Avgolemono Recipe – Greek Lemon Chicken Soup
How to Make Avgolemono Greek Chicken Soup at Home
This avgolemono recipe is a lemon greek soup that eats like a meal in under an hour, but of course! And definitely one that is not boring. Avgolemono is a luscious mixture of lemon and egg used in Greek cooking for sauces, on entrees, and in a classic soup preparation. The lemon egg mixture thickens the broth and provides a wonderful flavor enhancement to elevate a weeknight batch of chicken soup to the next level. This soup is also a perfect answer for someone who is not feeling well. Extra protein and vitamin C make it an ideal meal for someone who wants to nurture their immune system after a rough day.
Equipment Needed for this Avgolemono Soup Recipe:
Small mixing bowl
Ingredients for this Greek Avgolemono Soup Recipe:
1 chicken breast or thigh
6 Cups chicken broth or vegetable broth
1/2 C white rice
1 carrot, cut into small dice
1/2 C diced onion
1/2 C lemon juice
Salt and pepper
Instructions for this Greek Avgolemono Soup Recipe:
Sauté the onions and carrots in 1 tbsp olive oil over medium heat until the onion is just wilted.
Pour half of the broth into the pan and add your chicken. Cook over medium low heat covered for 20 minutes to poach the chicken.
Remove the chicken from the pan and set aside to cool.
Add the remainder of the broth to the pan and stir in the rice and 1 tablespoon of salt. Bring to a simmer and cook gently until the rice is cooked through.
Once the chicken has cooled off a bit, cut into small pieces or shred apart with your hands. Set aside.
Warm your egg in a small bowl of warm water (Image 1). Discard the water, rinse out the bowl, and crack the egg into the bowl (Image 2). Add the lemon juice and stir to combine (Image 3).
Once the rice is cooked, lower the temperature and remove a half cup of liquid from your soup. Once cooled a bit, mix gradually into the egg and lemon mixture.Continue adding the reserved broth and stir completely, until the mixture is frothy and warm. Add immediately to the saucepan with the chicken and cook until the chicken is warmed through and the soup becomes velvety. Garnish this greek avgolemono lemon soup recipe with parsley and freshly cracked pepper.