Avgolemono Chicken Soup Recipe
Avgolemono Chicken Soup is a traditional Greek dish made with tender chicken, rice, and a tangy egg-lemon sauce. This comforting Mediterranean soup is perfect for family gatherings or special occasions, offering a rich flavor profile with a light and refreshing twist. Ideal for cold days or as a warm, hearty starter.
Servings: 8
Calories: 280kcal
Ingredients
- 1 chicken, about 3 pounds
- 1 onion, peeled and diced
- 2 carrots, peeled and sliced
- 2 bay leave
- 1 teaspoon Greek oregano, dry
- 12 cups water
- Sea salt and freshly ground pepper, to taste
- 0.25 cup rice
- 3 eggs, beaten
- 2 lemons, freshly squeezed
- 2 tablespoons of chopped parsley
Instructions
Prepare the Broth:
- In a large stockpot, 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.
Prepare the Chicken:
- Remove the chicken from the pot. Once cool, discard the skin and bones, then shred the meat. Set the meat aside.
Strain and Add Rice:
- Pass the broth through a sieve and bring it back to a boil. Add the rice and cook for 15 minutes, or until tender.
Finish the Soup:
- While the rice cooks, whisk the eggs until frothy. Gradually add the lemon juice and hot broth (a spoonful at a time) to temper 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.
Serve:
- Garnish with fresh parsley and serve hot.