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2 white bowls filled with Greek Lemon and Chicken Soup (Avgolemono Soup) sitting on a wooden table, 2 crossed spoons and green napkin on table.
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5 from 1 vote

Greek Lemon and Chicken Soup (Avgolemono Soup)

Incredibly tasty and flavorful, this Greek Lemon and Chicken Soup is perfect for cozying up with during the cold winter days!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course, Soup
Cuisine: Greek
Servings: 6 People
Calories: 307kcal
Author: Amanda Mason

Ingredients

  • 1 Tablespoon Olive oil
  • ½ Onion, diced
  • 2 Garlic cloves, chopped
  • 6 Cups Chicken Broth
  • ½ Cup Water
  • ½ Cup Long Grain White Rice, uncooked
  • 2 Tablespoons Leek, (white part of leek, chopped)
  • 2 Celery stalks, sliced
  • 2 Cups Rotisserie Chicken, shredded
  • 3 Eggs, lightly beaten
  • 1 Lemon, juice
  • Zest of 1 Lemon
  • ½ teaspoon Dill, dried
  • Parsely, for garnish
  • Salt and Fresh Ground Pepper, to taste

Instructions

  • In a large pan, heat the olive oil on medium high heat. Add the onions, garlic, leek and celery and cook until tender, about 3-5 minutes.
  • Add in the chicken broth, water and long grain white rice and bring to a boil. Reduce heat and simmer until the rice is cooked al-dente, about 15-20 minutes.
  • Crack the 3 eggs in a separate bowl. Slowly pour 1 cup of the hot soup broth from the pan into the bowl of eggs while whisking.  
  • After the eggs are mixed with the broth, whisk the egg mixture into the soup.
  • Add the rotisserie chicken, dill, lemon juice and lemon zest into the soup and stir well.
  • Cook the soup until it's done, about 5 more minutes.Add in salt and pepper to taste and garnish with parsley.

Nutrition

Calories: 307kcal