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Greek Lemon Chicken Soup (Avgolemono)

A creamy and zesty Greek Lemon Chicken Soup (Avgolemono) made with tender chicken, fluffy rice, and a velvety egg-lemon sauce, perfect for family gatherings or chilly evenings.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Halal-certified
  • 4 cups chicken broth
  • 1 cup cooked rice Add towards the end of cooking
  • 3 large eggs For the Avgolemono mixture
  • 1/4 cup lemon juice Freshly squeezed is best
  • Salt and pepper To taste
  • 1/4 cup fresh parsley, chopped For garnish

Method
 

Cooking the Chicken
  1. In a pot, bring the chicken broth to a gentle simmer.
  2. Add the chicken breast and cook until fully cooked, about 15-20 minutes.
  3. Remove the chicken, let it cool, then shred it into bite-sized pieces.
Preparing the Soup
  1. Keep the chicken broth simmering as you work. You may need to add more water if it reduces too much.
Mixing the Avgolemono
  1. In a bowl, whisk the eggs until pale and frothy.
  2. Gradually add the lemon juice while continuing to whisk.
Combining Ingredients
  1. Slowly add a ladleful of hot broth to the egg-lemon mixture while whisking constantly to temper the eggs.
  2. Pour the egg mixture back into the pot with the broth over low heat.
  3. Stir in the cooked rice and shredded chicken, letting it warm up without boiling.
Final Seasoning
  1. Add salt and pepper to taste.
  2. Serve hot, garnished with fresh parsley.

Notes

Substitutions: Use chicken thighs or roasted chicken leftovers if preferred. Ensure they are Halal-certified. Avoid boiling while reheating to maintain a velvety texture.