Approved by the 
Jump to recipeRelated Video: Spring Chicken Soup
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
540
Avgolemono soup is a classic Greek soup that's extra creamy and lemony. Traditionally it's made with shredded chicken and rice, to make this a very comforting and filling soup. It's great for a springtime dinner with fresh herbs and bright lemon, but we love it any time of year!
The thing that makes avgolemono special is a technique used to thicken the soup using lemon juice and egg yolks. Many folks believe this technique was developed, not by the Greeks, by sephardic Jews as a kosher way to thicken and add richness to dishes.
If you don't have leftover chicken, you can grab rotisserie chicken from the store or easily poach chicken breasts and shred them yourself. Best eaten within 2 to 3 days, this soup is best reheated gently until warm.
Have you made this yet? Let us know how it went in the comments below!
Editor's note: This recipe was update to add a video and more information about the dish in the introduction on August 22nd, 2022.
Advertisement - Continue Reading Below
Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1
medium yellow onion, chopped
- 2
medium carrots, peeled, chopped
- 2
stalks celery, chopped
- 3
cloves garlic, minced
- 8 cups
low-sodium chicken broth
- 1 tsp.
dried oregano
- 1 tsp.
fresh thyme leaves
Kosher salt
Freshly ground black pepper
- 1/2 cup
uncooked white rice
- 3 cups
shredded cooked chicken
- 3
large egg yolks
Juice of 2 medium lemons
Chopped fresh dill, crushed red pepper flakes, and lemon wedges, for serving
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook, stirring, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add broth, oregano and thyme; season with salt and pepper. Bring to a boil. Add rice and reduce heat to medium-low. Simmer, stirring occasionally, until rice is cooked through, about 20 minutes. Add chicken and return to a simmer.
- Step 2In a medium bowl, whisk egg yolks and lemon juice. Slowly add ¼ c. broth from pot to egg mixture while whisking. Slowly whisk egg mixture back into the pot. Let simmer, stiring occasionally, until thickened, about 5 minutes.
- Step 3Divide soup among bowls. Top with dill and crushed red pepper flakes. Serve with lemon wedges alongside.
Advertisement - Continue Reading Below
60 Summer Potluck Recipes
How To Cook Pasta Perfectly Al Dente
Presented by Target
Weeknight Dinners For July
Braised Chicken Thighs
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below