Avgolemono soup is a cozy Greek dish made with chicken, rice, and a creamy lemon sauce. It’s warm, comforting, and has a lovely tang from the lemon!
Honestly, who can resist a bowl of this yummy soup on a chilly day? I love to sip it slowly and feel the warmth spread through me—just like a big hug! 😊
Key Ingredients & Substitutions
Chicken Broth: Homemade broth gives the best flavor, but store-bought low-sodium broth works well too. You can also use vegetable broth for a vegetarian version; just skip the chicken.
Cooked Chicken: I like using rotisserie chicken for its ease and flavor. If you don’t have any, boiled chicken breast works, or you can leave it out for a vegetarian soup!
Rice: Long-grain rice is traditional here, but you could substitute with orzo pasta or short-grain rice if that’s what you have on hand. Just adjust cooking times as needed.
Eggs: Eggs are crucial for the creamy texture. For a dairy-free option, you can use silken tofu blended until smooth, though it won’t have the same taste.
Lemon Juice: Fresh lemons are best for their bright flavor. If you’re short on fresh lemons, bottled lemon juice is a backup, but use it sparingly as it can be more concentrated.
How Do You Prevent the Eggs from Curdling?
The trick to making avgolemono is tempering the eggs to avoid curdling. When you whisk hot broth into the egg-lemon mixture, do it slowly and steadily. This gradual heating helps the eggs warm without cooking all at once.
- Start by whisking the eggs until frothy.
- Slowly add 1-2 cups of hot broth, a little at a time, while continuously whisking.
- Once mixed, pour it back into the pot slowly while stirring gently. Keep the heat low to avoid boiling, which can cause curdling.
By taking your time, you’ll get that creamy texture everyone loves!
Avgolemono Soup (Greek Lemon Chicken Soup)
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked chicken, shredded or chopped (from a rotisserie or boiled chicken breast)
- 1/2 cup long-grain white rice
For the Avgolemono Mixture:
- 3 large eggs
- 3 large lemons, juiced (about 1/2 to 2/3 cup lemon juice)
For Seasoning and Garnish:
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This delicious Avgolemono soup takes about 10-15 minutes for preparation and around 20 minutes for cooking. In total, you’ll need about 30-35 minutes to have a warm bowl of goodness ready to serve!
Step-by-Step Instructions:
1. Boil the Broth:
To start, pour the chicken broth into a large pot and bring it to a boil over medium-high heat. This creates the flavorful base for your soup.
2. Cook the Rice:
Once boiling, add the long-grain white rice to the pot. Reduce the heat to a simmer, and let it cook until the rice is tender—about 15-20 minutes. Stir occasionally to prevent sticking.
3. Prepare the Avgolemono Mixture:
While the rice cooks, grab a medium bowl and whisk the eggs until they are frothy and light. Slowly add the fresh lemon juice while whisking until everything is well combined. This lemony mix is what gives the soup its creamy, tangy flavor!
4. Temper the Eggs:
When the rice is cooked, reduce the heat to very low. Ladle about 1-2 cups of the hot broth from the pot into the egg-lemon mixture, whisking continuously. This step is crucial to warm up the eggs without cooking them too fast.
5. Combine the Mixtures:
Now, slowly pour the tempered egg-lemon mixture back into the pot with the broth and rice, stirring gently to combine. Be careful not to let the soup boil, as you want to keep the eggs silky.
6. Add the Chicken:
Next, add your cooked, shredded chicken into the soup. Stir it in and let everything heat through for about 3-5 minutes, allowing the flavors to blend.
7. Season and Serve:
Finally, taste your soup and season with salt and freshly ground black pepper as needed. Once ready, ladle the soup into bowls and garnish with fresh chopped dill or parsley, plus a lemon slice for that extra zing!
This classic Greek Avgolemono soup is creamy, tangy, and oh-so-comforting. Enjoy every warming spoonful with family and friends!
Can I Use Brown Rice Instead of White Rice?
While you can use brown rice, keep in mind that it takes longer to cook—around 40-45 minutes. You’ll need to add the broth accordingly at the start of cooking so the rice is fully cooked by the time you’re ready to add the egg-lemon mixture.
What Can I Substitute for Chicken?
If you prefer a vegetarian version, you can omit the chicken and use vegetable broth. You could also add in some chickpeas or diced tofu for protein—a delicious alternative!
Is It Possible to Make This Soup Vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and omit the chicken altogether. The egg-lemon mixture still provides a creamy texture, keeping the flavor vibrant and delicious.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken when stored; you can add a splash of broth or water while reheating to get it back to your desired consistency.
