Avgolemono Soup

Why You’ll Love This Recipe

This soup is both refreshing and soothing, combining the delicate taste of chicken and vegetables with a luscious, silky broth brightened by fresh lemon juice. It’s easy to make using simple ingredients, and the avgolemono (egg-lemon) technique adds a creamy richness without any cream. Ideal as a starter or a light main course, it’s both healthy and deeply satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra virgin olive oil (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
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt and pepper, to taste
• 2 cooked boneless chicken breasts, shredded (about 6 to 8 oz, rotisserie chicken works well)
• 1/2 cup freshly squeezed lemon juice
• 2 large eggs
• Fresh parsley, for garnish (optional)

Directions

1. In a large pot, heat a drizzle of olive oil over medium heat. Add chopped carrots, celery, green onions, and garlic. Sauté until softened, about 5-7 minutes.
2. Add chicken broth and bay leaves, and bring to a boil.
3. Stir in rice and cook until tender, about 15-20 minutes.
4. Add shredded chicken and cook until heated through. Season with salt and pepper to taste. Remove bay leaves.
5. In a separate bowl, whisk eggs and lemon juice together until frothy.
6. Temper the egg-lemon mixture by slowly adding a ladle of hot soup broth to the bowl while whisking continuously.
7. Gradually pour the tempered egg-lemon mixture back into the soup pot, stirring gently. Heat over low heat, avoiding boiling, until the soup thickens slightly and becomes creamy.
8. Remove from heat and garnish with fresh parsley if desired. Serve immediately.

Servings and timing

This recipe serves about 6 people. Preparation takes about 10 minutes, with a total cooking time of 30-40 minutes.

Variations

• Substitute rice with orzo or small pasta for different textures.
• Add spinach or kale for extra greens.
• Use lemon zest for a more intense citrus aroma.
• For a vegetarian version, replace chicken broth with vegetable broth and omit chicken.
• Add a pinch of dill or oregano for herbal notes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. It’s best eaten fresh as the texture changes when stored.

FAQs

Can I use leftover chicken?

Yes, shredded leftover or rotisserie chicken works perfectly.

Can I make this soup dairy-free?

Yes, this recipe is naturally dairy-free.

How do I prevent the soup from curdling?

Temper the egg-lemon mixture carefully and avoid boiling after adding it.

Can I freeze avgolemono soup?

Freezing is not recommended as the eggs may separate upon thawing.

Can I use lemon juice from a bottle?

Fresh lemon juice is best for flavor, but bottled juice can be used in a pinch.

Is this soup gluten-free?

Yes, using rice or gluten-free pasta keeps it gluten-free.

Can I add vegetables?

Carrots, celery, and green onions are classic, but spinach or zucchini can be added.

What if I don’t have bay leaves?

Omit bay leaves or substitute with a small sprig of thyme.

Can I make this soup spicy?

Add a pinch of red pepper flakes or a dash of hot sauce.

How do I store leftovers?

Keep in a sealed container in the refrigerator and reheat gently.

Conclusion

Avgolemono Soup is a bright, creamy, and comforting dish that brings the vibrant flavors of Greece to your table. With its simple ingredients and nourishing broth enriched by eggs and lemon, it’s a timeless recipe perfect for any occasion. Whether you’re seeking a light lunch or a soothing dinner, this soup offers wholesome goodness in every spoonful.

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