There’s nothing quite like a bowl of Avgolemono Soup to wrap you in comfort. This Greek classic is creamy, silky, and bursting with bright lemony goodness. It’s like a warm hug in a bowl, perfect for chilly days, under-the-weather moments, or whenever you’re craving something both light and satisfying.
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The magic of this soup? It’s thickened with eggs instead of cream, giving it an irresistibly smooth texture without feeling heavy. Trust me, once you taste this, you’ll wonder how you ever lived without it!
Why You’ll Love Avgolemono Soup
This soup isn’t just about the ingredients—it’s about the experience. Whether you’re making it for a cozy family dinner, meal-prepping for the week, or impressing guests with a taste of Greek tradition, Avgolemono Soup is a winner every time. Here’s why:
Comforting & Nourishing: A warm, soothing bowl packed with protein and flavor. Perfect for when you need a little extra TLC.
Bright & Refreshing: The fresh lemon juice adds a zesty touch that keeps the soup light and refreshing.
Creamy Without the Cream: The egg-lemon mixture gives it a rich, velvety texture without any dairy.
Simple Ingredients, Big Flavor: Made with pantry staples, yet it tastes like something you’d order in a Greek taverna.
Easily Customizable: Want it heartier? Add shredded chicken. Prefer a thicker texture? Adjust the eggs. You can tweak it to fit your cravings!
Ingredients in Avgolemono Soup
Let’s break down the ingredients that make this soup so special:
Chicken Broth: The soul of the soup. A rich, homemade broth is ideal, but store-bought works just fine!
Chicken: Tender, shredded chicken makes this soup hearty and satisfying.
Rice: Gives the soup body and makes it extra filling. Traditionally, medium or short-grain rice is used, but orzo pasta is a great alternative.
Eggs: The key to that silky, creamy texture without adding dairy.
Lemon Juice: The signature bright, citrusy kick that makes Avgolemono so unique.
Garlic & Onion: These add depth and a subtle savory flavor.
Salt & Pepper: Essential seasonings to enhance all the flavors.
Instructions
Let’s dive into the steps to create this creamy, dreamy Greek soup:
Cook the Rice: In a large pot, bring the chicken broth to a gentle simmer. Add the rice and cook until tender, stirring occasionally.
Prepare the Egg-Lemon Mixture: In a separate bowl, whisk together the eggs and fresh lemon juice until smooth.
Temper the Eggs: Slowly ladle some of the hot broth into the egg mixture while whisking constantly. This step is crucial—it gently warms the eggs without scrambling them.
Combine Everything: Gradually pour the tempered egg mixture back into the pot, stirring continuously. The soup will turn creamy and slightly thickened.
Add the Chicken: Stir in the shredded chicken and let everything warm through.
Season & Serve: Taste and adjust with salt, pepper, or more lemon juice as needed. Serve hot, garnished with fresh herbs like dill or parsley.
How to Serve Avgolemono Soup
This soup is a meal in itself, but if you want to elevate your dining experience, here are some pairing ideas:
- Crusty Bread: Perfect for soaking up every last drop of that creamy broth.
- Greek Salad: A crisp, fresh side to balance the richness of the soup.
- Grilled Pita & Hummus: Light and flavorful accompaniments.
- Roasted Vegetables: A side of garlicky, roasted veggies makes a great complement.
Additional Tips
- Use Fresh Lemons: Bottled lemon juice won’t give you the same bright, fresh flavor.
- Whisk Constantly: When tempering the eggs, keep whisking to prevent them from curdling.
- Adjust Thickness: Want it thinner? Add more broth. Prefer it thicker? Use an extra egg or slightly less liquid.
- Make It Heartier: Stir in extra shredded chicken or even chickpeas for a protein boost.
- Storage Tip: The soup thickens as it sits. When reheating, add a splash of broth or water to loosen it up.
FAQ Section
Q1: Can I use orzo instead of rice?
A1: Yes! Orzo is a great substitute and gives the soup a slightly different texture.
Q2: Can I make this soup ahead of time?
A2: You can, but it’s best fresh. If making ahead, reheat gently to avoid scrambling the eggs.
Q3: How do I store leftovers?
A3: Store in an airtight container in the refrigerator for up to 3 days.
Q4: Can I freeze Avgolemono Soup?
A4: It’s not ideal, as the eggs can separate when thawed. If you must freeze it, do so before adding the egg-lemon mixture and add that fresh when reheating.
Q5: How do I reheat this soup without curdling the eggs?
A5: Warm it over low heat, stirring constantly. Avoid boiling, as that can cause the eggs to separate.
Q6: Can I make this soup vegetarian?
A6: Absolutely! Use vegetable broth and skip the chicken, or replace it with chickpeas for protein.
Q7: What’s the best way to get a smooth, creamy consistency?
A7: Strain the egg-lemon mixture before adding it to the soup for an ultra-silky texture.
Q8: Can I add more vegetables?
A8: Yes! Carrots, celery, and spinach make great additions.
Q9: Is this soup gluten-free?
A9: Yes, as long as you use rice instead of orzo.
Q10: Can I add dairy to make it even creamier?
A10: It’s already quite creamy, but a splash of heavy cream won’t hurt if you want extra richness.
Final Thoughts
Avgolemono Soup is the perfect balance of comfort and brightness, creamy yet refreshing, simple yet sophisticated. Whether you’re making it for a cozy night in or sharing it with loved ones, it’s a dish that never disappoints. Give it a try, and let this Greek classic become a new favorite in your home!
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Avgolemono Soup (Greek Chicken Soup with Lemon and Egg)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Greek chicken and rice soup is silky smooth, thanks to the avgolemono sauce—a blend of eggs, lemon juice, and hot broth that creates a rich and creamy texture without dairy. Packed with protein and vitamin C, this healthy homemade soup is perfect for a cozy meal or when you’re feeling under the weather.
Ingredients
- 4 tablespoons butter, divided (or ghee/olive oil)
- 2 ribs celery, finely diced
- 1 onion, finely diced
- 8 cups chicken stock or broth, divided
- 1 cup long grain white rice (or another variety, see notes)
- 2 cups cooked chicken (such as rotisserie)
- 5 eggs
- 3/4 cup lemon juice (about 4-5 lemons, adjust to taste)
- Salt and black pepper, to taste
Instructions
- In a large pot or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add celery and onions and sauté until softened (about 3 minutes).
- Pour in 6 cups of chicken broth (reserving the other 2 cups) and add ½ teaspoon salt. Bring to a boil.
- Stir in rice, cover, and simmer for 15 minutes until rice is fully cooked.
- Add the cooked chicken, cover, and simmer on low for 3-5 minutes until heated through.
- While the chicken heats, prepare the avgolemono sauce:
- In a blender, combine the eggs and lemon juice.
- Heat the remaining 2 cups of chicken broth until boiling.
- With the blender running, gradually pour in the hot broth until fully combined and foamy.
- Turn off the soup’s heat. Slowly stir the avgolemono sauce into the soup to create a creamy consistency.
- Stir in the remaining 2 tablespoons of cold butter until melted. Adjust salt and black pepper to taste.
- Serve hot, garnished with freshly cracked black pepper.
Notes
- Rice Alternatives: Brown rice, orzo, or short-grain rice can be used; adjust cooking times accordingly.
- Storage: Store in the fridge for up to 3 days. Reheat gently to avoid curdling.
- Lemon Flavor: Adjust lemon juice to taste for a tangier or milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 185mg