Avgolemono Soup (Lemon Chicken Rice)
Greece's famous egg-lemon soup: a silky, velvety chicken broth thickened by a tempering of beaten eggs and bright lemon juice, filled with tender pulled chicken and white rice. The avgolemono technique transforms a simple broth into something remarkably creamy without any dairy.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 8 cups low-sodium chicken broth
- 1/2 cup long-grain white rice, rinsed
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 3 tbsp fresh dill, chopped
- 1 tsp lemon zest
Instructions
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1
Place 4 bone-in, skin-on chicken thighs in a large pot and pour in 8 cups low-sodium chicken broth. Bring to a boil over medium-high heat, skimming any foam. Reduce heat to a gentle simmer, cover, and cook for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is very tender.
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2
Remove chicken from the pot and set aside to cool slightly. Add 1/2 cup rinsed long-grain white rice to the simmering broth. Cook uncovered for 15-18 minutes until the rice is tender.
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3
While the rice cooks, remove and discard the skin and bones from the cooked chicken. Shred the meat into bite-sized pieces and set aside.
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4
In a medium bowl, whisk 3 large eggs until frothy. Whisk in 1/3 cup fresh lemon juice and 1 tsp lemon zest until combined.
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5
To temper the egg-lemon mixture: slowly ladle about 2 cups of the hot broth into the egg mixture, whisking constantly. This raises the temperature of the eggs gradually so they don't scramble.
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6
Reduce the soup to the lowest heat. Slowly pour the tempered egg-lemon mixture back into the pot while stirring. Do not let the soup boil after adding the avgolemono - keep it just below a simmer. The soup will thicken and turn creamy.
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7
Return the shredded chicken to the pot. Season with 1 tsp kosher salt and 1/4 tsp white pepper. Stir in half the 3 tbsp chopped fresh dill.
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8
Ladle into bowls and garnish with the remaining dill. Serve immediately.