A classic Greek comfort soup—bright, silky, and creamy without cream—made with chicken, rice, and a luscious egg-lemon (avgolemono) sauce.
🛒 Ingredients (Serves 4)
- 2 cups cooked shredded chicken
- 6 cups chicken broth
- ½ cup rice (or orzo)
- 3 eggs
- ¼ cup fresh lemon juice (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (optional)
- Fresh parsley or dill (for garnish)
👩🍳 Instructions
1. Cook the Base
- Bring broth to a boil
- Add rice and cook 12–15 minutes until tender
2. Add Chicken
- Stir in shredded chicken
- Simmer for 3–5 minutes
3. Make Avgolemono Sauce
- In a bowl, whisk eggs + lemon juice until smooth
4. Temper Eggs (Important!)
- Slowly add 1–2 ladles of hot broth into egg mixture while whisking
5. Combine
- Pour mixture back into pot
- Stir gently over low heat (don’t boil!)
6. Finish
- Season with salt & pepper
- Add herbs and serve warm 🍋
🧮 Weight Watchers (WW) Points (Approx.)
🔢 Per Serving: ~3–5 Points
🍽️ Total Recipe: ~12–18 Points
💡 Make It Lighter
- Use chicken breast
- Reduce rice slightly
- Skip oil
👉 Can go as low as ~2–3 points per serving
💡 Pro Tips
- Do not boil after adding eggs → prevents curdling
- Add lemon gradually to control tanginess
- Use warm broth when tempering
💡 Variations
- With orzo: Classic Greek style
- Extra creamy: Add one extra egg yolk
- Veg version: Use vegetable broth + chickpeas
- Garlic twist: Add sautéed garlic
❓ FAQs
❓ Why did my soup curdle?
Eggs weren’t tempered or heat was too high.
❓ Can I make it ahead?
Yes, but reheat gently (no boiling).
❓ Can I freeze it?
Not ideal—the egg texture may change.
❓ Is it very sour?
No—it’s balanced; adjust lemon to taste.