Avgolemono Soup Recipe
Greek Avgolemono Soup is a creamy, lemon-chicken soup made with rice, fresh dill, and tempered frothy eggs.
Servings 8 servings
Ingredients
- 2 pounds bone-in chicken
- 12 cups water
- 2 tablespoons butter
- 1 cup medium grain rice
- 3 eggs separated
- 2 lemons juiced
- ¼ cup fresh dill chopped
- salt and black pepper
Instructions
- Place 2 pounds bone-in chicken in the Instant Pot and cover fully with 12 cups water. Add a few bay leaves, peppercorns, and salt for flavor, if desired. Secure the lid and set to Manual to pressure cook for 25 minutes. Allow a 15-minute natural pressure release (NPR) before venting the remaining pressure.
- Carefully remove the chicken and shred the meat. Strain the broth through a fine-mesh sieve into a large bowl.
- In a separate medium pot, melt 2 tablespoons butter over medium heat. Add 1 cup medium grain rice and toast for 3-5 minutes until the grains are opaque and smell nutty.
- Add the broth to the toasted rice and bring it to a boil. Reduce heat to a gentle simmer. Cook uncovered for 10 minutes until the rice is tender.
- While the rice simmers, whisk the 3 egg whites from 3 eggs in a medium bowl until very frothy (nearly soft peaks). Gently whisk in the 3 yolks and the juice of 2 lemons.
- Temper the eggs by slowly drizzling 3 cups of the hot broth into the egg mixture, whisking constantly so the eggs don't scramble.
- Finely chop the chicken and fold it into the soup. Add chopped ¼ cup fresh dill and season with salt and black pepper to taste. Serve immediately.
Notes
Storage: Store leftover soup in an airtight glass container in the refrigerator for up to 4 days. Be aware that the rice will continue to absorb liquid as it sits, naturally thickening the soup. To reheat, transfer the desired amount to a heavy-bottomed pot on the stovetop over low heat, stirring gently and adding a splash of broth to restore the consistency. You can freeze the soup for up to 3 months but the eggs might curdle. The flavor will be consistent but the texture may change.
Helpful Tips:
- Achieve frothy eggs: Don't skip whisking the egg whites into a voluminous foam before adding the yolks and the lemon juice. This trapped air is what creates that signature cloud-like texture that defines traditional Avgolemono.
- Perfect tempered eggs: Add the hot broth to the egg mixture in a very slow, steady drizzle while whisking vigorously. A gradual temperature increase prevents the eggs from scrambling or dropping.
- Residual heat finishing: Stir the tempered eggs into the pot only after turning off the heat.
- Eggs curdled or clumped? If the eggs scrambled, pulse the liquid base with an immersion blender (before adding the chicken) to restore the smooth texture.
Nutrition
Calories: 374kcal | Carbohydrates: 26g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 122mg | Potassium: 292mg | Fiber: 2g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 2mg