Creamy Avgolemono Soup: The Quintessential Greek Lemon Chicken Soup

Imagine a bowl of warm, velvety soup that perfectly balances the tang of fresh lemon, the richness of egg, and the comforting flavor of tender chicken and rice.

This is Avgolemono, a beloved Greek soup that is both simple and sophisticated.

Often enjoyed during cooler months or as a restorative dish, Avgolemono is known for its silky texture and bright, zesty flavor.

The combination of chicken broth, eggs, lemon, and rice or orzo creates a soup that is nourishing, hearty, and deeply satisfying.

Preparation Time:

• Total Time: 45 minutes
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

This recipe serves 4-6 people and is easy in difficulty.

The Necessary Ingredients (Possible in All Kinds of Variations)

• 1 whole chicken breast or 2-3 chicken thighs, bone-in and skin-on
• 8 cups chicken broth or water (preferably homemade)
• 3/4 cup rice or orzo (rice is traditional, but orzo can also be used)
• 3 large eggs
• 3-4 tablespoons fresh lemon juice (about 2 lemons)
• Salt and black pepper to taste
• Fresh parsley or dill, chopped, for garnish (optional)

Alternative Ingredients

• Vegetarian Version: Use vegetable broth and replace the chicken with chickpeas or tofu.
• Gluten-Free: Use rice instead of orzo, or a gluten-free pasta option.
• Low-Sodium: Opt for a low-sodium broth and season lightly with salt.

The Steps of Preparation (Possible in All Kinds of Variations)

This section will guide you through the process of making Avgolemono, ensuring the soup is smooth, creamy, and bursting with lemony goodness.

1. Cook the Chicken: In a large pot, bring the chicken broth to a boil. Add the chicken breast or thighs and reduce the heat to a simmer. Cook for 20-25 minutes, or until the chicken is cooked through and tender.
2. Remove the Chicken: Using tongs, remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones.
3. Cook the Rice or Orzo: Add the rice or orzo to the simmering broth and cook until tender, about 10-12 minutes. Stir occasionally to prevent sticking.
4. Prepare the Avgolemono Mixture: In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
5. Temper the Eggs: To prevent curdling, slowly add a ladleful of hot broth to the egg and lemon mixture, whisking constantly. Repeat with another ladleful of broth.
6. Incorporate the Egg Mixture: Slowly pour the tempered egg mixture back into the pot, stirring continuously. Continue to cook the soup over low heat, without boiling, until it thickens slightly, about 2-3 minutes.
7. Add the Chicken: Stir the shredded chicken back into the soup. Season with salt and black pepper to taste.
8. Serve: Ladle the Avgolemono soup into bowls and garnish with fresh parsley or dill if desired. Serve hot with a slice of crusty bread.

Nutritional Benefits

• High in Protein: Chicken provides a substantial amount of lean protein, essential for muscle repair and overall health.
• Rich in Vitamins: The lemon juice adds a good dose of vitamin C, which supports immune function.
• Comforting Carbohydrates: The rice or orzo provides energy-boosting carbohydrates, making this soup both hearty and filling.
• Low in Fat: This soup is naturally low in fat, especially if you use lean chicken breast.
• Hydration: The broth-based soup helps with hydration, especially beneficial when served during cooler months or when feeling under the weather.

Possible Additions or Upgrades

• Add Vegetables: Include diced carrots, celery, or spinach for added texture and nutrition.
• Make It Spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat.
• Use Different Grains: Substitute rice or orzo with other grains like quinoa or farro for a unique twist.
• Add Garlic: Stir in minced garlic while cooking the rice or orzo for an extra layer of flavor.
• Top with Croutons: Add a handful of homemade croutons for a crunchy contrast to the creamy soup.

Questions and Answers

What is Avgolemono Soup?

Avgolemono is a traditional Greek soup made with chicken broth, rice or orzo, eggs, and lemon juice. The eggs are whisked into the soup to create a creamy, velvety texture.

Can I use store-bought broth?

Yes, store-bought broth can be used, but homemade broth will give the soup a richer, more authentic flavor.

How do I prevent the eggs from curdling?

To prevent curdling, it’s important to temper the eggs by slowly adding hot broth to the egg mixture while whisking continuously before adding it back to the pot.

Can I make Avgolemono ahead of time?

Yes, Avgolemono can be made ahead and reheated gently. Be careful not to boil the soup when reheating to avoid curdling the eggs.

Is Avgolemono served as an appetizer or main course?

Avgolemono can be served as either an appetizer or a main course, depending on the portion size and accompanying dishes.

Can I use cooked chicken?

Yes, if you have leftover cooked chicken, you can add it to the soup after cooking the rice or orzo. Adjust the cooking time accordingly.

What should I serve with Avgolemono?

Avgolemono pairs well with crusty bread, a simple Greek salad, or roasted vegetables.

Is this soup gluten-free?

Avgolemono is gluten-free if made with rice. If using orzo, ensure it is a gluten-free variety or substitute with another gluten-free grain.

How should I store leftovers?

Store leftover Avgolemono in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Can I freeze Avgolemono Soup?

Avgolemono is best enjoyed fresh, but it can be frozen. The texture may change slightly upon reheating, so thaw in the refrigerator and reheat gently.

Enjoy the comforting flavors of this classic Greek soup and share the recipe with your friends and family! It’s a dish that brings warmth and a touch of Mediterranean sunshine to your table.