Greek Lemon Chicken Soup
A comforting and flavorful Greek Lemon Chicken Soup, also known as Avgolemono, made with chicken, rice, and a rich lemon-egg broth.
Equipment
- Large Pot
- Whisk
Ingredients
Soup Base
- 6 cups chicken broth
- 1 cup cooked chicken shredded
- 1/2 cup white rice
Avgolemono Sauce
- 2 large eggs
- 2 tbsp lemon juice freshly squeezed
- salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a simmer.
- Add the rice and cook for about 15 minutes, or until tender.
- Stir in the shredded chicken and continue to simmer.
- In a separate bowl, whisk the eggs and lemon juice together.
- Slowly add a ladle of hot broth into the egg mixture, whisking constantly.
- Gradually pour the egg mixture back into the pot, stirring continuously to avoid curdling.
- Season with salt and pepper to taste. Serve warm.
Notes
This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Do not boil after adding the egg mixture to prevent curdling.