Traditional Greek Avgolemono Lemon Chicken Soup

A velvety and comforting Greek soup featuring tender chicken and rice thickened with a bright, silky egg and lemon emulsion.

40 min 4 servings Medium greek

Ingredients

• 500 g chicken breast
• 1.5 l chicken broth
• 0.5 cup long grain white rice
• 3 pcs egg
• 2 pcs lemon
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp extra virgin olive oil

Steps

1. Pour 1.5 l of chicken broth into a large soup pot.
2. Place the pot on the stove over high heat.
3. Bring the chicken broth to a rolling boil.
4. Add 500 g of chicken breast into the boiling chicken broth.
5. Reduce the heat to medium and let the chicken breast simmer for 20 min until fully cooked through and the internal juices run clear.
6. Remove the cooked chicken breast from the pot using tongs and place it on a clean cutting board.
7. Add 0.5 cup of long grain white rice to the simmering chicken broth in the pot.
8. Stir the long grain white rice once with a wooden spoon.
9. Simmer the long grain white rice uncovered for 15 min until tender.
10. Shred the cooked chicken breast into bite-sized pieces using two forks.
11. Return the shredded chicken breast to the pot with the rice and broth.
12. Crack 3 pcs of eggs into a medium mixing bowl.
13. Whisk the 3 pcs of eggs vigorously with a wire whisk until frothy.
14. Squeeze the juice from 2 pcs of lemons into a measuring cup until you have 0.25 cup of lemon juice.
15. Pour the 0.25 cup of lemon juice slowly into the whisked eggs while continuing to whisk constantly.
16. Ladle 1 cup of the hot broth carefully out of the soup pot.
17. Drizzle the hot broth very slowly into the egg and lemon mixture while whisking constantly to temper the eggs.
18. Turn off the heat under the soup pot completely.
19. Pour the tempered egg and lemon mixture slowly into the pot while stirring the soup constantly with a ladle.
20. Add 1 tsp of salt and 0.5 tsp of black pepper to the soup.
21. Stir the soup gently for 1 min until the broth thickens into a silky sauce.
22. Drizzle 2 tbsp of extra virgin olive oil over the top of the soup.
23. Ladle the hot soup into bowls and serve immediately.