Avgolemono Soup Recipe

Avgolemono Soup Introduction

Bright and comforting, Greek Avgolemono Soup delivers a luxurious, lemon-kissed broth enriched with tender chicken and delicate rice. Its silky texture comes from a perfectly tempered egg-and-lemon mixture, creating a dish that feels both wholesome and elegant.

Ready in under 30 minutes, this classic recipe balances the zesty brightness of fresh lemon with the savory depth of homemade chicken stock. Each spoonful offers a cozy harmony of creamy richness and citrusy lift, ideal for both weeknight dinners and special occasions.

Finished with fragrant fresh dill, Avgolemono Soup captures the heart of Greek home cooking. It’s a warm, nourishing bowl that satisfies cravings for comfort while adding a vibrant, refreshing twist to traditional chicken soup.

Avgolemono Soup Ingredients

• Chicken Breasts – Provide hearty protein and a rich, savory base, creating the comforting backbone of this Greek classic.
• Fresh Lemon Juice – Infuses the broth with bright, citrusy notes that define the soup’s signature tang and refreshing aroma.
• Eggs – Whipped and tempered to achieve the silky, velvety texture that makes Avgolemono uniquely creamy without dairy.
• Chicken Stock – Delivers deep, nourishing flavor, allowing every spoonful to feel both wholesome and satisfying.
• Rice or Orzo – Adds gentle body and substance, transforming the broth into a filling, balanced meal.
• Fresh Dill – Finishes the soup with a fragrant, herbal lift that enhances its vibrant Mediterranean character.

Recipe Tips

1. Master the Egg-Tempering Technique
The hallmark of Avgolemono Soup lies in its silky, creamy texture created without cream. To achieve this, whisk hot broth slowly into the beaten eggs and lemon juice. Add the broth in a thin stream while whisking continuously to prevent curdling. Patience here ensures a smooth, luxurious consistency that elevates the dish.

2. Choose the Right Rice or Pasta
Arborio rice or small pasta like orzo both work beautifully, but their textures differ. Arborio releases starch, giving the soup extra body, while orzo creates a lighter bite. Rinse rice lightly before adding to control starch levels, depending on your desired thickness.

3. Balance Lemon Brightness
Fresh lemon juice is key to the soup’s signature tang. Start with the recommended amount, taste, and adjust. Different lemons vary in acidity, so add more juice gradually to suit your preference. A final squeeze before serving heightens the vibrant citrus aroma.

What to Serve with Avgolemono Soup

Pair this Greek classic with warm pita bread or crusty artisan rolls to soak up every drop of the lemony broth. A crisp Greek salad with cucumbers, tomatoes, olives, and feta adds a refreshing contrast to the soup’s creamy richness. For a heartier spread, serve alongside roasted vegetables drizzled with olive oil and sprinkled with oregano to echo Mediterranean flavors and round out a nourishing meal.

FAQ

Q1: Can I make Avgolemono Soup ahead of time?
Yes, but store the egg-lemon mixture separately and combine just before reheating to preserve the silky texture.

Q2: Can I use leftover cooked chicken?
Absolutely. Simply add shredded cooked chicken during the final simmering step to warm through.

Q3: How can I thicken the soup if it’s too thin?
Let it simmer uncovered for a few extra minutes or add a small handful of rice and cook until tender.

Q4: Is it possible to make this soup vegetarian?
Yes. Substitute vegetable broth for chicken stock and omit the chicken for a bright, lemony vegetarian version.

Avgolemono Soup

A traditional Greek specialty, Avgolemono Soup offers a delicate balance of a velvety lemon-scented broth, tender chicken, and soft grains of rice. This comforting dish can be prepared in less than 30 minutes, making it both elegant and approachable.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6 People

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 1 pound chicken breasts halved lengthwise
• 8 cups hot chicken stock
• ½ cup rice such as arborio or orzo pasta
• 1 small yellow onion finely diced
• 2 garlic cloves minced
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 2 bay leaves
• 2 whole eggs
• 2 egg yolks
• ¼ cup fresh lemon juice with more as desired for brightness
• 1 tablespoon freshly chopped dill
• Optional: rind of 1 lemon

Method

 

1. Warm the olive oil in a 5-quart Dutch oven set over medium-high heat. Sauté the diced onion until it becomes translucent, about 2 minutes, then add the minced garlic and cook briefly for 30 seconds.
2. Reduce the heat and carefully pour in the hot chicken stock. Add the bay leaves and, if preferred, the lemon rind. Place the halved chicken breasts into the pot, followed by the rice and kosher salt. Simmer gently for approximately 15 minutes.
3. Remove the chicken and allow it to cool slightly before shredding into bite-sized pieces using two forks.
4. Discard the bay leaves and lemon rind. In a medium bowl, whisk together the eggs, egg yolks, and lemon juice. Gradually ladle in two scoops of hot broth, one at a time, whisking constantly to temper the eggs and prevent curdling.
5. Slowly return the tempered egg mixture to the pot, stirring steadily to create a smooth, cohesive broth. Reintroduce the shredded chicken and allow the soup to simmer over low heat for an additional 5 minutes.
6. Taste and adjust seasoning with extra salt or lemon juice as needed. Stir in the fresh dill or use it as a garnish. Serve the soup immediately for best flavor and texture.