Avgolemono Soup (Greek Lemon Chicken Soup)

If there’s one dish that embodies comfort, brightness, and a touch of Mediterranean sunshine, it’s Avgolemono Soup, the traditional Greek Lemon Chicken Soup. This silky, citrus-kissed soup is simple, satisfying, and surprisingly quick to make, making it perfect for busy weeknights, cozy lunches, or even a light dinner with friends and family. The magic of Avgolemono lies in its unique technique: eggs and lemon juice create a luscious, creamy texture without the need for cream, resulting in a soup that is both rich and light.

Whether you’re a seasoned home cook or just discovering the joys of Greek cuisine, this soup is one recipe you’ll find yourself returning to again and again. Let’s dive into why this dish is so beloved and how you can master it in your kitchen.

Why You’ll Love This Avgolemono Soup

• Silky, creamy texture without heavy cream
• Bright, fresh flavor from real lemons
• Quick and easy: ready in just 25 minutes
• Comforting yet light, perfect for any season
• Uses simple pantry staples and everyday ingredients
• Family-friendly and universally appealing

Ingredients Breakdown

Here’s everything you need to make Avgolemono Soup, organized by component. This recipe serves 6 bowls, perfect for sharing with family or storing leftovers for the week.

For the Soup Base:

• 2 tbsp extra-virgin olive oil
• 1 small sweet onion, diced small
• 2 stalks celery, diced small
• 2 medium carrots, diced small
• 2 cloves garlic, minced
• ½ tsp kosher salt (not table salt)
• ⅛ tsp pepper

For the Rice and Stock:

• ½ cup Arborio rice
• 6 cups low-sodium chicken stock
• 1 large bay leaf

For the Chicken:

• 2 (6 oz. each) chicken breasts, seasoned, cooked, and shredded

For the Avgolemono Mixture:

• ⅓ cup fresh lemon juice
• 2 large eggs

For Garnish:

• 2½ tbsp chopped fresh dill

Tools & Equipment Needed

To make this Greek classic flawlessly, you’ll need the following kitchen essentials:

• Large saucepan or soup pot
• Medium mixing bowl
• Whisk
• Wooden spoon or heat-resistant spatula
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Optional: small bowl for separating eggs (if desired)

Step-by-Step Instructions

Here’s a detailed, foolproof guide to creating this luscious Avgolemono Soup:

1. Sauté the Aromatics
   Warm 2 tablespoons of extra-virgin olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrots, and sauté until the vegetables are tender and the onion becomes translucent, about 3 minutes. Add minced garlic and sauté for an additional 20 seconds, just until slightly browned and fragrant. Season with ½ teaspoon kosher salt and ⅛ teaspoon pepper.
2. Toast the Rice
   Add ½ cup Arborio rice to the pan, stirring to coat the grains in the olive oil and vegetables. This step helps to slightly toast the rice, adding subtle flavor and ensuring it cooks evenly.
3. Simmer with Stock and Bay Leaf
   Pour in 6 cups of low-sodium chicken stock and add 1 large bay leaf. Bring the mixture to a gentle simmer over medium heat. Let it cook for approximately 10 minutes, or until the rice is tender. Once the rice is cooked, remove and discard the bay leaf.
4. Add Shredded Chicken
   Stir in the cooked, shredded chicken breasts. Maintain a gentle simmer to warm the chicken through without overcooking it.
5. Prepare the Avgolemono Mixture
   In a medium bowl, whisk together ⅓ cup fresh lemon juice and 2 large eggs until the mixture is light and frothy. This combination of lemon and eggs is what gives Avgolemono its signature silky texture and tangy flavor.
6. Temper the Eggs
   Remove the saucepan from the heat. Slowly whisk 2 cups of the hot broth into the egg and lemon mixture. This gradual incorporation raises the temperature of the eggs without scrambling them. Once tempered, slowly pour the egg mixture back into the soup, stirring constantly to combine fully. Do not return the saucepan to the heat after adding the egg mixture, or the eggs may curdle.
7. Finish with Fresh Dill
   Stir in 2½ tablespoons of chopped fresh dill. Taste and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls and serve immediately.

Tips & Variations

• Vegetarian Version: Replace chicken stock with vegetable stock and skip the chicken. Add more vegetables like zucchini or spinach for heartiness.
• Gluten-Free: This recipe is naturally gluten-free thanks to the use of rice instead of noodles or pasta.
• Adjusting the Tang: Add extra lemon juice if you prefer a more pronounced lemon flavor. Start with a teaspoon at a time to taste.
• Seasonal Twists: In winter, consider adding diced parsnips or potatoes for extra warmth. In summer, fresh herbs like parsley or mint can enhance brightness.

Flavor Profile & Pairings

Avgolemono Soup is uniquely comforting: the silky eggs give it a rich texture, while lemon juice adds a bright, refreshing tang. The vegetables and chicken provide warmth and substance, making it a satisfying yet light meal. Its clean flavors make it a perfect dish for those seeking a wholesome, fresh, and nourishing soup.

