Classic Greek Avgolemono (Lemon Chicken Soup) Recipe

If you’re looking for a dish that brings warmth and comfort to your table, Greek Avgolemono (Lemon Chicken Soup) is the perfect choice. This traditional soup is not just a meal; it’s an experience that transports you straight to the heart of Greece. With its rich flavors and creamy texture, it’s one of those international & specialty soups that everyone should try at least once.

The magic of Avgolemono lies in its unique blend of chicken, rice, and a zesty lemon-egg mixture that creates a refreshing yet hearty bowl of goodness. Whether you’re feeling under the weather or just in need of some cozy food, this soup is bound to lift your spirits and satisfy your cravings.

This version of Avgolemono is simple enough for a weeknight dinner yet special enough to serve to guests. Once you’ve tasted this delightful soup, it will surely become a staple in your culinary repertoire.

Authentic Avgolemono Recipe

A bowl of Greek Avgolemono soup with chicken, rice, and lemon, garnished with parsley, served with rustic bread.

Greek Avgolemono (Lemon Chicken Soup) is a delightful blend of tender chicken, fragrant rice, and a tangy lemon-egg sauce. The soup is light yet creamy, offering a bright flavor that dances on your palate, making it an uplifting dish any time of the year.

Ingredients

1 pound boneless, skinless chicken breast
6 cups chicken broth
1 cup water
1/2 cup uncooked rice
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Cook the Chicken: In a large pot, combine chicken, chicken broth, and water. Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken is cooked through. Remove the chicken, shred it, and set aside.
Add Rice: In the same pot, add the rice and cook according to package instructions until tender, usually about 15-20 minutes.
Make the Avgolemono Sauce: In a bowl, whisk together the eggs and lemon juice. Gradually add a ladleful of the hot broth to temper the eggs, whisking constantly. Then, slowly pour this mixture back into the pot, stirring gently to combine.
Combine: Return the shredded chicken to the pot, and heat the soup gently without boiling. Season with salt and pepper to taste.
Serve: Ladle into bowls and garnish with chopped parsley before serving.