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The Ultimate Homemade Greek Avgolemono Soup Recipe


  • Author: Elizabeth
  • Total Time: 20 minutes

Ingredients

• 6 cups (1.4 L) chicken broth
• 3 large eggs
• 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
• 2 cups (280 g) cooked, shredded chicken
• 2 tablespoons (30 ml) cornstarch
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1.25 ml) white pepper


Instructions

  1. Bring the Broth to a Simmer: In a large saucepan, bring the chicken broth to a gentle simmer over medium heat. Maintain the simmer throughout the cooking process.
  2. Temper the Eggs: In a medium bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle about 1/2 cup (120 ml) of the hot broth into the egg mixture, whisking constantly. This process, known as tempering, helps to gradually raise the temperature of the eggs without scrambling them.
  3. Thicken the Soup: Gradually pour the tempered egg mixture back into the simmering broth, whisking constantly. Continue to whisk until the soup thickens, about 2-3 minutes. The cornstarch will help to create a velvety, creamy texture.
  4. Add the Chicken: Stir in the cooked, shredded chicken and heat through, about 1-2 minutes. This ensures the chicken is warmed and fully incorporated into the soup.
  5. Season to Perfection: Season the soup with salt and white pepper, adjusting the amounts to your taste. The white pepper adds a subtle kick that complements the lemon and egg flavors beautifully.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Cuisine: Americans

Keywords: The Ultimate Homemade Greek Avgolemono Soup Recipe