If you’re a fan of comforting, tangy soups, then you absolutely have to try this Lemon Chicken Soup with Avgolemono Flavor Recipe. It’s like a big warm hug in a bowl, perfect for chilly days or when you need a little pick-me-up. I first discovered this recipe while craving something light yet satisfying, and I can tell you, once you make it, you’ll want to keep it in your regular rotation. Trust me, you’re going to love how perfectly the lemon and egg come together with tender chicken and bright kale—let’s dive in!
Why You’ll Love This Recipe
- Bright and Tangy Flavor: The lemon juice and zest give this soup a refreshing zing that wakes up your taste buds without overpowering.
- Hearty but Healthy: Tender chicken thighs paired with nutrient-packed kale and rice make this soup both filling and nourishing.
- Creamy Without Cream: Thanks to the classic avgolemono technique, the eggs add luscious creaminess without dairy.
- Simple Pantry Ingredients: You probably have most of these on hand already, making it easy to whip up anytime you want.
Ingredients You’ll Need
This Lemon Chicken Soup with Avgolemono Flavor Recipe blends aromatic spices and fresh produce with humble pantry staples for a cozy meal. Each ingredient plays a part in creating a complex yet balanced flavor profile, so picking quality items really makes a difference.
- Skinless chicken thighs on the bone: I prefer thighs for their rich flavor and tenderness; the bone adds amazing depth to the broth.
- White onion: Finely chopped, it melts into the soup for sweetness and balance.
- Garlic: Minced to give the soup just the right touch of warmth.
- Celery stalk: Adds a subtle savory backbone and crunch if slightly undercooked.
- Carrot: Finely chopped for natural sweetness and color.
- Ground cinnamon: It might surprise you, but cinnamon adds a hint of cozy warmth that complements the lemon beautifully.
- Ground turmeric: Besides its health benefits, it lends a lovely golden hue.
- Bay leaves: Aromatic leaves that enhance broth depth.
- Chicken stock: Use a good-quality stock or homemade if you can—this forms the soup’s flavorful base.
- Water: Boiled and divided for cooking rice and finishing the soup.
- Short or medium-grain white rice: Rinsed well to remove excess starch for the perfect texture.
- Kale: Stalks removed and leaves shredded for a tender leafy green boost.
- Extra large eggs: Used to create that signature avgolemono richness.
- Unwaxed lemon zest: Fresh and fragrant; be sure the lemons are unwaxed for the best flavor and safety.
- Lemon juice: Adds that tangy punch; adjust to taste for brightness.
- Chopped dill: Fresh dill brightens the whole soup with herbal goodness.
- Extra virgin olive oil: A final drizzle enhances aroma and adds a silky finish.
- Salt and black pepper: Essential for seasoning and bringing out all the flavors.
Variations
I love how versatile this Lemon Chicken Soup with Avgolemono Flavor Recipe is—you can easily tailor it to your taste or dietary needs. I often make tweaks depending on the season or who I’m cooking for, and it always turns out delightful.
- Vegetarian Version: I’ve swapped out chicken for mushrooms and vegetable stock before, and it still hits the spot with that lemony comfort.
- Adding Orzo or Quinoa: Sometimes I replace rice with orzo or quinoa for a different texture and more protein.
- Herb Variations: While dill is classic, I’ve used fresh parsley or mint to change up the herbal notes with great results.
- Spice it Up: A pinch of cayenne or crushed red pepper flakes can give it a gentle kick that’s surprisingly addictive.
How to Make Lemon Chicken Soup with Avgolemono Flavor Recipe
Step 1: Simmer the Chicken and Veggies for a Flavorful Broth
Start by placing the chicken thighs, chopped onion, minced garlic, celery, carrot, cinnamon, turmeric, bay leaves, chicken stock, and 2 cups of hot water in a large saucepan. Don’t forget to season with salt and pepper here—it’s your foundation! Bring it all up to a boil, then lower the heat and cover. Let it simmer gently for about 40 minutes until the chicken is fork-tender and the broth smells irresistible. This slow cooking helps all those aromas develop beautifully.
Step 2: Remove Chicken and Cook the Rice in the Broth
Once the chicken is cooked, fish it out along with the bay leaves and set aside to cool on a plate. Now add your rinsed rice and the remaining 2 cups of hot water to the pot. Cover and let it cook for 10 minutes—this finishes off your broth and integrates the starch from the rice for a lovely body. Meanwhile, shred the chicken by hand into small pieces; it’s a bit therapeutic, and you’ll get better texture than if you chop with a knife.
