Creamy Lemon Chicken Rice Soup — Avgolemono Soup
The most beloved Greek soup, a silky chicken and rice broth finished with a sharp egg and lemon emulsion.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Shred the poached chicken breasts. Separate eggs into whites and yolks. Measure lemon juice, stock, rice, salt, pepper, and olive oil. Finely chop fresh dill.
Simmer
Bring 1200ml chicken stock to a steady simmer in a large pot over medium heat. Add 80g uncooked rice, simmer uncovered 15–18 minutes until just cooked through, grains tender.
Build
Add shredded chicken to the pot, simmer 2 minutes over medium heat until heated through. While heating, whisk egg whites to soft peaks in a bowl, then whisk in yolks until combined.
Finish
Slowly whisk lemon juice into egg mixture. Ladle 300ml hot broth into eggs in a thin stream, whisking constantly to temper. Pour tempered mixture back into pot, stir gently over very low heat 1–2 minutes without boiling. Season with salt and pepper to taste.
Plate
Drizzle olive oil into the pot and stir gently. Ladle soup into deep bowls, finish with fresh dill, and serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.