Lemony Greek Chicken Rice Soup (Avgolemono)
Silky egg-lemon chicken soup with tender rice, carrots and dill. The chicken poaches into its own light broth, so no stock is needed.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6
The egg and lemon thicken the soup into a silky, creamy broth without any cream. Add the hot soup to the eggs slowly so they warm gently and stay smooth, and keep the pot below a boil once they’re in. The soup thickens as it sits, so thin leftovers with a splash of water when reheating, gently.
Method
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Put the chicken, water, bay leaves, peppercorns and salt in a large pot. Bring to a gentle simmer over medium heat, skimming any foam, then cover and cook .
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Lift the chicken onto a plate. Discard the bay leaves and peppercorns. Add the carrots, celery and rice to the pot and simmer, uncovered, for until the rice is tender.
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Meanwhile, pull the chicken from the bones, discarding the skin and bones, and shred the meat into bite-size pieces.
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Return the chicken to the pot and turn the heat to low. Keep the soup hot but not boiling.
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Whisk the eggs in a bowl until frothy, then whisk in the lemon juice. Slowly ladle in 2 cups of the hot soup, a little at a time, whisking constantly.
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Stir the warmed egg mixture back into the pot. Cook over low heat, stirring, for until the soup turns creamy and slightly thickened. Do not let it boil.
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Stir in the dill, season with salt and pepper, and serve with lemon wedges.
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