Greek Lemon Chicken Soup (Avgolemono)

Tender chicken and rice simmer in savory broth, then eggs and fresh lemon are tempered into the hot soup for a silky, bright finish without boiling.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.25 pounds chicken breasts, boneless, skinless
• 8 cups low-sodium chicken broth
• 0.5 cup long-grain white rice
• 3 large eggs
• 3 lemons
• 0.25 cup fresh dill
• 1 small yellow onion
• 2 garlic cloves
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil

Cooking instructions

1. Finely chop the onion, mince the garlic, zest 1 lemon, and squeeze all 3 lemons; set aside 1/2 cup lemon juice. Chop the dill. (about 5 min)
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic for 30 seconds. (about 5 min) — Medium heat
3. Add the chicken, broth, rice, salt, and pepper. Bring to a gentle simmer, then reduce the heat, partially cover, and cook until the rice is tender and the chicken reaches 165°F in the thickest part, about 18 to 22 minutes. (about 22 min) — Gentle simmer
4. Transfer the chicken to a plate and shred it with two forks. Keep the broth at a gentle simmer, not a boil. (about 3 min)
5. In a medium bowl, whisk the eggs until smooth. Slowly whisk in 1 1/2 cups of the hot broth, adding it in a thin stream to temper the eggs. Whisk in the lemon juice and zest. (about 3 min)
6. Reduce the pot to low heat. Slowly stir the tempered egg mixture into the soup. Cook, stirring constantly, until slightly thickened and steaming, 2 to 4 minutes; do not let the soup boil or the eggs may curdle. (about 4 min) — Low heat
7. Return the shredded chicken to the pot and stir in the dill. Taste and adjust salt, pepper, and lemon juice. Serve hot. (about 2 min)