Suggested Side Dishes:

• Crusty bread for dipping
• Greek salad with cucumber, tomato, and feta
• Roasted vegetables or a simple green salad

Nutritional Overview

Per Serving (1 bowl):

• Calories: 199 kcal
• Protein: 9 g
• Carbohydrates: 24 g
• Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 71 mg
• Sodium: 322 mg
• Potassium: 421 mg
• Fiber: 2 g
• Sugar: 5 g
• Vitamin A: 3572 IU
• Vitamin C: 10 mg
• Calcium: 45 mg
• Iron: 2 mg

This makes Avgolemono Soup a nutritious and balanced option, rich in protein, vitamins, and minerals while remaining relatively low in calories.

Make-Ahead & Meal Prep Tips

• Vegetables: Dice your onions, celery, and carrots a day ahead and store in an airtight container.
• Chicken: Cook and shred chicken in advance to save time.
• Broth: Homemade chicken stock can be prepared in bulk and frozen for future use.
• Assembly: Prepare the soup base and cook the rice in advance. The eggs and lemon should be added at the last minute to preserve the creamy texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring constantly to prevent curdling.

Frequently Asked Questions

1. Can I use brown rice instead of Arborio rice?
Brown rice can be used but will require a longer cooking time and may alter the creamy texture slightly.

2. How do I prevent the eggs from curdling?
Temper the eggs by slowly whisking hot broth into the egg mixture before adding it back to the soup. Never return the soup to high heat after adding the eggs.

3. Can this soup be frozen?
It’s best not to freeze Avgolemono Soup after adding the eggs, as they may separate. You can freeze the soup base and chicken separately and add eggs and lemon juice fresh when reheating.

4. Can I make this soup spicier?
Yes! Add a pinch of cayenne pepper or red pepper flakes when sautéing the vegetables for a mild heat.

5. What’s the best lemon to use?
Use fresh, juicy lemons for the brightest flavor. Meyer lemons offer a sweeter, less acidic option.

Cooking Timeline (at a Glance)

Task	Time
Prep vegetables	10 minutes
Cook vegetables and rice	10 minutes
Add chicken and simmer	5 minutes
Temper eggs & finish soup	5 minutes
Total	25 minutes

Serving Suggestions

Serve Avgolemono Soup in deep bowls to highlight its comforting warmth. Garnish with a sprinkle of extra dill or a lemon wedge on the side. Pair with warm, crusty bread for dipping or a simple side salad for a complete meal.

Recipe Variations

1. Avgolemono with Orzo: Replace Arborio rice with orzo pasta for a lighter, more traditional Greek version.
2. Herb-Enhanced Soup: Add fresh parsley, oregano, or thyme to enhance the Mediterranean flavor.
3. Vegetable-Rich Version: Include zucchini, spinach, or green beans for more texture and nutrients.
4. Creamier Avgolemono: Stir in 2 tablespoons of Greek yogurt at the end for extra creaminess without overwhelming the delicate lemon flavor.

Ingredient Spotlight

Eggs: The star of Avgolemono Soup, eggs give the broth its signature silky texture. Use large, fresh eggs, whisked well to incorporate air for a light froth.

Lemon Juice: Provides the bright, tangy flavor essential to Avgolemono. Always use fresh-squeezed lemon juice for the best results—bottled juice lacks the vibrant acidity.

Arborio Rice: Chosen for its ability to absorb liquid while releasing starch, giving the soup a creamy consistency. Rinse lightly before cooking if desired to control the creaminess.

Pro Cooking Tips

• Always temper your eggs to avoid scrambling.
• Keep the soup at a gentle simmer, not a rolling boil, for the best texture.
• Taste frequently and adjust seasoning with salt, pepper, or extra lemon juice as needed.
• Use fresh herbs for garnish rather than dried, which can overpower the delicate flavors.

Storage & Freezing Guide

• Refrigerator: Store soup in an airtight container for up to 3 days. Add fresh dill when reheating.
• Freezing: Freeze the chicken and broth separately without eggs. Add fresh eggs and lemon juice when reheating to maintain the silky texture.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	199 kcal
Protein	9 g
Carbohydrates	24 g
Fat	8 g
Saturated Fat	2 g
Fiber	2 g
Sugar	5 g
Cholesterol	71 mg
Sodium	322 mg

Dietary Notes: Naturally gluten-free and nut-free. Can be made vegetarian with vegetable stock and without chicken.

Expanded Conclusion

Avgolemono Soup is a timeless Greek classic that brings together the comforting warmth of chicken soup with the bright, fresh flavors of lemon. It’s quick, simple, and incredibly satisfying, making it a go-to recipe for busy home cooks and food lovers alike. Whether you’re enjoying it on a chilly evening or serving it as a light starter for a dinner party, this soup is sure to become a staple in your kitchen. Give it a try, share it with your family, and let the flavors of Greece brighten your table.

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