Name: Avgolemono Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 2 cups cooked shredded chicken (Rotisserie chicken works great.); 1 cup white rice (You can use jasmine or basmati rice.); 2 large eggs (This is what makes the broth silky.); 2 pcs lemons (Fresh squeezed only.); 6 cups low sodium chicken broth (Gives you better control over flavor.); 1 medium onion (Chopped for base flavor.); 2 stalks celery (Chopped for base flavor.); 2 cloves garlic (Optional, but adds flavor.); to taste salt (Start light and adjust at the end.); to taste black pepper (Start light and adjust at the end.); as needed fresh dill or parsley (For garnishing.); as needed extra lemon wedges (For serving.); to taste red pepper flakes (Add for a bit of heat.); as needed extra virgin olive oil (For drizzling on top.)

Description

A cozy and refreshing Greek lemon chicken soup that combines tender chicken, soft rice, and a vibrant lemony finish for a comforting meal.

Ingredients

Main Ingredients

2 cups cooked shredded chicken (Rotisserie chicken works great.)
1 cup white rice (You can use jasmine or basmati rice.)
2 large eggs (This is what makes the broth silky.)
2 pcs lemons (Fresh squeezed only.)
6 cups low sodium chicken broth (Gives you better control over flavor.)
1 medium onion (Chopped for base flavor.)
2 stalks celery (Chopped for base flavor.)
2 cloves garlic (Optional, but adds flavor.)
to taste salt (Start light and adjust at the end.)
to taste black pepper (Start light and adjust at the end.)

Optional Toppings

as needed fresh dill or parsley (For garnishing.)
as needed extra lemon wedges (For serving.)
to taste red pepper flakes (Add for a bit of heat.)
as needed extra virgin olive oil (For drizzling on top.)

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Instructions

Build the base

In a large pot, warm a small splash of olive oil. Add chopped onion and celery with a pinch of salt. Cook for about 5 minutes until they soften. Add garlic (if using) and stir for 30 seconds.

Simmer the rice

Pour in the chicken broth and bring it to a gentle boil. Add the rice and lower the heat to a simmer. Cook until the rice is tender, usually 15 to 20 minutes depending on your rice.

Add chicken

Stir in your cooked shredded chicken. Let it warm through for a few minutes.

Make the avgolemono mixture

In a bowl, whisk 2 eggs until smooth. Slowly whisk in fresh lemon juice. Ladle in some hot broth from the pot, a little at a time, while whisking constantly to gently warm the eggs.

Finish the soup

Turn the heat to low. Slowly pour the egg lemon mixture into the pot while stirring gently. Do not let it boil after this. Heat for 2 to 3 minutes until the soup looks slightly thicker and silky. Taste, then adjust salt, pepper, and lemon if needed.

Notes

Keep it on low heat after adding eggs to avoid curdling. Use fresh lemon juice for the best flavor. Adjust seasoning at the end after the lemon juice is added.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course, Soup
Cuisine: Greek