Mediterranean Lemon Chicken Avgolemono Soup

Recipe Collection: Dinner

Mediterranean Lemon Chicken Avgolemono Soup brings the vibrant flavors of the Mediterranean to your table. This non-vegetarian dish features tender chicken, fluffy rice, and a tangy lemon-egg broth that creates a rich and satisfying meal. Perfect for cozy dinners, this Greek-inspired soup is a delightful blend of textures and tastes.

With its refreshing lemon notes and hearty ingredients, this soup is versatile enough for any occasion. Enjoy it as a comforting main dish or serve it alongside a fresh salad.

Overview

Experience the authentic taste of Greece with this enhanced Avgolemono Chicken Soup. This comforting dish combines tender chicken, creamy rice, and a zesty lemon-egg broth for a rich and satisfying meal. Perfect for a cozy dinner, this soup is sure to impress with its vibrant flavors and creamy texture.

Diet Type

Non-Vegetarian

Allergies

Eggs

Cuisine

Greek

Serving Size: 6

Cooking Time: 85 minutes

Ingredients

• 3 Pounds (lb) whole chicken
• 0.5 Cups uncooked white rice
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 3 Large eggs, whisked
• 2 Medium lemons, juiced
• 1 Bunch fresh parsley, minced
• 1 Teaspoon (tsp) olive oil
• 1 Small onion, minced
• 2 Whole garlic cloves, minced
• 4 Cups chicken broth

Steps

1. Rinse the chicken and remove any organs. Place it in a large pot with the chicken neck if available. Add enough water to cover the chicken by about 1 inch.
2. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 45 minutes to 1 hour, skimming off any fat that rises to the surface. The chicken should be tender and easily pull away from the bones.
3. Remove the chicken from the pot and set it aside to cool. Strain the broth to remove any impurities and return it to the pot.
4. In a separate pan, heat olive oil over medium heat. Sauté the onion and garlic until translucent and fragrant, about 5 minutes. Add this mixture to the broth.
5. Add the rice to the broth and season with salt and pepper. Simmer over low heat until the rice is tender, about 20 minutes.
6. While the rice is cooking, whisk the eggs and lemon juice together in a bowl. Gradually whisk in a ladle of hot broth to temper the eggs, preventing curdling.
7. Slowly whisk the egg mixture back into the pot, stirring continuously until the soup becomes creamy and slightly thickened. Adjust seasoning with additional salt, pepper, or lemon juice as desired.
8. Shred the cooled chicken, discarding the bones and skin. Add the chicken back into the soup.
9. Serve the soup hot, garnished with fresh parsley.

Enjoy this delightful Greek Avgolemono Chicken Soup, a perfect blend of creamy, zesty, and savory flavors that will transport you straight to the Mediterranean!