Avgolemono is a classic Greek chicken soup that’s bright, creamy, and deeply comforting. Tender chicken and rice simmer in a fragrant broth, then are finished with a silky lemon-egg mixture that gives the soup its signature velvety texture and citrusy warmth. Fresh dill and lemon bring everything together for a nourishing, flavorful bowl.
Sherry Hour
Family of 6
20 minutes
60 minutes
American
Soup
1 lb. chicken breast
1 cup rice, rinsed (uncooked)
Olive oil
1 onion, diced
3 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 bay leaves
1 tsp. salt (plus more as needed)
1 tsp. black pepper (plus more as needed)
1 tsp. oregano
1 tsp. thyme
Handful of fresh dill, chopped
6 cups chicken broth
Juice of 2 lemons (about 1/4 cup), plus more for garnish
2 eggs
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
Add the carrots and celery and cook for 5–7 minutes until softened.
Stir in the garlic and cook until fragrant.
Add the salt, black pepper, oregano, and thyme.
Add the chicken breast, bay leaves, and chicken broth. Season again with salt and pepper if needed. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the chicken is cooked through. Remove the chicken and bay leaves.
Add the uncooked rice to the soup. While the rice cooks, shred the chicken.
Once the rice is tender, return the shredded chicken to the pot and reduce heat to a gentle simmer.
In a separate bowl, whisk the eggs. Add the freshly squeezed lemon juice and whisk until smooth.
Slowly add one ladle of hot soup (making sure it is not boiling) to the egg mixture while whisking constantly to temper the eggs. Add another ladle and continue whisking until the mixture is warm. Slowly pour the tempered egg mixture back into the pot, stirring continuously.
Finish with fresh chopped dill. Serve with lemon zest, cracked black pepper, and extra dill. Enjoy!
