Greek Avgolemono Soup Recipe

Introduction

Greek Avgolemono Soup is a comforting and tangy chicken soup thickened with eggs and brightened with fresh lemon juice. This traditional recipe is both nourishing and flavorful, perfect for a cozy meal any day of the week.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup rice
• 3 large eggs
• Juice of 2 lemons
• 6 cups chicken broth

Instructions

1. Step 1: In a pot, bring the chicken broth to a boil and add the rice. Cook until the rice is tender, about 15-20 minutes.
2. Step 2: Add the cooked, shredded chicken to the pot and keep the soup warm but not boiling.
3. Step 3: In a separate bowl, whisk the eggs with the lemon juice until smooth.
4. Step 4: Temper the egg mixture by slowly adding a ladle of hot soup to the eggs while continuously whisking to prevent curdling.
5. Step 5: Gradually pour the tempered egg mixture back into the soup pot, stirring gently. Heat gently until the soup thickens slightly, but do not boil.
6. Step 6: Serve the soup warm, garnished with fresh herbs if desired.

Tips & Variations

• Use leftover roasted chicken for added depth of flavor and convenience.
• Substitute rice with orzo pasta for a different texture.
• Adjust the amount of lemon juice to taste for a milder or more pronounced tartness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the eggs. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Avgolemono Soup without rice?

Yes, you can use orzo, orzo pasta, or even omit the starch for a lighter soup, though rice or orzo help give it a traditional texture.

How do I prevent the eggs from curdling in the soup?

Temper the eggs by slowly whisking hot soup into the egg and lemon mixture before adding it back to the pot. Also, avoid boiling the soup once the eggs are added.

Greek Avgolemono Soup Recipe

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Greek Avgolemono Soup is a traditional, comforting soup made with tender chicken, rice, and a velvety lemon-egg sauce that adds a bright, tangy flavor. This classic Greek dish is known for its creamy texture achieved without dairy, making it a perfect soothing meal for any time of the year.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken breasts
• 6 cups chicken broth
• 1 cup long-grain white rice
• 6 large eggs
• 3 lemons (juiced, about 1/2 cup lemon juice)
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Cook the Chicken: In a large pot, place the whole chicken or chicken breasts and cover with chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 40-50 minutes for a whole chicken, or 30-40 minutes for breasts. Skim off any foam that forms on the surface.
2. Cook the Rice: Remove the chicken from the broth and set aside to cool. Add the rice to the simmering broth and cook until tender, about 15-20 minutes.
3. Shred the Chicken: While the rice cooks, shred the cooled chicken into bite-sized pieces, discarding bones and skin.
4. Prepare the Avgolemono Sauce: In a medium bowl, whisk the eggs until frothy. Gradually add the fresh lemon juice while whisking continuously.
5. Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth into the egg and lemon mixture, whisking constantly to prevent curdling. Then pour the tempered egg mixture back into the pot with the remaining broth and rice, stirring gently.
6. Combine and Heat: Add the shredded chicken back to the pot. Warm the soup over low heat for a few minutes, stirring constantly, making sure it does not boil to prevent the eggs from curdling.
7. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.

Notes

• Keep the temperature low when adding the egg mixture to avoid curdling.
• Use fresh lemon juice for the best flavor.
• You can substitute rice with orzo pasta if preferred.
• This soup is traditionally dairy-free and gluten-free.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: Greek soup, avgolemono, chicken soup, lemon egg soup, traditional Greek recipe