Avgolemono – A Classic Greek Lemon Chicken Soup with a Farm-Fresh Twist

There’s something timeless about a bowl of homemade soup. It has the power to nourish, comfort, and connect us to the rich traditions of kitchens around the world. Chef Bri Coelho’s Avgolemono, a classic Greek Lemon Chicken Soup, is a shining example of this. This vibrant dish brings together the tangy brightness of lemon, the creaminess of eggs, tender chicken, and the satisfying heartiness of Castor River Farms white rice.

This recipe isn’t just a nod to Greek culinary heritage—it’s a celebration of quality ingredients. At Castor River Farms, we believe that exceptional dishes start with exceptional ingredients, and our premium white rice is the perfect base for this comforting soup.

Why Castor River Farms Rice Elevates Avgolemono

The key to Avgolemono’s creamy, satisfying texture lies in the rice. Our carefully cultivated Castor River Farms white rice absorbs the flavors of the broth, creating a velvety base that enhances every spoonful. With its light, fluffy texture and ability to blend seamlessly with the bold lemon and herb flavors, our rice is a standout in this traditional dish.

The Recipe: Avgolemono – Greek Lemon Chicken Soup

Ingredients

• 1/4 cup olive oil
• 6 carrots, sliced (heirloom preferred)
• 8 green onions, sliced
• 1 Vidalia onion, diced
• 8 celery stalks, sliced
• 8 garlic cloves, minced
• Kosher salt and ground black pepper
• 4 boneless, skinless chicken breasts
• 12 cups chicken broth
• 1 cup Castor River Farms white rice
• 1 parmesan rind
• 4 eggs
• 1 cup lemon juice
• 2 sprigs fresh oregano
• 2 sprigs fresh thyme
• 1/4 teaspoon red pepper flakes
• Chopped Italian parsley for garnish

Directions

1. Heat the olive oil in a dutch oven over medium-high heat. Add the carrots, green onions, Vidalia onion, celery, garlic, and a pinch of salt and pepper. Sauté for about 10 minutes until slightly tender.
2. Place the chicken breasts in the pot and pour in the chicken broth. Cover, reduce heat to low, and simmer for 20 minutes or until the chicken is cooked through.
3. Remove the chicken and set aside. Add the rice and parmesan rind to the pot, cover, and simmer for another 20 minutes until the rice is fully cooked.
4. Shred the chicken using two forks or, for a quick option, place the chicken in a stand mixer with a paddle attachment on medium-low speed. Once shredded, set aside.
5. Whisk the eggs in a bowl until creamy, then whisk in the lemon juice. Temper the egg mixture by slowly adding a cup of hot broth from the soup while whisking constantly. Gradually add the tempered egg mixture back to the soup, stirring to combine.
6. Add the oregano, thyme, and red pepper flakes. Simmer on very low heat for 15 minutes to allow the flavors to meld.
7. Serve the soup warm, garnished with chopped parsley and grated parmesan, if desired.

Why Avgolemono is Perfect for Any Occasion

This Greek Lemon Chicken Soup strikes the perfect balance between hearty and refreshing, making it ideal for year-round enjoyment. Whether you’re serving it as a comforting meal on a cold evening or a light starter for a special gathering, Avgolemono is sure to impress.

At Castor River Farms, we’re proud to provide ingredients that bring warmth, flavor, and tradition to your table. Try this recipe today and discover how a simple bowl of soup can become a cherished family favorite.

Find Castor River Farms rice near you and make every meal extraordinary.