This is my Greek Inspired Creamy Lemon Chicken Soup (Avgolemono). It takes me right back to my time in Greece! We had the most comforting Avgolemono soup while visiting Santorini but you don’t have to travel halfway around the world to taste these flavors. Hope you love it as much as we do!
How To Make My Greek Inspired Creamy Lemon Chicken Soup (Avgolemono)
Here’s a video of how I made this Greek Inspired Creamy Lemon Chicken Soup (Avgolemono)! For another delicious and comforting dish, check out my Creamy Chicken Tortilla Soup recipe!
Ingredients (Serves 6 to 8)
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrot, finely diced
- 10 cups unsalted chicken stock
- 2 boxes Rice Pilaf Mix
- 2 cups rotisserie chicken, shredded
- Juice of 3 lemons (about ½ cup)
- 2 large eggs + 1 egg yolk, beaten
- Salt and pepper to taste
- Fresh parsley and/or dill for garnish
Step-By-Step Recipe Method
- In a large heavy bottomed pot or dutch oven, heat oil over medium heat. Add onions, carrots, celery, salt and pepper and cook for 3 to 5 minutes or until onions are translucent and veggies are slightly tender.
- Then, add chicken stock and bring to a boil. Once boiling, remove 1 to 2 cups of broth and set aside.
- Add in Rice Pilaf Mix flavor and shredded chicken. Reduce heat to a low-medium simmer, cover and cook for 20 to 25 minutes or until rice is tender and stock has thickened.
- Meanwhile, in a medium mixing bowl, add eggs and egg yolk and whisk well. While whisking vigorously add the lemon juice, then carefully ladle in 1 to 2 cups of the hot chicken stock from the pot.
- Once the rice is tender, add the egg and lemon mixture directly into the pot. Stir to combine.
- Serve and garnish with fresh parsley or dill and enjoy!