Prepare to fall in love with this comforting Greek classic! Avgolemono Soup is a creamy, lemony dream that’s surprisingly simple to whip up. It’s the perfect blend of hearty and refreshing, making it ideal for any season. Trust me, this soup will become your new go-to for busy weeknights or when you need a little culinary hug.
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in just 30 minutes, perfect for those hectic evenings.
- Comforting Yet Light: The creamy texture satisfies without weighing you down.
- Versatile: Great as a starter or a main course, and easily adaptable to your taste.
- Immune-Boosting: Packed with vitamin C from the lemon and protein from the chicken.
Ingredients You’ll Need
- Olive oil: For sautéing, adding a touch of Mediterranean flavor.
- Onion and carrot: The aromatic base that builds depth of flavor.
- Arborio rice: Creates a creamy texture without adding cream.
- Chicken broth: The flavorful foundation of our soup.
- Lemon juice: Adds brightness and that signature tang.
- Eggs: The secret to the soup’s velvety consistency.
- Chicken breast: For protein and heartiness.
- Salt and pepper: To enhance all the flavors.
- Dill: Adds a fresh, herbaceous note.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Vegetarian Version: Skip the chicken and use vegetable broth instead.
- Extra Lemony: Add some lemon zest for an intense citrus kick.
- Spicy Twist: Include a pinch of red pepper flakes for heat.
- Orzo Option: Substitute orzo pasta for the rice if you prefer.
How to Make Avgolemono Soup
Step 1: Sauté the Veggies
Heat olive oil in a pot and cook onion and carrot until tender.
Step 2: Add Rice and Broth
Stir in the rice and broth, bring to a boil, then simmer until rice is cooked.
Step 3: Prepare the Egg-Lemon Mixture
Whisk eggs with lemon juice in a separate bowl.
Step 4: Combine and Thicken
Add shredded chicken to the pot. Slowly incorporate the egg-lemon mixture to create that signature creamy texture.
Step 5: Season and Serve
Adjust salt and pepper, add more lemon if desired, and garnish with dill.
Pro Tips for Making the Recipe
- Tempering is Key: Slowly add hot broth to the egg mixture to prevent curdling.
- Rice Matters: Arborio rice gives the best texture, but any short-grain rice will work.
- Lemon to Taste: Start with the suggested amount and add more for extra zing.
How to Serve
Serve this comforting soup piping hot with a side of crusty bread for dipping. For a complete meal, pair it with a Greek salad and some warm pita bread. Don’t forget a sprinkle of feta cheese on top for an extra touch of Greek authenticity!
Make Ahead and Storage
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days. The flavors actually improve overnight!
Freezing
While it’s best enjoyed fresh, you can freeze the soup without the egg-lemon mixture. Add that part when reheating.
Reheating
Gently reheat on the stove, stirring frequently. If frozen, thaw overnight before reheating.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! It’s a great time-saver and adds fantastic flavor.
Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth, this soup is naturally gluten-free.
Can I make this soup ahead of time?
You can prepare most of it ahead, but I recommend adding the egg-lemon mixture just before serving for the best texture.
What if my soup is too thick?
Simply add a bit more chicken broth until you reach your desired consistency.
This Avgolemono Soup is a bowl of sunshine that’s sure to brighten any day. It’s creamy, tangy, and oh-so-satisfying. Whether you’re feeling under the weather or just craving something comforting, this soup has got you covered. So grab your ladle and get ready to experience a taste of Greece right in your own kitchen!
Print
Avgolemono Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Greek
Description
Avgolemono Soup is a comforting Greek lemon chicken soup that combines tender chicken, rice, and a velvety egg-lemon sauce. This hearty and tangy soup is perfect for cold days or when you need a nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1/2 cup Arborio rice
- 4 cups low sodium chicken broth
- 3 tablespoons freshly squeezed lemon juice
- 3 eggs
- 2 cooked chicken breasts, skinless and boneless, shredded
- 1/2 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1/4 cup chopped dill
Instructions
- Sauté vegetables
Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the chopped onion and carrot, cooking for about 5 minutes until the carrot is tender and the onion is translucent. - Cook rice and broth
Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through. - Prepare egg-lemon mixture
In a small bowl, beat the eggs together with lemon juice. - Finish the soup
Add the shredded chicken to the pot. Take a ladle of the hot soup broth and slowly pour it into the egg mixture while stirring. Then, pour the tempered egg mixture back into the soup pot. You will notice the soup thickening. Season with salt and pepper as needed, and add more lemon juice if desired. - Garnish and serve
Garnish with plenty of fresh dill. Optionally, add some feta cheese and lemon slices before serving.
Notes
- Arborio rice is an Italian short-grain rice that gives the soup a creamy texture.
- Use about 2 cups of shredded chicken for this recipe.
- To prevent curdling, make sure to temper the egg mixture with hot broth before adding it to the soup.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 9
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg
