Avgolemono Rooster and Rice Soup

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You’ll love this scrumptious, silky Greek Avgolemono soup stuffed with hen, rice and dill with a lemon-egg sauce. Delish!

Chicken Lemon and Rice Soup
Avgolemono Rooster and Rice Soup

Avgolemono is a conventional Greek soup made with hen broth, rice, and eggs. The eggs are overwhelmed and combined with lemon juice to create a thick, creamy texture. The soup is thought for its shiny, tangy taste and comforting heat. This recipe is constituted of scratch, with all of the coziness of a hen noodle soup, however the lemon juice provides a pop of sunshine. Extra comforting hen soup recipes you must attempt are Rooster and Cavatelli Soup, Rooster Barley Soup, and Rooster Shiitake and Wild Rice Soup.

Avgolemono Soup

What nation is avgolemono from?

Avgolemono means “egg-lemon” in Greek, however the soup can also be present in “Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian delicacies.”

Is avgolemono soup wholesome?

This Greek hen, lemon and rice soup is nutritious and comforting. It’s creamy with out the cream, so it’s comparatively low in energy, and the protein content material is excessive due to the hen and eggs.

Avgolemono Soup Elements

  • Dill: Contemporary dill is crucial, so don’t substitute it with dried. To prep the dill, pull all of the fronds from the stem and reserve a half cup of them for garnish.
  • Broth: Use two quarts of low-sodium hen broth.
  • Rooster Thighs: You’ll want 1 ½ kilos of boneless, skinless thighs.
  • Rice: I like this soup greatest with white rice, however brown rice would work too.
  • Egg Lemon Combination: You’ll whisk some scorching broth into the eggs to mood earlier than including them to the pot to maintain them from scrambling. Then add fresh-squeezed lemon juice from about two lemons.
  • Salt and Pepper for seasoning
  • Additional-Virgin Olive Oil for drizzling earlier than serving

Find out how to Make Avgolemono Soup

  1. Cook dinner the Rooster: Put the dill stems, hen, rice, and hen inventory or broth in a big pot or dutch oven and produce it to a boil over excessive warmth. Decrease the warmth to medium-low, stir, and cook dinner lined for about 25 minutes till the hen is tender.
  2. Shred the Rooster: Use a slotted spoon to take away the hen and stems from the broth. Discard the stems and shred the meat with two forks.
  3. Make the Egg Sauce: Enhance the warmth to medium-high and produce the inventory to an energetic simmer. Whisk the eggs till frothy in a medium bowl, after which stir within the lemon juice. When you’re nonetheless whisking the eggs, regularly drizzle in a couple of cup or ladle of the new broth and blend till completely mixed.
  4. End the Soup: Pour the lemon-egg combination into the pot with the broth and instantly take away it from the warmth in order that the eggs don’t begin to cook dinner. Stir within the shredded hen, style, and add extra lemon juice as wanted. Garnish with dill, pepper, and olive oil.

Variations and Suggestions:

  • You need to use hen breast or turkey breast instead of hen thighs
  • If you want, you may make this with orzo or small pasta instead of rice. Add it on the finish earlier than including the avgolemono sauce and cook dinner in accordance with package deal instructions. As soon as cooked, proceed with including the lemon-egg combination.
  • If you want, you’ll be able to add extra greens akin to diced carrots, onions and celery in step 2.
  • Refrigerate leftovers in an hermetic container as much as 4 days. You too can freeze this soup as much as 3 months in freezer-safe containers.

Find out how to Freeze Avgolemono Soup

Leftovers will final within the fridge for as much as 4 days, or since this straightforward Greek lemon soup doesn’t have any dairy, it may be frozen. Retailer the soup in glass containers, leaving a bit of area on the prime, and freeze it for as much as three months. To thaw it, place it within the fridge the day earlier than and microwave it till heat.

Avgolemono Soup ingredientschicken and rice soup recipeAvgolemono SoupAvgolemono Soup

Extra Rooster Soup Recipes You’ll Love:

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Avgolemono Rooster and Rice Soup 


265 Cals
27.5 Protein
21.5 Carbs
6.5 Fat

Prep Time: 10 minutes

Cook dinner Time: 45 minutes

Whole Time: 55 minutes

You may love this scrumptious, silky Greek Avgolemono soup stuffed with hen, rice and dill with a lemon-egg sauce. Delish!

  • ½ ounce container recent dill
  • 2 quarts low-sodium hen broth
  • 1 ½ kilos boneless skinless hen thighs
  • 3/4 cup raw white rice
  • 2 giant eggs
  • ¼ cup freshly squeezed lemon juice, plus extra as wanted
  • 1/2 teaspoon kosher salt
  • floor black pepper, to style
  • drizzle extra-virgin olive oil for serving
  • Pull the dill fronds from the stems; reserve 1/2 cup of the fronds for garnish.

  • In a pot, mix the stems, hen thighs and rice with the hen broth and produce to a boil over excessive warmth.

  • Decrease the warmth to medium-low and stir. Cowl and cook dinner the hen till tender, 25 minutes.

  • Use a slotted spoon to take away the hen and stems from the broth. Discard the stems and switch the hen to a plate then shred with 2 forks.

  • In the meantime, improve the warmth to medium-high and produce the inventory as much as an energetic simmer.

  • In a big heatproof bowl, vigorously whisk the eggs till frothy. Add ¼ cup lemon juice and blend to include.

  • When you whisk the eggs, regularly drizzle in 1 ladleful (about 1 cup) of the broth (it’s OK if some grains of rice tag alongside) and blend till totally mixed.

  • Pour the lemon-egg combination into the pot with the broth, instantly take away from the warmth, and stir within the shredded hen. Style and add extra lemon juice to style.

  • Garnish with a beneficiant quantity of recent dill, black pepper and a drizzle of olive oil.

If you happen to want to use hen breast, that may be effective too.

Serving: 11/2 cups, Energy: 265kcal, Carbohydrates: 21.5g, Protein: 27.5g, Fats: 6.5g, Saturated Fats: 2g, Ldl cholesterol: 168.5mg, Sodium: 413mg, Fiber: 0.5g, Sugar: 2g

Key phrases: Avgolemono, hen and rice soup, Rooster Soup, greek soup