Zesty Avgolemono: The Heartwarming Greek Lemon Chicken Soup Recipe

Comfort flows through every spoonful of this classic avgolemono soup, a culinary treasure that whisks chicken and lemony brightness into perfect harmony.

Mediterranean kitchens have long celebrated this creamy, tangy Greek recipe with deep passion.

Tender chicken pieces nestle among silky, egg-enriched broth that sings with bright citrus notes.

Rich and comforting, the soup carries generations of Greek cooking traditions in its delicate layers.

Fragrant herbs and a velvety texture transform simple ingredients into something extraordinary.

Each ladleful promises warmth, nourishment, and a taste of authentic Greek home cooking.

Prepare to savor a bowl that connects you directly to the sunny, welcoming spirit of Greek cuisine.

Storage Solutions for Lemon Chicken Soup

• Store leftover Avgolemono in an airtight container, keeping it fresh in the fridge for 3-4 days. Ensure the soup cools completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months, avoiding egg-based soups typically lose texture when frozen.
• Warm soup in microwave-safe bowl, stirring occasionally. Heat in 30-second intervals until temperature reaches 165°F, preventing separation of eggs and maintaining creamy consistency.
• Gently warm soup in a saucepan over low heat, whisking constantly to prevent egg sauce from curdling. Add splash of broth or water if soup seems too thick.

FAQs

• What is the origin of Avgolemono soup?

Avgolemono is a traditional Greek soup that originated in Greece, popular in Mediterranean cuisine and Jewish cooking traditions.

• Is Avgolemono difficult to make?

No, it’s relatively simple. The key is carefully tempering the egg-lemon mixture to prevent curdling, which requires gentle stirring and gradual heating.

• Can I use different proteins in this soup?

While traditionally made with chicken, you can substitute with turkey or skip the protein entirely for a vegetarian version.

• Why do Greeks use egg-lemon sauce in their cooking?

The egg-lemon sauce (avgolemono) adds a creamy, tangy texture and brightens the flavor of soups and other dishes, creating a unique, silky consistency that’s characteristic of Greek cuisine.

Avgolemono Greek Lemon Chicken Soup Zesty Comfort

• Warm, velvety soup that hugs your soul with its creamy texture and bright, zesty flavors.
• Easy one-pot recipe perfect for home cooks of all skill levels, requiring minimal kitchen expertise.
• Protein-packed soup loaded with tender chicken and nutritious vegetables, delivering a complete meal in a single bowl.
• Great for recovering from colds, soothing upset stomachs, or enjoying a hearty lunch that feels like a culinary embrace.

Ingredients for Avgolemono Soup

• Chicken: A tender and flavorful protein that provides the core substance of this traditional Greek soup.
• Rice: A classic grain that adds hearty texture and helps thicken the soup.
• Eggs: Essential for creating the signature creamy and tangy avgolemono sauce.
• Lemon Juice: Brings bright, citrusy flavor and creates the signature tanginess of the soup.

• Carrots, Celery, Onions, Garlic: These classic vegetables build a rich and deep flavor foundation for the soup.

• Chicken Broth: Provides the liquid base and enhances the overall savory profile of the soup.
• Bay Leaves: Adds a subtle herbal note to the broth.
• Salt, Pepper: Standard seasonings that enhance the natural flavors of the ingredients.
• Olive Oil: Used for sautéing vegetables and adding a smooth, rich undertone to the soup.

Equipment for Lemon Chicken Soup Prep

• Large pot: Essential for cooking and mixing all ingredients smoothly.
• Wooden spoon: Perfect for stirring vegetables and mixing soup ingredients.
• Cutting board: Needed for chopping carrots, celery, and onions.
• Sharp knife: Helps dice vegetables and shred chicken precisely.
• Whisk: Critical for creating smooth egg-lemon sauce and preventing lumps.
• Measuring cups: Ensures accurate broth and rice measurements.
• Ladle: Helps carefully temper egg mixture and serve soup.

How to Make Greek Lemon Chicken Soup

Step 1: Sauté Aromatic Veggies

Heat olive oil in a large pot.

Chop fresh carrots, crisp celery, sweet onions, and fragrant garlic.

Gently cook the vegetables until they become soft and release their delightful flavors, creating a delicious base for the soup.

Step 2: Build Flavorful Broth

Pour chicken broth into the pot.

