Avgolemono Soup

Name: Avgolemono Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
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

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

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

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

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

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

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

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

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).

Questions

How long does Avgolemono Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Avgolemono Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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