Go Back

Avgolemono Soup

Greek avgolemono: a silky chicken, rice and egg-lemon soup. Comforting and ready in under an hour.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Greek
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1.8 l chicken stock
  • 2 boneless chicken breasts
  • 100 g short-grain rice or orzo
  • 3 eggs
  • 80 ml lemon juice
  • Salt and black pepper
  • 1 tbsp chopped dill

Method
 

  1. Simmer the chicken in the stock for 15–20 minutes until cooked. Remove and shred.
  2. Add the rice to the stock and simmer for 15 minutes until tender.
  3. Whisk the eggs until frothy, then whisk in the lemon juice.
  4. Slowly whisk 2 ladles of hot stock into the eggs to warm them.
  5. Take the pot off the heat and stir in the egg mixture. Return to a low heat and stir for 2 minutes until slightly thickened. Do not boil.
  6. Add the chicken, season and serve with dill.

Notes

If reheating, warm gently and never let it boil or the eggs will curdle.