Avgolemono Greek Lemon Chicken Soup Recipe
There’s something truly magical about crafting a bowl of Avgolemono Greek Lemon Chicken Soup Recipe from scratch. With its silky lemon-infused broth, tender chicken, and a hint of fresh herbs, this dish strikes the perfect balance between comforting and vibrant. Whether you’re chasing away a chill in the air or simply craving a taste of Mediterranean sunshine, each spoonful feels like a warm hug. I adore how this classic Greek soup celebrates simple ingredients but delivers on big flavors, making it a favorite in my own kitchen—and hopefully soon in yours!
Ingredients You’ll Need
You’ll be amazed at how a handful of humble pantry staples come together to create something so bright and soul-satisfying! Each ingredient plays a starring role in building the signature tang, velvety texture, and color that sets Avgolemono Greek Lemon Chicken Soup Recipe apart from any ordinary chicken soup.
- Chicken broth: The foundation for depth and rich, savory flavor. Opt for a good quality broth for best results.
- Orzo or rice: Both add body; orzo for a tender bite, rice for a classic touch. Choose your favorite or whatever’s on hand.
- Cooked shredded chicken: Leftovers or rotisserie chicken are perfect here, making the soup hearty and protein-packed.
- Eggs: Whisked and tempered, they transform the broth into a creamy, luscious experience—no dairy required.
- Fresh lemon juice: Brightens the soup with a zesty tang; roll your lemons before juicing for maximum yield.
- Olive oil: For sautéing the aromatics and adding a subtle Mediterranean richness.
- Onion: Finely chopped, it gives background sweetness and depth to the base of the soup.
- Garlic: Just one clove is enough to add warmth and gentle complexity.
- Salt and pepper: Essential for seasoning—taste as you go to get it just right for your palate.
- Fresh dill or parsley: For garnishing—herbaceous green flecks that bring freshness and color to the finish.
How to Make Avgolemono Greek Lemon Chicken Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. When the oil glistens, toss in the finely chopped onion and minced garlic. Sauté for 3–4 minutes until the onion becomes soft and fragrant—this is where your soup starts to build its irresistible Greek aroma!
Step 2: Simmer the Broth and Grains
Pour in the chicken broth and bring the mixture to a rolling boil. Stir in the orzo (or rice), then simmer for 8–10 minutes until they’re just cooked—tender but slightly toothsome. The grains will soak up all that savory broth and provide the perfect base.
Step 3: Add Chicken and Lower Heat
Stir in your cooked, shredded chicken. Reduce the heat to low so everything warms through gently. This is the part where your kitchen starts to smell absolutely incredible, like a little Greek taverna!
Step 4: Whisk Eggs and Lemon
While the soup simmers quietly, whisk the eggs in a medium bowl until frothy and light. Slowly whisk in your freshly squeezed lemon juice—the mixture should look pale and silky. This classic avgolemono combination is what gives the Avgolemono Greek Lemon Chicken Soup Recipe its signature tang and creaminess.
Step 5: Temper the Eggs
To avoid curdling, you’ll need to temper the eggs. Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly so the eggs warm up gradually without cooking into scrambled bits. This is the secret step that gives your soup its beautiful, velvety finish.
Step 6: Thicken and Season
Now, gently stir this tempered egg-lemon mixture back into the main pot of soup, keeping everything on low heat. Do not let it boil! Over 3–5 minutes, the soup will thicken and take on a creamy, golden hue. Season thoroughly with salt and pepper to taste.
Step 7: Garnish and Serve
Ladle your Avgolemono Greek Lemon Chicken Soup Recipe into bowls and shower with a generous sprinkle of fresh dill or parsley. The result: a bowl brimming with cheerful color, zesty perfume, and pure comfort. Dig in while it’s still steaming and silky!
How to Serve Avgolemono Greek Lemon Chicken Soup Recipe
Garnishes
Classic garnishes for Avgolemono Greek Lemon Chicken Soup Recipe are a handful of chopped fresh dill or flat-leaf parsley. The herbs aren’t just for looks—they heighten the fresh, citrusy flavor in every spoonful. For bonus points, add a quick grind of black pepper or even a whisper of lemon zest to truly wake up the bowl!
