Can I use rotisserie chicken instead?

Absolutely! It's a great shortcut - just shred the meat and simmer the carcass in water for at least 30 minutes to boost flavor. The broth won't be quite as rich as starting with a whole raw chicken, but it'll still be delicious. My lazy-day hack? Use both the rotisserie meat and bones plus a splash of chicken stock concentrate for extra oomph.

Why did my soup curdle?

Oh honey, we've all been there! It means the eggs got too hot too fast. Next time, make sure to add the hot broth super slowly to the egg-lemon mix while whisking constantly. And never let the finished soup boil - keep it at a gentle warm when adding the avgolemono sauce.

Can I freeze leftovers?

I don't recommend it - those delicate eggs turn the silky broth grainy when frozen. But it keeps beautifully in the fridge for 3 days! Just reheat gently with a splash of water to loosen it up.

Savor This 50-Minute Greek Lemon Chicken Soup Avgolemono Magic

Name: Savor This 50-Minute Greek Lemon Chicken Soup Avgolemono Magic
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 whole chicken (about 3-4 lbs); 8 cups water; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1/2 cup long-grain rice; 3 eggs; 1/4 cup lemon juice; 1 tsp salt; 1/2 tsp black pepper

Description

A classic Greek lemon chicken soup made with tender chicken, rice, and a rich egg-lemon broth.

Ingredients

1 whole chicken (about 3-4 lbs)
8 cups water
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1/2 cup long-grain rice
3 eggs
1/4 cup lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Place chicken, water, onion, carrots, and celery in a large pot. Bring to a boil.
Reduce heat, cover, and simmer for 1 hour.
Remove chicken, shred the meat, and return to the pot.
Add rice and cook for 15 minutes.
In a bowl, whisk eggs and lemon juice. Slowly add 1 cup of hot broth while whisking.
Pour the egg mixture into the soup while stirring. Cook for 2 minutes without boiling.
Season with salt and pepper. Serve warm.

Notes

Use fresh lemon juice for the best flavor.
Do not boil after adding the egg mixture to prevent curdling.
Garnish with fresh dill if desired.

Prep Time: 15 mins
Cook Time: 1 hour 15 mins
Category: Soup
Method: Stovetop
Cuisine: Greek