Description
Avgolemono Soup is a classic Greek chicken and rice soup characterized by its creamy texture and bright lemon flavor. This comforting dish combines sautéed onions and garlic, tender rice, and shredded rotisserie chicken in a savory chicken broth, finished with a silky egg-lemon sauce that thickens the soup without cream.
Ingredients
Scale
Soup Base
- 1 Tbsp extra virgin olive oil
- 1 cup chopped green onions
- 1 Tbsp minced garlic
- 7 cups low-sodium chicken broth
- 3/4 cup jasmine rice or white rice
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 3 cups cooked shredded rotisserie chicken
Egg-Lemon Mixture
- 1 1/2 tsp fresh lemon zest
- 2 large eggs
- 2 large egg yolks
- 1/3 cup fresh lemon juice
Garnish
- 2 Tbsp chopped fresh parsley or 1 Tbsp chopped fresh dill
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped green onions and minced garlic, sautéing until they become fragrant and softened, about 2-3 minutes.
- Cook Rice in Broth: Pour in the low-sodium chicken broth and bring it to a boil. Stir in the jasmine rice, dried oregano, bay leaves, salt, and black pepper. Reduce the heat to low and let it simmer gently until the rice is tender, approximately 18-20 minutes.
- Prepare Egg-Lemon Mixture: In a bowl, whisk together the eggs, egg yolks, and fresh lemon juice until the mixture becomes frothy and well combined.
- Temper the Eggs: Slowly whisk in 1 cup of the hot broth from the pot into the egg-lemon mixture to gradually warm it and prevent curdling when added to the soup.
- Combine Chicken and Zest: Stir the shredded rotisserie chicken and fresh lemon zest into the soup. Remove the pot from the heat and slowly pour the tempered egg mixture into the soup, stirring constantly to blend evenly.
- Thicken Soup Gently: Return the pot to low heat and cook gently while stirring continuously until the soup thickens slightly and has a creamy consistency. Be careful not to boil, as this could curdle the eggs.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or dill before serving warm.
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Tempering the eggs with hot broth is crucial to avoid scrambling them when adding to the soup.
- Fresh herbs add brightness; feel free to adjust parsley or dill amount according to taste.
- Rotisserie chicken provides ease and flavor; leftover cooked chicken can also be used.
- If you prefer a thicker soup, slightly increase the amount of rice or reduce the broth.
