Description
Avgolemono Soup is a classic Greek lemon chicken and rice soup known for its creamy texture and bright, tangy flavors. This comforting and nutritious soup features tender shredded chicken, rice, and a luscious egg-lemon sauce that thickens the broth without using cream.
Ingredients
Scale
Sautéed Vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 celery ribs, chopped
Soup Base
- 4 cups low-sodium chicken broth
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Avgolemono Mixture
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)
- ¼ cup cooked white rice
Main Ingredients
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- Chopped fresh dill for garnish
Instructions
- Heat the oil and sauté vegetables: In a large saucepan over medium-high heat, heat 1 tablespoon of extra-virgin olive oil. Add the diced onion and chopped celery and sauté for 3 to 4 minutes until softened and fragrant.
- Add broth and season: Pour in 4 cups of low-sodium chicken broth, season with kosher salt and freshly ground black pepper to taste, and bring the mixture to a gentle simmer.
- Prepare avgolemono sauce: In a blender, combine 2 large eggs, ¼ cup freshly squeezed lemon juice, and ¼ cup of cooked white rice. Blend until smooth, about 20 seconds. While the blender is running, slowly stream in 2 ladles full of the hot broth from the saucepan to temper the eggs and prevent curdling.
- Combine and thicken: Stir the tempered lemon-egg mixture back into the simmering soup along with the remaining 1 ½ cups cooked white rice and 2 cups shredded chicken. Cook gently for about 5 to 10 minutes until the soup slightly thickens. Avoid boiling to prevent curdling of the egg mixture.
- Garnish and serve: Remove from heat and garnish with chopped fresh dill before serving warm.
Notes
- Tempering the eggs is crucial to prevent the egg mixture from curdling when added to the hot broth.
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- For a gluten-free version, ensure the chicken broth is gluten free.
- Adjust lemon juice to taste depending on your preference for tartness.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently to prevent curdling.
