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.
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
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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.
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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.
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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.
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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.
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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.
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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).