Avgolemono Soup Recipe – Greek Special
Avgolemono is a soup I often prepare quickly, typically using store-bought broth when ingredients are sparse. Despite its simplicity, it’s always delicious and comforting. However, when made from scratch with a whole chicken, it transforms into something truly extraordinary. Serve garnished with parsley and lemon zest for added freshness.
- Prep Time25 min
- Cook Time2 hr
- Total Time2 hr 25 min
Avgolemono Soup Recipe Ingredients :
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup white rice
- 3 cups shredded chicken
- 3 large egg yolks
- Juice of 2 medium lemons
- Freshly chopped dill, for garnish
- Lemon wedges, for serving
How to Make Avgolemono Soup Recipe:
Heat oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Pour in broth, thyme, and oregano, and season with salt and pepper. Bring to a boil. Add rice and reduce heat to simmer. Cook until rice is tender, about 20 minutes. Add shredded chicken to the pot and return to a simmer.
In a medium bowl, whisk together egg yolks and lemon juice. Gradually whisk in ¼ cup of hot broth from the pot while continuously whisking. Slowly pour this mixture back into the pot, stirring constantly. Let the soup simmer until it thickens slightly, about 5 minutes.
Serve the soup garnished with fresh dill and lemon wedges.
