Where to Buy
Avgolemono with Chicken

Avgolemono with Chicken

Avgolemono is a traditional Greek soup with lemon and eggs. Eggs give the broth a creamy texture while lemon adds a bright burst of flavor. It’s comforting yet not heavy. For best results, serve soup immediately. The texture changes slightly when reheated.

Print this Recipe

Serves 4

Prep time 20 minutes

Cook time 25 minutes

Ingredients

  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 1/2 cup uncooked long grain white rice
  • 2 cartons (32 oz. each) College Inn® 35% Less Sodium Chicken Bone Broth
  • 2 green onions, thinly sliced
  • 2 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Kosher salt, to taste
  • Garnish Options: chopped fresh dill, black pepper, olive oil and lemon wedges

Directions

  1. Place chicken and rice in a large saucepan. Add broth and bring to a simmer over high heat. Simmer about 15 minutes over medium heat, until chicken is cooked through (no longer pink inside and at least 165°F in the center). Turn off heat and let chicken rest in broth for 10 minutes. Transfer chicken to a plate; shred into bite-sized pieces when cool enough to handle, then return to the broth along with the green onions.
  2. In a bowl, whisk together eggs, lemon juice and a pinch of salt. Bring broth to a simmer. Gradually whisk 1 cup of hot broth into eggs, whisking constantly so eggs become creamy. Pour egg mixture gradually into simmering broth, whisking constantly until creamy, about 3 minutes. DO NOT BOIL. Season to taste with salt.
  3. To serve, divide soup into 4 bowls. Garnish with dill, pepper and olive oil and a squeeze of lemon juice, as de

Try These Other Delicious Recipes

View All Recipes