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Creamy Greek Lemon Chicken Soup Recipe Easy Homemade Avgolemono Soup

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A comforting and creamy Greek lemon chicken soup (Avgolemono) made with tender chicken, fresh lemon juice, eggs, and rice, delivering a bright and silky broth without cream.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs / 1.4–1.8 kg), cut into pieces (or bone-in thighs)
  • 8 cups (64 fl oz / 1.9 liters) water or chicken broth
  • ½ cup (100 g) long-grain white rice, rinsed
  • 3 large eggs, room temperature
  • ½ cup (4 fl oz / 120 ml) freshly squeezed lemon juice
  • Salt and black pepper to taste
  • A handful fresh parsley or dill, finely chopped (for garnish)
  • Optional: 1 small onion, peeled and halved
  • Optional: 2 garlic cloves, crushed

Instructions

  1. Place chicken pieces with skin in a large stockpot. Add 8 cups of water or chicken broth. Add halved onion and crushed garlic if using.
  2. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off foam or impurities. Simmer uncovered for 30-40 minutes until chicken is cooked and tender.
  3. Remove chicken and set aside to cool slightly. Strain broth to remove onion and garlic bits, then return clear broth to pot.
  4. Rinse ½ cup rice under cold water. Add rice to broth and simmer about 15 minutes until tender but not mushy. Add water if liquid reduces too much.
  5. Remove skin and bones from chicken and shred meat into bite-sized pieces. Set aside.
  6. In a medium bowl, whisk 3 eggs until frothy. Gradually whisk in ½ cup freshly squeezed lemon juice.
  7. Slowly ladle about 1 cup hot broth into egg-lemon mixture to temper eggs, whisking constantly.
  8. Slowly pour tempered egg-lemon mixture back into simmering soup, whisking constantly. Broth will turn creamy and silky.
  9. Add shredded chicken back into pot. Season with salt and black pepper to taste.
  10. Let soup gently warm on low heat for 3-5 minutes. Do not boil after adding eggs to prevent curdling.
  11. Ladle soup into bowls and garnish with fresh parsley or dill. Serve immediately with crusty bread or a light salad.

Notes

Use room temperature eggs to prevent scrambling. Temper eggs slowly by adding hot broth gradually while whisking. Do not boil soup after adding eggs to avoid curdling. Rinse rice well to avoid gluey texture. Fresh lemon juice is preferred for best flavor. Soup thickens when refrigerated; stir in water or broth when reheating.

Nutrition

Keywords: Avgolemono, Greek lemon chicken soup, creamy chicken soup, lemon soup, easy chicken soup, homemade soup, comfort food

Find it online: https://tomyumy.com/creamy-greek-lemon-chicken-soup-recipe-easy-homemade-avgolemono-soup/