Weeknight Greek Avgolemono Soup Recipe
Serves 6
5 mins prep
25 mins cook
30 mins total
Greek Avgolemono Soup, aka Chicken Lemon Soup, made with rice (or ozo). Thickened with the classic egg-and-lemon juice sauce, this one-pot 30-minute version of the authentic avgolemono recipe is just as creamy and silky without a drop of heavy cream.
0 servings
In a large pot with a lid (I used a 5-qt Dutch oven), heat the chicken stock over medium-high heat until it comes to a gentle boil, about 12-15 minutes.
Turn the heat down to medium and add the chicken and rice. Stir well to combine.
Cook at a gentle simmer, stirring occasionally, for 15 minutes or until the rice is tender.
Carefully take out the chicken from the simmering stock onto a large platter. Shred the chicken with two forks and add it back to the pot.
To make the avgolemono sauce, whisk the eggs and lemon juice together until smooth.
Take out 1 to 2 ladlefuls of the hot liquid and slowly pour it into the egg-lemon mixture, whisking constantly to temper it.
Pour the egg mixture into the pot, turn the heat off and stir well to combine. It should be thickened and creamy.
When ready to serve, ladle the soup into bowls, garnish with fresh herbs and a light drizzle of olive oil. Enjoy with lemon wedges on the side.
