Description

This Easy Avgolemono Soup is a comforting Greek classic that combines tangy lemon, tender chicken, and fluffy rice in a silky broth. Perfect for a light yet satisfying meal, it’s quick to prepare, taking just 25 minutes from start to finish. The soup’s creamy texture comes from eggs tempered into the broth, creating a luscious and aromatic dish that’s both hearty and refreshing.

Ingredients

Broth and Base

3 cups chicken broth
2 cups bone broth
Zest of 1 lemon
Juice of 2 lemons (divided)
2 bay leaves
1/2 tsp salt
1/2 tsp black pepper

Egg Mixture

2-3 large eggs

Main Ingredients

2 cups shredded rotisserie chicken
2 cups cooked basmati rice

Garnish

2 tbsp fresh dill
Drizzle of olive oil
Cracked black pepper

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Instructions

Prepare the Broth: In a large saucepan, combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper. Bring the mixture to a gentle simmer over medium heat and let it cook for 10-15 minutes to allow the flavors to meld.
Mix the Eggs: While the broth simmers, crack the eggs into a large bowl and whisk them until smooth. Add the juice of the remaining lemon to the eggs and mix well.
Temper the Eggs: To prevent the eggs from curdling, slowly whisk about half a cup of the hot broth into the egg and lemon mixture gradually. This step gently raises the temperature of the eggs.
Combine Egg Mixture with Broth: Gradually pour the tempered egg mixture back into the saucepan with the hot broth, whisking constantly to create a smooth, creamy texture. Be careful not to let the soup boil after adding the eggs to avoid scrambling.
Add Chicken and Rice: Remove the soup from heat. Stir in the shredded rotisserie chicken and cooked basmati rice until evenly combined and heated through.
Serve and Garnish: Ladle the soup into bowls and garnish each serving with fresh dill, a drizzle of olive oil, and a sprinkle of cracked black pepper. Serve immediately and enjoy!

Notes

Make sure to temper the eggs slowly to avoid scrambling and ensure a smooth soup texture.
You can substitute rotisserie chicken with leftover cooked chicken breast or thighs.
Adjust the lemon juice to your taste for a milder or more tangy soup.
For a gluten-free option, confirm that the broths are gluten-free and use basmati rice as indicated.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat.