Greek Lemon Chicken Soup Recipe

Greek Lemon Chicken Soup, or avgolemono, is Greece's great comfort bowl: tender chicken and rice in a silky broth, enriched with a lemon and egg sauce that turns it velvety without any cream. It is sunshine in soup form.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

420

Ingredients

• 500 g boneless chicken thighs or breast
• 1.5 litres chicken stock
• 1/2 cup long-grain rice
• 2 eggs, at room temperature
• Juice of 2 lemons
• Salt and white pepper
• 1 carrot, diced (optional)
• Fresh dill, chopped, to serve
• Extra lemon wedges, to serve

Instructions

1. Simmer the chicken in the stock with the carrot if using for 20 minutes, until cooked through.
2. Lift out the chicken, shred it, and return it to the pot with the rice.
3. Simmer for 12 to 15 minutes until the rice is tender, then take the pot off the heat.
4. Whisk the eggs with the lemon juice in a bowl until pale and frothy.
5. Ladle a spoonful of hot broth into the egg mixture, whisking constantly, and repeat twice more to temper it.
6. Pour the tempered mixture back into the pot in a thin stream, stirring gently, until the soup turns silky.
7. Season with salt and white pepper, rest for 5 minutes and serve with dill and lemon wedges.

Pro tips

• Tempering the eggs slowly is essential, or they will scramble in the hot soup.
• Do not boil the soup after adding the egg mixture; gentle heat keeps it silky.
• Use room-temperature eggs, which temper more easily.
• The soup thickens as it stands, so add a splash of stock when reheating.

Frequently asked questions