Avgolemono soup is a warm and comforting Greek dish made with chicken broth, rice, and a delicious blend of lemon and egg. It’s creamy, tangy, and oh-so-satisfying!
Every spoonful feels like a cozy hug on a chilly day! I love how quick it is to make, and it’s perfect for impressing guests or just enjoying a simple night in. 🍋🥣
Ingredients & Substitutions
Chicken Broth: Using homemade chicken broth adds depth of flavor. If you’re short on time, low-sodium store-bought broth works well. If you want a vegetarian version, vegetable broth is an option, but the flavor will differ.
White Rice: I like using jasmine rice for its fragrant qualities, but you can substitute orzo pasta for a slightly different texture. Quinoa is a gluten-free alternative if you’re looking for something different!
Eggs: This is a critical ingredient for the soup’s creaminess. If you’re looking for a vegan alternative, consider using silken tofu blended with lemon juice, though the results will vary in texture.
Lemon Juice: Fresh lemon juice is key for that zesty flavor. If lemons aren’t available, bottled lemon juice will suffice, but I find fresh is best!
How Do You Properly Temper Eggs in Avgolemono?
Tempering eggs is essential to prevent them from curdling in the hot broth. Here’s how you do it:
- Whisk the eggs and lemon juice together until smooth in a bowl.
- Once the rice is cooked, take a ladle of hot broth and slowly pour it into the egg mixture while whisking continuously. This warms the eggs gently.
- Repeat this step with another ladle of broth to ensure the egg mixture is warm before adding it back to the pot.
- Finally, stir the warmed egg mixture back into the soup gently to avoid curdling.
Remember, low heat is key once the eggs are added to maintain a creamy texture without boiling. This technique makes the soup creamy and smooth—perfect for a cozy meal!
Avgolemono Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1/2 cup uncooked white rice (or orzo pasta as an alternative)
- 2 cups cooked shredded chicken (optional but traditional)
- Salt and freshly ground black pepper, to taste
For the Avgolemono Mixture:
- 3 large eggs
- Juice of 2 lemons (about 1/3 cup)
For Garnish:
- Fresh dill, chopped
- Fresh parsley, chopped
- Lemon slices, for garnish (optional)
Time Needed:
This Avgolemono soup takes about 10 minutes of prep time and about 30-40 minutes of cooking time. Overall, you should set aside about an hour from start to finish, allowing you to enjoy a warm and comforting bowl of soup in no time!
Step-by-Step Instructions:
1. Prepare the Broth and Rice:
In a large pot, bring the chicken broth to a gentle boil over medium heat. Once boiling, add the uncooked rice (or orzo) into the broth. Reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking.
2. Make the Egg-Lemon Mixture:
While the rice is cooking, prepare the avgolemono mixture. In a mixing bowl, crack the eggs and whisk them together with the lemon juice until well combined, smooth, and creamy. Keep this mixture ready for when the rice is done cooking!
3. Temper the Eggs:
Once the rice is tender, carefully ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking continuously. This process is called tempering and helps to warm the eggs gently, avoiding any curdling.
4. Combine the Mixtures:
Now, slowly pour the tempered egg-lemon mixture back into the pot with the soup while stirring constantly. This helps to incorporate the creamy mixture without cooking the eggs too quickly.
5. Add Chicken and Season:
If you’re using shredded cooked chicken, add it to the soup now. Warm the soup gently over low heat, stirring it occasionally. Avoid bringing it back to a boil to maintain smooth creaminess. Season with salt and pepper to taste.
6. Serve and Garnish:
Once warm, ladle the Avgolemono soup into individual bowls. Garnish each bowl with fresh chopped dill, parsley, and lemon slices if you like. Serve the soup hot, and enjoy the creamy, tangy, and comforting flavors!
This Avgolemono soup is perfect for chilly days and makes a delightful meal that feels special yet is easy to prepare. Enjoy every spoonful of this Greek classic!
Can I Use Leftover Rotisserie Chicken for This Soup?
Absolutely! Leftover rotisserie chicken is a great time-saver and adds fantastic flavor. Just shred the chicken and add it to the soup during the final stages of cooking to warm it through.
What If I Don’t Have Fresh Lemons?
If you’re out of fresh lemons, bottled lemon juice will work in a pinch. Just use about half the amount since bottled juice can be more concentrated. Start with a smaller amount and adjust to taste!
Can I Make This Soup Ahead of Time?
You can prepare the broth and cook the rice or orzo ahead of time. However, it’s best to add the avgolemono mixture and chicken just before serving to maintain the creamy texture. Store the components separately in the fridge for up to 2 days, then combine and warm just before serving.
How Do I Store Leftovers?
Store any leftover Avgolemono soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to preserve the creamy consistency, adding a splash of broth if it thickens too much.
