Greek Lemon Chicken Soup – Avgolemono

Google+ Pinterest LinkedIn Tumblr +

You can make this soup using leftover roast chicken – substitute the fresh chicken for cooked chicken and add lots of brown meat for even more flavour.

Serves 4


2 tablespoons extra-virgin olive oil
1 leek, white part only, rinsed well and sliced finely
1 small carrot, peeled and chopped finely
1 stick celery, sliced finely
2 cups finely diced onion (about 1 medium onion)
1 bay leaf
2 chicken breasts, skin removed and cut into one inch strips or use the same quantity of leftover roast chicken
900ml chicken stock
Sea salt and freshly ground black pepper
80g long-grain rice (a small handful)
2 tablespoons lemon juice
2 medium eggs


1. Heat the olive oil over medium heat in a large saucepan. Turn the heat down and add the leek, carrot, celery, onion and bay leaf. Fry over gentle heat until the vegetables are softened but not coloured (about 20 minutes – you need to build flavour).

2. Add the chicken breasts or leftover chicken meat and fry for 2 minutes. Add the chicken stock. Bring to the boil and reduce the heat to a low simmer. Cook for 20 minutes. Check the seasoning and adjust. Add the rice and cook for a further 9-10 minutes or until the broth is flavourful and the chicken and rice are cooked. (Add more stock or water to the soup if the rice has absorbed too much liquid and bring the soup to the boil again.)

3. Beat the lemon juice and eggs together in a bowl. Whisk a cup of the hot soup into the egg and lemon mixture to temper them. Pour the egg mixture back into the saucepan, whisking as you go. Stir and serve immediately.

– Add some crushed spaghetti strands or noodles instead of the rice to make the soup more substantial. You’ll need to add more chicken stock to loosen the soup to your liking.

– We make this soup with leftover rotisserie chicken.

– Make this soup with leftover turkey.

Spaghetti with Rocket Pesto and Tomatoes
Lentil and Tomato Soup with Paprika and Cumin
Crispy Goat’s Cheese Salad with Orange and Cumin Yogurt Dressing
Fig, Ricotta and Feta Cheese Crispbreads
Chef Tip for Roasting a Chicken Perfectly
Thai Chicken with Coriander, Ginger and Honey
Tagliatelle with Lamb’s Lettuce, Walnut and Mint Pesto
Master Tomato Sauce recipe
Spinach and Almond Soup
Chicken Pot Pie
The Get Ahead Cook by Jane Lovett | Chorizo Hash
Fish Chowder
How to use Turkey Leftovers
Pork Yuk Sung
The Butcher & The Cook: How to Buy a T-Bone Steak
Roast Parsnip, Lentil and Walnut Salad
Can you freeze fresh mushrooms?
Wilted Spring Leaves with Murra Seasoning, Nalca, and Charcoal-Grilled Jibia
Can you freeze fresh mushrooms?
Room for Dessert: Burrata Pizza with White Chocolate Chantilly Cream
Tomato, Fennel, Spring Onion and Parmesan Crostata
Toasted Bread and Pudding with Cream and PistachiosBlackcurrant Compote


Comments are closed.