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A white bowl filled with creamy yellow Greek Avgolemono Soup garnished with fresh dill and cracked black pepper.

Traditional Greek Avgolemono Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 6 cups high -quality chicken broth
  • 1/2 cup long -grain white rice
  • 2 large eggs , room temperature
  • 1/3 cup fresh lemon juice
  • 2 cups cooked shredded chicken breast
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons fresh dill, chopped

Instructions
 

  • Bring the chicken broth to a boil in a large heavy-bottomed pot over medium-high heat.
  • Add the rice to the boiling broth, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender.
  • In a medium mixing bowl, whisk the eggs until frothy and well-combined, then slowly whisk in the lemon juice.
  • Temper the egg mixture by slowly drizzling in 1 cup of the hot broth while whisking vigorously to prevent curdling.
  • Pour the tempered egg mixture back into the main pot with the remaining broth and rice, stirring constantly over low heat.
  • Add the shredded chicken, salt, and pepper; continue stirring until the soup thickens slightly and is heated through, ensuring the liquid does not reach a boil.
  • Remove from heat and serve immediately garnished with fresh dill.