Description
Comforting Greek lemon chicken soup (avgolemono) delivers Mediterranean warmth with silky broth, tender chicken, and zesty citrus notes. Creamy texture and bright flavors invite you to savor a classic Greek culinary experience.
Ingredients
Scale
Proteins:
- 2 chicken breasts (6 ounces each), seasoned, cooked, and shredded
- 2 large eggs
Vegetables and Aromatics:
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- 2 1/2 tablespoons chopped fresh dill
- 1 large bay leaf
Liquids and Seasonings:
- 2 tablespoons extra-virgin olive oil
- 6 cups low-sodium chicken stock
- 1/3 cup fresh lemon juice
- 1/2 cup Arborio rice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
Instructions
- Heat olive oil in a large saucepan over medium temperature, introducing diced onion, celery, and carrots. Sauté the vegetables until softened and translucent, approximately 3-4 minutes.
- Incorporate minced garlic and cook briefly until aromatic, about 20 seconds. Sprinkle salt and pepper to enhance flavor profile.
- Add rice to the vegetable mixture, stirring to ensure each grain is coated with oil and evenly distributed.
- Pour chicken stock into the saucepan and introduce bay leaf. Bring liquid to a gentle simmer and cook until rice reaches tender consistency, roughly 10 minutes.
- Fold shredded chicken into the simmering broth, maintaining low heat.
- In a separate mixing bowl, vigorously whisk lemon juice and eggs until the mixture becomes light and frothy.
- Remove saucepan from heat source and carefully temper the egg mixture by gradually whisking in 2 cups of hot broth. This critical step prevents egg curdling.
- Slowly reintroduce the tempered egg mixture back into the soup, stirring continuously to create a smooth, integrated texture.
- Sprinkle fresh dill throughout the soup, allowing herbs to release their aromatic essence.
- Taste and adjust seasoning as needed to balance flavors.
- Ladle the soup into serving bowls and present immediately while piping hot.
Notes
- Prevent egg curdling by tempering the eggs with hot broth gradually, whisking continuously to create a smooth, silky texture.
- Use freshly squeezed lemon juice for a bright, zesty flavor that elevates the entire soup’s taste profile.
- Choose short-grain rice like Arborio for a creamier consistency, or swap with quinoa for a gluten-free alternative.
- Enhance protein content by adding extra shredded chicken or replacing it with tofu for a vegetarian version.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 100 mg