Avgolemono Soup – Greek Egg Lemon Chicken Soup with Rice Recipe

Season chicken with 1/2 teaspoon each of salt and black pepper.

In a large pot over medium high heat, brown cubed chicken thighs in olive oil for 5 to 10 minutes then add in veggies (if using) and the rest of the salt + pepper and sauté for another 5-10 minutes. If you're using whole chicken thighs/breasts, start the recipe by sautéing the onion, celery, and carrot with the rest of the salt + pepper over medium high heat for 5-10 minutes. (If you're not using any of the veggies, start by pouring the broth into the pot and bringing it to a boil.)

Stir in rice and sauté with chicken (if using cubed chicken). Then pour in chicken broth.

Bring contents of the pot to a boil over medium-high heat (add the whole chicken thighs/breasts here). Then turn down the heat to low/simmer (lightly bubbling). Simmer soup for 20 minutes, or until chicken and rice/orzo are fully cooked.

If using whole chicken thighs/breasts, remove them now and let rest until cool enough to handle. Then shred them into bite-sized pieces and return them to the soup before serving.

While soup is simmering, blend eggs on medium speed in a blender or with a hand mixer (or whisk by hand) until light and frothy.

While the blender is still running, add in the lemon juice and flour (if using).

Remove the soup from the heat. Immediately temper the egg mixture by slowly ladling in 2 cups of hot broth to the blender.

Take the soup off the heat, and slowly fold in the egg-lemon sauce, continuously mixing it until it is all incorporated.

Adjust the levels of salt, black pepper, lemon to your taste. You can also garnish the soup with lemon wedges and even some fresh herbs like dill. Serve immediately.

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