Greek Avgolemono Soup with Chicken
Avgolemono soup is a rich, creamy and tangy combination of eggs, lemon juice and chicken broth that creates a velvety smooth Greek soup base. Add rice and chicken for a truly delicious, filling meal!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb rotisserie chicken (shredded)
- 1 cup steamed white rice
- 3 large eggs (room temperature)
- 3 large lemons (juiced (1/2 cup))
- 4 cups chicken broth
- 1/2 teaspoon kosher salt
- cracked black pepper
- dill sprigs
Instructions
- 1
In a large saucepan over medium heat warm the chicken broth.
- 2
Beat the eggs in a bowl, or if using an immersion blender, a tall cup.
- 3
Slowly add the lemon juice and blend until combined. Slowly add 1 cup of the hot chicken broth, beating continuously.
- 4
Pour this egg/lemon mixture into large saucepan of chicken broth and stir over low heat. Soup will thicken after a minute or two.
- 5
At this point it is a traditional Avgolemono Soup and can be served as is. I like to add steamed white rice (See Note 1) and the chicken.
- 6
Serve in soup bowls and garnish with fresh cracked black pepper and dill sprig.