Greek Lemon Chicken Soup (Avgolemono)

A creamy and comforting soup made with chicken broth, rice, lemon juice, and eggs. This classic Greek soup is known for its bright, lemony flavor and velvety texture.

Prep Time

10 minutes

Total Time

40 minutes

Calories

265 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.57/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

Mediterranean

Main Ingredient:

Chicken•Eggs•Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

6cupsChicken Broth(Low sodium preferred)

£1.50

1cupCooked Chicken(Shredded or diced)

£2.50

0.5cupLong Grain Rice(Rinsed)

£0.30

3Eggs(Large)

£1.00

4.3cupLemon Juice(Freshly squeezed, adjust to taste)

£0.40

To tasteSalt

To tasteBlack Pepper(Freshly ground)

2tablespoonsFresh Dill(Chopped, for garnish (optional))

£0.60

Total Cost

£6.30

£1.57 per serving

Instructions

1.
In a large pot or Dutch oven, bring the chicken broth to a boil. Add the rinsed rice and reduce heat to a simmer. Cook for about 20 minutes, or until the rice is tender.
2.
While the rice is cooking, in a medium bowl, whisk the eggs until light and frothy. Gradually whisk in the lemon juice. This step is crucial to temper the eggs.
3.
Once the rice is cooked, slowly ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking constantly to temper the eggs. Repeat with another cup of broth. This prevents the eggs from scrambling.
4.
Slowly pour the tempered egg mixture into the pot with the remaining broth and rice, whisking constantly. Be careful not to boil the soup at this point, as it can cause the eggs to curdle. Cook over low heat, stirring gently, for about 5 minutes, or until the soup thickens slightly.
5.
Stir in the cooked chicken and heat through.
6.
Season with salt and pepper to taste.
7.
Garnish with fresh dill, if desired, and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

265 kcal / 1109 kJ

Carbs

18g

7% of RDA

Fat

10g

14% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

1 g

1% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Tempering the eggs slowly is crucial to prevent curdling. Add the hot broth gradually while whisking continuously.

Do not boil the soup after adding the egg mixture. Keep the heat on low and stir gently.

Adjust the amount of lemon juice to your liking. Start with a smaller amount and add more to taste.

For a richer flavor, use homemade chicken broth.

If you don't have cooked chicken, you can add raw chicken to the broth while cooking the rice. Just make sure the chicken is fully cooked before proceeding with the recipe.

Cooking Equipment

Large pot or Dutch oven

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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