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Greek Lemon Chicken Soup Recipe

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3.9 from 8 reviews

This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy dish featuring tender chicken, rice, and a delicate lemon-egg sauce that thickens the soup beautifully. With fresh dill and a hearty chicken broth base, it’s perfect for a wholesome family meal that warms you from the inside out.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 stick celery, finely chopped
  • 4 cups chicken stock (plus 2 additional cups for egg-lemon mixture)
  • 2 bay leaves
  • ¾ cup short-grain rice (5 oz / 150 grams)
  • 2 ½ cups shredded chicken (12 oz / 350 grams)
  • 1 ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp chopped fresh dill
  • 2 large eggs, at room temperature
  • ⅓ cup freshly squeezed lemon juice

Instructions

  1. Soak the Rice: Place the rice in plenty of water and soak for about 30 minutes to help it cook evenly and soften.
  2. Sauté Vegetables: Heat olive oil in a Dutch oven or large pot over medium heat. Add the finely chopped onion and celery, sautéing for about 5 minutes until they become tender and translucent.
  3. Add Stock, Rice, and Seasoning: Pour in 4 cups (1 litre) of chicken stock, add the soaked and rinsed rice, bay leaves, salt, and freshly ground black pepper. Bring the mixture to a boil.
  4. Simmer the Soup: Reduce heat to low and let the soup simmer gently for 20-25 minutes, until the rice is tender and fully cooked.
  5. Add Shredded Chicken: Stir in the shredded chicken, bring the soup back to a gentle simmer, then remove the pot from heat to prepare for the lemon-egg mixture.
  6. Prepare Stock for Tempering: In a separate small pot, bring 2 cups (500 ml) of chicken stock to a gentle simmer, then remove from heat.
  7. Whisk Eggs and Lemon Juice: In a medium bowl, vigorously whisk together the eggs and freshly squeezed lemon juice until combined and frothy.
  8. Temper the Egg-Lemon Mixture: Slowly ladle some of the hot chicken stock into the egg-lemon mixture while whisking continuously. This gradual warming prevents the eggs from curdling.
  9. Combine with Soup: Slowly pour the tempered egg-lemon mixture into the main soup pot while stirring to thicken the soup. Stir in the chopped fresh dill thoroughly.
  10. Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve hot, garnished with extra dill and lemon slices if desired.

Notes

  • Soaking the rice before cooking helps improve texture and cooking time.
  • Use room temperature eggs to avoid curdling when tempering.
  • Temper the egg-lemon mixture carefully by adding hot stock slowly to prevent scrambling eggs.
  • Fresh dill adds authentic flavor; substitute with dried dill if fresh is unavailable, but use less.
  • This soup is excellent served with crusty bread or a light salad for a fuller meal.

Find it online: https://cheftinaskitchen.com/greek-lemon-chicken-soup-recipe/