Dinner · 50 min · greek

Avgolemono (Egg-Lemon Chicken Soup)

Dinner decisions, handled: Avgolemono (Egg-Lemon Chicken Soup) pairs bone-in chicken thighs with short-grain rice for a 50-minute Greek dinner.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Bone-in chicken thighs
• 1 cup Short-grain rice
• 4 large Eggs
• 3 Lemons
• 2 Carrots
• 2 stalks Celery
• 1 Yellow onion
• 1/4 cup Fresh dill
• 10 cups Water
• 2 tsp Salt

Steps

1. Simmer the chicken with the onion, carrots, celery, and salt for 30 minutes until the meat falls off the bone. Skim the foam in the first 10 minutes — a clear broth starts with a clean pot.
2. Lift out the chicken, shred the meat, and strain the broth back into the pot. You want about 8 cups of golden liquid; top up with water if short.
3. Add the rice to the simmering broth and cook 18 minutes until tender but not bloated — it will keep absorbing liquid, so stop while it still has bite.
4. Temper the eggs: whisk them with the lemon juice, then ladle in hot broth one spoonful at a time, whisking constantly, until the bowl is warm. This slow warming is everything — dump cold eggs into hot soup and you get lemony scrambled egg.
5. Pour the tempered mixture back into the pot off the heat, stirring, until the soup turns silky and opaque. Never boil after this point.
6. Return the shredded chicken, warm through gently, and finish with dill and black pepper. Serve immediately — avgolemono waits for no one.

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