Avgolemono is a traditional Greek soup with lemon and eggs. Eggs give the broth a creamy texture while lemon adds a bright burst of flavor. It’s comforting yet not heavy. For best results, serve soup immediately. The texture changes slightly when reheated.
1 1/2 lbs. boneless, skinless chicken breasts
1/2 cup uncooked long grain white rice
2 cartons (32 oz. each) College Inn® 35% Less Sodium Chicken Bone Broth
2 green onions, thinly sliced
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Kosher salt, to taste
Garnish Options: chopped fresh dill, black pepper, olive oil and lemon wedges
Place chicken and rice in a large saucepan. Add broth and bring to a simmer over high heat. Simmer about 15 minutes over medium heat, until chicken is cooked through (no longer pink inside and at least 165°F in the center). Turn off heat and let chicken rest in broth for 10 minutes. Transfer chicken to a plate; shred into bite-sized pieces when cool enough to handle, then return to the broth along with the green onions.
In a bowl, whisk together eggs, lemon juice and a pinch of salt. Bring broth to a simmer. Gradually whisk 1 cup of hot broth into eggs, whisking constantly so eggs become creamy. Pour egg mixture gradually into simmering broth, whisking constantly until creamy, about 3 minutes. DO NOT BOIL. Season to taste with salt.
To serve, divide soup into 4 bowls. Garnish with dill, pepper and olive oil and a squeeze of lemon juice, as desired. Serve immediately.
Sign up and we’ll send you our newsletter packed with delicious recipes, tips and quick prep ideas.
Sign up and we’ll send you our newsletter packed with delicious recipes, tips and quick prep ideas.