Why You’ll Love This Recipe
This soup is rich and comforting while still feeling fresh and vibrant. The combination of lemon and egg creates a luxurious texture that’s both creamy and refreshing. It’s simple to prepare with wholesome ingredients and perfect for chilly evenings or when you need a soothing, nourishing meal. The balance of savory chicken and bright citrus makes it a timeless favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
6 cups chicken broth
1 cup cooked shredded chicken
1/2 cup uncooked white rice
3 large eggs
1/4 cup fresh lemon juice
Salt and black pepper to taste
Fresh dill or parsley for garnish (optional)
Directions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the uncooked rice and reduce heat to a simmer. Cook for 15–18 minutes, or until the rice is tender.
- Stir in the shredded chicken and cook for another 2–3 minutes to warm through.
- In a separate bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
- To temper the eggs, gradually add 1 cup of hot broth to the egg mixture while whisking continuously.
- Slowly pour the tempered egg mixture back into the pot, stirring gently. Do not allow the soup to boil after adding the eggs, as this can cause curdling.
- Season with salt and black pepper to taste.
- Serve warm, garnished with fresh dill or parsley if desired.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Substitute orzo for rice for a slightly different texture. Add finely diced carrots or celery for extra flavor and heartiness. For a thicker soup, use slightly more rice. You can also make it vegetarian by using vegetable broth and omitting the chicken. A touch of lemon zest can enhance the citrus flavor even further.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally and avoiding boiling to prevent the egg from separating. This soup is not ideal for freezing, as the egg-based broth may change texture after thawing.
FAQs
What does avgolemono mean?
It refers to the traditional Greek sauce made from eggs and lemon that thickens and flavors the soup.
Why do I need to temper the eggs?
Tempering prevents the eggs from scrambling by gradually raising their temperature before adding them to the hot soup.
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
Can I make this soup gluten-free?
Yes, rice is naturally gluten-free. Just ensure your broth is certified gluten-free if needed.
How do I prevent the soup from curdling?
Avoid boiling the soup after adding the egg mixture and always temper the eggs first.
Can I use brown rice instead of white rice?
Yes, but it will require a longer cooking time.
Is this soup creamy without cream?
Yes, the eggs create a naturally creamy and silky texture without any dairy.
Can I make this ahead of time?
Yes, but reheat gently to maintain the smooth texture.
How lemony should the soup taste?
It should have a bright but balanced citrus flavor. Adjust the lemon juice to your preference.
Can I add more chicken?
Absolutely. Adding extra chicken makes the soup heartier and more filling.
Conclusion
Avgolemono Soup is a comforting and elegant dish that brings together simple ingredients in a beautifully balanced way. With its silky texture, bright lemon flavor, and tender chicken, this Greek classic is perfect for cozy meals and special occasions alike. Once you try it, it’s sure to become a staple in your kitchen.
PrintAvgolemono Soup
Avgolemono Soup is a classic Greek comfort dish made with tender chicken, rice, and a silky lemon-egg broth that creates a naturally creamy texture without any dairy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked shredded chicken
- 1/2 cup uncooked white rice
- 3 large eggs
- 1/4 cup fresh lemon juice
- Salt and black pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add chicken broth and bring to a gentle boil.
- Stir in uncooked rice, reduce heat, and simmer for 15–18 minutes until rice is tender.
- Add shredded chicken and cook for 2–3 minutes to warm through.
- In a bowl, whisk eggs until frothy, then whisk in lemon juice.
- Gradually ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper.
- Slowly pour the tempered mixture back into the soup, stirring gently. Do not boil.
- Season with salt and black pepper to taste.
- Serve warm, garnished with fresh dill or parsley if desired.
Notes
- Do not allow the soup to boil after adding the egg mixture to prevent curdling.
- Orzo can be substituted for rice for a traditional variation.
- Rotisserie chicken works well for convenience.
- Reheat gently over low heat to maintain the smooth texture.
- This soup is not ideal for freezing due to the egg-based broth.
- Adjust lemon juice to taste for desired brightness.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 170 mg