Ingredients:
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1 tablespoon olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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6 cups chicken broth
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1 cup cooked shredded chicken (or rotisserie chicken)
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½ cup uncooked white rice (or orzo pasta)
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2 large eggs
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Juice of 2 lemons (freshly squeezed)
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Zest of 1 lemon
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Salt & black pepper, to taste
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2 tablespoons fresh dill, chopped (optional, for garnish)
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Lemon wedges, for serving
Instructions:
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Cook the rice: In a large pot, bring the chicken broth to a boil. Add rice and cook until tender (about 15–20 minutes).
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Add chicken: Stir in the shredded chicken and reduce heat to low.
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Prepare egg-lemon mixture: In a bowl, whisk together eggs and lemon juice until frothy.
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Temper the eggs: Slowly add 1–2 ladles of hot broth into the egg mixture while whisking constantly. This prevents curdling.
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Combine: Gradually stir the egg-lemon mixture back into the pot. Cook on very low heat, stirring gently, until the soup thickens slightly and becomes creamy (do not boil).
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Season: Add salt, black pepper, and lemon zest to taste.
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Serve: Garnish with fresh dill and lemon wedges.
❓ Q&A Section
Q: Can I use chicken thighs instead of chicken breast?
A: Yes! Chicken thighs give a richer flavor, but any shredded chicken works.
Q: What if I don’t have dill?
A: You can skip it or replace with parsley for freshness.
Q: Can I make it dairy-free?
A: This soup is naturally dairy-free — the creaminess comes from eggs and lemon, not cream.
Q: How to store leftovers?
A: Store in the fridge for up to 3 days. Reheat gently (do not boil) to avoid curdling.
Q: Can I freeze Avgolemono Soup?
A: It’s best fresh, but if freezing, do so before adding the egg-lemon mixture. Add that part after thawing and reheating.