Avgolemono (Greek Lemon Chicken Soup)
Velvety, glossy broth studded with tender shredded chicken and plump grains of rice creates a soothing mouthfeel balanced by bright, clean citrus. The egg-and-lemon emulsion yields a silky finish that clings to the rice and shredded meat, giving each spoonful a luxurious texture without cream.
Use bone-in chicken pieces for a richer homemade stock or a rotisserie chicken for speed; short-grain rice or orzo both work if you prefer a slightly different texture. For an oil-free lighter version, omit the olive oil and sauté the vegetables briefly in a splash of stock. If you need a gluten-free option, keep rice or use fine gluten-free orzo.
Serve warm with extra lemon wedges and chopped fresh parsley or dill for brightness; it’s ideal for chilly nights, when someone’s under the weather, or as an elegant starter for a Mediterranean-themed meal. Leftovers thicken as rice absorbs liquid—store the soup separately from additional broth if planning to reheat later.
How to Make It
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1
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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2
Add the chicken pieces to the pot and pour in the chicken stock. Increase heat to bring to a gentle boil, then reduce heat to a simmer. Skim any foam from the surface. Simmer, partially covered, until the chicken is cooked through, about 20 minutes for bone-in pieces (less for boneless).
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3
Remove the chicken to a plate and keep the pot at a gentle simmer. Add the rice to the simmering broth and cook until tender, about 12–14 minutes (or follow package time for orzo). Taste the broth and adjust salt and pepper as needed.
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4
While the rice cooks, remove skin and bones from the chicken and shred or dice the meat into bite-sized pieces. Set aside. In a medium bowl, whisk the eggs until smooth. Whisk in the lemon juice until combined.
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5
Temper the egg-lemon mixture: ladle 1 cup of hot broth from the pot into the egg mixture, whisking constantly. Repeat with another cup, then slowly pour the warmed egg mixture back into the pot while stirring the soup gently to distribute the emulsion.
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6
Return the shredded chicken to the pot and warm gently over low heat for 2–3 minutes—do not boil after adding the egg mixture or it may split. Stir in chopped parsley and adjust seasoning with additional lemon, salt, or pepper to taste.
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7
Ladle into bowls and serve immediately with extra lemon wedges on the side.
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