Description
A comforting, creamy Greek avgolemono soup made with chicken, rice, eggs, and lemon.
Ingredients
Scale
- 1.6 kg whole chicken
- 6 black peppercorns
- 2 onions, roughly chopped
- 2 celery sticks, roughly chopped
- 2 carrots, roughly chopped
- 300 g medium or long‑grain rice
- 4 eggs
- 2 lemons, juiced, plus pared zest to serve (optional)
- ½ tsp ground cinnamon, plus extra pinch to serve
- Salt, to taste
Instructions
- Place chicken, peppercorns, onions, celery, and carrots into a large saucepan. Cover with cold water and bring to boil. Reduce heat, cover, and simmer for 1 hr until chicken is tender.
- Remove from heat and cool completely (about 1.5 hr).
- Shred the chicken meat, discarding bones and veg. Strain stock and measure approximately 2.5 L; return stock to pot.
- Bring stock to boil, stir in rice, reduce heat, cover and cook 15 min until rice is tender. Remove from heat.
- In a bowl, whisk eggs, juice of 1½ lemons, cinnamon, and pepper. Temper by slowly whisking in hot stock (without rice), repeat until creamy.
- Pour tempered egg mixture into rice. Add shredded chicken. Simmer gently for 3–4 min, stirring constantly, then stir in remaining ½ lemon juice to taste.
- Serve immediately or let stand 10 min to thicken more. Garnish with extra cinnamon and lemon zest if desired.
Notes
- Tempering the eggs slowly with hot stock prevents curdling.
- Don’t let the soup boil after adding the egg mixture.
- Letting stand for 10 min thickens it further.
- Garnish with extra cinnamon and lemon zest for an authentic finish.
- Prep Time: 10 mins
- Cook Time: 2 hrs (plus 1.5 hr cooling)
- Category: Soup
- Method: Simmer, tempering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (approx. 1/8 of batch)
- Calories: 382 kcal
- Sugar: 0–0.1 g
- Sodium: 0.4 g
- Fat: 15 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 0.7 g
- Protein: 30 g
Keywords: avgolemono, Greek soup, chicken rice lemon soup, creamy chicken soup