Authentic Avgolemono Soup (Greek Lemon Chicken Soup)

Cozy up with a bowl of classic Greek avgolemono soup, a truly comforting and delicious dish. This creamy, lemony chicken soup is a staple in Greek cuisine, celebrated for its unique silky texture and vibrant flavor. Our recipe makes preparing authentic avgolemono soup incredibly easy, bringing a taste of Greece right to your kitchen. It’s perfect for a quick weeknight meal, delivering rich, traditional flavor without a lot of fuss.

Why You’ll Love This Avgolemono Soup

This delightful avgolemono soup is a standout for many reasons. It’s truly a recipe you’ll want to keep in your rotation.

• Quick and Easy: A perfect weeknight meal that comes together without stress.
• Comforting Flavors: Warm, nourishing, and deeply satisfying, ideal for any season.
• Unique Silky Texture: The signature egg-lemon sauce creates an irresistible, velvety consistency.
• Accessible Ingredients: You’ll find everything you need at your local grocery store.
• Versatile: Easily adapted to suit different tastes or dietary preferences.

Ingredients

To make this wonderful avgolemono soup, gather these fresh ingredients. Using high-quality components ensures the best flavor.

For example, studies have shown that extra virgin olive oil offers numerous health benefits due to its healthy fats and antioxidants.

• 1 tablespoon Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
• 1/2 to 1 cup finely chopped carrots
• 1/2 to 1 cup finely chopped celery
• 1/2 to 1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup long-grain white rice, rinsed
• Salt and pepper, to taste
• 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz store-bought rotisserie chicken will work)
• 1/2 cup freshly-squeezed lemon juice
• 2 large eggs
• Fresh parsley for garnish (optional)

Notes & Substitutions

Chicken: Save time by using leftover cooked chicken or a store-bought rotisserie chicken. Simply shred it before adding to the avgolemono soup.

Broth: Low-sodium chicken broth gives you control over the seasoning. Homemade chicken broth offers an even richer depth of flavor.

Rice: Long-grain white rice is traditional, but you can substitute with orzo pasta. If using orzo, monitor cooking time closely as it cooks faster than rice.

Lemon Juice: Always use freshly squeezed lemon juice for the brightest, most authentic flavor in your avgolemono. Bottled juice won’t compare.

Herbs: Fresh parsley is a classic garnish. For an alternative, a sprinkle of fresh dill or mint can add a lovely herbaceous note.

Equipment

Having the right tools makes preparing this Greek lemon chicken soup a breeze.

• Large Dutch oven or heavy-bottomed pot
• Whisk
• Ladle
• Cutting board and sharp knife

Instructions

Follow these simple steps to create a delicious and authentic avgolemono soup right in your kitchen. This process ensures perfect results every time.

1. In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the finely chopped carrots, celery, and green onions. Sauté briefly, tossing them together until they start to soften. Then, stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the chicken broth and add the bay leaves to the pot. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, add the rinsed rice, along with a pinch of salt and a dash of pepper to taste.
3. Reduce the heat to medium-low, cover the pot, and let the soup simmer for about 20 minutes. Continue cooking until the rice is tender and has absorbed some of the broth. Stir in the cooked, shredded chicken.
4. To prepare the crucial egg-lemon sauce for the avgolemono soup, grab a medium bowl. Whisk together the fresh lemon juice and the two large eggs until well combined and frothy.
5. This next step is called tempering and is vital to prevent the eggs from curdling. While continuously whisking the egg-lemon mixture, slowly add two ladles-full of the hot broth from the cooking pot. This gradually raises the temperature of the eggs.
6. Once the tempered egg-lemon mixture is fully combined and warm, pour it directly into the chicken soup in the pot. Stir gently but continuously for about 30 seconds to fully incorporate the avgolemono sauce.
7. Remove the soup from the heat immediately after adding the egg-lemon mixture. The residual heat will thicken the soup without cooking the eggs further.
8. Garnish with fresh parsley, if you like. Serve your warm avgolemono soup immediately with your favorite crusty bread. Enjoy!

Pro Tips for Perfect Avgolemono

Achieve a consistently perfect bowl of this Greek lemon chicken soup every time with these helpful tips.

• Tempering Eggs: Always add hot broth to the egg-lemon mixture gradually while whisking constantly. This slow temperature adjustment prevents the eggs from scrambling.
  Learn more about the culinary technique of tempering eggs to ensure a smooth, velvety consistency in your sauces and soups.
• Heat Control: Remove the soup from the heat immediately after stirring in the tempered avgolemono sauce. Excessive heat will curdle the eggs, ruining the soup’s silky texture.
• Rinsing Rice: Rinsing rice removes excess starch, ensuring fluffy, distinct grains in your soup rather than a gummy consistency.
• Adjusting Lemon: Taste your avgolemono soup before serving. If you prefer a brighter, more pronounced lemon flavor, squeeze in a little extra fresh lemon juice.
• Using Fresh Herbs: Fresh parsley or dill adds a burst of freshness and elevates both the flavor and presentation of your dish.

