Mediterranean🥣 Soups & stews

Avgolemono Soup (Greek Chicken Soup)

Name: Avgolemono Soup (Greek Chicken Soup)
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 1 onion; 3 carrot; 2 celery; 8 garlic clove; 1 whole chicken; 1 bay leaf; 10 black peppercorn; 2 tsp salt; oregano; 16 cups water; 1 cup long-grain white rice; 4 egg; 2/3 cups fresh lemon juice; ¾ tsp freshly ground black pepper

⏱ 90 min

This beloved Greek chicken soup features bright lemon notes, aromatic oregano, tender chicken, and a silky texture created by eggs rather than cream. It's a warming, nourishing classic that the creator describes as 'Greek medicine'—comforting and deeply flavorful from homemade stock, fragrant herbs, and careful preparation.

Adapted from a video by Preppy Kitchen

Amazing Avgolemono Soup | My Favorite Soup Ever

Watch on YouTube

Ingredients

onion1
carrot3
celerystalk2
garlic clove8
whole chickenlarge1
bay leaf1
black peppercorn10
salt2 tsp

Steps

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1
Peel and quarter one onion, peel and chop three carrots, chop two celery stalks, and peel and smash eight garlic cloves. Add all to a large pot or Dutch oven.
2
Add one large whole chicken, one bay leaf, about ten black peppercorns, two teaspoons of salt, and oregano to the pot.
3
Pour 16 cups of water into the pot and bring to a boil over medium-high heat. Reduce to medium-low and simmer for 45 minutes until the chicken is cooked through, occasionally skimming off any foam that rises to the surface.
4
Once the chicken has cooled slightly, remove it from the pot and set aside. Strain the broth through a fine sieve or cheesecloth into a clean bowl, discarding the solids.
5
Separate the chicken meat from the bones and cartilage, tearing or cutting it into bite-sized pieces. Return the strained broth to the pot.
6
Return the pot to medium heat and stir in one cup of white rice. Cook for about 20 minutes until the rice is tender, stirring occasionally.
7
Once the rice is tender, add the shredded chicken to the soup and stir to combine.
8
Separate four large eggs into whites and yolks, placing the whites in a larger bowl and yolks in a smaller one. Using an electric mixer, beat the egg whites starting on low speed and gradually increasing to medium-high speed, mixing for about four minutes until stiff peaks form.
9
Add the egg yolks to the whipped egg whites and mix until just combined.
10
Reduce the soup to low heat. Slowly add the egg mixture while stirring constantly to incorporate it evenly. The heat will cook the eggs and create a silky texture throughout the soup—be patient and continue stirring until fully combined.
11
Stir in two-thirds cup of fresh lemon juice while continuing to stir until fully incorporated.
12
Season with three-quarters teaspoon of salt and three-quarters teaspoon of freshly ground black pepper. Taste and adjust seasoning as desired. Optionally, add a final squeeze of fresh lemon juice before serving.

Avgolemono Soup (Greek Chicken Soup)

Ingredients

Steps

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