Greek Lemon Chicken Soup: A Comforting Bowl of Avgolemono
If you are searching for a comforting and delicious soup that is both bright and nourishing, look no further than Greek Lemon Chicken Soup, also called Avgolemono. This traditional Greek recipe combines tender chicken, rice, and a creamy egg-lemon mixture to create a silky, satisfying meal.
Avgolemono soup is famous for its tangy lemon flavor and creamy texture without using any cream. Whether you want a cozy dish for chilly nights or a flavorful option to wow your guests, Greek Lemon Chicken Soup is a perfect choice.
What is Greek Lemon Chicken Soup (Avgolemono)?
Greek Lemon Chicken Soup is known as Avgolemono in Greece. The word “avgolemono” comes from two Greek words: “avgo” (egg) and “lemono” (lemon). The key to this soup is its unique egg-lemon emulsion, which thickens the broth and gives it a creamy texture and a tangy, fresh flavor.
This soup is usually made with chicken broth, shredded chicken, rice or orzo, and the signature avgolemono sauce. It is a staple in many Greek households, often served during holidays, family gatherings, or when someone needs a bowl of comfort.
Why You’ll Love This Soup
- Bright lemon flavor: The soup’s tangy lemon taste is refreshing and unique.
- Creamy without cream: The egg-lemon mixture creates a rich, velvety texture.
- Hearty and nourishing: With chunks of chicken and rice, it is satisfying and filling.
- Simple ingredients: You need only a handful of pantry staples.
- One-pot meal: Everything comes together in a single pot for easy cleanup.
Ingredients for Greek Lemon Chicken Soup
Here is what you’ll need to make authentic Greek Lemon Chicken Soup:
- Chicken: Use bone-in, skin-on chicken breasts or thighs for the most flavorful broth.
- Vegetables: Onion, carrot, and celery add depth to the soup.
- Rice: White rice or orzo pasta works well; rice is traditional.
- Eggs: Large eggs make the creamy avgolemono sauce.
- Lemon juice: Freshly squeezed lemon juice is essential for the classic bright flavor.
- Chicken broth or stock: Homemade or store-bought chicken stock.
- Salt and black pepper: For seasoning.
- Fresh dill or parsley: Optional, for garnish.
How to Make Greek Lemon Chicken Soup
Step 1: Prepare the Chicken Broth
- In a large pot, add your chicken pieces, onion, carrot, celery, and a pinch of salt.
- Cover with water (about 8 cups) and bring to a gentle boil over medium heat.
- Skim off any foam that rises to the surface.
- Reduce heat and simmer for about 40 minutes, until the chicken is cooked through and vegetables are tender.
Step 2: Shred the Chicken
- Remove the chicken from the pot and set aside to cool slightly.
- Strain the broth to remove vegetables and any solids, then return the clear broth to the pot.
- Shred the chicken into bite-sized pieces, discarding skin and bones.
Step 3: Cook the Rice
- Bring the broth back to a light boil.
- Add the rice (about ¾ cup) and cook until tender, usually 15-20 minutes.
- Return the shredded chicken to the pot to warm through.
Step 4: Prepare the Avgolemono (Egg-Lemon Mixture)
- In a mixing bowl, whisk together 2-3 large eggs until frothy.
- Gradually whisk in the juice of 2 lemons (about ⅓ cup).
- To prevent the eggs from scrambling, temper the mixture: Slowly ladle about 1 cup of hot soup broth into the egg-lemon mixture, whisking constantly.
- Once combined, slowly pour the egg-lemon mixture back into the soup pot, stirring gently.
Step 5: Finish and Serve
- Cook the soup over low heat for a few minutes. Do not let it boil, as this can curdle the eggs.
- Taste and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with chopped fresh dill or parsley if desired.
- Serve hot with crusty bread or pita.
Tips for the Best Greek Lemon Chicken Soup
- Use fresh lemons: The flavor of freshly squeezed lemon juice is unmatched.
- Temper the eggs slowly: This step is key for a smooth, creamy soup.
- Don’t boil after adding eggs: Keep the soup on low heat after adding the egg-lemon mixture.
- Use orzo instead of rice: For a different texture, orzo pasta is a great substitute.
- Add more veggies: You can include a handful of spinach, peas, or leeks for extra nutrition.
Variations You Can Try
- Vegetarian Avgolemono: Use vegetable broth and skip the chicken, adding more vegetables or chickpeas for protein.
- Low-carb version: Substitute cauliflower rice for regular rice.
- Add herbs: Dill, parsley, or mint add a fresh touch to the soup.
What to Serve with Greek Lemon Chicken Soup
Greek Lemon Chicken Soup is filling on its own but pairs well with:
- Greek salad: Crisp cucumbers, tomatoes, olives, and feta cheese complement the soup’s flavors.
