Avgolemono
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
Avgolemono is a Greek lemon chicken soup made with chicken breasts, rice or orzo, and a creamy egg-lemon broth. This version is extra lemony and uses pre-made stock for ease. Fresh parsley or dill is essential for garnish.
Ingredients
- 29.6 ml extra virgin olive oil
- 0.5 medium onion diced small
- 2 celery diced small
- 2 large carrots diced small
- 2 large chicken breasts cut into 2-to-3-inch pieces of roughly equal thickness and seasoned generously with salt and pepper
- 1.89 L chicken stock
- 237 ml starchy rice, such as arborio, or orzo pasta
- 9.86 ml salt divided
- 3 eggs whisked
- 118 ml fresh lemon juice
- 1 black pepper
- Fresh parsley or dill
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 49.9 mg
- Iron: 1.25 mg
- Magnesium: 26.2 mg
- Phosphorus: 159 mg
- Potassium: 576 mg
- Zinc: 0.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra virgin olive oil
- 1.89 L chicken stock
- 237 ml starchy rice, such as arborio, or orzo pasta
- 118 ml fresh lemon juice
- 1 black pepper
- Fresh parsley or dill
Prepare
- 0.5 medium onion, diced small
- 2 celery, diced small
- 2 large carrots, diced small
- 2 large chicken breasts, cut into 2-to-3-inch pieces of roughly equal thickness and seasoned generously with salt and pepper
- 9.86 ml salt, divided
- Whisk 3 eggs
Let's Cook
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Step 1.
In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté until soft, about 5 minutes, stirring occasionally.
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Step 2.
Add the seasoned chicken breast pieces to the pot, adding about 1 tablespoon more olive oil if needed. Brown the chicken on both sides, stirring the vegetables so they don't overbrown.
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Step 3.
Pour in 2 quarts chicken stock, add 1 cup starchy rice (such as arborio) or orzo pasta, and 1 teaspoon salt. Bring to a slow boil, then reduce heat to low. Simmer for about 30 minutes, until the rice is tender and chicken is cooked through.
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Step 4.
Transfer 1½ cups of the hot broth from the pot to a small bowl and let it cool slightly. Use tongs to remove the chicken pieces from the pot, then shred the chicken with a fork and set aside.
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Step 5.
In a medium bowl, whisk together 3 eggs and ½ cup fresh lemon juice. While whisking constantly, slowly add about ¼ cup of the reserved warm broth to the egg mixture to temper it. Continue whisking and gradually add the remaining reserved broth until fully incorporated.
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Step 6.
Slowly pour the egg-lemon mixture into the soup pot while whisking quickly to combine. Return the shredded chicken to the pot and heat on low, but do not let the soup boil again. Stir in the remaining 1 teaspoon salt and 1 to 2 teaspoons black pepper.
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Step 7.
Serve the soup hot, topped with fresh parsley or dill to taste.