This bright and zesty Greek Lemon Chicken Soup, or Avgolemono, is sure to warm your heart. It’s made with tender chicken, fluffy rice, and a refreshing burst of lemon.
When I make this soup, it feels like a cozy hug in a bowl. Serve it with crusty bread, and you’ll be all set for a delicious meal. Who can say no to that? 🍋
Key Ingredients & Substitutions
Chicken Broth: Using homemade broth is best for flavor, but low-sodium store-bought works fine too. If you’re vegetarian, swap this for vegetable broth or a rich miso broth for a hearty base.
Cooked Shredded Chicken: Rotisserie chicken is a great shortcut here. For a vegetarian option, you can use cooked chickpeas or diced tofu to add protein and texture.
Rice or Orzo: I prefer white rice for its softness, but you can also use brown rice for more chewiness. Quinoa is a good gluten-free substitute if you are looking for something different.
Eggs: Traditional Avgolemono uses eggs for a creamy texture, but you can use a vegan egg substitute (like flax eggs) or silken tofu blended until smooth for a dairy-free option.
Lemon Juice: Fresh lemon juice is key for that zesty flavor. If you’re in a pinch, bottled lemon juice will do, but fresh is always best!
How Do I Temper the Eggs to Avoid Curdling?
Tempering the eggs is an essential step to create a creamy soupy texture without scrambling the eggs. Here’s how to do it:
- Start by whisking the eggs and lemon juice together in a bowl until frothy.
- Spoon about 1 cup of the hot soup broth into the egg mixture gradually, while whisking vigorously. This warms up the eggs.
- Once combined, slowly pour the warmed egg mixture back into the soup pot, stirring constantly to emulsify it.
- Remember to keep the heat low and DO NOT let the soup boil after adding the eggs, as this can cause them to curdle!
By following these steps, you’ll achieve that lovely creamy consistency and enjoy a delightful bowl of soup.
How to Make Greek Lemon Chicken Soup (Avgolemono)
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked shredded chicken (white meat like breast works well)
- 1/2 cup uncooked white rice or orzo pasta
- 2 medium carrots, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Lemon slices, for garnish
For the Egg-Lemon Mixture:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 30 minutes of cooking time, totaling around 40 minutes to get that delicious, creamy Avgolemono soup on the table. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced carrots and chopped onion, sautéing until they are softened and slightly translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant. This will build a flavorful base for your soup!
2. Add Broth:
Next, pour in the chicken broth and bring everything to a boil. The aroma will start to fill your kitchen!
3. Cook the Rice or Orzo:
Add your choice of rice or orzo to the boiling broth. Reduce the heat to a gentle simmer and cook uncovered for about 15-20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
4. Incorporate Chicken:
Once the rice is cooked, add the shredded chicken to the pot and allow it to warm through for a few minutes. This added protein brings great flavor and texture to the soup.
5. Prepare the Egg-Lemon Mixture:
In a separate bowl, whisk the eggs and lemon juice together until well combined. This mixture gives the soup its signature creamy texture and tangy flavor.
6. Temper the Eggs:
To avoid curdling, you need to temper the egg-lemon mixture. Slowly ladle about 1 cup of the hot broth from the soup into the bowl with the eggs while whisking constantly. This warms the eggs gently. It’s an important step to keep your soup smooth and creamy!
7. Combine Mixtures:
Now, slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly to fully incorporate it. This will thicken the soup and give it a glossy finish.
8. Final Cooking:
Continue to cook the soup over low heat for another 2-3 minutes but be careful not to let it boil! The soup should thicken slightly and become creamy. Stir in the chopped parsley and season with salt and pepper to taste.
9. Serve and Garnish:
Serve hot, garnished with fresh lemon slices and additional parsley if desired. A side of crusty bread perfectly complements this comforting meal.
Enjoy this delightful Greek Lemon Chicken Soup, full of flavor, warmth, and hearty goodness!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first. Thaw the chicken in the fridge overnight or in a sealed plastic bag submerged in cold water. This will help ensure even cooking when added to the soup.
What Can I Substitute for Eggs in the Soup?
If you’re looking for an egg-free option, you can use a vegan egg substitute like cornstarch mixed with water (1 tablespoon of cornstarch mixed with 1 tablespoon of water for each egg) or blended silken tofu for a similar creamy texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to ensure even warming and prevent curdling of the egg mixture.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup base (broth, vegetables, and chicken) in advance and refrigerate it. When you’re ready to serve, reheat the base and then temper the eggs with the hot broth before adding them to the mixture for freshness!
