Classic Greek Avgolemono (Lemon Chicken Soup)

A silky, comforting Greek classic that balances rich chicken broth with a bright, zesty egg-lemon emulsion and tender rice for a soul-warming winter meal.

Ingredients

• 3 chicken thighs
• to taste salt and black pepper
• 1 tbsp cooking oil
• 1 white onion
• 2 cloves garlic
• 2 stalks celery
• 1 sprig fresh rosemary
• 0.5 cube concentrated chicken soup base
• 1.2 l boiling water
• 100 g long-grain white rice
• 2 large eggs
• 1 fresh lemon
• optional extra virgin olive oil

Instructions

1. 1Marinate the chicken thighs

   

   Prepare a few chicken thighs and place them in a glass bowl. Season the meat generously with salt and black pepper on both sides, ensuring they are evenly coated. Let them marinate for 10 minutes to allow the flavors to penetrate.

   Tip: Pat the chicken skin dry with a paper towel before seasoning to help it crisp up better when searing.
2. 2Sear the chicken thighs

   

   Heat a pan with a little oil over medium-high heat. Using tongs, carefully place the marinated chicken thighs into the hot pan, skin-side down. You should hear a sizzle immediately upon contact.

   Tip: Do not overcrowd the pan; sear in batches if necessary to ensure the skin gets properly crispy.
3. 3Flip and continue cooking

   

   Cook the chicken skin-side down for about 6 minutes until the skin is golden brown and crispy. Flip the thighs over and cook for another 4 minutes. Once both sides are beautifully browned, remove them from the pan and set aside.

   Tip: The chicken does not need to be fully cooked through at this stage as it will finish simmering in the soup later.
4. 4Prep the onion

   

   While the chicken is searing, prepare your vegetables. Take a fresh white onion and use a sharp knife to chop it into small, uniform pieces on a stable wooden cutting board.

   Tip: Keep the root end of the onion intact while dicing to hold the layers together for safer and easier chopping.
5. 5Slice the celery

   

   Clean the celery stalks and trim the ends. Slice them into small, uniform pieces. These aromatics will provide a foundational crunch and fresh flavor to the lemon chicken soup.

   Tip: If the celery has very tough outer strings, you can lightly peel the back of the stalk before slicing.
6. 6Sauté the aromatics

   

   In a pot, sauté the diced onions and garlic until fragrant. Add the chopped celery and a fresh sprig of rosemary. Continue to sauté the mixture until the vegetables soften and the herbs release their essential oils.

   Tip: Using fresh rosemary provides a much more vibrant woodsy aroma compared to dried herbs for this specific Greek soup.
7. 7Add the soup base

   

   Add half a cube of concentrated chicken soup base to the pot containing the sautéed onions and celery. This concentrated base will dissolve into the heat, providing a robust, savory foundation for your Greek lemon chicken soup.

   Tip: If you dont have bouillon cubes, you can substitute this with a tablespoon of chicken bouillon powder or high-quality liquid stock concentrate.
8. 8Create the broth

   

   Pour boiling water into the pot to submerge the sautéed vegetables and the soup base cube. Using boiling water ensures the cooking process continues immediately and helps the bouillon dissolve thoroughly into an aromatic broth.

   Tip: For even more flavor, you can replace the water and bouillon cube with an equal amount of homemade chicken stock.
9. 9Add the rice

   

   Stir the rice into the simmering pot of vegetable broth. The rice acts as a natural thickener and adds a hearty, satisfying texture to the soup as it absorbs the savory flavors of the onion, celery, and rosemary.

   Tip: If you prefer a clearer soup base, rinse the rice under cold water before adding it to remove excess surface starch.
10. 10Remove the chicken

    

    After simmering for 20 minutes, use tongs to carefully lift the chicken thighs out of the pot. Place them on a separate plate to cool down slightly before you shred the meat into bite-sized pieces.

    Tip: Lift the chicken slowly to allow the hot broth to drain back into the pot, minimizing splashes and mess.
11. 11Prepare the lemon-egg base

    

    Crack two eggs into a bowl and squeeze in the juice of half a fresh lemon. This Avgolemono mixture is the key to the unique creamy texture of the soup and refreshing tart flavor.

    Tip: Roll the lemon on your countertop with firm pressure before cutting to maximize the amount of juice you can extract.
12. 12Temper the egg mixture

    

    Slowly pour a ladleful of the hot soup broth into the egg and lemon mixture while whisking constantly. This tempering process raises the temperature of the eggs gradually so they do not curdle when added to the soup.

    Tip: Maintain a very slow, steady stream of hot liquid and keep the whisk moving vigorously to ensure a perfectly smooth and creamy result.
13. 13Incorporate the egg-lemon mixture

    

    Slowly pour the tempered egg and lemon mixture back into the main soup pot while stirring constantly. This process, known as tempering, allows the eggs to integrate into the hot broth without curdling, resulting in a rich, velvety base for the soup.

    Tip: Make sure the heat is set to low or turned off while adding the mixture to maintain a smooth, silky texture.
14. 14Thicken the soup

    

    Gently stir the soup as it simmers over low heat. The egg and lemon mixture will begin to thicken the liquid into a creamy, opaque consistency. Season with salt as needed to balance the bright citrus flavors.

    Tip: Avoid letting the soup reach a full boil after adding the eggs, as high heat can cause the soup to separate.
15. 15Return the chicken to the pot

    

    Add the shredded cooked chicken thighs back into the pot. Gently stir to ensure the meat is evenly distributed and warmed through by the thickened, zesty broth before serving.

    Tip: Shredding the chicken by hand creates more surface area to hold onto the delicious lemon broth.
16. 16Garnish and serve

    

    Ladle the hot soup into a serving bowl and finish with a light drizzle of extra virgin olive oil. This adds a beautiful golden sheen and a fresh, fruity aroma that perfectly complements the lemon zest.

    Tip: For an authentic presentation, top the bowl with a fresh lemon slice and a small sprig of rosemary just before serving.

Storage & Reheating

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Frequently Asked Questions