If you’re searching for a soul-soothing meal with bright flavor and creamy, velvety comfort, look no further than Avgolemono: Greek Lemon Chicken Soup. This sunshine-in-a-bowl classic is pure Mediterranean goodness—zesty, silky, and as cozy as your favorite sweater.
Why You’ll Love This Recipe
- Lively Lemon Flavor: Each spoonful bursts with brightness from real lemon juice—it’s the secret to that signature tangy, cheery finish.
- Creamy Without Cream: Magic happens when you whisk eggs and lemon together, giving the broth that dreamy, luscious silkiness—no dairy required!
- Quick Comfort: Ready in just about 35 minutes, this is weeknight-friendly coziness you can whip up (even if you’re running behind schedule).
- Simple Pantry Ingredients: Everything you need for Avgolemono: Greek Lemon Chicken Soup is easy to find, wholesome, and perfect for using up leftover rotisserie chicken.
Ingredients You’ll Need
Each ingredient in Avgolemono: Greek Lemon Chicken Soup plays a starring role, building richness, depth, and irresistible freshness. Peek in your pantry—most of these are everyday essentials, and together they create pure Mediterranean magic.
- Extra Virgin Olive Oil: Choose a fresh, flavorful olive oil for sautéing your vegetables—it’s the base note of Mediterranean taste.
- Carrots, Celery, and Green Onions: Finely chopped for subtle sweetness, crunch, and color; these veggies create a flavorful, aromatic foundation.
- Garlic: Just a couple of cloves add wonderful depth and a distinctly cozy aroma.
- Low-Sodium Chicken Broth: The backbone of your soup—using a good-quality broth makes all the difference in taste.
- Bay Leaves: These fragrant leaves infuse the soup with subtle herbal notes; don’t forget to fish them out before serving!
- Rice: Rinsed and soaked, the rice soaks up all the deliciousness and delivers the iconic heartiness Avgolemono is known for.
- Salt and Pepper: Season as you go for a balanced, well-rounded broth.
- Cooked Boneless Chicken Breast: Shredded chicken makes this soup incredibly satisfying—shortcut alert: rotisserie chicken works wonderfully!
- Freshly Squeezed Lemon Juice: This is the soul of Avgolemono: Greek Lemon Chicken Soup, bringing vibrancy, tang, and that unmistakable Greek flair.
- Eggs: Whipped with lemon and tempered, eggs give the soup its signature creamy consistency.
- Fresh Parsley (optional): A shower of parsley to finish adds a pop of color and herbal freshness. Totally optional, but oh-so-pretty!
Variations
The beauty of Avgolemono: Greek Lemon Chicken Soup is how easily it adapts to your mood, pantry, and preferences. Don’t be afraid to put your own spin on this comforting classic—there’s room for creativity!
- Orzo Instead of Rice: Swap in orzo pasta for the rice—it cooks faster and gives the soup a fun, silky texture.
- Darker Leafy Greens: Add a handful of baby spinach or chopped kale near the end of cooking for an extra boost of nutrition and color.
- Vegetarian Twist: Use vegetable broth and substitute shredded roasted chickpeas or mushrooms for chicken—still creamy and absolutely delicious!
- More Lemon, More Herb: If you’re a true lemon lover, add a little extra zest or a generous squeeze just before serving, or toss in fresh dill or mint for a fragrant twist.
How to Make Avgolemono: Greek Lemon Chicken Soup
Step 1: Sauté the Vegetables
Start by heating your olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the carrots, celery, and green onions—sauté for a couple of minutes until they’ve softened ever so slightly, then stir in the garlic just until fragrant. This quick veggie base lays the groundwork for a rich, layered broth.
Step 2: Simmer the Broth and Cook the Rice
Pour in your chicken broth and drop in the bay leaves, cranking the heat up to high. When the liquid comes to a rolling boil, add your rinsed, soaked rice along with salt and pepper. Reduce the heat to medium-low and let it simmer gently for about 20 minutes, or until the rice is tender and the fragrance makes your kitchen feel like a Greek taverna. Stir in your shredded chicken until it’s heated through.
Step 3: Make the Avgolemono Sauce
While the soup simmers, it’s time for the signature move: the avgolemono sauce! In a medium bowl, whisk together your lemon juice and eggs until nice and frothy. Now, slowly ladle in a couple of spoonfuls of the hot soup broth—whisking constantly—to temper the eggs. This step is key for a perfectly creamy (not curdled!) finish.
Step 4: Combine, Finish, and Serve
Turn off the heat and gently pour your lemon-egg mixture back into the pot, stirring well to combine. Don’t let it boil at this point—just a gentle heat, and you’ll see the broth turn magically creamy and light yellow in color. Fish out the bay leaves, and ladle your Avgolemono: Greek Lemon Chicken Soup into bowls. Top with fresh parsley, if you wish, and enjoy every spoonful!
