Simple Greek Avgolemono Soup for Beginner Cooks
This easy Greek Avgolemono soup recipe offers a comforting, tangy, and creamy lemon chicken soup that's perfect for beginner cooks and busy families. With simple ingredients and straightforward steps, you can enjoy a traditional Greek dish that's quick to prepare and delicious.
Servings 4
Ingredients
- 4 cups 950 ml chicken broth or stock
- 1 cup 200 g cooked chicken, shredded or diced
- 3 large eggs
- 3 tablespoons 45 ml fresh lemon juice
- 1/3 cup 65 g uncooked long-grain white rice or orzo pasta
- Salt to taste
- Fresh ground black pepper to taste
- Optional garnish: chopped fresh parsley or dill
Instructions
- In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.
- Add the rice or orzo to the broth and cook until tender, about 15 minutes.
- In a medium bowl, whisk the eggs until smooth.
- Slowly whisk in the fresh lemon juice to the eggs.
- Temper the egg-lemon mixture by gradually whisking in about 1 cup of the hot broth from the saucepan.
- Pour the tempered egg mixture back into the saucepan, stirring constantly to prevent curdling.
- Add the cooked chicken to the soup and gently heat through, about 3–5 minutes. Do not boil after adding eggs.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with fresh parsley or dill if desired.