20-Min Lemon Chicken Soup
Creamy avgolemono—Greek lemon chicken soup—ready in 20 minutes with rotisserie chicken and store-bought broth. Bright, tangy, silky finish from egg yolks and lemon juice.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat broth and diced onion in a pot over medium-high heat until simmering, about 4 minutes.
Step 2
Stir in rice and shredded chicken, then simmer uncovered until rice is tender, 12–14 minutes.
Step 3
Whisk eggs in a bowl with lemon juice until smooth. Remove pot from heat.
Step 4
Slowly pour egg mixture into hot broth while stirring constantly; the soup will become silky and creamy.
Step 5
Stir in lemon zest and dill. Season with salt and pepper to taste.
Step 6
Serve hot immediately; do not return to heat or eggs will scramble.
Tools you’ll need
- large pot (4–5 quart)
- small bowl
- whisk
- wooden spoon
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
