Avgolemono (Greek Lemon Chicken Soup)
If you’re craving a soup that’s comforting and packed with flavor then Avgolemono, the classic Greek lemon chicken soup is for you. This dish has been a beloved staple in Greek kitchens for centuries, thanks to its perfect balance of creamy texture, zesty lemon, and hearty chicken broth. Whether served as a cozy starter or a light meal, Avgolemono is the perfect soup. I love it on a cold to serve it with a slice of fresh sourdough.
What is Avgolemono?
Avgolemono is a traditional Greek soup made with a rich chicken broth, tender chicken, and a unique egg-lemon mixture that thickens the soup and adds a signature creamy texture. "Avgolemono" is actually a combination of two Greek words: avgo (meaning egg) and lemoni (meaning lemon), which are the key ingredients that give this soup its distinct flavor.
What sets Avgolemono apart from other chicken soups is its velvety consistency, achieved through the tempering of eggs and lemon juice. This mixture is carefully stirred into the hot broth, giving it a silky texture without curdling. The result is a bowl of comforting soup with a bright, tangy zing that refreshes the palate.
The Ingredients You’ll Need
Avgolemono is relatively simple to make. Here’s what you’ll need:
Chicken – Traditionally, bone-in, skin-on chicken is used to create a flavorful broth. However, you can use any part of the chicken you’d like. I like to use rotisserie chicken or chicken breasts that I cook in the pressure cooker.
Lemon – Fresh lemon juice is key to the soup’s vibrant flavor. It’s the star of the show, balancing the richness of the egg mixture with a tangy punch.
Eggs – The eggs add a creamy texture to the soup, helping to thicken the broth without making it too heavy.
Rice – Short-grain rice is commonly used, but any rice will do. It absorbs the flavors of the broth while adding substance to the soup. Rice can also be replaced with orzo.
Herbs & Seasoning – A combination of salt, pepper, and bay leaves add depth and freshness.
Broth – You can use homemade chicken broth or store-bought broth in a pinch. I like to use chicken bone broth for extra protein.
How to Make Avgolemono
Step 1: Prepare the Broth
Start by cooking your chicken and then shredding it. In a large pot or Dutch oven, saute carrots, celery, and onions for about 5 minutes. Then, add the garlic.
Step 2: Cook the Rice
Add broth and bay leaves. Bring to a boil, then add the rice or orzo to the broth and cook until it’s tender. This usually takes about 15–20 minutes if you’re using rice or 8 minutes for orzo.
Step 3: Make the Avgolemono Mixture
While the rice is cooking, it’s time to make the egg-lemon mixture. In a separate bowl, whisk together eggs and lemon juice until smooth and frothy. The key is to temper the eggs to avoid scrambling. To do this, slowly ladle a bit of the hot broth into the egg mixture while whisking constantly. This will gradually raise the temperature of the eggs without cooking them too quickly.
Step 4: Combine the Mixture with the Broth
Once the rice is ready, lower the heat and slowly pour the egg-lemon mixture into the pot with the broth, stirring gently. Keep the heat low to ensure the eggs don’t curdle. The soup will thicken and become creamy. Taste and adjust the seasoning with salt and pepper as needed.
Step 5: Add the Chicken
Stir the shredded chicken into the soup, and allow everything to warm through for a few more minutes. At this point, the soup should be smooth, creamy, and full of bright lemony flavor.
Step 6: Serve and Enjoy
Ladle the Avgolemono into bowls and garnish with fresh dill or parsley. The soup is best served hot, but it’s also delicious as leftovers the next day, as the flavors continue to meld together.
Tips for the Perfect Avgolemono
Temper the Eggs Carefully: Adding the egg mixture too quickly to the hot broth can cause the eggs to curdle. Take your time and gradually bring the temperature of the eggs up with the hot liquid.
Use Fresh Lemons: Bottled lemon juice won’t give you the same fresh, zesty flavor that freshly squeezed lemons provide.
Customize the Rice: If you prefer a thicker soup, add more rice. For a lighter version, use less rice or even skip it altogether. Although not the authentic way, I like to use orzo instead.
Avgolemono is the essence of Greek comfort food. Whether you’re seeking a remedy for a cold, a flavorful starter for your Mediterranean meal, or simply a bowl of something that feels like a hug, this soup has you covered. It’s a perfect blend of tradition and comfort, and once you try it, you’ll understand why it’s so beloved in Greek cuisine.
So, the next time you’re in need of something cozy and delicious, try your hand at making Avgolemono. Your taste buds will thank you!
Avgolemono (Greek Lemon Chicken Soup)
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 8 cups of chicken stock or broth
- 2-4 chicken breasts, shredded
- 1 cup of uncooked rice or orzo
- 2 eggs
- 1/2 cup of fresh squeezed lemon juice
Instructions
- Season the chicken breasts with salt and pepper and cook in a pressure cooker or use a rotisserie chicken. Shred the chicken and set aside.
- In a large Dutch oven or pot, heat 1 tbsp olive oil on medium heat. Add the carrots, celery, and onions for about 5 minutes. Then, add the garlic.
- Add broth and bay leaves. Bring to a boil, then add the rice or orzo to the broth and cook until it’s tender. This usually takes about 15–20 minutes if you’re using rice or 8 minutes for orzo.
- In a separate bowl, whisk together eggs and lemon juice until smooth and frothy. The key is to temper the eggs to avoid scrambling. To do this, slowly ladle a bit of the hot broth into the egg mixture while whisking constantly. This will gradually raise the temperature of the eggs without cooking them too quickly.
- Once the rice is ready, lower the heat and slowly pour the egg-lemon mixture into the pot with the broth, stirring gently. Keep the heat low to ensure the eggs don’t curdle. The soup will thicken and become creamy. Taste and adjust the seasoning with salt and pepper as needed.
- Stir the shredded chicken into the soup, and allow everything to warm through for a few more minutes.
- Ladle the Avgolemono into bowls and garnish with fresh dill or parsley and serve immediately.
