Avgolemono Soup
A warm and comforting Greek lemon chicken soup, featuring bright lemon flavor and silky eggs, perfect for weeknights and meal prep.
Ingredients
Protein
- 2 pieces Cooked Boneless Chicken Breasts (shredded)
Rice / Grains
- 1 cup Rice
Veggies & Aromatics
- 0.5 to 1 cup Carrots (finely chopped) Adjust based on preference
- 0.5 to 1 cup Celery (finely chopped) Adjust based on preference
- 0.5 to 1 cup Green Onions (finely chopped) Adjust based on preference
- 2 cloves Garlic (finely chopped)
Broth & Oil
- 8 cups Low-sodium Chicken Broth Use low-sodium to control salt
- 2 pieces Bay Leaves
- 2 tablespoons Extra Virgin Olive Oil Private Reserve Greek olive oil recommended
Sauce
- 0.5 cup Freshly-squeezed Lemon Juice
- 2 large Eggs
Spices
- to taste Salt
- to taste Black Pepper
Instructions
Preparation
- Heat 2 tablespoons Extra Virgin Olive Oil in a large pot over medium heat, then add carrots, celery, green onions, and garlic; cook until softened, about 4–6 minutes.
- Pour in 8 cups low-sodium chicken broth and add 2 bay leaves and 1 cup rice; bring to a gentle simmer and cook until rice is tender, about 15–20 minutes.
- Stir in the 2 shredded cooked boneless chicken breasts and simmer gently until the chicken is heated through, about 3–4 minutes.
- In a medium bowl, whisk 2 large eggs with 0.5 cup freshly-squeezed lemon juice until smooth; slowly whisk in 1 cup of hot soup broth, a little at a time, to temper the eggs so they don't scramble.
- Gradually stir the tempered egg-lemon mixture back into the pot off the heat, then return to low heat and warm gently until slightly thickened; season with salt and black pepper to taste and remove bay leaves.
- Let the soup sit for a minute to settle, then ladle into bowls and garnish with extra chopped green onions or a lemon wedge if desired.
Notes
Serve with crusty bread or toasted pita. Top with chopped fresh dill or parsley. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on low heat. Use low-sodium broth to control salt.