Step 3: Add Kale and Shredded Chicken Back to the Soup
After the rice has softened, stir in your shredded kale and chicken, then simmer gently for another 5 minutes. This softens the greens without losing their vibrant color or nutrition—just be careful not to overcook!
Step 4: Whisk the Eggs, Lemon Zest, and Juice
In a medium bowl, vigorously whisk together the eggs, lemon zest, and lemon juice until the mixture is foamy and well combined—no streaks should remain. This is the crucial avgolemono step that gives the soup its signature creamy texture without using any cream or milk.
Step 5: Temper the Eggs to Prevent Scrambling
Here’s where a little patience pays off. Ladle about two spoonfuls of hot soup broth into a cup. Slowly whisk a tablespoon or two of this hot broth into your egg mixture a bit at a time, whisking constantly. Go slow—you don’t want scrambled eggs! Once you’ve warmed the eggs up gradually and they’re safe from heat shock, you can slowly pour the entire egg-lemon mixture back into the soup pot, whisking the soup constantly while doing so. This technique thickens the soup beautifully while keeping it silky smooth.
Step 6: Gently Cook and Finish the Soup
Put the pot back on low heat and stir in the chopped dill. Let it warm for 5 minutes to thicken the soup without letting it boil—high heat will curdle your eggs. If the soup seems too thick, add a splash of hot water to loosen it. Taste and adjust the seasoning here with extra lemon juice, salt, or pepper until it sings. I always add a final drizzle of extra virgin olive oil when serving—it’s the perfect finishing touch!
Pro Tips for Making Lemon Chicken Soup with Avgolemono Flavor Recipe
- Use Bone-In Chicken Thighs: Bone-in adds richer flavor to your broth and keeps the meat juicy—don’t skip this trick!
- Rinse the Rice Thoroughly: Washing rice removes extra starch, preventing your soup from becoming too gloopy.
- Temper Eggs Slowly: Taking your time adding hot broth to the eggs ensures a silky texture without scrambling.
- Don’t Boil After Adding Eggs: Keep the soup on low heat after adding the avgolemono mixture to avoid curdling.
How to Serve Lemon Chicken Soup with Avgolemono Flavor Recipe
Garnishes
Personally, I love adding a little extra fresh chopped dill sprinkled on top just before serving. Sometimes, I also drizzle a touch more extra virgin olive oil or scatter thin lemon zest curls for a beautiful pop of color and flavor. A few cracked black pepper twists add a nice finish, too.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping—especially a rosemary focaccia or a warm garlic baguette. If you want a heartier meal, a simple Greek salad with cucumber and feta complements it perfectly.
Creative Ways to Present
I’ve served this soup in rustic bowls lined with a torn piece of pita bread on the side for dipping at dinner parties, which always impresses guests. For a festive touch, garnish with edible flowers or sprigs of dill, and serve with lemon wedges so everyone can brighten their soup even more if they’d like.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find that the flavors actually deepen after a night or two. Just give the soup a good stir before reheating as the rice tends to settle at the bottom.
Freezing
I’m a little cautious freezing this soup because the avgolemono eggs can sometimes separate when frozen and thawed. If you do freeze, do so before adding the egg mixture and then temper fresh eggs into the soup when reheating.
Reheating
Reheat gently on the stove over low heat to avoid curdling. If the soup thickens too much, stir in a little hot water to bring back that perfect creamy texture.
FAQs
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Can I use chicken breast instead of thighs in the Lemon Chicken Soup with Avgolemono Flavor Recipe?
You can absolutely use chicken breasts, but keep in mind thighs tend to produce a richer, more flavorful broth and stay moister. If using breasts, watch the cooking time carefully so they don’t dry out.
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What does ‘avgolemono’ mean, and how does it affect the soup?
Avgolemono is a traditional Greek method using a mixture of eggs and lemon juice to thicken and brighten soups without cream. It adds a silky texture and a delicate tang, which makes the soup uniquely comforting and fresh.
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Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors meld. Just reheat gently on the stove and add a splash of water if it thickens too much.
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How do I prevent the eggs from scrambling when adding them to the soup?
