Greek Lemon Chicken Soup (Avgolemono)
- Total time
- 25 min
- Serves
- 4
- Cuisine
- Mediterranean
Ingredients
- 6 cups chicken broth (low sodium)
- 3/4 cups uncooked white rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 1/4 cup lemon juice (about 1 lemon)
- 2 eggs (whisked a small bowl)
- 8 ounces cooked chicken breast (shredded - rotisserie works well)
- thinly sliced scallions (optional garnish)
Steps
- 1
In a large soup pot, bring chicken broth to a boil. Add rice, salt and pepper and simmer until rice is tender, about 15 minutes.
- 2
Remove one cup of the broth from the pot and pour into a medium bowl. Add corn starch and whisk until dissolved. Pour in lemon juice and whisk once more.
- 3
To temper the eggs, slowly add the whisked eggs to the broth/cornstarch/lemon juice mixture. Whisk constantly so that the eggs gradually come to temperature. Continue until all of the eggs are fully incorporated.
- 4
Pour the warmed egg/broth mixture back into the large soup pot and stir until mixture begins to thicken, about 5 minutes.
- 5
Add shredded chicken breasts and cook until heated through. Check for seasoning and adjust accordingly. Serve with sliced scallions if you wish.
Source: thelemonbowl.com·Own this recipe or photo? Request removal