Greek Lemon Chicken Soup (Print Format)

A velvety Greek chicken soup that feels rich but is made without cream, thanks to an egg-lemon mix whisked into warm broth.

# Ingredients:

→ Base Ingredients

01 - 2 garlic cloves, diced finely
02 - 1/2 to 1 cup finely chopped green onions
03 - 1/2 to 1 cup finely chopped celery
04 - 1/2 to 1 cup finely chopped carrots
05 - 8 cups low-sodium chicken broth
06 - 1 cup well-rinsed rice
07 - 2 bay leaves
08 - A little salt and some pepper, as needed
09 - 2 cooked chicken breasts, shredded (6–8 oz each; store rotisserie chicken works too)
10 - Extra Virgin Olive Oil

→ For the Avgolemono Sauce

11 - Juice of 1/2 lemon (freshly-squeezed)
12 - 2 large eggs

→ For Garnish

13 - Optional: Chopped fresh parsley

# Steps:

01 - Heat up a tablespoon of olive oil on medium-high in a sturdy cooking pot or Dutch oven. Toss in chopped celery, carrots, and green onions. Stir briefly, then add diced garlic once the veggies are soft.
02 - Pour chicken broth into the pot and toss in the bay leaves too. Turn the heat up high to get it boiling. Once it's bubbling, drop in the rice along with a sprinkle of salt and pepper. Turn down the heat to medium-low and let it simmer until the rice is tender, about 20 minutes.
03 - Once the rice softens, throw in the shredded chicken and give it a good mix.
04 - Grab a medium mixing bowl and whisk the eggs and lemon juice together until it's smooth. As you whisk with one hand, use the other hand to slowly add 2 scoops of hot broth from the pot. This prevents the eggs from turning into scrambled eggs.
05 - Gradually pour the egg-lemon sauce into the soup while stirring gently. Immediately remove the pot from heat once it's mixed to keep the eggs silky.
06 - Top with a bit of parsley if you’d like. Serve warm alongside some bread you love.

# Tips:

01 - Wash the rice thoroughly and let it soak for 15 minutes to help it cook faster. Test it by crushing a grain between your fingers—it should break easily.
02 - If you'd rather swap the rice for pasta, try 1 cup of orzo. It’ll cook much quicker, about 7 minutes instead of 20.
03 - To make the sauce perfect, whisk in the eggs and lemon juice with care. Turn off the heat after adding it to the soup so the eggs don’t overcook.

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