Go Back
–+ servings
Avgolemono Soup

Delicious Avgolemono Soup Recipe with Chicken and Rice

Savor the comforting goodness of Avgolemono Soup, a rich blend of chicken, rice, and lemon that warms both body and soul.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: Greek
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups chicken broth
  • 2 cups bone broth
  • 1 each lemon zest from 1 lemon
  • 2 each lemons juice
  • 2 each bay leaves
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2-3 each large eggs
  • 2 cups shredded rotisserie chicken
  • 2 cups cooked basmati rice
  • 2 tbsp fresh dill

Equipment

  • large saucepan
  • whisk
  • large bowl

Method
 

  1. Combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper in a large saucepan over medium heat. Simmer for 10-15 minutes.
  2. In a large bowl, whisk the eggs until smooth. Whisk in the juice of half the remaining lemon, then the other half.
  3. Add a ladle of the hot broth to the eggs, whisking continuously for 1 minute. Repeat this two more times to temper the eggs.
  4. Gradually pour the egg mixture into the hot broth, whisking continuously. Do not bring to a boil at this point or the eggs could curdle; just bring until heated up.
  5. Remove from heat and stir in the shredded chicken and cooked rice.
  6. Serve warm with fresh dill, a drizzle of high-quality extra virgin olive oil, and freshly cracked black pepper.

Nutrition

Serving: 1cup

Notes

For best quality, store your Avgolemono Soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, stirring frequently to preserve the creamy texture.

Tried this recipe?

Let us know how it was!