Description
This Easy Avgolemono Soup is a traditional Greek chicken and lemon soup that’s creamy, comforting, and bursting with bright citrus flavors. Made with a combination of chicken and bone broth, tender shredded rotisserie chicken, cooked basmati rice, and a luscious egg-lemon sauce (avgolemono), this soup comes together quickly in just 25 minutes. Garnished with fresh dill and cracked pepper, it’s perfect as a light meal or starter for any season.
Ingredients
Scale
Soup 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
Egg Mixture
- 2-3 large eggs
Additional Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill (for garnish)
- Olive oil (for drizzle, optional)
- Cracked black pepper (for garnish)
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 gentle simmer and cook for 10 to 15 minutes to allow the flavors to meld.
- Make the Egg Mixture: While the broth simmers, whisk the eggs in a large bowl until smooth. Add the juice of the remaining lemon to the eggs and whisk to combine. To temper the eggs, slowly add a few ladlefuls of the hot broth to the egg mixture while whisking continuously to prevent curdling.
- Incorporate the Egg Mixture: Gradually pour the tempered egg mixture back into the saucepan with the hot broth, whisking constantly to create a creamy consistency. Be careful not to let the soup boil after adding the eggs, or it may curdle.
- Add Chicken and Rice: Remove the soup from heat. Stir in the shredded rotisserie chicken and cooked basmati rice until evenly distributed and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with fresh dill, a light drizzle of olive oil if desired, and freshly cracked black pepper. Serve immediately and enjoy the comforting, tangy flavors of this classic Greek soup.
Notes
- Temper the eggs carefully by slowly adding hot broth to prevent scrambling.
- Do not allow the soup to boil after adding the egg mixture to maintain a smooth texture.
- Using rotisserie chicken reduces cooking time and adds rich flavor.
- Bone broth adds extra depth and nutrition but can be substituted with additional chicken broth.
- Fresh dill elevates the flavor but can be omitted if unavailable.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated.
