Avgolemono is a traditional Greek lemon chicken soup that’s comforting, creamy, and full of flavor. Made with simple ingredients like chicken broth, rice, eggs, and fresh lemon juice, this soup is both light and satisfying. It’s perfect for chilly days, quick lunches, or when you want a cozy, homemade meal.
The creamy texture comes from whisked eggs, not cream, making it rich without being heavy. Avgolemono is easy to prepare and brings a taste of the Mediterranean to your table. With its tangy flavor and hearty chicken, it’s a dish that’s sure to become a family favorite.
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Why This Recipe Works
This recipe works because it combines simple, fresh ingredients into a dish that feels both elegant and comforting. The tangy lemon juice brightens the broth, while the eggs create a creamy texture without adding extra fat. The rice or orzo makes the soup hearty enough to be a meal on its own, and the chicken adds protein to make it satisfying.
Another reason this recipe shines is its versatility. It’s easy to adjust the flavors by adding more or less lemon or using herbs like dill for extra freshness. The method is simple, but the result is a sophisticated soup that’s perfect for any occasion, from everyday meals to special dinners. It’s quick to make and a delicious way to explore traditional Greek flavors.
Ingredients
Chicken Broth – Forms the base of the soup, adding savory depth. You can substitute with vegetable broth for a vegetarian version.
Lemon Juice – Provides the signature tangy flavor. Freshly squeezed lemon juice is best, but bottled works in a pinch.
Eggs – Create the creamy texture without using cream. No substitutes are recommended as they are essential to the recipe.
Rice – Adds heartiness to the soup. Orzo or small pasta can be used instead of rice.
Chicken – Adds protein and makes the soup filling. You can use rotisserie chicken or shredded leftover chicken for convenience.
Tips
- Whisk the eggs and lemon juice well before adding to prevent curdling.
- Temper the egg mixture by slowly adding hot broth to it before mixing into the soup.
- Use cooked chicken to save time and simplify preparation.
- Adjust the lemon juice to your taste for more or less tanginess.
- Serve immediately for the best texture, as reheating may cause the eggs to separate.
How to Serve
Avgolemono soup is a comforting and flavorful dish, perfect for chilly days or when you’re craving something light yet satisfying. Its creamy texture and tangy flavor make it a standout choice for any meal.
- Serve it as a starter for a Greek-themed dinner.
- Pair it with crusty bread or pita for a simple lunch.
- Enjoy it alongside a fresh Greek salad for a complete and balanced meal.
Similar Recipes
Avgolemono – Greek Lemon Chicken Soup
Ingredients
- 6 cups chicken broth
- ½ cup white rice
- 2 cups cooked shredded chicken
- 2 large eggs
- ⅓ cup fresh lemon juice about 2 lemons
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Optional: chopped parsley or dill for garnish
Instructions
- In a large pot, bring the chicken broth to a boil. Add the rice and cook over medium heat until tender, about 15–18 minutes.
- While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until smooth and frothy.
- Slowly ladle 1–2 cups of the hot broth into the egg mixture, whisking constantly to temper the eggs.
- Reduce the heat to low and slowly pour the tempered egg mixture back into the pot while stirring continuously.
- Add the shredded chicken and season with salt and pepper. Heat gently without boiling to avoid curdling.
- Serve immediately, garnished with chopped parsley or dill if desired.
Nutrition
Notes
• Temper the egg mixture by slowly adding hot broth to it before mixing into the soup.
• Use cooked chicken to save time and simplify preparation.
• Adjust the lemon juice to your taste for more or less tanginess.
• Serve immediately for the best texture, as reheating may cause the eggs to separate.
It's a gorgeous and delicious soup.