Incredibly creamy and light flavors using tempered egg to thicken! This is such a comforting soup that's easy to adjust to create a thinner or thick soup.
Avgolemono is of Jewish origin, but also considered a Greek dish. The translation means "egg-lemon," and it is type of sauce that combines eggs, lemon juice, and broth. When heated it thickens to create a smooth and and flavorful finish.
This avgolemono chicken and rice soup does not disappoint with its richness, creaminess, and healthy ingredients! I've added chicken, rice, carrots, and garlic to round it out to a perfect meal.
If you've never combined egg and lemon to thicken soup, it's time to try it! I'm sure you'll be hooked, as I was! It's a great way to make a thick soup gluten free, creamier, and brighter tasting.
I chose to add quite a bit of rice to this soup which tastes amazing. But, you can always decrease the rice or increase the rice or increase the broth to create a thinner version.
I chose to shred the chicken but you can just as easily cube it to any size you'd like. This recipe works great for using up leftover baked or rotisserie chicken as well if you want to save time, or just use up those leftovers!
Eggs to Thicken
I have seen that traditional avgolemono is made with only egg yolk, or by splitting the eggs and whisking them separately before combining them together. I have chosen to use the later method for creating evenly whisked eggs.
A key step of making this soup is to temper the eggs! You want to make sure that you're adding warm broth to the whisked eggs slowly, then slowly reincorporate the eggs back in into the remaining soup. Mix well and briskly to avoid any clumping.
If you whisk the eggs well and temper them, you really shouldn't have any problems!
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Avgolemono Chicken and Rice Soup
- ¾ diced carrots
- ⅓ cup diced celery (packed)
- ¾ cup minced yellow onion
- 2 large garlic cloves
- 7 cups low sodium vegetable broth (option to use low sodium chicken broth)
- 1 tablespoon olive oil
- 2 large skinless, boneless chicken breasts (2 – 2 ¼ lbs)
- 1 cup uncooked white rice (short or long grain)
- 2 large eggs
- ¼ cup freshly squeezed lemon juice
- In a large, heavy-bottom pot (I use a large Corning Ware), heat 1 tablespoon olive oil on medium heat. Once hot, add all vegetables and sauté for about 2 minutes. Add broth and decrease to medium-low heat. Add chicken breasts, piercing the chicken multiple times with a knife, and 1 cup uncooked rice. Stir occasionally throughout cook to avoid sticking.
- Add 1 teaspoon sea salt, freshly ground pepper to taste, 1 ½ teaspoon dried dill, and 1 bay leaf.
- Cook for about 13-15 minutes, flip chicken, then decrease heat to low. Cook for another 28-30 minutes, then shred the chicken in the pot using 2 forks. Continue cooking for 20 more minutes.
- After about 15 minutes of the cook time is up, begin next step: separate 2 large eggs and whisk each separately, then whisk them together, along with ¼ cup lemon juice. Temper the eggs by slowly adding in 1 cup of hot broth from the soup pot into the eggs while whisking continuously (important step). Add 1 additional cup of broth, whisking again.
- After the 20 minutes is up, reincorporate the tempered eggs back into the soup pot, stirring continuously to avoid scrambling the eggs.
- Continue to cook for another minute or two on simmer then remove from heat.
- Add more salt to taste.
Cook time 70 min.
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