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Refreshing Delicious Avgolemono Soup Recipe: Greek Lemon Chicken Rice Soup

Refreshing Delicious Avgolemono Soup Recipe You’ll Love

Enjoy this Refreshing Delicious Avgolemono Soup Recipe, a Greek Lemon Chicken Rice soup that's comforting, customizable, and perfect for chilly nights.
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Course: Dinner
Cuisine: Greek
Keyword: Avgolemono Soup, comfort food, family recipe, hearty soup, Lemon Chicken Rice Soup, Mediterranean
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Calories: 350kcal

Equipment

  • Large Pot
  • Whisk
  • Cutting Board
  • Knife

Ingredients

For the Soup Base

  • 2 tablespoons Olive Oil Use fruity virgin olive oil for optimal taste.
  • 1 medium Yellow Onion Choose heavier onions for better flavor.
  • 2 stalks Celery Thinly sliced for texture.
  • 1 teaspoon Kosher Salt Use to taste.
  • 1 teaspoon Black Pepper Freshly ground for best results.
  • 3 cloves Garlic Minced for richness.
  • 6 cups Chicken Stock Select quality low-sodium stock.
  • 1 leaf Bay Leaf Remove before serving.

For the Soup Fillings

  • 2 cups Cooked Chicken Thighs Rotisserie chicken is convenient.
  • 1 cup Cooked Long Grain Rice Use fluffy rice for best consistency.

For the Creamy Mixture

  • 2 large Large Egg Yolks Temper the eggs properly.
  • 1 cup Lemon Juice Freshly squeezed juice is best.

For Finishing Touches

  • Kosher Salt & Pepper (to taste)
  • Lemon Slices (for garnish)
  • Fresh Parsley, Dill, or Scallions (for garnish)

Instructions

Directions

  • In a large pot over medium-high heat, add a drizzle of olive oil. Let it warm, then sauté the diced onion and celery for 3-5 minutes, until they turn translucent and aromatic.
  • Toss in the minced garlic and zesty lemon peel. Sauté for about 1 minute until everything is fragrant.
  • Pour in the chicken stock, along with shredded chicken, bay leaf, and cooked rice. Bring the mixture to a gentle simmer and let it cook together for 15 minutes.
  • In a separate bowl, whisk together the egg yolks and lemon juice. Slowly incorporate ½ cup of the hot broth to temper the eggs.
  • Turn off the heat and gently stir in the tempered egg mixture into the soup until well combined. Taste and adjust seasoning with kosher salt and black pepper as needed.
  • Ladle the hot soup into bowls, then garnish with fresh lemon slices and a sprinkle of parsley, dill, or scallions.

Notes

Embrace the joy of a hearty Avgolemono Soup that brings warmth and flavor into your kitchen. Optional: Add a sprinkle of paprika for extra warmth.

Nutrition

Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 600mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg