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Avgolemono Greek Lemon Chicken Soup

Avgolemono is a creamy, tangy Greek soup that combines the comforting flavors of chicken, lemon, and rice with a silky egg-based broth. This traditional dish is a warm, hearty meal perfect for chilly days or when you’re craving something soothing and satisfying.
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Equipment

  • Large pot
  • Whisk
  • - Ladle
  • - Medium mixing bowl
  • - Wooden spoon

Ingredients
  

  • - 6 cups chicken broth
  • - 1 cup cooked shredded chicken
  • - 1/2 cup uncooked white rice or orzo pasta
  • - 3 large eggs
  • - 2 large lemons juiced (about 1/3 cup)
  • - Salt and pepper to taste
  • - Fresh parsley or dill for garnish optional

Instructions
 

  • **Cook the Rice:** In a large pot, bring the chicken broth to a boil. Add the rice and cook until tender, about 15-18 minutes. Reduce the heat to low.
  • **Add the Chicken:** Stir in the cooked shredded chicken and let it warm through for 2-3 minutes.
  • **Prepare the Egg Mixture:** In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
  • **Temper the Eggs:** Slowly ladle a small amount of hot broth into the egg mixture, whisking constantly to prevent curdling. Repeat this process with 2-3 more ladles of broth.
  • **Incorporate the Egg Mixture:** Pour the tempered egg mixture back into the pot, stirring continuously. Cook on low heat for 1-2 minutes until the soup thickens slightly. Do not let it boil.
  • **Season and Serve:** Season the soup with salt and pepper to taste. Garnish with fresh parsley or dill if desired, and serve immediately.