Avgolemono (Greek Egg and Lemon Soup)
Avgolemono is a light, Greek soup that combines chicken, rice, and lemon in a perfectly refreshing meal or starter.
Servings: 4 people
Ingredients
- 1 ½ lbs chicken breast
- 1 onion, halved
- 1 carrot, cut into 1 inch chunks
- 1 bay leaf
- 4 c water
- 1 c rice, dry
- ½ - 1 tsp salt
- ½ - 1 tsp ground black pepper
- 2 eggs, room temperature
- 1 ½ lemons, juiced (roughly ¼ c juice)
- fresh parsley (for serving)
Instructions
- In a medium soup pot, place the chicken, onion, carrot, and bay leaf. Cover with water. Cover the pot and bring the mixture to a boil. Reduce the heat to medium low and simmer for 15 minutes until the chicken is cooked.
- Remove the chicken from the cooking liquid and set aside. Remove the onion, carrot, and bay leaf. Discard.
- Add the rice to the cooking liquid in the pot. Bring the mixture back to a simmer and simmer, covered, 9-10 minutes, until the rice is cooked.
- Shred or cut the chicken and add it to the broth once the rice is cooked. Taste and add the salt and pepper as desired.
- Beat the egg in a medium bowl. Add the lemon juice and whisk until combined. Slowly pour 2-3 ladles of the hot soup broth into the egg and lemon mixture, mixing constantly.
- Pour this warmed egg mixture into the soup pot while stirring constantly. Cook over low heat, stirring, until slightly thickened, 3-4 min.
- Top with chopped parsley for serving, if desired.
Notes
This recipe from 2013 was updated April 2017. We made the soup even more authentic and tasty! Enjoy!