🍋🇬🇷 AUTHENTIC AVGOLÉMONO (Greek Lemon Chicken Soup) — creamy, silky, and comforting without any cream. This is the Greek egg-lemon soup that tastes like a warm hug.
Ingredients (8 servings)
Chicken, bone-in/skin-on: 3 lb / 1.4 kg
Celery (stalks + leaves): 4 stalks
Carrots: 4–6 medium
Onions: 2 medium
Bay leaves: 2
Hot water (to cover): about 16 cups / 3.8 L
Short grain rice: ¾ cup / 135 g (light rice)
Eggs (room temp): 4
Lemons: 4
Salt + black pepper
Optional: parsley (μαϊντανός)
Directions (quick)
Simmer chicken + celery + carrots + onion + bay leaf in hot water ~1½ hrs, skim foam.
Remove chicken, strain veggies/aromatics (keep carrots if you want). Shred chicken.
Reserve 2 cups / 480 ml broth + add juice of 2 lemons (cool to lukewarm).
Add ¾ cup / 135 g rice to simmering broth; cook 15–20 min. Add chicken back.
Whisk 4 eggs + juice of 2 lemons.
Temper with the reserved lemon-broth slowly, then pour into pot on LOW heat.
✅ Do not boil after adding eggs.
If you make it, tell me how lemony you like yours! 🍋
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Dining and Cooking