- Roasted vegetables: Try roasted potatoes or eggplant.
- Pita bread: Warm pita or crusty bread for dipping.
Storing and Reheating
- Store leftovers: Keep soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently: Warm on the stove over low heat, stirring often. Do not boil, as this can curdle the eggs.
- Freeze before adding eggs: If you plan to freeze, do so before adding the avgolemono mixture. Add fresh egg-lemon sauce after thawing and reheating.
Nutritional Benefits
Greek Lemon Chicken Soup is not only comforting but also nutritious:
- Protein-rich: Thanks to chicken and eggs.
- Vitamin C: Lemon juice adds a boost of vitamin C.
- Gluten-free: When made with rice instead of orzo or other pasta.
- Low in fat: No cream or butter is needed for the creamy texture.
Frequently Asked Questions (FAQ)
What does avgolemono mean?
Avgolemono is a Greek word that means “egg-lemon.” It refers to the egg-lemon sauce that gives Greek Lemon Chicken Soup its creamy, tangy flavor.
Can I use rotisserie chicken for this soup?
Yes, you can use cooked rotisserie chicken to save time. Simply skip the step of boiling raw chicken and add the shredded rotisserie chicken to the hot broth before adding the egg-lemon mixture.
How do I prevent the eggs from curdling?
Temper the eggs by slowly adding hot broth to the egg-lemon mixture while whisking constantly. Then add this mixture to the soup off the heat or over very low heat. Never let the soup boil after adding the eggs.
Is Greek Lemon Chicken Soup gluten-free?
Yes, if you use rice instead of orzo or any wheat-based pasta, the soup is gluten-free.
Can I make this soup ahead of time?
You can prepare the soup ahead, but for the best texture, add the egg-lemon mixture just before serving. If making ahead, reheat the soup gently and add the avgolemono sauce at the last minute.
What kind of rice works best?
Short-grain white rice or medium-grain rice works best, as it becomes tender and adds body to the soup. Long-grain rice is also fine but will result in a slightly thinner texture.
Greek Lemon Chicken Soup (Avgolemono)
A comforting, creamy (yet creamless) Greek lemon chicken soup made with tender chicken, rice, and a silky egg-lemon emulsion. Bright, nourishing, and perfect for cozy nights or impressing guests.
Ingredients
- 2 lb bone-in, skin-on chicken thighs or breasts
- 1 medium yellow onion, quartered
- 1 large carrot, cut into chunks
- 1 celery stalk, cut into chunks
- 8 cups water (or low-sodium chicken broth)
- 3/4 cup white rice (short- or medium-grain; or sub 3/4 cup orzo)
- 2 to 3 large eggs
- Juice of 2 lemons (about 1/3 cup), plus more to taste
- 1 to 1½ teaspoons kosher salt, divided (to taste)
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Fresh dill or parsley, chopped, for garnish (optional)
Instructions
- Add chicken, onion, carrot, celery, and a pinch of salt to a large pot; cover with about 8 cups of water (or broth) and bring to a gentle boil over medium heat.
- Skim off any foam, reduce heat, and simmer gently for about 40 minutes, until chicken is cooked through and vegetables are tender.
- Remove chicken to a plate to cool slightly. Strain the broth to remove solids, then return the clear broth to the pot.
- Shred the chicken into bite-size pieces, discarding skin and bones.
- Bring the broth back to a light boil. Add the rice and cook 15 to 20 minutes, until tender.
- Return the shredded chicken to the pot to warm through; season with salt and pepper to taste.
- In a mixing bowl, whisk the eggs until frothy, then whisk in the lemon juice.
- Temper the egg-lemon mixture by slowly ladling in about 1 cup of hot broth while whisking constantly.
- Reduce the soup to low heat. Slowly pour the tempered egg-lemon mixture into the pot, stirring gently. Do not boil.
- Taste and adjust seasoning with additional salt, pepper, or lemon. Serve hot, garnished with dill or parsley if desired.
Notes
- For best flavor, use freshly squeezed lemon juice.
- Do not let the soup boil after adding the egg-lemon mixture to prevent curdling.
- Orzo can replace rice for a different texture; cook until just tender.
- Add-ins: a handful of spinach, peas, or thinly sliced leeks can be simmered with the rice.
- Time-saver: Use shredded rotisserie chicken and 8 cups good-quality chicken broth; skip the initial simmer and start at cooking the rice.
- Make-ahead: For the creamiest texture, add the egg-lemon mixture just before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 426Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 287mgSodium: 661mgCarbohydrates: 16gFiber: 2gSugar: 7gProtein: 40g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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