If you have ever dreamed of tasting a bowl of comfort wrapped in bright, fresh flavors, then the Greek Lemon Chicken Soup (Avgolemono) Recipe is your culinary soulmate. This traditional Greek soup combines tender shredded chicken, a luscious lemony broth, and silky eggs to create a warm, velvety dish that feels like a hug in a bowl. Its subtle balance of tangy citrus with savory goodness makes it an all-time favorite in many households, perfect anytime you crave something soothing yet vibrant.
Ingredients You’ll Need
The beauty of the Greek Lemon Chicken Soup (Avgolemono) Recipe lies in its simple yet thoughtfully chosen ingredients. Each one is essential, offering distinct flavors, textures, and colors that come together harmoniously in this classic dish.
- 6 cups chicken broth: The flavorful base that brings warmth and savory depth to the soup.
- 1 cup cooked shredded chicken: Preferably rotisserie or poached breast for tender, juicy bites.
- 1/2 cup uncooked orzo or white rice: Adds body and a lovely bite to the soup’s texture.
- 3 large eggs: Whisked to create the silky, creamy finish that gives this soup its distinct character.
- 1/3 cup fresh lemon juice: About two lemons, for that fresh, zesty tang that brightens every spoonful.
- 1 tablespoon olive oil: Used for sautéing, it lends a subtle richness and depth.
- 1 small onion, finely chopped: Adds mild sweetness and aromatic flavor.
- 1 carrot, diced: For color and a gentle earthiness.
- 1 celery stalk, diced: Contributes delicate bitterness and crunch.
- 1 teaspoon salt: To enhance all flavors perfectly.
- 1/2 teaspoon black pepper: A touch of warmth to round out the taste.
- Fresh dill or parsley for garnish (optional): Adds a fresh herbal note and beautiful color contrast.
How to Make Greek Lemon Chicken Soup (Avgolemono) Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil in a large pot over medium heat. Toss in the finely chopped onion, diced carrot, and celery, and sauté for 5 to 6 minutes. This softens the vegetables and releases their natural sweetness, building an aromatic foundation for the soup.
Step 2: Simmer the Broth and Orzo
Pour in the chicken broth and bring it to a gentle boil. Then, add the orzo or rice and cook uncovered for 10 to 12 minutes until tender but not mushy. This step creates the hearty body of the soup, with tender grains soaking up the aromatic broth.
Step 3: Add the Shredded Chicken
Lower the heat to a gentle simmer and stir in your shredded cooked chicken. This ensures the chicken warms through without drying out, keeping the soup meaty and satisfying.
Step 4: Prepare the Egg-Lemon Mixture
In a separate bowl, whisk the eggs vigorously until frothy. Slowly add the fresh lemon juice, combining bright acidity and creaminess. To avoid curdled eggs later, temper the mixture gently by whisking in 1 to 2 ladles of hot broth, slowly bringing everything to similar temperatures.
Step 5: Thicken the Soup
Gradually pour the tempered egg-lemon mixture back into the pot while stirring constantly. It’s important not to let the soup boil now—cook over low heat for 2 to 3 minutes just until the soup thickens slightly and turns silky smooth. Season with salt and black pepper according to your taste.
How to Serve Greek Lemon Chicken Soup (Avgolemono) Recipe
Garnishes
Fresh herbs like dill or parsley sprinkled on top add a lovely burst of green and an herbal fragrance that complements the zesty lemon. These garnishes not only look stunning but enhance the soup’s flavor with a delicate fresh note.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or a simple side salad. The bread is perfect for dipping, soaking up every bit of the luscious broth, while a crisp salad balances the richness with refreshing crunch.
Creative Ways to Present
Serve this soup in generous bowls garnished individually with a lemon wedge for extra zing or a drizzle of good-quality olive oil to elevate the flavor. For a fun twist, add a touch of crumbled feta or a sprinkle of toasted pine nuts just before serving to add texture and extra Mediterranean flair.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup (Avgolemono) Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, making it a perfect next-day meal. Just be mindful that the texture may change slightly as the egg mixture settles.
