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Avgolemono Soup

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Avgolemono Soup is a traditional Greek soup celebrated for its bright lemon flavor and creamy texture, created by blending eggs and lemon juice into a savory chicken and rice broth. This comforting and tangy soup is perfect for any season, offering a nourishing and delicious meal with simple, wholesome ingredients.

Ingredients

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 works well)

1/2 cup freshly squeezed lemon juice

2 large eggs

Fresh parsley, for garnish (optional)

Instructions

  • Heat a drizzle of olive oil in a large pot over medium heat. Add carrots, celery, green onions, and garlic; sauté until softened, about 5-7 minutes.

  • Add chicken broth and bay leaves; bring to a boil.

  • Stir in rice and cook until tender, about 15-20 minutes.

  • Add shredded chicken and heat through. Season with salt and pepper; remove bay leaves.

  • In a bowl, whisk eggs and lemon juice until frothy.

  • Temper egg-lemon mixture by slowly adding a ladle of hot soup broth while whisking continuously.

  • Gradually pour tempered mixture back into the pot, stirring gently. Heat on low, avoiding boiling, until soup thickens and becomes creamy.

  • Remove from heat; garnish with parsley if desired. Serve immediately.

Notes

Substitute rice with orzo or small pasta for texture variation.

Add spinach or kale for extra greens.

Use lemon zest for intensified citrus aroma.

For vegetarian version, use vegetable broth and omit chicken.

Add dill or oregano for herbal notes.

Find it online: https://familydinnercooking.com/avgolemono-soup/