Avgolemono (Greek Lemon Chicken Soup)

Name: Avgolemono (Greek Lemon Chicken Soup)
Total time: 45 min
Yield: 4
Ingredients: 1.5 liters chicken stock; 300 g cooked shredded chicken; 100 g rice or orzo; 3 eggs; 1 lemon; to taste salt and pepper; handful fresh dill

Creamy, tangy chicken soup thickened with whisked eggs and lemon.

Prep: 10 min
Cook: 35 min
Total: 45 min
Active: 25 min
Serves: 4
Difficulty: Medium
Cuisine: greek

Servings4

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Ingredients

Steps

Bring the chicken stock to a boil and add the rice (or orzo). Cook until tender, about 15-18 minutes for rice or 8-9 for orzo.
Stir in the shredded chicken and let it warm through.
In a bowl, whisk the eggs until frothy, then whisk in the lemon juice.
Ladle about a cup of the hot broth into the egg mixture slowly while whisking constantly, to warm it up without scrambling the eggs.
Pour the tempered egg mixture back into the pot, stirring constantly, and cook on low heat for 2-3 minutes until slightly thickened; do not boil.
Season with salt and pepper and garnish with fresh dill before serving.

Food safety Do not let the soup boil after adding the eggs, or it may curdle; keep heat low.