Freezing
Freezing is not ideal for this soup due to the egg component, which can separate or become grainy after thawing. If you want to freeze, consider freezing the broth and cooked chicken separately, then combining and finishing with the egg-lemon mixture freshly whisked when reheating.
Reheating
When reheating your soup leftovers, do so gently over low heat to prevent curdling. Stir continuously and avoid boiling. Adding a splash of fresh broth or water can help restore a smooth texture if it thickens too much.
FAQs
Can I use brown rice instead of white rice or orzo?
Yes! Brown rice works well but requires a longer cooking time. It’s best to cook it separately before adding it to the soup to ensure it is tender without overcooking the soup.
What if I don’t have fresh lemons? Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for its bright, vibrant flavor and natural acidity. Bottled lemon juice can work in a pinch, but it may lack the fresh citrus brightness that makes this soup shine.
Is this soup gluten-free?
Absolutely! Use white rice instead of orzo to make the Greek Lemon Chicken Soup (Avgolemono) Recipe gluten-free while keeping all the delicious flavors intact.
Can I make this soup vegetarian?
While the traditional recipe centers on chicken broth and shredded chicken, you can substitute vegetable broth and add cooked white beans or mushrooms to create a vegetarian-friendly version with a similar comforting texture.
Why does the soup sometimes curdle, and how can I prevent it?
The soup curdles when the egg-lemon mixture is added too quickly or when the soup boils after adding the eggs. Tempering the eggs with hot broth slowly and cooking over low heat without boiling helps keep the soup silky smooth.
Final Thoughts
There is truly nothing like the warmth and brightness of a bowl of Greek Lemon Chicken Soup (Avgolemono) Recipe to lift your spirits and fill your kitchen with comforting aromas. It’s a recipe that belongs in every home cook’s repertoire, especially when you want to feel nurtured with a little zest. Give it a try, share it with loved ones, and watch this classic Greek favorite become your go-to for cozy, delicious meals.
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Greek Lemon Chicken Soup (Avgolemono) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting traditional Greek soup blending tender shredded chicken, orzo or rice, and a tangy, creamy egg-lemon sauce. This stovetop recipe combines aromatic vegetables with chicken broth, then thickens the soup with a delicate egg and lemon mixture, resulting in a rich, velvety texture perfect for warming up any day.
Ingredients
Soup Base
- 6 cups chicken broth
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main Ingredients
- 1 cup cooked shredded chicken (preferably from rotisserie or poached breast)
- 1/2 cup uncooked orzo or white rice
Avgolemono Mixture
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
Optional Garnish
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery, and sauté for 5–6 minutes until the vegetables soften and become fragrant.
- Prepare Broth and Cook Grain: Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the uncooked orzo or white rice, and cook uncovered for 10–12 minutes until the grain is tender.
- Add Shredded Chicken: Reduce the heat to low, then stir in the cooked shredded chicken to warm it through.
- Make Avgolemono Mixture: In a separate bowl, whisk the eggs until frothy. Gradually whisk in the fresh lemon juice until combined.
- Temper the Egg Mixture: Slowly add 1 to 2 ladles of the hot soup broth into the egg-lemon mixture while continuously whisking to temper the eggs and prevent curdling.
- Combine and Thicken Soup: While stirring the soup constantly, slowly pour the tempered egg-lemon mixture back into the pot. Keep the heat on low and avoid boiling the soup. Let it cook gently for 2–3 minutes until the soup thickens slightly.
- Season and Garnish: Taste the soup and adjust the seasoning with salt and black pepper as needed. Serve hot, garnished with fresh dill or parsley if desired.
Notes
- For a creamier texture, blend half of the cooked rice or orzo before incorporating the egg-lemon mixture into the soup.
- This soup is best served immediately, as reheating can cause the egg mixture to lose its smooth texture and curdle.