Pro Tips for Making Avgolemono: Greek Lemon Chicken Soup
- Rice Prep Secret: Rinse and soak the rice for about 15 minutes before cooking—it helps the grains turn out light and prevents a gluey soup base.
- Master the Tempering: Whisk the eggs and lemon vigorously while slowly streaming in hot broth; this avoids scrambled eggs and gives you that silky avgolemono texture.
- Gentle Heat Is Key: After adding the avgolemono sauce, immediately remove the soup from heat—too much heat can make the eggs seize or split the soup!
- Rotisserie Shortcut: Store-bought rotisserie chicken makes this soup a snap when you need something quick, comforting, and homemade in a hurry.
How to Serve Avgolemono: Greek Lemon Chicken Soup
Garnishes
Nothing elevates a warm bowl of Avgolemono: Greek Lemon Chicken Soup more than a finishing flourish of fresh parsley. You can also add a sprinkle of cracked black pepper, a swirl of extra lemon juice, or a pinch of lemon zest for even brighter flavor. Want it extra-authentic? Try a little crumbled feta or a drizzle of good Greek olive oil.
Side Dishes
This luscious soup goes hand-in-hand with crusty bread—think rustic sourdough or a thick slice of Greek village bread to mop up every golden drop. For a complete meal, serve it alongside a crisp cucumber-tomato salad or some warm, pillowy pita bread.
Creative Ways to Present
For a festive touch, ladle Avgolemono: Greek Lemon Chicken Soup into individual mugs to serve as a starter at a dinner party. Or, present it family-style in a big soup tureen with lots of lemon wedges and fresh herbs on the side, so everyone can customize their bowl to taste.
Make Ahead and Storage
Storing Leftovers
Let your soup cool fully before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. The flavors meld beautifully, making leftovers arguably even better the next day!
Freezing
Avgolemono: Greek Lemon Chicken Soup is best enjoyed fresh, since the egg-lemon sauce can sometimes separate when frozen and thawed. If you’d like to freeze, do so before adding the egg-lemon mixture, then reheat, whisk in freshly made avgolemono sauce, and serve.
Reheating
Warm your soup gently on the stovetop over low heat, stirring often. Avoid boiling, as vigorous bubbling may cause the egg to curdle. If the soup thickens in the fridge, just add a splash of broth or water to bring back its creamy consistency.
FAQs
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Can I use brown rice or another grain instead of white rice?
Absolutely! Brown rice brings a nutty flavor and more fiber, but it may require extra cooking time and more broth—just taste as you go. Quinoa or barley make lovely hearty substitutes as well.
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How do I prevent the eggs from curdling in the soup?
Tempering is the key! Gradually whisk hot broth into your egg-lemon mixture while stirring constantly. This gently heats the eggs, so they blend smoothly and create that dreamy creaminess without scrambling.
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Is it possible to make Avgolemono: Greek Lemon Chicken Soup ahead of time?
Yes! The soup base (without the egg-lemon sauce) holds up beautifully in the fridge or freezer. When ready to serve, reheat, whip up the lemon-egg mixture, and add it at the last moment for the freshest, silkiest texture.
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Can I make Avgolemono: Greek Lemon Chicken Soup gluten-free?
Certainly! Just be sure your broth is labeled gluten-free and stick with rice (not orzo). The rest of the ingredients are naturally gluten-free, making this soup a perfect fit for most special diets.
Final Thoughts
Whether you crave comfort, a flavor adventure, or a quick meal that’s also nourishing, Avgolemono: Greek Lemon Chicken Soup is one you’ll want to return to again and again. I hope you gather your ingredients, give it a whirl, and let this bowlful of sunshine brighten your day!
Print
Avgolemono: Greek Lemon Chicken Soup Recipe
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
A classic Greek Avgolemono soup, featuring a rich and tangy lemon-egg sauce, hearty chicken, and rice in a comforting broth. This soul-warming dish is perfect for any time of the year.
Ingredients
For the Soup:
- 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 rice
- Salt and pepper
- 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
For the Egg-Lemon Sauce:
- 2 large eggs
Instructions
- Saute Vegetables: In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery, and green onions, toss together to saute briefly then stir in the garlic.
- Add Broth and Rice: Add the chicken broth and bay leaves, then raise the heat to high. Once boiling, add the rice, salt, and pepper. Simmer for 20 minutes until the rice is tender. Stir in the cooked chicken.
- Prepare Egg-Lemon Sauce: Whisk together lemon juice and eggs in a bowl. Temper by adding 2 ladles of hot broth while whisking. Add the sauce to the soup and stir. Remove from heat.
- Garnish and Serve: Garnish with parsley and serve hot with bread.
Notes
- Cook’s Tip for Rice: Rinse the rice well and soak for 15 minutes for even cooking.
- Using Orzo: Orzo can be substituted for rice, adjusting cooking time.
- Important Tips:
- Temper the sauce by gradually adding hot broth.
- Add the sauce at the end and immediately remove from heat to prevent separation.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
