Greek Lemon Chicken Soup (Printable)

Tangy, creamy Avgolemono with shredded chicken, rice and fresh lemon; ready in about 55 minutes.

# What You'll Need:

→ Poultry & Broth

01 - 1 lb boneless, skinless chicken breast or thighs
02 - 6 cups chicken broth

→ Vegetables & Grains

03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/2 cup long-grain white rice

→ Avgolemono (Egg-Lemon Mixture)

06 - 3 large eggs
07 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)

→ Seasonings & Garnish

08 - 2 tbsp fresh dill or parsley, chopped (plus extra for garnish)
09 - 1 tsp salt, or to taste
10 - 1/2 tsp freshly ground black pepper

# Steps:

01 - Place the chicken and broth in a large pot. Bring to a gentle boil, skimming any foam that rises to the surface. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
02 - Remove the chicken from the pot and chop or shred into bite-sized pieces. Set aside while keeping the broth at a gentle simmer.
03 - Add the onion, garlic, and rice to the simmering broth. Cook over medium heat for 15 minutes until the rice is tender.
04 - In a medium bowl, whisk together the eggs and lemon juice until well combined and smooth.
05 - Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs and prevent scrambling.
06 - Reduce heat to low. Gradually pour the tempered egg mixture into the soup, stirring continuously. Do not allow the soup to boil, as this will cause curdling.
07 - Return the shredded chicken to the pot. Add the fresh herbs, salt, and pepper. Stir gently and heat through for 2 to 3 minutes.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with additional fresh chopped herbs. Serve hot.

# Expert Tips:

01 -
  • The egg lemon trick creates a creamy texture without a single drop of cream, which feels like you are getting away with something wonderful.
  • It comes together in under an hour with ingredients you probably already have sitting in your kitchen right now.
02 -
  • If the soup boils after you add the egg mixture it will curdle into something that looks like egg drop soup, so keep the heat low and your patience high.
  • The soup thickens as it sits, so if you are reheating leftovers add a splash of broth or water to bring back the original silky consistency.
03 -
  • Use a ladle to add broth to the eggs rather than pouring directly from the pot because it gives you much better control over the speed and prevents scrambling.
  • Fresh lemon juice is completely non negotiable here, as the bottled version tastes flat and metallic against the delicate eggs.

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