This Greek Lemon Chicken Soup, also known as Avgolemono, is a warm hug in a bowl! It’s creamy and tangy with tender chicken pieces and fluffy rice, making it super comforting.
I love how the lemon gives it a special zing—perfect for brightening up any chilly day! You can whip it up easily, and trust me, it won’t last long once it’s on the table!
Key Ingredients & Substitutions
Chicken Broth: Homemade chicken broth is the best for depth of flavor, but low sodium store-bought broth works too. If you’re vegetarian, consider using vegetable broth instead for a lighter base.
Chicken: Shredded rotisserie chicken gives great flavor and saves time. If you have leftovers from a meal, use that! For a vegetarian option, swap the chicken with cooked chickpeas or tofu.
Rice: Long grain white rice is traditional, but you can use brown rice or even orzo for a different twist. If you’re gluten-free, look for a gluten-free rice or pasta alternative.
Eggs: Eggs create the creamy texture. If you’re avoiding eggs, try using a thick plant-based yogurt or silken tofu blended with a bit of lemon juice as a substitute.
Lemon: Fresh juice is best for that zing! If you can’t find lemons, lime juice works as a substitute, adding its own unique flavor. Just use a bit less as it can be more intense.
How Do I Make Sure My Eggs Don’t Scramble in the Soup?
This is a common worry when making Avgolemono! Tempering the eggs is a crucial step. Here’s how:
- Whisk the eggs in a bowl until smooth.
- While whisking, gradually add the lemon juice—this helps to gently warm the eggs.
- When your rice is ready, take out some hot broth and slowly mix it into the egg-lemon mix. This increments the temperature without cooking the eggs too quickly.
- Finally, pour this mixture back into the soup on low heat and stir constantly so it doesn’t boil. This helps achieve that creamy, smooth texture.
With these steps, your soup will be beautifully creamy without any egg lumps!
Greek Lemon Chicken Soup (Avgolemono)
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked chicken, shredded (rotisserie or boiled breast/thighs)
- 1/2 cup long grain white rice
- 3 large eggs
- 2 large lemons (juiced and zested)
- 2 medium carrots, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon slices for garnish (optional)
How Much Time Will You Need?
This delightful soup takes about 10 minutes of prep time and around 30 minutes to cook, making a total of around 40 minutes from start to finish. Perfect for a comforting meal on a busy day!
Step-by-Step Instructions:
1. Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and diced carrots. Sauté until they are softened, which should take about 5 minutes. Then, add the minced garlic and cook for another 1 minute until it becomes fragrant and delicious!
2. Add Broth and Bring to a Boil:
Pour in the chicken broth and bring it to a boil. This will create a lovely base for your soup.
3. Cook the Rice:
Stir in the rice, then reduce the heat to low. Let it simmer uncovered until the rice is cooked through, which will take roughly 15-20 minutes. Make sure to stir occasionally!
4. Prepare the Egg-Lemon Mixture:
While the rice is cooking, crack the eggs into a mixing bowl and whisk them well. Slowly add the fresh lemon juice little by little while whisking continuously. This is super important to prevent the eggs from scrambling later on!
5. Temper the Eggs:
Once the rice is tender, remove about 1 cup of the hot broth from the pot and gradually whisk it into the egg-lemon mixture. This warms it up slowly and helps prevent scrambling.
6. Combine Everything:
Now, slowly pour the egg-lemon mixture back into the pot of soup, stirring constantly to combine. Keep the heat on low to gently thicken the soup without bringing it to a boil.
7. Add Chicken and Seasonings:
Add the shredded cooked chicken, lemon zest, and chopped parsley to the pot. Season with salt and pepper to taste, giving the soup a wonderful flavor boost.
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh parsley and lemon slices for an extra touch. This soup pairs beautifully with crusty bread for a complete and comforting meal.
This Greek Lemon Chicken Soup is rich, creamy, and wonderfully refreshing thanks to the bright lemon flavor. It’s a classic dish guaranteed to warm your soul. Enjoy every spoonful!
Can I Use Frozen Chicken Instead?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely before cooking. Thaw it in the fridge overnight or use the defrost function on your microwave. Cook thoroughly before shredding and adding it to the soup.
How Can I Adjust the Thickness of the Soup?
If you prefer a thicker soup, you can reduce the amount of broth by a cup or add an extra egg in the tempering step for added creaminess. Just remember to keep the heat low while mixing in the egg-lemon mixture!
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup without adding the egg-lemon mixture ahead of time; it stores well for up to 3 days in the fridge. When you’re ready to serve, reheat the soup gently and then add the egg-lemon mixture once it’s warmed.
Can I Use Other Grains Instead of Rice?
Sure! Quinoa, farro, or orzo make great substitutes for the rice and can add different textures and flavors to the soup. Just make sure to adjust the cooking time based on the grain you choose, as they may vary.
