Description
A classic Greek soup made with tender shredded chicken, lemon, and eggs that create a silky, creamy texture. This bright and comforting Avgolemono soup is full of fresh flavors and perfect for a cozy meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 6 cups chicken broth
- 1/2 cup rice or orzo
- 3 eggs
- 1/4 cup fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil broth and cook grains: In a large pot, bring the chicken broth to a boil. Add the rice or orzo and cook until tender, about 15-20 minutes depending on the grain used.
- Add shredded chicken: Stir the shredded cooked chicken into the broth and grains mixture, allowing it to heat through.
- Whisk eggs and lemon juice: In a separate bowl, vigorously whisk together the eggs and fresh lemon juice until smooth and slightly frothy.
- Temper the egg mixture: Slowly ladle a small amount of the hot broth into the egg and lemon mixture while continuously whisking. This step prevents the eggs from curdling when added to the soup.
- Combine and thicken: Gradually stir the tempered egg mixture back into the pot with the soup, stirring gently to combine.
- Heat gently without boiling: Warm the soup over low heat, being careful not to let it boil, until the soup thickens slightly and becomes creamy, about 3-5 minutes.
- Season and serve: Add salt and black pepper to taste. Serve hot with an optional extra squeeze of lemon for brightness.
Notes
- Temper the eggs carefully by slowly adding hot broth to avoid scrambling.
- Add extra fresh lemon juice if you prefer a tangier flavor.
- Use chicken broth from homemade stock for the best flavor.
- Do not boil the soup after adding the egg mixture to keep the texture silky.
- Orzo or rice can be used based on preference but adjust cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
