How to Make the Perfect Greek Avgolemono Soup
Greek · Medium · 45 min · 4 servings
Avgolemono is a velvety and uniquely tangy Greek chicken soup thickened with a magical combination of beaten eggs and bright fresh lemon juice stirred into a light chicken and rice broth. It is an utterly comforting and elegant soup that is unlike anything else in the world of soups.
Why this recipe works
This Greek Avgolemono Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.2 liter good quality chicken broth
- 300 g cooked shredded chicken breast
- 100 g long grain white rice
- 3 large eggs
- 80 ml fresh lemon juice about 2 large lemons
- 1 tbsp fresh dill chopped
Step by step instructions
Step 1: Cook the Rice in Broth
Pour the chicken broth into a medium pot and bring to a boil over medium-high heat. Add the long grain rice and reduce heat to a simmer. Cook for 18 minutes until the rice is completely tender and has absorbed some of the broth. Stir in the shredded cooked chicken.
Step 2: Reduce Heat Before Adding Eggs
This step is critical. Reduce the heat to the very lowest setting so the broth is no longer boiling or even simmering vigorously. It must be steaming hot but absolutely not bubbling or the eggs will scramble.
Step 3: Whisk the Avgolemono Mixture
In a medium bowl whisk the eggs very well until they are light and slightly foamy, about 2 minutes. While whisking constantly, slowly pour in the fresh lemon juice. Then very slowly ladle about 2 cups of the hot broth into the egg mixture one spoonful at a time while whisking to temper the eggs gently.
Step 4: Combine and Serve
Pour the tempered egg and lemon mixture slowly back into the pot while stirring constantly in a circular motion. The soup will transform into a silky and creamy consistency. Do not heat further. Season with salt and white pepper, garnish with fresh dill, and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- long grain white rice → orzo pasta for an equally traditional Greek version with a slightly different texture
- fresh dill → fresh flat leaf parsley for a milder and more subtle herbal garnish
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the egg and lemon mixture to broth that is still boiling which instantly scrambles the eggs and ruins the silky smooth texture
- Not tempering the eggs slowly enough before adding them to the hot soup which causes curdling even at lower temperatures
Nutrition facts
Per serving: 290 calories, 22g protein, 24g carbs, 10g fat, 1g fiber.
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