Greek Lemon Chicken Avgolemono (Printable version)
Tender chicken and rice swim in a bright, creamy lemon broth for this comforting Greek classic.
# What you need:
→ Poultry & Broth
01 - 1 lb boneless, skinless chicken breast or thighs
02 - 6 cups chicken broth
→ Vegetables & Grains
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/2 cup long-grain white rice
→ Avgolemono (Egg-Lemon Mixture)
06 - 3 large eggs
07 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
→ Seasonings & Garnish
08 - 2 tbsp fresh dill or parsley, chopped (plus extra for garnish)
09 - 1 tsp salt (more to taste)
10 - 1/2 tsp freshly ground black pepper
# How To:
01 - Place the chicken and broth in a large pot. Bring to a gentle boil, skimming any foam that rises. Reduce heat and simmer for 20 minutes until the chicken is cooked through.
02 - Remove the chicken from the pot and chop or shred into bite-sized pieces. Set aside while keeping the broth at a gentle simmer.
03 - Add the onion, garlic, and rice to the simmering broth. Cook over medium heat for 15 minutes until the rice is tender.
04 - In a medium bowl, whisk together the eggs and lemon juice until well combined.
05 - Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
06 - Reduce heat to low. Gradually pour the tempered egg mixture into the soup, stirring continuously. Do not allow the soup to boil, as this will cause the eggs to curdle.
07 - Return the shredded chicken to the pot. Add the fresh herbs, salt, and pepper. Stir gently and heat through for 2–3 minutes.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with additional fresh chopped herbs. Serve hot.
# Expert Advice:
01 -
- The egg and lemon combo creates a creamy texture without a single drop of cream, which feels like a magic trick you will want to show off to everyone.
- It comes together with barely any effort and tastes like something you would order at a tiny taverna on a Greek island.
02 -
- Tempering the eggs is the step where everything can go wrong, so pour the hot broth slowly and whisk like your soup depends on it because it absolutely does.
- Never boil the soup once the egg mixture is added, as even a brief rolling boil will turn your beautiful broth into something grainy and sad.
03 -
- Eggs at room temperature temper more smoothly than cold ones, so take them out of the fridge about 30 minutes before you start cooking.
- A tablespoon of cornstarch mixed into the egg mixture before tempering acts as insurance against curdling on nights when your attention might be divided.