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Avgolemono Soup

A silky Greek chicken and rice soup thickened with a classic egg-lemon liaison that gives it a bright, velvety finish. Simple, restorative, and ready in under an hour.

50 minMediumServes 4260 cal/serving

GreekSoupStovetopMediterraneanHigh ProteinDairy-FreeNut-FreeSesame-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

  • 8 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup long-grain white rice
  • 4 large eggs
  • 1/3 cup fresh lemon juice
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 tbsp fresh dill (or flat-leaf parsley), chopped
  • 1 tsp lemon zest

Instructions

  1. 1

    Pour 8 cups low-sodium chicken broth into a large pot and bring to a boil over high heat. Add 1 lb boneless, skinless chicken breasts, reduce heat to a steady simmer, and poach until the chicken reaches an internal temperature of 165°F (74°C), about 18 to 20 minutes.

  2. 2

    Transfer the cooked chicken to a cutting board. Add 1/2 cup long-grain white rice to the simmering broth and cook until tender, about 15 minutes.

  3. 3

    While the rice cooks, shred or finely dice the chicken and set aside. In a medium bowl, whisk 4 large eggs vigorously until frothy, then whisk in 1/3 cup fresh lemon juice and 1 tsp lemon zest.

  4. 4

    Reduce broth heat to low. Slowly ladle about 2 cups of hot broth into the egg-lemon mixture one ladle at a time, whisking constantly to temper the eggs.

  5. 5

    Pour the tempered egg-lemon mixture back into the pot in a thin stream, stirring constantly. Return shredded chicken to the pot. Heat gently over low heat - do not boil or the eggs will curdle.

  6. 6

    Season with 1 tsp kosher salt and 1/4 tsp white pepper. Ladle into bowls and garnish with 2 tbsp chopped fresh dill (or flat-leaf parsley).

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Questions

How long does Avgolemono Soup take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 1, at 20 minutes.

What internal temperature should Avgolemono Soup reach?

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

Why does Avgolemono Soup have me temper the eggs?

Step 4 reads: "Slowly ladle about 2 cups of hot broth into the egg-lemon mixture one ladle at a time, whisking constantly to temper the eggs." Eggs scramble if they meet a hot liquid all at once. Step 4 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 thighs instead of chicken breasts in Avgolemono Soup?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Avgolemono Soup uses 1 lb boneless, skinless chicken breasts.

Does Avgolemono Soup contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Avgolemono Soup?

One serving (the recipe makes 4) has 18 g of protein in about 260 calories, alongside 22 g carbohydrate and 8 g fat, plus 1 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

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