Why You’ll Love This Recipe
Avgolemono soup is a classic Greek comfort food that’s both soothing and vibrant. This chicken and lemon soup is known for its creamy texture achieved without cream, using eggs and lemon juice to thicken the broth naturally. The bright, tangy flavor of lemon balances perfectly with tender chicken and rice or orzo, making it a warm, satisfying meal that’s perfect for any season. It’s simple, wholesome, and a guaranteed crowd-pleaser.
Ingredients
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1 lb boneless, skinless chicken breasts or thighs
- 1/2 cup uncooked orzo or rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Chicken:
- In a large pot, bring the chicken broth to a gentle boil. Add the chicken breasts or thighs and simmer for 15-20 minutes, until fully cooked. Remove the chicken and set aside to cool slightly.
- Cook the Orzo or Rice:
- Add the uncooked orzo or rice to the simmering broth and cook until tender, about 8-10 minutes.
- Shred the Chicken:
- While the grains are cooking, shred the chicken into bite-sized pieces using two forks. Set aside.
- Prepare the Avgolemono Mixture:
- In a medium bowl, whisk together the eggs and lemon juice until smooth.
- Temper the Eggs:
- Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly. This prevents the eggs from curdling.
- Combine and Thicken:
- Gradually stir the tempered egg-lemon mixture back into the pot with the remaining soup. Keep the heat low and stir continuously until the soup thickens slightly. Do not boil, or the eggs may curdle.
- Add Chicken and Season:
- Stir the shredded chicken back into the soup. Taste and season with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls, garnish with chopped parsley, and serve warm.
Servings and Timing
- Servings: 4-6
- Total time: 35 minutes
- Prep time: 10 minutes
- Cook time: 25 minutes
Variations
- Vegetable Avgolemono: Add chopped carrots, celery, or spinach to the soup for extra nutrients.
- Rice or Orzo: Swap the orzo for rice, or even small pasta shapes if preferred.
- Lighter Version: Use only egg whites for a lighter soup, though the flavor will be slightly less rich.
- Herb Twist: Add dill or thyme for an aromatic variation.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat, stirring constantly. Avoid boiling to prevent the eggs from curdling.
FAQs
1. Can I use rotisserie chicken for this soup?
Yes, shredded rotisserie chicken works perfectly and saves cooking time.
2. Can I freeze Avgolemono soup?
It’s not recommended to freeze this soup as the egg-lemon mixture may separate when thawed.
3. Can I make this soup without eggs?
Eggs are essential for the classic creamy texture, but you can make a simpler chicken-lemon soup without them.
4. Can I use lemon zest instead of lemon juice?
Lemon juice is essential for the tangy flavor. Lemon zest can be added for extra aroma but cannot replace the juice.
5. Can I make this gluten-free?
Yes, use rice instead of orzo for a gluten-free version.
6. Can I add more vegetables?
Absolutely! Carrots, celery, and spinach complement the flavors beautifully.
7. Can I make this soup ahead of time?
You can prepare the broth and chicken ahead, but add the egg-lemon mixture just before serving to maintain its creamy texture.
8. Can I use chicken thighs instead of breasts?
Yes, chicken thighs provide a richer flavor and tender meat.
9. Can I make this soup vegetarian?
You can substitute vegetable broth and omit the chicken, though it won’t be a traditional Avgolemono soup.
10. How do I prevent the eggs from curdling?
Always temper the eggs by slowly adding hot broth while whisking, and avoid boiling the soup after adding the mixture.
Conclusion
Avgolemono soup is a comforting, tangy, and creamy Greek classic that’s perfect for warming up any day. With tender chicken, a hint of lemon, and the silky texture from eggs, it’s a simple yet elegant soup that satisfies every time. Quick to make, wholesome, and versatile, this soup is sure to become a family favorite.
Print
Avgolemono Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Avgolemono soup is a traditional Greek soup made with chicken broth, rice or orzo, eggs, and lemon juice. It is creamy, tangy, and comforting, perfect as a light meal or appetizer.
Ingredients
- 6 cups chicken broth
- 1/2 cup uncooked orzo or white rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked, shredded chicken (optional)
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the orzo or rice and reduce heat to a simmer. Cook until tender, about 10-15 minutes.
- In a medium bowl, whisk the eggs until frothy.
- Slowly whisk in the lemon juice.
- Temper the egg-lemon mixture by slowly adding 1 cup of the hot broth to it while whisking constantly.
- Gradually pour the tempered egg mixture back into the soup pot, stirring constantly over low heat. Do not boil.
- If using, add the shredded chicken and heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Do not let the soup boil after adding the eggs to avoid curdling.
- Use fresh lemon juice for the best flavor.
- Chicken can be omitted for a vegetarian version using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 1g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 140mg
