Description
Craving a comforting and delicious Greek Lemon Chicken Soup? This step-by-step recipe shows you how to make the best flavor soup that’s perfect for any occasion.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups good quality chicken broth (low sodium recommended)
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup short-grain or medium-grain rice (e.g., Arborio, Carolina Gold)
- 3 large eggs, at room temperature
- 1/2 cup fresh lemon juice (from 2–3 lemons)
- 1/4 cup fresh dill, chopped (plus more for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook Chicken: In a large pot, combine chicken and 8 cups broth. Bring to a gentle simmer, cook until chicken is done (15-25 mins). Remove chicken, shred, and set aside. Keep broth simmering.
- 2. Sauté Aromatics & Cook Rice: In the same pot, heat olive oil. Sauté onion until translucent (5-7 mins). Add garlic, cook 1 min. Stir in rice, toast 1-2 mins. Pour in hot broth, bring to simmer, cook rice until tender (15-20 mins).
- 3. Prepare Avgolemono: Separate eggs. Whisk whites until frothy, then add yolks and whisk until pale. Gradually whisk in lemon juice. Slowly ladle 2-3 cups hot broth into egg mixture, whisking constantly, until warm.
- 4. Combine & Finish: Remove soup from heat. Slowly pour tempered avgolemono into the pot, whisking continuously. Stir in shredded chicken and fresh dill. Stir gently for 1-2 mins until slightly thickened. Do NOT boil. Season with salt, pepper, and more lemon if desired. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 40 mins