Description
A classic Greek soup made with shredded chicken, lemon, and eggs that create a silky, creamy texture. This bright and comforting Avgolemono soup is flavorful and simple to prepare, perfect for a nourishing meal.
Ingredients
Soup Ingredients
- 2 cups cooked chicken (shredded)
- 6 cups chicken broth
- 1/2 cup rice or orzo
Egg-Lemon Mixture
- 3 eggs
- 1/4 cup fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring Broth to Boil: Pour the chicken broth into a large pot and bring it to a boil over medium-high heat.
- Cook Rice or Orzo: Add the rice or orzo to the boiling broth and cook until tender, usually about 15 minutes.
- Add Chicken: Stir the shredded cooked chicken into the pot and reduce heat to low.
- Whisk Eggs and Lemon Juice: In a separate bowl, whisk together the eggs and fresh lemon juice until smooth.
- Temper the Egg Mixture: Slowly add a ladle of the hot broth from the soup into the egg-lemon mixture while whisking continuously to gently raise its temperature and prevent curdling.
- Incorporate Egg Mixture: Gradually stir the tempered egg mixture back into the soup pot, mixing well.
- Heat Gently: Warm the soup gently over low heat without allowing it to boil, to thicken and develop the creamy texture.
- Season and Serve: Add salt and black pepper to taste, then ladle the soup into bowls and serve immediately.
Notes
- Temper the eggs carefully with hot broth to avoid curdling and ensure a smooth soup texture.
- For a brighter lemon flavor, add more fresh lemon juice according to taste.
- You can use either rice or orzo, depending on your preference; both absorb broth beautifully.
- Do not allow the soup to boil after adding the egg mixture as this can cause the eggs to scramble.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
