Ingredients
- Chicken broth: 8 cups
- Chicken, cooked and shredded: 1 cup
- Arborio rice or long grain rice: 1/2 cup
- Eggs: 3 large
- Lemon juice, freshly squeezed: 1/2 cup (from about 3 lemons)
- Olive oil: 1 tablespoon
- Salt: to taste
- Black pepper: to taste
Instructions
- Step 1: In a large pot, bring the chicken broth to a boil over medium-high heat. Add the rice and cook until tender, about 15-20 minutes for Arborio or slightly less for long grain.
- Step 2: While the rice is cooking, in a separate bowl, whisk the eggs until light and frothy, about 2-3 minutes. Gradually whisk in the lemon juice, ensuring the mixture doesn't curdle.
- Step 3: Temper the egg-lemon mixture: slowly ladle about 1 cup of the hot chicken broth from the pot into the egg-lemon mixture, whisking constantly to prevent the eggs from cooking too quickly. Repeat with another cup of broth.
- Step 4: Slowly pour the tempered egg-lemon mixture into the pot with the remaining chicken broth and rice, whisking constantly. Reduce the heat to low and simmer gently, stirring frequently, for about 5 minutes, or until the soup has thickened slightly. Do not boil.
- Step 5: Stir in the shredded chicken and olive oil. Season with salt and pepper to taste.
- Step 6: Serve immediately. Garnish with a lemon slice and freshly ground black pepper, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently, and avoid boiling to prevent curdling.
- Serve Avgolemono warm with a sprinkle of fresh dill and crusty bread for dipping.
- For extra flavor, use homemade chicken broth and zest one of the lemons before juicing to add to the soup during simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American