Chicken Avgolemono

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Welcome back to Episode 25 of All Things Greek and Episode 1 of my new series - Greek Soupes. Today we are making Soupa Kotopoulo Avgolemomo - Chicken Lemon Rice Soup. Here’s my traditional family recipe!

HOT TIPS: If you don’t like rice use orzo! If you’re Vegan make my Vegan Lemon Rice Soup! If you don’t enjoy chicken try it with Chickpeas!

Avgolemono soup is a hearty, comforting Greek soup that is really lemony, creamy, and honestly so dang good. It’s great for when you’re sick, for a chilly day, or when you need something to warm you from the inside out. All you need is 15 minutes or prep time and 30 minutes of cook time! Not to mention it’s packed with additional protein from the delicious egg and lemon sauce.

Here’s everything you need to bring this taste of Greece to your home!

2 tbsp olive oil
1 1/2 cups yellow onion, finely chopped
2 cloves garlic, minced
1 bay leaf
3 tbsp chicken stock paste
8 cups water
2 chicken breasts
salt and pepper
1/2 cup uncooked jasmine rice or other rice of your choice (i.e. basmati)
1/4 cup fresh chopped dill
For the avgolemeno
4 eggs, separate egg yolks and whites
juice of 3 lemons
1 cup soup stock
Garnish
fresh dill
salt and pepper
olive oil

Instructions:

1. Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
2. Turn the heat to medium and add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant.
3. Stir in the chicken stock paste and bay leaf. Then, add the water and stir to combine. Bring to a boil, once simmering add the chicken breasts (along with any juices) and the rice. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15-20 minutes or until the chicken breasts and rice are cooked.
4. Once the chicken breasts and rice are cooked, turn the heat off and remove the chicken breasts to a cutting board. Leave the lid on the pot to keep the soup warm and use two forks to shred the chicken. Stir the shredded chicken back into the soup along with the fresh dill.
5. Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
6. Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
7. Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasong with salt and pepper, a big pinch of each if desired! Serve in bowls topped with fresh dill, pinch of salt and pepper and drizzle of olive oil.

Notes:

If you love this soup but are looking for a vegan version, try our Creamy Vegan Greek Lemon Rice Soup (Avgolemono).
Don't have chicken stock paste? You can use chicken broth then instead of water but be sure to adjust seasoning with more salt and pepper if needed.

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