Description
This classic Avgolemono Chicken Soup with Rice is a comforting Greek recipe featuring tender chicken, fluffy rice, and a tangy lemon-egg sauce that creates a creamy, satisfying broth. Cooked gently on the stovetop, this soup balances bright lemon juice with rich chicken broth, herbs, and a touch of cream for a perfect bowl of warm, hearty goodness.
Ingredients
Chicken
- 1 pound chicken tenderloins (or chicken breasts, cut into 1-inch strips)
- 1¼ teaspoons salt
Soup Base
- 8 cups chicken broth
- ¾ cup long grain white rice
- ¼ teaspoon white pepper
- 3 sprigs fresh dill
- 1 bay leaf
Avgolemono Mixture
- 5 tablespoons fresh lemon juice (from 2 lemons)
- 2 large eggs plus 2 large egg yolks
Finishing Touches
- ½ cup heavy cream (plus a bit more if necessary, optional)
- 2 teaspoons chopped fresh dill (see note)
- Freshly ground black pepper (for serving)
Instructions
- Season the chicken: Place the chicken tenderloins on a plate and season all over with 1¼ teaspoons salt. Let them sit for 15 minutes to allow the seasoning to penetrate.
- Cook the soup base: In a large pot, bring 8 cups of chicken broth, ¾ cup long grain white rice, ¼ teaspoon white pepper, 3 sprigs of fresh dill, and 1 bay leaf to a boil over high heat. Reduce heat to low, cover the pot, and cook until the rice is al dente, approximately 5 minutes. Remove the pot from heat and add the seasoned chicken. Cover again and let it sit for about 15 minutes, allowing the chicken to cook gently in the hot broth.
- Prepare the chicken: Discard the dill sprigs and bay leaf from the pot. Transfer the cooked chicken to a cutting board, let it cool slightly, then chop into bite-sized pieces.
- Make the avgolemono mixture: Use a slotted spoon to transfer about ¾ cup of the cooked rice into a blender. Add 5 tablespoons fresh lemon juice, 2 whole eggs, and 2 egg yolks to the blender and blend until smooth, about 30 seconds. Then, using a soup ladle, add about ¾ cup (180 ml) of the hot broth to the blender and blend for 10 seconds. Keep the blender lid hole open but covered with a kitchen towel to allow steam to escape safely. Repeat by adding another ladle of broth and blending again to temper the eggs without curdling.
- Incorporate the egg mixture: Slowly pour the blended egg and lemon mixture back into the soup pot, stirring continuously to combine evenly. Add ½ cup heavy cream and bring the soup to a gentle simmer over low heat. Avoid boiling to prevent curdling; the soup may appear frothy briefly, but the froth will settle as it simmers. Taste the rice and simmer gently until it reaches your desired tenderness, if needed.
- Finish and serve: Right before serving, stir in 2 teaspoons chopped fresh dill and the chopped chicken pieces. Taste the soup and adjust seasoning with freshly ground black pepper and additional salt if necessary. If the soup is too lemony, add a little more cream; if it’s too thick, thin with some water. Serve immediately, as the soup thickens upon standing.
Notes
- Using chicken tenderloins ensures quick and even cooking, but chicken breasts can be substituted if cut into strips.
- The heavy cream is optional and helps to mellow the lemon’s acidity; adjust according to your preference.
- Make sure to blend the egg-lemon mixture with hot broth gradually to prevent the eggs from curdling.
- Serve the soup immediately for optimal texture, as it thickens the longer it sits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
