Description
This Easy Avgolemono Soup is a comforting Greek classic made with chicken broth, lemon, eggs, and tender shredded chicken. The creamy, tangy broth combined with rice and fresh dill creates a flavorful and hearty soup perfect for a quick weeknight meal or when you need a soothing dish.
Ingredients
Scale
Broth and 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
Main Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill, chopped
- Olive oil for drizzling (optional)
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 let it cook for 10-15 minutes to allow the flavors to meld.
- Make the Egg Mixture: In a large bowl, whisk the eggs until smooth. Add the juice of the remaining lemon and mix well. To temper the eggs and prevent curdling, slowly add hot broth from the saucepan into the egg mixture while continuously whisking.
- Combine Egg Mixture with Broth: Gradually pour the tempered egg mixture back into the hot broth in the saucepan, whisking continuously. Make sure the soup does not boil to avoid the eggs scrambling; the goal is to create a smooth, creamy texture.
- Add Chicken and Rice: Remove the soup from heat and stir in the shredded rotisserie chicken and cooked basmati rice until evenly incorporated and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh chopped dill, a drizzle of olive oil if desired, and a sprinkle of cracked black pepper. Enjoy this warm and comforting soup immediately.
Notes
- Tempering the eggs is essential to avoid curdling and achieve the characteristic creamy texture of avgolemono soup.
- Use leftover rotisserie chicken to save time and add maximum flavor.
- Bone broth adds depth and richness but can be substituted with all chicken broth if unavailable.
- Do not boil the soup after adding the egg mixture to prevent scrambling.
- This soup can be made dairy-free easily, as it contains no dairy products.
- For a thicker soup, you may reduce the broth slightly before adding the egg mixture.
