Name: Delicious Greek Lemon Chicken Soup (Avgolemono)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 8 cups (2 liters) good quality chicken stock or broth; 1 bay leaf; 1.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended); ½ cup short-grain white rice (like Arborio or medium-grain white rice); 4 large eggs, room temperature; ½ cup freshly squeezed lemon juice (from about 2-3 lemons); ½ cup chopped fresh dill, plus more for garnish; Salt and freshly ground black pepper to taste

Description

Create the best flavor with this delicious Greek Lemon Chicken Soup (Avgolemono), with our easy to follow step-by-step recipe. This comforting, naturally creamy, and tangy soup is perfect for any occasion.

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
8 cups (2 liters) good quality chicken stock or broth
1 bay leaf
1.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
½ cup short-grain white rice (like Arborio or medium-grain white rice)
4 large eggs, room temperature
½ cup freshly squeezed lemon juice (from about 2–3 lemons)
½ cup chopped fresh dill, plus more for garnish
Salt and freshly ground black pepper to taste

Instructions

Prepare Aromatics & Chicken: In a large Dutch oven or pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Cook Chicken & Broth: Add chicken pieces, chicken stock, and bay leaf to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cook for 25-35 minutes, or until chicken is cooked through and tender.
Shred Chicken & Strain Broth: Remove chicken from the pot and let cool. Shred the meat from the bones, discarding skin and bones. Strain the broth through a fine-mesh sieve into a clean pot, discarding any solids. Add the sautéed vegetables back to the strained broth.
Cook the Rice: Bring the broth and vegetables to a simmer. Stir in the rice and cook according to package directions (about 15-20 minutes) until tender but not mushy.
Make the Avgolemono: In a medium bowl, whisk eggs vigorously until light and frothy. Slowly whisk in the fresh lemon juice. While continuously whisking, gradually ladle about 1-2 cups of hot broth from the pot into the egg-lemon mixture to temper it.
Combine & Finish: Remove the soup pot from heat. While stirring the soup in the pot, slowly pour the tempered avgolemono mixture into the soup. Stir gently for 1-2 minutes until slightly thickened. Add the shredded chicken back to the pot.
Season & Serve: Season the soup with salt and freshly ground black pepper to taste. Stir in the chopped fresh dill. Ladle into bowls and garnish with extra fresh dill. Serve immediately.

Prep Time: 20 mins
Cook Time: 45 mins