Recipes › Lunch

Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono) – Forkwise recipe card (illustration, no photo yet)
LunchGreek⏱ 60 minServes 4MediumForkwise original⭐ Star recipe · PlusGluten-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 2 chicken breasts on the bone (or 4 thighs)
  • 7 cups water
  • 1 tsp salt
  • 1 onion, halved

…and 5 more ingredients.

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Ingredients

  • 2 chicken breasts on the bone (or 4 thighs)
  • 7 cups water
  • 1 tsp salt
  • 1 onion, halved
  • 1 carrot
  • ½ cup short-grain rice
  • 3 eggs
  • Juice of 2 lemons
  • Chopped dill, to serve

Method

  1. Simmer the chicken, onion and carrot in the salted water for 35 minutes. Remove them; shred the chicken.
  2. Add the rice to the pot and cook for 15 minutes.
  3. Beat the eggs until frothy, then beat in the lemon juice. Slowly whisk in 2 ladles of the hot liquid.
  4. Off the heat, stir the egg mixture into the pot, add the chicken and warm very gently without boiling until it thickens slightly.
  5. Serve with dill.

Gluten-free check: We make the soup with water and let the meat and vegetables flavour it. Many cooks add a stock cube or stock powder; if you do, use one that is certified gluten-free – most standard cubes contain wheat.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.