🍲
🇬🇷 Soup · Greece
Avgolemono
Silky Greek chicken soup with rice and eggs tempered with lemon juice — never broken, always glossy.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Slow simmered
Low and slow cooking
Traditional recipe
Authentic taste
Ingredients 6 servings
- 1.5 kg whole chicken (or 1 kg bone-in chicken thighs)
- 2 carrots, 1 onion, 2 celery stalks (for the broth)
- 1 bay leaf, a handful of parsley stems, 8 black peppercorns
- 150 g long-grain rice (or orzo if you prefer)
- 3 large eggs, at room temperature
- Juice of 2 lemons (about 80 ml)
- Salt and white pepper
- Fresh dill or parsley to finish
How to make it
- 1Simmer the chicken in 2.5 L cold water with the carrots, onion, celery, bay leaf, parsley stems and peppercorns.
- 2Skim any foam and cook uncovered for about 90 minutes, until the meat falls from the bones.
- 3Lift the chicken out, strain the broth into a clean pot and discard the vegetables.
- 4Shred the meat off the bones, return it to the broth, bring back to a simmer and stir in the rice; cook 15–18 minutes until tender.
- 5Whisk the eggs in a bowl until light and foamy, then whisk in the lemon juice.
- 6Temper them by slowly ladling a cup of hot broth in while whisking, then another, until the bowl is warm to the touch.
- 7Off the heat, pour the tempered eggs back into the pot in a slow steady stream, stirring continuously — never let the soup boil again.
- 8Season with salt and white pepper and serve immediately, finished with dill or parsley.
Nutritional info
per serving (~400 ml)
Calories 320 kcal
Protein 28 g
Carbs 28 g
Fat 10 g
Fiber 1 g
Estimated nutritional values.
Pairs perfectly with
🧀 Crumbled feta
🫒 Kalamata olives
🍋 Lemon wedges
🫓 Warm pita bread
