Avgolemono - Lemon Rice and Chicken Soup Recipe
Avgolemono is a traditional Greek lemon rice and chicken soup that’s both comforting and refreshing. This recipe blends tender chicken, hearty rice, and a smooth lemon-egg mixture to create a creamy, tangy broth. With just a handful of simple ingredients like fresh chicken, vegetables, and zesty lemon juice, this soup delivers a rich and flavorful experience. Perfect for a cozy meal or a light lunch, Avgolemono is a timeless dish with bright citrus notes balanced by the warmth of homemade chicken broth.
Ingredients
- 1 Large Whole Chicken Breast Chopped (around 1 1/2-2 cups)
- 5 Cups Chicken Broth for more wholesome flavor use the broth where you cook your chicken
- 1/2 Cup Rice I use 3/4 Cup since I like my soup thick and with lots of rice
- 1 TBSP Butter or Olive Oil
- 1 Cup Onion Diced
- 1/2 Cup Carrots Diced
- 1/2 Cup Celery Diced
- 3 Eggs
- 1 Large Lemon Juiced
- 1/2 tsp Red Pepper Flakes
- Salt to taste
- Lemon slices for garnish
- Pita Bread or Oyster Crackers
Instructions
- In a pan, melt the butter on a little bit of oil for it not to burn or heat olive oil alone and saute veggies until onions and celery are translucent, around 5 minutes. Set aside.
- On a large pot add chicken broth bring to a simmer and add rice. Cook until rice blooms (opens), add sauteed veggies and chicken. Add red pepper flakes and salt if needed. Keep cooking for flavors to integrate, about 5-10 minutes.
- Now comes the tricky part, in a separate bowl beat eggs and while doing this add the lemon juice. Keep the whisking going, now slowly add a ladle at a time of the soup mixture to temper the eggs, you don't want to end with an omelette in you soup. Add one or two ladles full, I don't mind if rice or veggies get into it, the idea is to bring the eggs at the same temp of the soup in the pot.
- Pour the egg-lemon mixture into the soup pot keep mixing and remove from heat. Serve hot with lemon wedges, oyster crackers or pita bread, enjoy!