There is nothing quite like a warm, comforting bowl of Greek Lemon Chicken Soup (Avgolemono) Recipe to brighten your day and satisfy your soul. This classic Mediterranean dish brings together tender chicken, bright lemon, and creamy eggs in a luscious broth that flawlessly combines refreshing citrus tang and rich, velvety texture. Whether you’re feeling under the weather or simply craving something nourishing yet light, this soup delivers on flavor and tradition with every spoonful. It’s easy to make and feels like a loving hug from a dear friend.
Ingredients You’ll Need
Creating Greek Lemon Chicken Soup (Avgolemono) Recipe is delightfully simple, relying on a handful of fresh, wholesome ingredients that work beautifully together. Each component contributes to the final flavor profile or texture, making the soup truly special and satisfying.
- 6 cups chicken broth: The flavorful base that infuses the soup with warmth and depth.
- 1 cup cooked chicken (shredded): Adds hearty protein and tender bites throughout the soup.
- 1/2 cup uncooked orzo or rice: Provides a comforting, slightly chewy texture that balances the broth.
- 3 large eggs: The secret to the soup’s creamy, silky consistency without any dairy.
- 1/3 cup fresh lemon juice (about 2 lemons): Brings bright, zesty freshness that defines the quintessential avgolemono flavor.
- Salt and black pepper to taste: Essential seasoning to enhance all the natural flavors.
- Chopped fresh parsley or dill for garnish (optional): Adds a vibrant pop of green and a herbal note to finish beautifully.
How to Make Greek Lemon Chicken Soup (Avgolemono) Recipe
Step 1: Cook the Orzo and Prepare the Broth
Start by bringing your chicken broth to a gentle boil in a large pot. Once boiling, add the orzo or rice and cook until tender, usually around 8 to 10 minutes. This step softens your grains and infuses the broth with their subtle starchiness, creating a hearty base for the soup.
Step 2: Add the Shredded Chicken
Lower the heat to a gentle simmer and stir in the shredded cooked chicken. Using leftover rotisserie chicken is a fantastic shortcut here. Let the chicken warm through and mingle with the flavors from the broth and orzo, ensuring every bite has tender pieces of protein.
Step 3: Whisk Eggs and Lemon Juice
In a separate bowl, whisk the eggs until they become frothy and light. Then, slowly add the fresh lemon juice while continuing to whisk. This mixture provides the creamy, lemony heart of your avgolemono without adding any cream.
Step 4: Temper the Egg Mixture
To keep your eggs from scrambling when added to the hot broth, slowly ladle 1 to 2 cups of the warm soup broth into the egg-lemon mixture while whisking vigorously. This gradual temperature increase is the key to achieving that silky, smooth texture.
Step 5: Combine and Thicken
Pour the tempered egg-lemon mixture back into the pot with the rest of the soup, stirring gently. Keep the heat low and never let the soup boil from this point onward. Allow it to thicken slightly and enjoy how the broth transforms into a creamy, rich base that shines with bright lemon notes.
Step 6: Season and Serve
Finish by seasoning your Greek Lemon Chicken Soup (Avgolemono) Recipe with salt and freshly ground black pepper to taste. Ladle it into bowls and scatter some chopped parsley or dill on top for a fresh herbal touch that complements the lemony broth perfectly.
How to Serve Greek Lemon Chicken Soup (Avgolemono) Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill not only brightens each serving visually but also layers in a burst of fresh herbal flavor. A few lemon wedges on the side are also delightful for those who love an extra squeeze of citrus.
Side Dishes
This soup pairs wonderfully with warm crusty bread or a simple Greek salad dressed with olive oil and oregano, making for a balanced and satisfying meal. The lemony soup and fresh salad together echo classic Mediterranean tastes.
Creative Ways to Present
For a fun twist, try serving the soup in individual bread bowls or topping it with a dollop of Greek yogurt for creaminess. A drizzle of good-quality olive oil on top before serving adds a touch of richness and shine.
Make Ahead and Storage
Storing Leftovers
Greek Lemon Chicken Soup (Avgolemono) Recipe keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve its bright lemon flavor and prevent it from absorbing other odors.
Freezing
While you can freeze this soup, be aware that the texture might change slightly due to the eggs and lemon. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw slowly in the refrigerator before reheating.
Reheating
When reheating, warm the soup gently over low heat and stir occasionally to prevent curdling. Avoid boiling the soup again to maintain its creamy texture and fresh lemon brightness.
FAQs
Can I use rice instead of orzo in Greek Lemon Chicken Soup (Avgolemono) Recipe?
Absolutely! Rice is a fantastic alternative to orzo, especially if you prefer a gluten-free option. It will absorb the flavors wonderfully and provide a comforting texture similar to traditional orzo.
What happens if the egg-lemon mixture curdles?
Curtailing usually means the eggs cooked too quickly due to high heat. To avoid this, always temper the eggs slowly with hot broth, whisk constantly, and keep the heat low after combining. If curdling occurs, the soup might separate and have small egg chunks.
Is Greek Lemon Chicken Soup (Avgolemono) Recipe suitable for a dairy-free diet?
Yes, this soup is naturally dairy-free. The creamy texture comes from eggs and lemon juice, so no cream or milk is required, making it perfect for those avoiding dairy.
Can I use store-bought lemon juice?
Fresh lemon juice is strongly recommended for the best flavor because it brings a bright, fresh citrus note that’s hard to replicate with bottled juice. However, in a pinch, high-quality bottled lemon juice can work.
How can I make this soup vegetarian?
To adapt to vegetarian needs, substitute the chicken broth with vegetable broth and omit the chicken. Adding cooked mushrooms or white beans can boost the protein and keep it hearty.
Final Thoughts
There is a reason why the Greek Lemon Chicken Soup (Avgolemono) Recipe has been cherished for generations—it’s comforting, flavorful, and surprisingly simple to make at home. Once you taste this luscious blend of tender chicken, zesty lemon, and creamy broth, you’ll want to make it a regular on your table. It’s the kind of dish that brings warmth to chilly days and comfort to any moment in need of a little culinary sunshine. Give it a try and enjoy this little piece of Greece right from your kitchen.
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Greek Lemon Chicken Soup (Avgolemono) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and creamy Mediterranean soup made with chicken broth, shredded chicken, orzo or rice, eggs, and fresh lemon juice. This traditional soup is thickened with an egg-lemon mixture that adds a luscious texture and a bright citrus flavor, perfect for a cozy meal any time of year.
Ingredients
Soup Base
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup uncooked orzo or rice
Egg-Lemon Mixture
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
Seasoning and Garnish
- Salt and black pepper to taste
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- Cook the Orzo or Rice: In a large pot, bring the chicken broth to a boil. Add the orzo (or rice) and cook according to package instructions, about 8 to 10 minutes, until tender.
- Add Shredded Chicken: Reduce the heat to low and stir in the shredded cooked chicken to heat through gently.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk the eggs until frothy, then slowly whisk in the fresh lemon juice, combining thoroughly.
- Temper the Eggs: To prevent scrambling, slowly add 1 to 2 cups of the hot broth from the pot to the egg-lemon mixture while whisking constantly.
- Combine Mixtures: Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently to incorporate evenly.
- Thicken the Soup: Heat the soup over low heat carefully, ensuring it does not boil. Stir continuously until the soup thickens slightly and becomes creamy.
- Season and Serve: Add salt and black pepper to taste. Serve the soup hot, garnished with chopped fresh parsley or dill if desired.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Orzo is the traditional choice, but rice can be used as a gluten-free alternative.
- Do not let the soup boil after adding the egg mixture to prevent curdling.
