Avgolemono Soup

Greek · Year-round · 40 min · Serves 4 · By Lesapor Test Kitchen

This classic Greek soup is a comforting combination of chicken, lemon, and rice, all brought together with a creamy egg mixture. It's a light and refreshing dish that's perfect for any season. With a rich, brothy base and bright citrus notes, it serves as an excellent starting point for those new to Greek cuisine.

Ingredients

• 6 cups chicken broth
• 1/2 cup long-grain white rice
• 2 large eggs
• 1/3 cup fresh lemon juice
• 2 cups cooked chicken, shredded
• Salt, to taste
• Ground black pepper, to taste
• Chopped fresh dill, for garnish

Method

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the rice to the boiling broth. Reduce the heat to medium-low and simmer for 15 minutes, or until the rice is tender.
3. While the rice is cooking, whisk the eggs and lemon juice together in a medium bowl until well combined.
4. Once the rice is cooked, gradually whisk about 1 cup of hot broth into the egg and lemon mixture to temper the eggs.
5. Slowly pour the tempered egg mixture back into the pot, stirring constantly to ensure the eggs do not curdle.
6. Add the shredded chicken to the pot and stir to combine. Heat gently until the soup is hot but do not let it boil.
7. Season the soup with salt and pepper to taste. Ladle into bowls and garnish with chopped fresh dill before serving.