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Greek Lemon Chicken and Rice Soup

This soup - Avgolemono - is a classic Greek soup that uses eggs instead of cream for a thick, rich texture. The key is tempering the egg slowly with hot broth to thicken the soup without scrambling the egg.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

Ingredients (~4 servings)
  • 1 1/2 tsp extra-virgin olive oil
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 green onion green and whites chopped
  • 1 garlic clove minced
  • 4 cups low-sodium chicken stock
  • 1 dried bay leaf
  • Salt and pepper
  • 1/2 cup long grain white rice rinsed and drained
  • 1 cup shredded rotisserie chicken
  • 1 large egg
  • Juice and zest from 1/2 lemon

Method
 

  1. Heat olive oil in pot, sauté carrots, celery, and green onions for 5-7 minutes.
  2. Add chicken stock and bay leaf, bring to simmer.
  3. Add rinsed rice, cover and cook 15-20 minutes until tender.
  4. Whisk egg with lemon zest and juice in separate bowl.
  5. Slowly temper egg by adding hot broth while whisking continuously.
  6. Pour tempered egg mixture into soup, stirring constantly.
  7. Remove from heat, add shredded chicken.
  8. Remove bay leaf and season to taste.

Notes

Temper egg carefully to prevent scrambling.