Warm up with homemade Avgolemono — a bright Greek lemon chicken and rice soup that’s comfort in a bowl!

– Chicken (breast or thighs), 1 lb (450 g) 🍗

– Chicken broth, 6 cups (1.4 L) 🍲

– Long-grain rice, 1/2 cup (100 g) 🍚

– Large eggs, 2 🥚🥚

– Lemon juice, from 2 lemons (about 1/4 cup / 60 ml) 🍋

– Salt, 1 tsp 🧂

– Black pepper, 1/2 tsp 🌶️

– Fresh parsley, chopped, 2 tbsp 🌿

1 Place chicken and broth in a pot and bring to a gentle simmer.

2 Cook until the chicken is fully cooked, about 20 minutes, then remove the chicken and shred it.

3 Add the rice to the simmering broth and cook until tender, about 15 minutes.

4 In a bowl, whisk the eggs with the lemon juice until smooth.

5 Temper the egg-lemon mixture by slowly whisking in about 1 cup of hot broth until warm.

6 Slowly pour the tempered mixture back into the pot while stirring, then add the shredded chicken.

7 Heat gently until the soup thickens slightly—do not boil to prevent curdling.

8 Season with salt and pepper to taste and stir in chopped parsley before serving.