Avgolemono: Greek Lemon Chicken Soup Recipe
Avgolemono is a classic Greek lemon chicken soup known for its bright, tangy flavor and creamy texture achieved without cream. This comforting soup features tender chicken, fluffy rice, and a vibrant egg-lemon sauce that adds a delicious richness, making it a perfect dish for chilly days or whenever you crave a warm, zesty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Ingredients
Sauté Base
- 1 tbsp Extra Virgin Olive Oil (Private Reserve Greek olive oil recommended)
- 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
Soup
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt and pepper, to taste
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz store-bought rotisserie chicken works well)
Avgolemono Sauce
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
Garnish
- Fresh parsley (optional)
Instructions
- Prepare the sauté base: In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped carrots, celery, and green onions, tossing them together to sauté briefly until they start to soften. Stir in the finely chopped garlic and cook for an additional minute until fragrant.
- Cook the soup: Pour in 8 cups of low-sodium chicken broth and add the bay leaves. Increase the heat to high to bring the mixture to a rolling boil. Then add the rice along with salt and pepper to taste. Reduce the heat to medium-low and let it simmer uncovered for about 20 minutes or until the rice is tender. Stir in the shredded cooked chicken to warm through.
- Make the avgolemono sauce: In a medium bowl, vigorously whisk together the lemon juice and eggs. To temper the eggs and prevent curdling, slowly add two ladles-full of hot broth from the soup to the egg-lemon mixture while continuously whisking. Once combined, gradually stir this sauce back into the soup pot. Remove the pot from heat immediately to avoid the eggs scrambling and to let the soup thicken slightly.
- Finish and serve: Discard the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired. Serve the soup hot, ideally accompanied by your favorite crusty bread for dipping and enjoyment.
Notes
- Tempering the eggs with hot broth is essential to create a smooth, creamy texture without curdling.
- You can substitute white rice with orzo or other small pasta for variation.
- Use low-sodium broth to better control salt levels in the soup.
- Leftover rotisserie chicken is a convenient shortcut without compromising flavor.
- Serve immediately after adding the avgolemono sauce to preserve the soup’s creamy consistency.
