Avgolemono Soup (Lemon Chicken Rice)

Name: Avgolemono Soup (Lemon Chicken Rice)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Greek
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

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.

60 minMediumServes 6260 cal/serving

GreekSoupStovetopHigh ProteinMediterraneanGluten-FreeNut-FreeDairy-FreeSoy-FreeAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
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.
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.
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.
8

Ladle into bowls and garnish with the remaining dill. Serve immediately.

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Questions

What internal temperature should Avgolemono Soup (Lemon Chicken Rice) reach?

For Avgolemono Soup (Lemon Chicken Rice), the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

Why does Avgolemono Soup (Lemon Chicken Rice) have me temper the eggs?

Step 5 reads: "To temper the egg-lemon mixture: slowly ladle about 2 cups of the hot broth into the egg mixture, whisking constantly." Eggs scramble if they meet a hot liquid all at once. Step 5 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

Can I use chicken breasts instead of chicken thighs in Avgolemono Soup (Lemon Chicken Rice)?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Avgolemono Soup (Lemon Chicken Rice) uses 4 bone-in, skin-on chicken thighs.

Is Avgolemono Soup (Lemon Chicken Rice) gluten-free?

Yes. As written, nothing in the ingredient list for Avgolemono Soup (Lemon Chicken Rice) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Does Avgolemono Soup (Lemon Chicken Rice) contain eggs?

Yes: 3 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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