Avgolemono soup is a rich, creamy and tangy combination of eggs, lemon juice and chicken broth that creates a velvety smooth Greek soup base. Add rice and chicken for a truly delicious, filling meal!
In a large saucepan over medium heat warm the chicken broth.
Beat the eggs in a bowl, or if using an immersion blender, a tall cup.
Slowly add the lemon juice and blend until combined. Slowly add 1 cup of the hot chicken broth, beating continuously.
Pour this egg/lemon mixture into large saucepan of chicken broth and stir over low heat. Soup will thicken after a minute or two.
At this point it is a traditional Avgolemono Soup and can be served as is. I like to add steamed white rice (See Note 1) and the chicken.
Serve in soup bowls and garnish with fresh cracked black pepper and dill sprig.
Video
Notes
If the soup isn't as thick as you would like, puree half the steamed rice with the egg/lemon mixture in Step 2 above after the chicken broth is beaten in and the eggs are tempered.