Ingredients 🍗
- 2 chicken breasts, cooked & shredded
- 6 cups chicken broth
- 3 eggs
- ½ cup fresh lemon juice
- 1 cup cooked rice
- Salt & black pepper
- Fresh parsley or dill
Step-by-Step Recipe 👩🍳
- 🍲 Heat chicken broth in a large pot over medium heat.
- 🍚 Add cooked rice and shredded chicken.
- 🥚 In a bowl, whisk eggs until smooth.
- 🍋 Slowly whisk in fresh lemon juice.
- 🥄 Add a little hot broth into the egg mixture while whisking continuously.
(This keeps the eggs creamy and prevents curdling.) - 🍲 Slowly pour the mixture back into the soup pot.
- ✨ Stir gently for 2–3 minutes until creamy.
- 🧂 Add salt and black pepper to taste.
- 🌿 Garnish with parsley or dill before serving.
Tips ✨
- Use rotisserie chicken for quick prep.
- Do not boil after adding eggs.
- Extra lemon gives a brighter Mediterranean flavor.
Q/A ❓
Q: Why is it called Avgolemono?
A: “Avgolemono” means egg-lemon sauce in Greek cuisine.
Q: Can I make it low carb?
A: Yes, replace rice with cauliflower rice.
Q: Is this soup creamy without cream?
A: Yes! The eggs create a naturally creamy texture 😍