Avgolemono chicken and rice soup

You’ll love this delicious, silky Greek Avgolemono Soup filled with chicken, rice and dill with lemon egg sauce. Yummy!

Avgolemono chicken and rice soup

Avgolemono is a traditional Greek soup made with chicken broth, rice and eggs. The eggs are beaten and mixed with lemon juice for a thick, creamy texture. The soup is known for its light, tangy flavor and comforting warmth. This recipe is made from scratch with all the coziness of chicken noodle soup, but the lemon juice adds a touch of sunshine. Other comforting chicken soup recipes to try include Chicken and Cavatelli Soup, Chicken Barley Soup, and Chicken Shiitake and Wild Rice Soup.

What country is Avgolemono from?

Avgolemono means “egg-lemon” in Greek, but the soup is also found in “Arab, Sephardic-Jewish, Turkish, Balkan, and Jewish-Italian cuisines.”

Is Avgolemono Soup Healthy?

This Greek Chicken, Lemon, and Rice Soup is nourishing and comforting. It’s creamy without the cream, so relatively low in calories, and high in protein because of the chicken and eggs.

Avgolemono soup ingredients

• Dill: Fresh dill is important, so don’t substitute dried for it. To prepare the dill, pull any fronds from the stalk and reserve 1/2 cup for garnish.
• Broth: Use two liters of low-sodium chicken broth.
• chicken thighs: You will need 1½ pounds of boneless, skinless thighs.
• Rice: I like this soup best with white rice, but brown rice would work too.
• Egg Lemon Mixture: You’ll be whisking some of the hot stock into the eggs to temper them before adding them to the saucepan so they don’t stir. Then add the freshly squeezed lemon juice of about two lemons.
• salt and pepper For seasoning
• Extra virgin olive oil to drizzle before serving

How to Make Avgolemono Soup

1. Cook the chicken: In a large saucepan or Dutch oven, combine the dill stalks, chicken, rice, and chicken broth or broth and bring to a boil over high heat. Reduce heat to medium-low, stir, and cook, covered, until chicken is tender, about 25 minutes.
2. Shred the Chicken: Use a slotted spoon to remove the chicken and stalks from the broth. Discard the stalks and shred the flesh with two forks.
3. Make the egg sauce: Increase the heat to medium-high and bring the broth to a simmer. In a medium bowl, beat the eggs until fluffy, then stir in the lemon juice. While still beating the eggs, gradually drizzle in about a cup or ladleful of the hot broth and mix until thoroughly combined.
4. Finish the soup: Pour the lemon and egg mixture into the saucepan with the broth and immediately remove from the heat to avoid boiling the eggs. Stir in the shredded chicken, taste and add more lemon juice as needed. Garnish with dill, pepper and olive oil.

Variations and Tips:

• Instead of chicken thighs, you can use chicken or turkey breast
• If you like, you can make this with orzo or small pasta instead of rice. Add it at the end before adding the Avgolemono Sauce and cook according to package directions. Once cooked, continue with the lemon and egg mixture.
• If you want, you can add other veggies like diced carrots, onions, and celery in step 2.
• Refrigerate leftovers in an airtight container for up to 4 days. You can also freeze this soup in freezer safe containers for up to 3 months.

How to Freeze Avgolemono Soup

Leftovers will keep in the fridge for up to four days, or since this Easy Lemon Greek Soup doesn’t contain milk, it can be frozen. Store the soup in glass containers, leaving some space at the top, and freeze for up to three months. Place in the fridge to thaw the day before and warm in the microwave.

More Chicken Soup Recipes You’ll Love:

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