Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy traditional soup featuring tender shredded chicken, Arborio rice, fresh lemon juice, and fragrant dill. This light and flavorful soup combines sautéed vegetables with a rich broth thickened by a luscious egg-lemon mixture, making it a perfect dish for any season.
Ingredients
Scale
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/2 cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
Chicken
- 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
Egg-Lemon Mixture & Garnish
- 1/3 cup fresh lemon juice
- 2 large eggs
- 2 1/2 tablespoons chopped fresh dill
Instructions
- Sauté the Vegetables: Warm the olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrots, sautéing until the vegetables are tender and the onion turns translucent, about 3 minutes.
- Add Garlic and Season: Stir in the minced garlic and continue sautéing for about 20 seconds until fragrant and lightly browned. Season the mixture with kosher salt and pepper to enhance the flavor.
- Toast the Rice: Add the Arborio rice to the pan and stir well to coat the grains with the oil and vegetable mixture, which helps develop a nutty flavor.
- Simmer the Soup: Pour in the low-sodium chicken stock and add the bay leaf. Bring the mixture to a simmer and cook until the rice is tender, approximately 10 minutes.
- Incorporate the Chicken: Add the shredded, cooked chicken breasts to the soup, maintaining a gentle simmer to heat through and meld flavors.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk together the fresh lemon juice and eggs until the mixture is light and frothy, a critical step for the soup’s signature creamy texture.
- Temper and Add Egg Mixture: Remove the saucepan from heat. Slowly whisk in about 2 cups of hot broth into the egg-lemon mixture to temper it and prevent curdling. Then gradually pour this mixture back into the soup, stirring constantly to incorporate smoothly.
- Finalize and Serve: Stir in the chopped fresh dill, taste the soup, and adjust seasoning if needed. Ladle the soup into bowls and serve immediately for the best flavor and texture.
Notes
- To cook the chicken breasts, you can poach them in water or broth, bake, or grill before shredding.
- If Arborio rice is unavailable, short-grain rice can be used, but cooking times may vary.
- Ensure to temper the eggs properly to avoid scrambling when adding to the hot broth.
- Fresh lemon juice is recommended for the best flavor; avoid bottled lemon juice if possible.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken.
