Avgolemono chicken lemon soup (Printable Version)
A savory blend of chicken, lemon, and rice gently simmered to a creamy, comforting soup.
# Ingredients Required:
→ Soup Base
01 -
1.42 liters chicken broth
→ Protein
02 -
300 grams cooked shredded chicken
→ Starch
03 -
90 grams white rice or orzo
→ Emulsifier
04 -
2 large eggs
→ Flavoring
05 -
80 milliliters fresh lemon juice
06 -
0.5 teaspoons salt
07 -
0.25 teaspoons black pepper
08 -
2 tablespoons chopped fresh dill or parsley (optional)
# Guide to Cooking:
01 -
Bring chicken broth to a simmer in a large pot and stir in rice or orzo. Cook until tender, approximately 15–20 minutes for rice or 8–10 minutes for orzo.
02 -
In a separate bowl, whisk eggs and fresh lemon juice together until smooth and frothy.
03 -
Slowly whisk in 240 milliliters of hot broth into the egg-lemon mixture to temper it, preventing curdling.
04 -
Reduce heat to low and gradually stir the tempered mixture into the pot. Heat gently for 2–3 minutes without boiling until the soup thickens slightly.
05 -
Stir in the cooked shredded chicken, then season with salt and black pepper. Heat until warmed through.
06 -
Ladle the soup into bowls, garnish with fresh dill or parsley if desired, and serve hot.
# Extra Suggestions:
01 -
Avoid boiling the soup after adding the egg mixture to prevent curdling and maintain a smooth texture.