Common Mistakes

• Adding eggs directly to hot soup: This almost guarantees scrambled eggs in your soup. Always temper them first.
• Overcooking rice: Mushy rice detracts from the texture. Simmer just until tender, usually around 20 minutes.
• Insufficiently seasoned broth: Taste and adjust salt and pepper as the soup cooks. A well-seasoned broth is key to flavorful avgolemono.

Serving, Storing, & Variations

This versatile avgolemono soup is wonderful to enjoy in many ways.

Serving Suggestions

Serve this delightful avgolemono soup piping hot with a slice of crusty bread to soak up every last drop. It pairs beautifully with a simple green salad or a traditional Greek salad for a complete and satisfying meal. Enjoy it as a hearty main course or a light, flavorful starter.

Storage & Freezing

Refrigeration: Store any leftover avgolemono soup in an airtight container in the refrigerator for up to 3 days.

Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers, leaving a little headspace. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as this can cause the egg-lemon sauce to separate. If it seems too thick, add a splash of extra chicken broth.

Variations

Orzo Version: For a different texture, substitute the rice with orzo pasta. Adjust cooking time, as orzo typically cooks faster.

Vegetarian: Simply omit the chicken and use a good quality vegetable broth to create a hearty vegetarian avgolemono soup. Add extra vegetables like zucchini or spinach for more substance.

Turkey: After Thanksgiving, use shredded leftover turkey and turkey broth for a delicious twist on this classic recipe.

Herbs: While parsley is traditional, feel free to experiment with other fresh herbs. Fresh dill or a hint of mint can add a refreshing dimension.

Nutrition Information

Here’s a breakdown of the nutritional content for one serving of this comforting avgolemono soup.

Frequently Asked Questions (FAQ)

• What is avgolemono?

  Avgolemono refers to the classic Greek egg-lemon sauce that gives this soup its signature creamy texture and tangy flavor. It’s essentially a mixture of eggs and lemon juice, carefully tempered with hot broth.

• Can I use turkey instead of chicken?

  Absolutely! Shredded turkey and turkey broth are excellent substitutions, offering a slightly different but equally delicious flavor profile to the avgolemono soup.

• How do I prevent the eggs from curdling?

  The key is tempering. Slowly whisk hot broth into the egg-lemon mixture before adding it to the soup, and remove the soup from heat immediately afterward.

• Is it supposed to be thick or thin?

  Authentic avgolemono soup should have a slightly thickened, velvety consistency, not overly thick like a stew or too thin like clear broth. The egg-lemon mixture provides this perfect body.

• How can I make this soup less lemony?

  If you prefer a milder lemon flavor, start with less lemon juice and taste before adding more. You can also balance it with a tiny pinch of sugar.

Conclusion

This authentic avgolemono soup is a testament to the simple yet profound flavors of Greek cuisine. Its comforting, lemony, and creamy profile makes it a beloved dish for good reason. With its quick preparation and versatile appeal, this recipe is perfect for busy parents and beginners alike. We encourage you to try this delicious avgolemono soup and bring a taste of Greece into your home tonight!

Authentic Avgolemono Soup (Greek Lemon Chicken Soup)

A comforting Greek lemon chicken soup, Avgolemono features tender rice, shredded chicken, and a silky egg-lemon sauce, perfect for a warming meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 bowls

Calories 280 kcal

Equipment

• Large Dutch oven or heavy pot
• Whisk
• Medium bowl
• Ladles

Ingredients

  

Main Ingredients

• 1 tbsp Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
• 1/2 to 1 cup carrots finely chopped
• 1/2 to 1 cup celery finely chopped
• 1/2 to 1 cup green onions finely chopped
• 2 garlic cloves finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt and pepper to taste
• 2 cooked boneless chicken breast pieces shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
• 1/2 cup freshly-squeezed lemon juice
• 2 large eggs
• Fresh parsley for garnish (optional)

Instructions

 

Instructions

• Heat olive oil in a large pot, then sauté carrots, celery, green onions, and garlic until fragrant.
• Add broth and bay leaves, bring to a boil, then add rice, salt, and pepper. Simmer for 20 minutes until rice is tender, then stir in cooked chicken.
• Whisk lemon juice and eggs in a bowl, then temper with two ladles of hot broth. Stir this egg-lemon mixture into the soup and immediately remove from heat.
• Garnish with fresh parsley if desired and serve the soup hot with bread.

Notes

Serve hot with your favorite bread. Garnish with fresh parsley if desired.