Avgolemono Soup (Greek Lemon-Egg Chicken Soup)
A comforting Greek soup combining tender chicken, rice or orzo, and a bright lemon-egg broth for a flavorful and soothing dish.
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breast halves (about 1 pound; 450 g)
- 2 quarts chicken stock or broth (homemade or low-sodium)
- 0.5 cup rice or orzo (about 3.5 ounces; 100 g)
- 5 large eggs
- 0.25 cup lemon juice (about 60 ml)
- to taste Kosher salt
- minced dill (for garnish)
Instructions
- Simmer chicken in stock until cooked through, then shred or dice.
- Add rice or orzo to broth and cook until tender, about 20 minutes for rice or 13 minutes for orzo.
- Whisk eggs with lemon juice, then slowly add hot broth while whisking to temper the eggs.
- Return egg mixture to pot, cook over low heat, whisking constantly until slightly thickened. Add salt and lemon juice to taste.
- Stir in cooked chicken, then ladle into bowls, garnish with dill, and serve.
Notes
Use fresh lemon juice for the best flavor and adjust salt to taste.