Are you looking for a refreshing soup for a hot summer’s day?
Then here it is! This Greek avgolemono soup recipe with egg, chicken, rice and lemon soup is served warm but I can tell you that it also tastes delicious when you serve it cold.
Warm or cold? That’s for you to decide! I like both versions.
Greek Avgolemono Soup Recipe
Lemon in a soup? It really works!
I have to admit that I was a bit suspicious of the lemon flavor in the beginning though and how it would taste in a hot soup but it actually worked out just great. This is a delicious chunky chicken and rice soup because it opens up your palate immediately!
Make sure to stir the soup firmly once you pour in the eggs and lemon juice. Or the egg might curdle and make this soup lumpy. And believe me, you don’t want your chicken soup to look like a runny omelet.
I used half a chicken carcass to make a fresh chicken stock.
Sometimes I go for fatty chicken legs when I can’t find a carcass at my butcher’s or supermarket poultry counter. Homemade chicken stock just tastes better if you prepare it with chicken bones and fat in my honest opinion.
This basic stock is what we need for this Greek lemon chicken soup. Of course you can also use chicken breast (to boil and shred) and 4 cups of water with chicken bouillon cubes if you don’t have enough to time make a stock.
Do you love this recipe?
Then also check out my Greek meatballs in avgolemono sauce!
A Greek lemon and egg chicken soup!
- 1 large fresh chicken breast
- 1 ⅓ lbs fresh chicken carcass (600 g), optional
- 4 cups water (960 ml)
- 2 medium eggs
- 3 large garlic cloves peeled
- 3,5 oz rice (100 g)
- juice of ½ lemon
- 2 bay leaves
Pour the water in a large pan and add the chicken carcass (optional), chicken breast, bay leaves and garlic cloves. Season with pepper and salt.
Place the pan over high heat until boiling. Then turn the heat low and simmer the chicken for 15 minutes under a lid until the chicken breast is cooked through. Then turn the heat off and let the chicken rest and cool in the chicken stock for 30 more minutes.
Place a large sieve or colander over another large saucepan and strain the fresh chicken stock.
Discard the carcass. Let the chicken breast cool until you can touch it without burning your fingers. Then shred or dice the cooked chicken breast up.
Place the pan with the fresh chicken stock over medium heat again until it boils gently. Then add the rice. Cook it until it's nearly tender.
In the meantime break the eggs in a small cup and beat them well. Also add the lemon juice and stir.
When the rice is nearly tender, add the shredded or diced chicken and stir.
Also add the beaten lemon and egg mixture.
Stir vigorously to keep to egg from scrambling. Then turn the heat up again and cook the soup over medium heat for another minute. Keep stirring the soup. In the end check the seasoning and add extra pepper, lemon juice or salt to taste. Scoop the Greek avgolemono soup into large bowls. Serve hot.