Side Dishes
This Greek soup pairs beautifully with crusty bread—think toasted sourdough or a rustic baguette for dunking. If you want to round out the meal, a fresh Greek salad or a platter of olives and feta will keep you right in the Aegean spirit. Light, crisp white wine is the ultimate beverage pairing for a leisurely lunch or cozy dinner.
Creative Ways to Present
For a casual gathering, serve Avgolemono Greek Lemon Chicken Soup Recipe in large soup mugs with a sprig of dill tucked on the rim. It’s stunning when ladled into shallow white bowls topped with a lemon wheel and a drizzle of good olive oil. Or, for an appetizer course, pour the soup into small cups for elegant Greek-style starters that are as impressive as they are comforting.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Avgolemono Greek Lemon Chicken Soup Recipe (lucky you!), let it cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Be gentle when reheating to keep that luscious egg-lemon emulsion silky smooth.
Freezing
While you can freeze this soup, be aware that the texture may change ever-so-slightly due to the egg-laden broth. For best results, freeze before adding the egg-lemon mixture, then rewarm and finish with fresh avgolemono when ready to serve.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring constantly and never bringing it to a boil (which could cause curdling). If the soup thickens up in the fridge, add a splash of extra broth to bring it back to your desired consistency.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a perfect shortcut for Avgolemono Greek Lemon Chicken Soup Recipe, making the process even faster while still delivering plenty of rich, succulent flavor.
What’s the best way to avoid curdling the eggs?
Tempering is the secret. Whisk in the hot broth very slowly to the egg-lemon mixture and always keep the heat low after adding it to the pot—boiling is the enemy of creamy avgolemono!
Is it possible to make this soup gluten-free?
Yes! Simply choose rice instead of orzo, and your Avgolemono Greek Lemon Chicken Soup Recipe will be naturally gluten-free and every bit as delicious.
Can I make the soup ahead of time?
You can cook the chicken, grains, and broth ahead, but for the creamiest results, add the egg-lemon mixture just before serving. That way, you retain the soup’s luxurious texture and vibrant color.
What if I don’t have fresh lemons?
Fresh lemon juice makes the biggest splash in this soup, but bottled lemon juice will do in a pinch! Just taste and adjust—the hallmark of any great Avgolemono Greek Lemon Chicken Soup Recipe is that unmistakable tang.
Final Thoughts
There’s a certain joy in sharing a dish that feels both traditional and refreshing, and Avgolemono Greek Lemon Chicken Soup Recipe is exactly that. If you’ve never tried making it at home, I can’t recommend it enough—one pot, a swirl of lemon, and you’ll understand why it’s a timeless Greek favorite. Give it a try and savor every sunny, velvety bite!
Print
Avgolemono Greek Lemon Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Avgolemono Greek Lemon Chicken Soup is a comforting and classic dish that combines the bright flavors of lemon with tender chicken in a creamy, egg-thickened broth. Perfect for a cozy meal on a chilly day!
Ingredients
For the soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups cooked shredded chicken
- 1 small onion (finely chopped)
- 1 garlic clove (minced)
- 1 tablespoon olive oil
- salt and pepper to taste
For the Avgolemono sauce:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
Garnish:
- Chopped fresh dill or parsley
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3–4 minutes.
- Cook orzo and chicken: Pour in the chicken broth and bring to a boil. Add orzo (or rice) and cook until tender, about 8–10 minutes. Stir in the shredded chicken and reduce heat to low.
- Prepare Avgolemono sauce: In a medium bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice. Temper the egg mixture by adding hot broth gradually, then stir the mixture back into the soup pot.
- Thicken the soup: Heat the soup over low (do not boil) until slightly thickened, about 3–5 minutes. Season with salt and pepper to taste.
- Serve: Garnish with fresh dill or parsley and serve hot.
Notes
- To prevent curdling, be sure to temper the egg mixture properly and avoid boiling once added to the soup.
- This soup is traditionally creamy without using dairy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg
