Easy Greek Avgolemono Soup is a warm, zesty dish made with chicken, lemon, and rice. It’s perfect for cozy nights or when you need a little pick-me-up!
This soup is like a big hug in a bowl. The lemon adds a nice zing that brightens your day. I love to make a big pot and share it with family—it always brings smiles!
Key Ingredients & Substitutions
Chicken Broth: A good-quality broth is essential for flavor. Homemade is best, but low-sodium store-bought works too. For a vegetarian version, consider using vegetable broth, but it will change the flavor profile a bit.
Cooked Chicken: Shredded rotisserie chicken is super convenient and adds a nice flavor. If you don’t have rotisserie, poach some chicken breasts or use any leftover cooked chicken you have on hand.
Rice or Orzo: Traditional Avgolemono uses rice, but orzo pasta is a fun alternative. If you need gluten-free, simply use rice. Quinoa also works well if you want something different.
Lemon Juice: Fresh lemon juice really brightens the soup. If you’re out of fresh lemons, bottled lemon juice can work in a pinch, but the flavor won’t be quite as vibrant.
How Do I Prevent the Eggs from Curdling?
Temper the eggs to keep your soup silky and smooth. Here’s how:
- Whisk the eggs and lemon juice together until frothy.
- Gradually add about 1 cup of the hot broth to the egg mixture while whisking continuously. This slowly warms the eggs, which helps prevent curdling.
- Once mixed, pour this back into the pot, stirring gently. Remember, keep the soup from boiling after this point, as it can cause the eggs to scramble.
By following these steps, you’ll create a lovely, creamy Avgolemono soup that’s not only comforting but also bright and refreshing. Enjoy making it for yourself or for loved ones!
Easy Greek Avgolemono Soup for Healing Comfort
Ingredients You’ll Need:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked chicken, shredded (rotisserie chicken works well)
- 1/2 cup white rice or orzo pasta
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious Avgolemono soup takes about 25 minutes to prepare and cook. It’s quick enough for a weeknight dinner yet comforting for days you need a little extra care!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by bringing the chicken broth to a boil in a large pot. Once it’s boiling, add in your rice or orzo. Let it cook for about 15 minutes or until it’s tender. Stir occasionally to prevent sticking.
2. Add the Chicken:
Once the rice is cooked, stir in the shredded, cooked chicken to heat it through. Lower the heat and keep the broth at a gentle simmer while you prepare the egg-lemon mixture.
3. Whisk the Eggs and Lemon:
In a medium bowl, crack the eggs and whisk together with the fresh lemon juice until everything is well mixed and a bit frothy. This adds air and a nice texture to the soup.
4. Temper the Egg Mixture:
To avoid cooking the eggs too quickly, ladle about 1 cup of the hot broth into the egg mixture while whisking constantly. This process warms the eggs gradually, preventing them from scrambling when added to the soup.
5. Combine and Finish:
Now, gently pour the tempered egg-lemon mixture back into the pot while stirring continuously. Be careful not to let it boil after adding the eggs—this keeps your soup creamy and smooth!
6. Season and Serve:
Stir in 2 tablespoons of olive oil, and season with salt and freshly ground black pepper to taste. Serve the soup hot, drizzled with a little extra olive oil. Garnish with fresh dill or parsley if desired for a pop of freshness!
This comforting Greek soup is silky, with a bright lemon flavor—perfect for soothing and healing days. Enjoy! 🌟
FAQ About Easy Greek Avgolemono Soup
Can I Use Store-Bought Chicken Broth?
Absolutely! Store-bought chicken broth is a convenient option. Just choose a low-sodium variety if you’re watching your salt intake, and you’ll still get a delicious flavor.
What If I Don’t Have Fresh Lemons?
If you’re out of fresh lemons, bottled lemon juice can be used as a substitute. However, fresh juice offers a brighter taste, so use about 2 tablespoons of bottled juice instead, adjusting to your taste.
Can I Make This Soup Ahead of Time?
You can prepare the soup ahead, but it’s best to add the egg-lemon mixture just before serving. If you make it early, store it in the fridge and reheat gently while stirring to prevent curdling the eggs.
How Should I Store Leftover Soup?
Store any leftover Avgolemono soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to ensure it heats evenly.
