Avgolemono Greek Lemon Chicken Soup

Avgolemono is a creamy, tangy Greek soup that combines the comforting flavors of chicken, lemon, and rice with a silky egg-based broth.

This traditional dish is a warm, hearty meal perfect for chilly days or when you’re craving something soothing and satisfying. With its bright lemony flavor and velvety texture, Avgolemono is sure to become a favorite in your soup rotation!

Kitchen Equipment Needed

• Large pot
• Whisk
• Ladle
• Medium mixing bowl
• Wooden spoon

Ingredients

• 6 cups chicken broth
• 1 cup cooked shredded chicken
• 1/2 cup uncooked white rice (or orzo pasta)
• 3 large eggs
• 2 large lemons, juiced (about 1/3 cup)
• Salt and pepper to taste
• Fresh parsley or dill for garnish (optional)

Directions

1. Cook the Rice: In a large pot, bring the chicken broth to a boil. Add the rice and cook until tender, about 15-18 minutes. Reduce the heat to low.
2. Add the Chicken: Stir in the cooked shredded chicken and let it warm through for 2-3 minutes.
3. Prepare the Egg Mixture: In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
4. Temper the Eggs: Slowly ladle a small amount of hot broth into the egg mixture, whisking constantly to prevent curdling. Repeat this process with 2-3 more ladles of broth.
5. Incorporate the Egg Mixture: Pour the tempered egg mixture back into the pot, stirring continuously. Cook on low heat for 1-2 minutes until the soup thickens slightly. Do not let it boil.
6. Season and Serve: Season the soup with salt and pepper to taste. Garnish with fresh parsley or dill if desired, and serve immediately.

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Nutrition (Per Serving)

• Calories: 220
• Protein: 20g
• Carbohydrates: 15g
• Fat: 8g
• Fiber: 1g

Expert Tips

• Egg Safety: Be sure to temper the eggs properly by gradually adding hot broth to avoid curdling.
• Consistency: For a creamier soup, use an immersion blender to puree part of the rice before adding the eggs.
• Lemon Flavor: Adjust the amount of lemon juice to your taste preference.
• Rice Substitutions: Orzo pasta or even quinoa can be used instead of rice.

FAQs

Can I use rotisserie chicken? Yes, rotisserie chicken works well for this recipe and saves time.
What if I don’t have fresh lemons? Bottled lemon juice can be used, but fresh lemons provide the best flavor.
Can I make this ahead of time? It’s best enjoyed fresh, but you can store leftovers. Reheat gently to avoid the eggs separating.
Is Avgolemono gluten-free? Yes, as long as you use gluten-free rice and broth.

Storing & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Heat gently on the stovetop over low heat, stirring frequently to prevent curdling.

Substitutions & Variations

• Vegetarian Option: Use vegetable broth and add chickpeas or tofu for protein.
• Herbs: Add fresh dill or mint for an aromatic twist.
• Thicker Soup: Add more rice or blend a portion of the soup for a thicker texture.

Avgolemono Greek Lemon Chicken Soup

Avgolemono is a creamy, tangy Greek soup that combines the comforting flavors of chicken, lemon, and rice with a silky egg-based broth. This traditional dish is a warm, hearty meal perfect for chilly days or when you’re craving something soothing and satisfying.

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Equipment

• Large pot
• Whisk
• - Ladle
• - Medium mixing bowl
• - Wooden spoon

Ingredients

  

• - 6 cups chicken broth
• - 1 cup cooked shredded chicken
• - 1/2 cup uncooked white rice or orzo pasta
• - 3 large eggs
• - 2 large lemons juiced (about 1/3 cup)
• - Salt and pepper to taste
• - Fresh parsley or dill for garnish optional

Instructions

 

• **Cook the Rice:** In a large pot, bring the chicken broth to a boil. Add the rice and cook until tender, about 15-18 minutes. Reduce the heat to low.
• **Add the Chicken:** Stir in the cooked shredded chicken and let it warm through for 2-3 minutes.
• **Prepare the Egg Mixture:** In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
• **Temper the Eggs:** Slowly ladle a small amount of hot broth into the egg mixture, whisking constantly to prevent curdling. Repeat this process with 2-3 more ladles of broth.
• **Incorporate the Egg Mixture:** Pour the tempered egg mixture back into the pot, stirring continuously. Cook on low heat for 1-2 minutes until the soup thickens slightly. Do not let it boil.
• **Season and Serve:** Season the soup with salt and pepper to taste. Garnish with fresh parsley or dill if desired, and serve immediately.