Greek Creamy Chicken Lemon Rice Soup (Avgolemono)
Experience the ultimate Mediterranean comfort food with this velvety, vibrant soup. Relying on the traditional technique of tempering eggs with fresh lemon juice, this dish achieves a luxurious, creamy texture without any heavy dairy. Packed with tender chicken, soft rice, and bright citrus notes, this restorative soup comes together in just under 30 minutes, making it the perfect quick and nourishing meal for the whole family.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
- Diet: Dairy-Free
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
1 celery stalk, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Zest of 2 fresh lemons
3 cloves garlic, minced
6 cups high-quality low-sodium chicken stock
1 cup cooked long-grain rice
2 cups shredded cooked chicken
3 large eggs
1/3 cup fresh lemon juice
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat and sauté the onion and celery until softened.
Add garlic, salt, pepper, and lemon zest; cook for 1 minute until fragrant.
Pour in the chicken stock and bring to a gentle simmer.
Stir in the cooked rice and shredded chicken, warming them through for 5 minutes.
In a separate bowl, whisk the eggs and lemon juice together until smooth.
Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
Gradually pour the tempered egg mixture back into the soup pot, stirring constantly until the soup thickens to a velvety consistency.
Remove from heat immediately to prevent curdling and garnish with fresh parsley.
Notes
Do not let the soup boil once the egg mixture has been added to prevent it from curdling. Use high-quality stock for the best flavor. This soup is best served immediately but can be stored in the refrigerator for up to 3 days; reheat gently over low heat.