Avgolemono (Greek Lemon Soup)
February 24, 2025
If you’ve never had avgolemono before, consider this your official invitation to one of the coziest, creamiest, most soul-warming bowls of soup you’ll ever meet. The name might sound fancy (it’s Greek for “lemon egg”), but at its heart, this dish is like a comforting hug — kind of like chicken noodle soup’s sophisticated, zesty cousin.
Here’s the magic: instead of using cream as a thickener, you whisk together egg yolks and lemon juice, then stir them into the soup. The result? A silky, rich texture with a bright, citrusy kick, making each spoonful feel like a little burst of sunshine. And with tender rice, carrots and shredded chicken, it strikes a just-right balance of hearty and refreshing — it’s a stick-to-your-bones kind of meal that won’t send you right to the couch afterward.
SERVINGS
4-6
PREP TIME
20 min
COOK TIME
40 min
Ingredients
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1tablespoon extra virgin olive oil
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¾cup small diced white onion ( about 1 small onion)
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½cup small diced carrot ( about 2 medium carrots)
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½cup small diced celery ( about 2 celery stalks)
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1cup jasmine rice
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2quarts unsalted chicken stock
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3large egg yolks
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¼cup freshly squeezed lemon juice
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2cups L&B Ready to Heat Pulled Chicken
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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Thinly sliced green onions, for garnish
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Chopped fresh parsley, for garnish
Directions
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1
Heat a large dutch oven over medium heat. Add the olive oil, onion, carrot and celery. Cook, stirring often, until the onions are translucent, 5 minutes.
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2
Add the jasmine rice and chicken stock. Bring to a simmer, stirring occasionally. Cover and cook for 20 to 25 minutes, or until the rice is tender.
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3
In a small bowl, whisk together the egg yolks and lemon juice. Add a¼ cup of the hot soup into the egg and lemon mixture and whisk until combined. Pour the mixture back into the soup and stir until the soup is creamy and slightly thickened, 2 minutes.
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4
Add the shredded chicken and season with salt and black pepper. Continue cooking until the chicken is warmed through, 3 minutes.
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5
Transfer the soup into serving bowls and garnish with green onions and parsley. Leftover soup will keep in an airtight container in the refrigerator for up to 3 days.