Name: Creamy Lemon Chicken Soup: The Ultimate Comfort Food!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion (diced); 2-3 celery stalks (finely diced); 2-3 medium carrots (sliced); 4 garlic cloves (minced); 1 cooked rotisserie chicken; 2 bay leaves; 1 cup rice; 10 cups low-sodium chicken stock; 1 large organic lemon (juice and zest of)

Avgolemono soup is a classic Greek dish known for its creamy texture and bright lemon flavor. This recipe focuses on tender chicken and fluffy rice for an authentic taste.

⏱ Time: 50 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Creamy Lemon Chicken Soup: The Ultimate Comfort Food!

Avgolemono soup: Master this creamy, tangy lemon chicken and rice soup. A comforting Greek classic, perfect for a cozy, hearty meal.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8

Course: Main Course

Cuisine: Greek

Calories: 380

Ingredients Method Notes

Ingredients

2 tablespoons olive oil
1 medium yellow onion (diced)
2-3 celery stalks (finely diced)
2-3 medium carrots (sliced)
4 garlic cloves (minced)
1 cooked rotisserie chicken
2 bay leaves
1 cup rice
10 cups low-sodium chicken stock
1 large organic lemon (juice and zest of)

Method

Heat 2 tablespoons olive oil in a large soup pot over medium-high heat. Add diced yellow onion, diced celery stalks, sliced carrots, and minced garlic cloves, and sauté for about 5 minutes until softened.
Shred the cooked rotisserie chicken into bite-sized pieces, removing and discarding all bones and skin.
Add the shredded chicken, bay leaves, rice, and low-sodium chicken stock to the pot. Bring to a gentle simmer and cook for 30 minutes, until the vegetables and rice are tender.
In a large bowl or jug, whisk together the lemon zest and lemon juice from the large organic lemon, 2 large eggs, 2 egg yolks, and a pinch of Kosher salt and pepper until smooth.
Remove the soup from the heat. Slowly ladle 2-3 scoops of hot broth into the egg-lemon mixture, whisking constantly to temper it. Gradually pour the mixture back into the pot, stirring well after each addition.
Stir in 3 tablespoons finely chopped parsley and 2 tablespoons chopped fresh dill, season to taste with salt and pepper, and serve warm.

Notes

– Tempering the egg mixture correctly is crucial for a smooth Avgolemono soup. Ensure you slowly whisk in hot broth, one ladle at a time, to gradually raise the egg mixture’s temperature before adding it back to the pot.
– For an extra rich flavor, you can roast chicken bones with vegetables for a homemade stock instead of store-bought. It makes a significant difference in the depth of the avgolemono soup.
– For food safety, ensure any cooked chicken is reheated thoroughly to an internal temperature of 165°F (74°C) when added to the soup.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Tempering the egg mixture correctly is crucial for a smooth Avgolemono soup. Ensure you slowly whisk in hot broth, one ladle at a time, to gradually raise the egg mixture’s temperature before adding it back to the pot.
For an extra rich flavor, you can roast chicken bones with vegetables for a homemade stock instead of store-bought. It makes a significant difference in the depth of the avgolemono soup.
For food safety, ensure any cooked chicken is reheated thoroughly to an internal temperature of 165°F (74°C) when added to the soup.

This Avgolemono soup is a timeless dish that brings warmth and flavor to any table. Enjoy this comforting Greek classic, and don’t hesitate to experiment with fresh herbs like mint or oregano for a slight variation!

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