Temper the eggs by slowly whisking small amounts of hot broth into the egg mixture before adding the whole thing back into the pot. Also, keep the soup at low heat and never let it boil after adding the eggs.
Final Thoughts
This Lemon Chicken Soup with Avgolemono Flavor Recipe is one of those gems that I’m so glad I stumbled upon. It’s bright, comforting, and just has that special something that feels like a homemade hug. I love sharing it with friends who sometimes think lemon doesn’t belong in soup—but then they can’t get enough after the first bowl. If you’re looking for a recipe that’s both nourishing and bursting with fresh flavor, give this one a go. I promise it’ll become your new go-to soup for a cozy night in or when you want to feel cared for, spoonful by spoonful.
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Lemon Chicken Soup with Avgolemono Flavor Recipe
- Prep Time: 15 mins
- Cook Time: 70 mins
- Total Time: 85 mins
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Lemon Chicken Soup (Avgolemono) is a traditional Greek comfort dish featuring tender chicken simmered with aromatic spices and vegetables, enriched with lemon juice, eggs, and fresh dill to create a creamy, tangy broth. This wholesome soup is both nourishing and flavorful, perfect for a cozy meal any time of year.
Ingredients
Chicken and Broth
- 1 pound 2 ounces (500g) skinless chicken thighs on the bone
- 1/2 small white onion, finely chopped
- 2 fat cloves garlic, minced
- 1 small celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 2 bay leaves
- 3 1/4 cup (750ml) chicken stock
- 4 cups (960ml) just-boiled water, divided
- Salt and black pepper, to taste (1 teaspoon salt and 1/2 teaspoon black pepper for initial seasoning)
Grains and Greens
- Scant 1/2 cup (90g) short or medium-grain white rice, rinsed
- 3 1/2 ounces (100g) kale, stalks removed, leaves shredded
Egg Mixture
- 3 extra large eggs
- 1 teaspoon finely grated unwaxed lemon zest
- 6 tablespoons lemon juice, or to taste
- 1 to 2 tablespoons chopped dill, or to taste
Finishing
- Extra virgin olive oil, for drizzling
Instructions
- Cook the chicken: Place the chicken thighs, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, chicken stock, and 2 cups (480 ml) of hot water into a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 40 minutes, until the chicken is fully cooked and tender.
- Remove the chicken and cook rice: Carefully remove the bay leaves and chicken from the pot, setting them aside on a plate to cool. Add the rinsed rice to the remaining broth along with the remaining 2 cups (480 ml) of hot water. Cover and cook the rice for 10 minutes. While the rice cooks, shred the cooled chicken meat away from the bones into very small pieces using your hands.
- Add kale and return chicken to soup: Once the rice is cooked, add the shredded kale and the shredded chicken back into the saucepan. Simmer the soup gently for 5 minutes, then remove from heat.
- Whisk the eggs and lemon: In a medium bowl, vigorously whisk together the eggs, lemon zest, and lemon juice until the mixture is frothy and homogenous with no streaks.
- Temper the eggs: Ladle 2 full ladles of hot broth from the soup into a separate cup. Gradually and slowly add this hot broth to the egg and lemon mixture, a couple of tablespoons at a time, whisking constantly to prevent the eggs from scrambling. Once halfway incorporated, increase the stream to a steady pour, continuing to whisk constantly until fully combined.
- Incorporate tempered eggs into soup: Slowly pour the tempered egg mixture back into the soup pot while whisking the soup constantly to combine gently and evenly. This creates the sauce-like, creamy consistency without curdling.
- Thicken the soup gently: Return the pot to low heat and stir in the chopped dill. Cook gently for 5 minutes, ensuring the soup does not come to a boil. If the soup becomes too thick, loosen it by adding a bit of hot water until desired consistency is reached.
- Final seasoning and serving: Taste the soup and adjust seasoning with additional lemon juice, salt, black pepper, or herbs as preferred. Serve the soup warm in bowls, drizzled with extra virgin olive oil for finishing richness.
Notes
- Make sure to add the hot broth slowly to the egg mixture to temper it properly and avoid scrambling.
- Use fresh, unwaxed lemons for the best lemon zest and juice flavor.
- Short or medium-grain rice works best to slightly thicken the soup without becoming mushy.
- Adjust lemon juice quantity according to taste preference for tanginess.
- This soup can be stored refrigerated for up to 3 days and reheated gently, adding water if it thickens too much.
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 210
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
