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Greek Lemon Rice Soup Recipe

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4 from 8 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Halal

Description

Greek Lemon Rice Soup, also known as Avgolemono, is a comforting and tangy traditional Greek soup featuring tender chicken, aromatic vegetables, fluffy rice, and a rich lemon-egg broth that is smooth and velvety. This soup is perfect for a cozy meal and brings together vibrant Mediterranean flavors with a creamy texture from the egg-lemon mixture without using cream.

Ingredients

Chicken and Soup Base

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs, patted dry (or see notes for breasts or rotisserie chicken)
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 stalks celery, chopped (about 1 cup)
  • 2-3 medium carrots, peeled and chopped (about 1 cup)
  • 6 cloves garlic, minced
  • Pinch to 1/4 teaspoon red pepper flakes (optional)

Seasonings and Broth

  • 1 tablespoon lemon zest
  • 2 teaspoons granulated chicken bouillon, cubes, or Better Than Bouillon (see notes)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 8 cups low-sodium chicken broth

Rice and Lemon-Egg Mixture

  • 1 cup uncooked long-grain jasmine rice (see notes for brown rice option)
  • 1/4 cup freshly squeezed lemon juice
  • 2 large eggs
  • 2 egg yolks

Herbs

  • 2 tablespoons chopped parsley (or 1 teaspoon dried)
  • 2 tablespoons chopped fresh dill (or 1 teaspoon dried)

Instructions

  1. Sear chicken: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper, then sear until golden brown, approximately 2 minutes per side. Remove the chicken to a plate while leaving the flavorful drippings in the pot.
  2. Sauté vegetables: In the same pot with the drippings, melt 2 tablespoons of unsalted butter over medium-low heat. Increase to medium-high, then add onions, carrots, and celery. Sauté until the vegetables are tender, scraping up any browned bits from the bottom. Add minced garlic and optional red pepper flakes, cooking for an additional 30 seconds until fragrant.
  3. Add ingredients: Return the seared chicken to the pot. Add lemon zest, chicken bouillon, dried oregano, dried basil, dried thyme, salt, bay leaf, and the 8 cups of low-sodium chicken broth.
  4. Simmer soup: Cover the pot and bring to a boil. Then reduce the heat to maintain a gentle simmer, cover, and cook until the chicken is tender enough to shred, about 12-15 minutes (longer if using chicken breasts).
  5. Make avgolemono mixture: While the soup simmers, whisk together 1/4 cup of freshly squeezed lemon juice, 2 large eggs, and 2 egg yolks in a medium measuring cup or bowl. Set this lemon-egg mixture aside.
  6. Shred chicken: Remove the cooked chicken from the pot onto a cutting board. Let it cool slightly, then shred the meat with forks or by hand. Do not add the shredded chicken back to the soup yet.
  7. Simmer rice: Add the uncooked jasmine rice to the soup pot. Cover and simmer gently until the rice is almost tender, about 8-10 minutes. Remove the pot from the heat. Note: Cooking time may vary depending on rice and simmer times; check the rice often to ensure it has a slight bite as it will continue cooking when the soup rests.
  8. Temper eggs: Temper the lemon-egg mixture by slowly drizzling a ladleful of the hot soup into it while whisking constantly. Repeat this about four times, ensuring the eggs are gradually warmed without curdling.
  9. Add eggs to soup: With the pot off the heat, whisk the tempered egg and lemon mixture into the soup continuously to incorporate it smoothly.
  10. Add chicken and herbs: Stir in the shredded chicken, chopped parsley, and dill. Adjust seasoning with additional salt and pepper to taste. Serve warm for a comforting, bright-flavored meal.

Notes

  • You can substitute chicken thighs with boneless skinless chicken breasts or use rotisserie chicken for convenience; cook times will vary.
  • Better Than Bouillon or granulated bouillon cubes can be used for more depth of flavor.
  • Long-grain jasmine rice is recommended, but brown rice can be used with a longer cooking time.
  • Do not overcook the rice before adding the tempered eggs to avoid mushy texture since the hot soup will continue cooking the rice.
  • This soup can be served as a light main course or a starter and is excellent for cold days or when you want a soothing but refreshing dish.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://sarabaking.com/greek-lemon-rice-soup-recipe/