Make Greek avgolemono chicken soup with tender chicken, rice and a bright egg-and-lemon sauce. A comforting Mediterranean soup with a fresh, tangy finish.
In a large , combine the chicken, onion, carrots, bay leaves, oregano, salt, pepper, and water. Bring to a boil, then cover and cook for about 2 hours, removing any scum that rises to the surface. Once the foam stops, reduce the heat and simmer until the chicken is tender and the meat easily falls off the bone.
Remove the chicken from the pot. Once cool, discard the skin and bones, then shred the meat. Set the meat aside.
Pass the through a sieve and bring it back to a boil. Add the rice and cook for 15 minutes, or until tender.
While the rice cooks, whisk the eggs until frothy. Gradually add the lemon juice and hot broth (a spoonful at a time) to the eggs. Remove the soup from heat and stir the egg-lemon mixture into the soup. Add the reserved chicken and carrots, and briefly reheat.
with fresh parsley and serve hot.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
