Avgolemono (Greek Chicken and Rice Soup with Egg and Lemon)
Avgolemono is a Greek chicken and rice soup with a velvety texture and bright lemon flavor. Tender poached chicken and rice are combined with a creamy egg-lemon mixture for a comforting and tangy soup.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts trimmed
- Salt and pepper
- 12 lemon zest strips
- 6 tbsp lemon juice
- extra lemon juice for seasoning
- 3 lemons
- 2 sprig fresh dill
- 2 tsp chopped dill
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 1 clove garlic peeled and smashed
- 8 cup chicken broth
- 1 cup long-grain rice
- 2 large eggs
- 2 large egg yolks
Nutrition (per serving, estimated)
Estimated based off 14 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 296 mg
- Iron: 7.78 mg
- Magnesium: 125 mg
- Phosphorus: 583 mg
- Potassium: 1709 mg
- Zinc: 2.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Salt and pepper
- 12 lemon zest strips
- 6 tbsp lemon juice
- 3 lemons
- 2 sprig fresh dill
- 2 tsp chopped dill
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 8 cup chicken broth
- 1 cup long-grain rice
- 2 large eggs
- 2 large egg yolks
Prepare
- Trim 1 1/2 lbs boneless, skinless chicken breasts
- extra lemon juice, for seasoning
- 1 clove garlic, peeled and smashed
Let's Cook
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Step 1.
Cut each chicken breast in half lengthwise. Toss with 1 3/4 teaspoons salt and let stand at room temperature for at least 15 minutes or up to 30 minutes.
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Step 2.
While the chicken rests, cut an 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in the center of the cheesecloth and tie into a bundle with kitchen twine.
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Step 3.
In a large saucepan, bring chicken broth, rice, and the spice bundle to a boil over high heat. Reduce heat to low, cover, and cook for 5 minutes.
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Step 4.
Turn off the heat, add the salted chicken pieces to the pot, cover, and let stand for 15 minutes. The chicken will cook through gently.
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Step 5.
After 15 minutes, transfer the chicken to a large plate and discard the spice bundle. Using two forks, shred the chicken into bite-size pieces.
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Step 6.
Using a ladle, transfer 1 cup of cooked rice (leaving any liquid in the pot) to a blender. Add lemon juice and the eggs and yolks to the blender and process until smooth, about 1 minute.
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Step 7.
Return the shredded chicken and any accumulated juices to the pot. Bring the soup back to a simmer over high heat.
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Step 8.
Remove the pot from the heat and stir in the egg mixture until fully incorporated. The soup will thicken slightly.
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Step 9.
Stir in the chopped dill and season with salt, pepper, and extra lemon juice to taste. Serve immediately.