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A bowl of creamy yellow Authentic Avgolemono Soup topped with fresh dill and a lemon slice.

Authentic Avgolemono Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 310 kcal

Ingredients
  

  • 8 cups high -quality chicken broth
  • 1 cup Arborio or medium-grain white rice
  • 2 cups cooked chicken breast, shredded
  • 3 large eggs , at room temperature
  • 0.5 cup freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground white pepper
  • 2 tablespoons fresh dill, finely chopped

Instructions
 

  • In a large stockpot, bring the chicken broth to a rolling boil over medium-high heat.
  • Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender.
  • While the rice cooks, whisk the eggs in a medium bowl until light and frothy, then slowly whisk in the lemon juice.
  • Once the rice is cooked, remove the pot from the heat and carefully ladle 2 cups of the hot broth into a separate bowl.
  • Slowly drizzle the 2 cups of hot broth into the egg-lemon mixture while whisking vigorously to temper the eggs without scrambling them.
  • Gradually pour the tempered egg mixture back into the large pot, stirring the soup continuously to incorporate.
  • Add the shredded chicken to the pot and place over low heat for 3-5 minutes to warm through; do not allow the soup to boil or it will curdle.
  • Season with salt and white pepper, garnish with fresh dill, and serve immediately.