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Avgolemono Greek Chicken & Lemon Soup

Agolemono (Greek Chicken & Rice Soup)

Libby with Lemony Thyme
Greek Chicken & Rice Soup, also known as Avgolemono, is a wonderfully hearty soup with fresh bursts of lemon throughout.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Greek
Servings 6

Ingredients
  

  • 1 Tablespoon olive oil
  • 1/2 large onion, about 1 cup fine diced
  • 3 carrots, about 1 cup fine diced
  • 2 celery stalks, about 1 cup fine diced
  • 2 garlic cloves minced
  • 2 Tablespoons fresh parsley fine chopped
  • 8 cups chicken broth
  • 1 cup rice triple rinsed
  • 2 lemons, juiced about 1/2 cup
  • 3 cups cooked chicken, cubed or shredded 2 breasts or a rotisserie chicken
  • 3 eggs
  • salt & pepper to taste

Instructions
 

  • Over medium heat, heat olive oil in large dutch oven or soup pot. Add onion, carrot and celery and saute until just tender, about 5-7 minutes. Add garlic and parsley and cook an additional minute. Add chicken broth and bring mixture to a gentle boil. Reduce heat to low, add in rice and simmer for 20 minutes or until rice is tender. Stir in lemon juice and cooked chicken and heat through.
  • To temper the eggs, beat eggs in a small bowl. Add one ladle of hot soup broth to eggs and whisk quickly. Return egg/broth mixture to soup pot and whisk to combine. Remove from heat. Season with salt & pepper to taste.