comforting and zesty lemon-egg broth with chicken and rice
Experience a taste of Greece with this vibrant Avgolemono soup, where tender chicken and rice are enveloped in a luscious lemon-egg broth. This classic dish offers a burst of freshness, perfect for a cozy spring lunch that feels both hearty and light.
A recipe by Marco · Executive Chef · Cookbookverse Kitchen
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Intermediate
Ingredients
Soup Base
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/3 cup white rice
- 1/2 tsp salt
- 1/4 tsp black pepper
Avgolemono Sauce
- 2 large eggs
- 2 lemons, juiced
Garnish
- 2 tbsp fresh dill, chopped
- Lemon slices, for serving
Method
- 1
Prepare the Soup Base
In a large pot, bring the chicken broth to a gentle boil over medium-high heat. Add the shredded chicken and rice, then season with salt and pepper. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender.
- 2
Make the Avgolemono Sauce
While the soup simmers, whisk the eggs in a medium bowl until lightly frothy. Gradually add the lemon juice, whisking continuously to combine.
- 3
Temper the Eggs and Assemble the Soup
Slowly ladle about 1 cup of the hot broth from the soup into the egg and lemon mixture, whisking constantly to temper the eggs without curdling. Gradually pour the tempered mixture back into the pot of soup, stirring gently to combine. Cook over low heat for 5 more minutes, ensuring the soup does not boil, until slightly thickened.
- 4
Garnish and Serve
Ladle the soup into bowls and garnish with fresh dill and lemon slices. Serve immediately for a warm, zesty meal.
Origin story
Avgolemono is a beloved Greek dish that showcases the country's love for simple, fresh ingredients. Traditionally served during cold months, it adapts beautifully to spring with its zesty flavors and comforting textures, making it an enduring favorite across seasons.
