This here is home. Ever since I was a baby my mom has been making this soup for me. There are many different versions of this soup and they are all outstanding. This is the version that we learned while we lived in Greece, and to be honest it’s my favourite version because it uses the least amount of ingredients and it’s just as good. Feel free to leave the chicken out because you could easily have this as a nice rice and lemon soup on its own. Let’s get started:
Greek Chicken Avgolemono Soup
- 10-12 cups water
- 1 whole onion
- 4 peeled garlic cloves
- 2 celery stalks
- 2 peeled carrots
- 1 tablespoon salt
- 3 boneless-skinless breasts
- 1/2 cup jasmine rice — or any
- 3 room temp eggs
- 1/3 cup fresh lemon juice
- freshly chopped parsley
- Add all of your vegetables to a pot of water with your salt and let that come to a boil. In a separate pot I boil my chicken breast for a few minutes, and once it’s boiled I transfer it into my boiling pot of veggies.
- I personally don’t like adding raw chicken to my soup so I take the extra step to boil it separately just for a few minutes but you don’t have to. Reduce the heat to medium and let it go for 45 minutes.
- After 45 minutes take out all of the veggies + the chicken and add in 1/2 cup of rinsed rice (any you like) and let it boil for 12 minutes. In the meantime shred your chicken.
- Once the rice is boiled, you can start whisking the eggs and lemon juice in a separate bowl. To the egg-lemon mixture you’re going to start adding in one ladleful of hot broth at a time and whisking vigorously so you can temper the eggs. I added a total of 8-9 ladles.
- Once the eggs and lemon are tempered with the broth you can now add them back everything into your soup pot and make sure your soup is off the heat.
- Add in the shredded chicken + parsley and stir. P.s the whole vegetables can be eaten on their own or puréed into the soup before the rice.