Description
This Easy Avgolemono Soup is a classic Greek chicken and lemon soup made with flavorful chicken broth, tender shredded rotisserie chicken, and fluffy basmati rice, all brought together by a silky egg-lemon sauce. It’s a comforting, tangy, and protein-packed soup perfect for any day of the week, ready in just 25 minutes.
Ingredients
Scale
Broth and Base
- 3 cups chicken broth
- 2 cups bone broth
- Zest of 1 lemon
- Juice of 2 lemons, divided
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
Soup Add-ins
- 2-3 large eggs
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill, chopped
Instructions
- Prepare the Soup Base: In a large saucepan, combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper. Bring the mixture to a simmer over medium heat and let it cook gently for 10-15 minutes to develop flavors.
- Whisk Egg Mixture: While the broth simmers, crack the eggs into a large bowl and whisk them until smooth. Add the juice of the remaining lemon to the eggs, whisking to combine.
- Temper the Eggs: To prevent curdling, gradually add hot broth from the saucepan into the egg-lemon mixture while continuously whisking. This slowly raises the temperature of the eggs without cooking them too fast.
- Incorporate Egg Mixture into Broth: Slowly pour the tempered egg mixture back into the saucepan with the remaining hot broth, stirring constantly. Be careful not to let the soup boil at this stage to keep the eggs silky and smooth.
- Add Chicken and Rice: Remove the soup from heat, then stir in the shredded rotisserie chicken and cooked basmati rice until well combined and heated through.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped dill, a drizzle of olive oil, and a sprinkle of cracked black pepper. Serve immediately for the best flavor and texture.
Notes
- Tempering the eggs is crucial to avoid curdling and achieve a smooth, creamy texture.
- Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
- You can substitute basmati rice with orzo or another small pasta if desired.
- If you prefer a thicker soup, add more rice or reduce the broth slightly.
- Adjust lemon juice to taste for more or less tanginess.
