The Perfect Spring Soup
Just because it’s almost Spring doesn’t mean soup season is over! This creamy, bright, lemony soup will blow your mind with it’s simplicity and deliciousness!
Also known as Avgolemono, this traditional Greek soup is a fun twist on chicken and rice soup. It has a secret ingredient that makes it extra luscious — eggs! No dairy, just eggs to create a creamy, velvety consistency.
The soup is topped with a generous amount of fresh dill for a herbaceous punch and black pepper for lil a kick.
Can you put raw egg in soup?
YES! Slowly stirring in hot water tempers the eggs, sort of like chocolate, so that it doesn’t scramble. Instead, it cooks slowly at a lower temperature.
What is Avgolemono?
It’s a family of Greek sauces and soups where eggs/egg yolks are combined with lemon juice and hot broth to create a creamy sauce or soup.
What kind of rice is best for soup?
You can totally use white rice or even quinoa instead of brown rice. I just like the heartier texture of brown rice. Don’t worry about overcooking the grain, it adds to the creaminess.
Greek Lemon Chicken Soup (Avgolemono)
1 tbsp olive oil
1 onion, finely chopped
1 tsp salt, divided
¾ cup brown rice
1 bay leaf, optional
1.5 lb boneless skinless chicken thighs
2 qt low sodium chicken stock
4 eggs (2 whole eggs + 2 egg yolks)
¼ cup lemon juice (about 2 lemons)
3 cups spinach, optional
1 tsp black pepper
1/2 cup fresh dill
In a large pot over medium heat, warm the olive oil. Add onion and 1/2 tsp salt and cook until softened, about 5 minutes.
Stir in the rice, bay leaf (if using), chicken and chicken stock. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered), or until both the rice and chicken are cooked.
Remove the bay leaf and transfer the chicken to a cutting board. Use two forks to shred the chicken. Return the chicken to the pot along with the spinach (if using). Simmer until the spinach wilts, about 2 minutes.
In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks and lemon juice until smooth. VERY slowly pour in 2 cups of the hot broth while whisking constantly.
Stir the lemony egg liquid back into the soup along with the remaining 1/2 tsp salt. Simmer it gently for a couple of minutes. It will become creamy — MAGIC! Taste and add more salt if you think it needs it (depends on the chicken broth used).
Stir in lots of cracked pepper. Serve topped with lots of fresh dill, a drizzle of olive oil and more black pepper.
Tips and tricks for the perfect Greek Lemon Chicken Soup
Slowly whisking the hot broth into the egg/lemon is the most important part! It’s not hard at all, just maintain a slow drizzle while whisking away.
The chicken may cook faster than the rice. If so, you can just remove the chicken and continue to simmer until rice is cooked.
The soup is very lemony and salt helps to balance it all out. Don’t be afraid to add more salt if you think it needs it. A drizzle of olive oil also helps balance the lemon.
Don’t skip the DILL!!! It takes the soup to the next level.