Chicken, lemon & egg soup

Name: Chicken, lemon & egg soup
Total time: 40 min
Yield: 3
Cuisine: Greek
Ingredients: 250 g Chicken breast; 1100 g Prepared chicken stock; 100 g Dry rice; 100 g Egg, without shell; 50 g Lemon juice; 8 g Fresh dill; 1 g Black pepper

Silky chicken and rice soup brightened with lemon and egg.

Estimated total time: 40 minutes3 portionsAbout 280 kcal per portion

Avgolemono — real photograph of the prepared dish — Photo: robin.norwood · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

250 g Chicken breast
1100 g Prepared chicken stock
100 g Dry rice
100 g Egg, without shell
50 g Lemon juice
8 g Fresh dill
1 g Black pepper

Method

Bring stock to a gentle simmer, add chicken and poach for 15–18 minutes until cooked through. Lift out and shred.
Add rice to the stock and simmer for 15–18 minutes until tender. Return shredded chicken.
Beat eggs and lemon juice in a bowl. Slowly whisk in several ladles of hot broth to warm the eggs gradually.
Remove soup from direct heat and stir in the egg mixture. Warm gently, stirring, until thickened and eggs reach 75°C; do not boil. Finish with dill and pepper.

Use pasteurised eggs if available. Rapid boiling can split the egg-lemon sauce.

Αυγολέμονο

Allergens and ingredient checks

Listed allergens: celery, eggs. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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