Avgolemono: Greek Lemon Chicken Soup Recipe

Introduction

Avgolemono is a comforting Greek lemon chicken soup known for its bright, tangy flavor and creamy texture. This hearty soup combines tender chicken, rice, and a luscious egg-lemon broth, making it perfect for any season.

Ingredients

• 1 tbsp extra virgin olive oil (Private Reserve Greek olive oil recommended)
• 1/2 to 1 cup finely chopped carrots
• 1/2 to 1 cup finely chopped celery
• 1/2 to 1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt and pepper, to taste
• 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz, store-bought rotisserie chicken works well)
• 1/2 cup freshly squeezed lemon juice
• 2 large eggs
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the carrots, celery, and green onions, tossing together to sauté briefly. Stir in the chopped garlic and cook for another minute until fragrant.
2. Step 2: Pour in the chicken broth and add the bay leaves. Increase heat to high and bring the liquid to a rolling boil.
3. Step 3: Once boiling, add the rice along with salt and pepper to taste. Reduce the heat to medium-low and simmer the soup for about 20 minutes, or until the rice is tender.
4. Step 4: Stir in the shredded cooked chicken and keep the soup warm over low heat.
5. Step 5: To prepare the egg-lemon sauce, whisk together the lemon juice and eggs in a medium bowl. While whisking constantly, slowly add 2 ladlefuls of hot broth from the soup to the egg mixture to temper the eggs and prevent curdling.
6. Step 6: Once combined, slowly pour the egg-lemon sauce back into the soup, stirring gently. Remove the soup from heat immediately to avoid scrambling the eggs.
7. Step 7: Garnish with fresh parsley if desired, and serve hot with your favorite bread. Enjoy!

Tips & Variations

• Use rotisserie chicken for a quick shortcut without sacrificing flavor.
• Adjust the lemon juice to your taste for a more or less tangy soup.
• Try substituting orzo pasta for rice for a different texture.
• Tempering the eggs carefully is key to achieving a creamy, smooth broth without curdling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat and stir often to prevent the eggs from scrambling. This soup does not freeze well, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of grain instead of rice?

Yes, orzo pasta is a popular alternative that cooks quickly and adds a nice texture. Just adjust cooking times accordingly.

Is avgolemono soup dairy-free?

Yes, this soup does not contain any dairy products. The creamy texture comes from the egg and lemon mixture.

Avgolemono: Greek Lemon Chicken Soup Recipe

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A comforting and classic Greek lemon chicken soup known as Avgolemono, featuring tender chicken, vegetables, and rice in a bright and creamy lemon-egg broth. Perfect for a cozy meal with fresh flavors and a silky texture.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Low Fat

Ingredients

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Vegetables and Aromatics

• 1/2 to 1 cup finely chopped carrots
• 1/2 to 1 cup finely chopped celery
• 1/2 to 1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• Fresh parsley for garnish (optional)

Soup Base

• 1 tbsp Extra Virgin Olive Oil (Greek olive oil recommended)
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt and pepper, to taste

Protein and Sauce

• 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz, store-bought rotisserie chicken works well)
• 1/2 cup freshly-squeezed lemon juice
• 2 large eggs

Instructions

1. Sauté Vegetables: In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the finely chopped carrots, celery, and green onions. Toss and sauté briefly until slightly softened, then stir in the chopped garlic and cook for another minute to release the aromas.
2. Cook Soup Base: Pour in the chicken broth and add the bay leaves. Increase the heat to high and bring the broth to a rolling boil. Add the rice, season with salt and pepper, then reduce the heat to medium-low. Simmer uncovered for about 20 minutes or until the rice is tender. Stir in the shredded cooked chicken.
3. Prepare Egg-Lemon Sauce (Avgolemono): In a medium bowl, whisk together the lemon juice and eggs until fully combined. Gradually add two ladlefuls of the hot soup broth into the egg-lemon mixture while continuously whisking to temper the eggs and prevent curdling.
4. Combine Sauce and Soup: Slowly pour the tempered egg-lemon mixture back into the pot while stirring the soup gently to evenly distribute the sauce. Immediately remove the pot from heat to avoid scrambling the eggs.
5. Serve and Garnish: Ladle the soup into bowls. Optionally, garnish with freshly chopped parsley for a burst of color and fresh herbal flavor. Serve the soup hot alongside your favorite bread. Enjoy!

Notes

• Tempering the eggs with hot broth is essential to prevent curdling and to achieve the smooth and creamy texture of the soup.
• You can use leftover cooked chicken or store-bought rotisserie chicken to save preparation time.
• Adjust the amount of lemon juice to your taste preference for more or less tartness.
• This soup is traditionally served warm but can be enjoyed at room temperature as well.
• For a gluten-free option, ensure the broth and all added ingredients are certified gluten-free.

Keywords: Avgolemono, Greek lemon chicken soup, Greek soup, chicken soup, lemon soup, comfort food, healthy soup, traditional Greek recipe