Avgolemono: Greek Lemon Chicken Soup Recipe
Greek Lemon Chicken Soup, or Avgolemono, is a classic Greek dish known for its bright and refreshing flavors. This comforting soup combines tender chicken, fragrant vegetables, and rice in a savory chicken broth, finished with a creamy, tangy egg-lemon sauce.
The result is a rich and satisfying soup that’s perfect for any occasion. It’s a delightful blend of tangy lemon and hearty chicken, offering a warm, nourishing experience with every spoonful.
Why You’ll Love This Recipe:
Comforting and Hearty:
The combination of tender chicken, hearty rice, and a rich, flavorful broth makes this soup incredibly comforting. It’s perfect for cozy nights, chilly weather, or whenever you need a bowl of warmth and comfort.
Bright, Fresh Flavor:
The standout feature of Avgolemono is its tangy and refreshing lemony flavor, which perfectly balances the richness of the chicken broth. The lemon juice and egg mixture create a velvety, creamy texture without the heaviness of cream, making it light yet satisfying.
Simple, Wholesome Ingredients:
This soup uses wholesome, fresh ingredients like vegetables, chicken, and aromatic herbs, making it both nourishing and delicious. It’s also a great way to use leftover rotisserie chicken for a quick, easy meal.
Cultural Appeal:
Avgolemono is a traditional Greek dish, and its bright citrus flavors and delicate texture bring a little taste of Greece to your kitchen. It’s a dish that feels both homey and exotic, offering something new while still being familiar.
Healthy and Nutritious:
With low-sodium chicken broth, fresh vegetables, lean chicken, and the goodness of eggs, this soup is full of vitamins and protein, making it a nourishing option for a balanced meal.
Customizable:
The recipe is very versatile. You can easily adjust the amount of lemon or rice to your preference, and the soup can be made heartier or lighter depending on how much chicken and rice you add.
Key Ingredients:
Extra Virgin Olive Oil: Adds a rich, fruity base for sautéing the vegetables and brings an authentic Mediterranean flavor to the soup.
Carrots, Celery, and Green Onions: These fresh vegetables provide flavor, texture, and color to the soup, creating a fragrant and wholesome base.
Low-Sodium Chicken Broth: Forms the heart of the soup, offering a savory backdrop that complements the bright lemon flavor and tender chicken.
Rice: Adds heartiness to the soup, making it more filling while soaking up the delicious flavors from the broth.
Shredded Chicken: Adds protein and texture, with rotisserie chicken being a quick and convenient option that still delivers great flavor.
Lemon Juice: The signature ingredient that gives Avgolemono its fresh, tangy, and vibrant flavor. Freshly squeezed lemon juice is key for the best taste.
Eggs: Whisked into the soup to create a creamy, velvety texture, the egg-lemon mixture is what makes Avgolemono so distinct and comforting.
Bay Leaves: Add depth of flavor to the broth, infusing it with a subtle, aromatic taste that complements the other ingredients.
Avgolemono: Greek Lemon Chicken Soup Recipe
Ingredients:
Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
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
2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie
chicken will work)
1/2 cup freshly-squeezed lemon juice
2 large eggs
Fresh parsley for garnish (optional)
Instructions:
In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the carrots, celery, and green onions, and sauté briefly. Stir in the minced garlic.
Pour in the chicken stock and add the bay leaves. Increase the heat to high until the mixture reaches a rolling boil. Add the rice, salt, and pepper. Reduce the heat to medium-low and let it simmer for 20 minutes, or until the rice is tender. Stir in the shredded chicken.
To make the egg-lemon mixture, whisk together the lemon juice and eggs in a medium bowl. While whisking, gradually add 2 ladles of hot broth from the pot to temper the eggs.
Slowly stir the egg-lemon mixture into the soup. Remove the pot from heat immediately.
Garnish with chopped parsley if desired. Serve hot with your favorite bread. Enjoy!
Notes:
Broth Quality: Use low-sodium chicken broth to control the saltiness of the soup. You can also use homemade chicken stock for a richer flavor.
Rice Cooking: Ensure the rice is fully cooked and tender before adding the chicken. Adjust the cooking time as needed based on the type of rice you use.
Tempering the Eggs: Tempering the eggs with hot broth helps prevent them from curdling when added to the soup. Make sure to whisk continuously while adding the hot broth to the egg mixture.
Chicken Options: Store-bought rotisserie chicken is a convenient option, but you can also use leftover chicken or poach your own chicken breasts for a more customized flavor.
Lemon Juice: Use fresh lemon juice for the best flavor. Bottled lemon juice may not have the same brightness and freshness.
Adjusting Consistency: If the soup thickens too much after adding the egg-lemon mixture, you can thin it out by adding additional chicken broth or water.
Seasoning: Adjust salt and pepper to taste. The amount needed may vary based on the saltiness of your broth and personal preference.
Vegetable Size: Dice the carrots, celery, and green onions uniformly for even cooking and a consistent texture.
Parsley: Fresh parsley adds a touch of color and freshness. If using dried parsley, add it earlier in the cooking process to allow the flavor to develop.
Serving: Serve the soup hot and consider pairing it with crusty bread or a side salad for a complete meal. The soup can also be refrigerated for up to 3 days and reheated gently.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 230 | Protein: 16 g | Total Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 95 mg | Carbohydrates: 21 g | Dietary Fiber: 2 g | Sugars: 5 g | Sodium: 800 mg
Frequently Asked Questions:
Can I use a different type of rice?
Yes, you can use other types of rice such as jasmine, basmati, or long-grain rice.
Adjust the cooking time based on the type of rice used.
Can I make this soup in advance?
Yes, you can prepare the soup in advance.
Store it in an airtight container in the refrigerator for up to 3 days.
Reheat gently to avoid curdling the egg mixture.
How do I make this soup vegetarian?
For a vegetarian version, use vegetable broth instead of chicken broth and omit the chicken.
You can add extra vegetables or beans for protein.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used instead of breasts.
They will add more flavor and richness to the soup.
Ensure they are cooked and shredded before adding to the soup.
What if my soup curdles after adding the egg-lemon mixture?
If the soup curdles, it may be due to high heat.
To prevent this, ensure the soup is off the heat when adding the egg-lemon mixture.
Stir gently and avoid boiling after adding the mixture.
How can I make this soup thicker?
To thicken the soup, you can add more rice or use a cornstarch slurry (mix cornstarch with water) to thicken it.
Stir well and cook until the desired consistency is reached.
Can I use store-bought lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but store-bought lemon juice can be used as a substitute if needed.
Adjust the amount to taste.
Can I freeze Greek Lemon Chicken Soup?
Yes, you can freeze the soup.
Allow it to cool completely before transferring it to an airtight container or freezer bag.
It can be frozen for up to 3 months. Reheat gently when ready to serve.
What other herbs or spices can I add to enhance the flavor?
You can add additional herbs like dill or oregano for extra flavor.
A pinch of nutmeg or a dash of cayenne pepper can also add a subtle depth to the soup.
Can I substitute the eggs with a different ingredient?
If you need to avoid eggs, you can use a mixture of cornstarch and broth to thicken the soup.
Whisk together 1-2 tablespoons of cornstarch with a little cold water, then add it to the simmering soup.