• Bay leaves
• Uncooked rice
• Salt
• Black pepper

Simmer the mixture until rice becomes tender and absorbs the rich broth flavors.

Step 3: Introduce Tender Chicken

Fold shredded chicken into the simmering broth.

Allow the meat to warm through and blend with the existing flavors.

Step 4: Create Silky Egg-Lemon Mixture

In a separate bowl, whisk eggs until smooth.

Squeeze fresh lemon juice into the eggs.

Carefully ladle hot broth into the egg mixture, stirring constantly to prevent scrambling.

This technique prevents the eggs from curdling.

Step 5: Finish With Creamy Perfection

Slowly pour the tempered egg-lemon mixture back into the soup.

Remove the pot from heat immediately.

Stir gently to create a luxuriously creamy texture.

Let the soup rest for a moment before serving.

Avgolemono Tips for Creamy Results

• Slowly add hot broth to egg mixture while whisking continuously to prevent eggs from curdling.
• Remove soup from heat right after adding egg-lemon sauce to maintain smooth, creamy texture.
• Use fresh lemons and homemade chicken broth for authentic, rich flavor profile.
• Select short-grain rice like arborio or medium-grain rice for better soup consistency and absorption.
• Add more broth if soup becomes too thick, ensuring a light and silky mouthfeel.

Greek Soup Variations for Every Mood

• Vegetarian Avgolemono: Replace chicken with tofu or chickpeas for a plant-based protein option. Use vegetable broth instead of chicken broth for a complete vegetarian version.
• Gluten-Free Option: Swap traditional rice with quinoa or cauliflower rice to make the soup gluten-free and lower in carbohydrates.
• Spicy Mediterranean Version: Add red pepper flakes, ground cumin, and a dash of smoked paprika to give the soup a warm, zesty flavor profile that enhances the traditional Greek recipe.
• Dairy-Free Adaptation: Ensure all ingredients are dairy-free and use alternative milk like almond or coconut milk if any creamy texture is needed for the egg-lemon sauce.

Plating and Serving Avgolemono Like a Pro

• Cozy Family Dinner Companion: Serve this heartwarming soup alongside crusty Greek bread for dipping and soaking up the delicious broth.
• Mediterranean Plate Pairing: Complement the soup with a fresh Greek salad, olives, and crumbled feta cheese to create a complete Mediterranean-style meal.
• Comfort Food Garnish: Top each bowl with fresh chopped parsley, a drizzle of extra virgin olive oil, and a sprinkle of cracked black pepper to enhance the soup's bright, zesty flavors.
• Wellness Bowl Boost: Pack leftovers in a thermal container for a nourishing work or school lunch that provides warmth and comfort during chilly days.

Avgolemono (Greek Lemon Chicken Soup) Recipe

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4.9 from 40 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Hearty avgolemono soup blends zesty Greek flavors with comforting chicken and rice. Creamy broth and tangy lemon create a Mediterranean masterpiece you’ll savor with pure delight.

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Ingredients

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Main Ingredients:

• 6–8 ounces (170–226 grams) cooked chicken breast, shredded
• 1 cup (240 milliliters) rice
• 8 cups (1.9 liters) low-sodium chicken broth

Vegetables and Aromatics:

• 1/2–1 cup (75–150 grams) carrots, finely chopped
• 1/2–1 cup (75–150 grams) celery, finely chopped
• 1/2–1 cup (75–150 grams) green onions, finely chopped
• 2 garlic cloves, chopped
• 2 bay leaves

Finishing and Seasoning:

• 2 large eggs
• 1/2 cup (120 milliliters) fresh lemon juice
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a large pot, gently sauté diced carrots, celery, onions, and minced garlic in olive oil until vegetables become translucent and fragrant, about 5 minutes.
2. Pour chicken broth into the pot, add bay leaves, uncooked rice, salt, and pepper. Simmer on medium-low heat for 15-18 minutes until rice reaches tender consistency.
3. Incorporate shredded chicken into the simmering broth, allowing it to warm through and absorb the surrounding flavors.
4. Create the signature egg-lemon sauce by whisking eggs and fresh lemon juice in a separate bowl, carefully tempering the mixture by slowly adding hot broth while continuously whisking to prevent egg curdling.
5. Remove pot from heat and gradually pour the tempered egg-lemon mixture into the soup, stirring gently to create a creamy, silky texture without scrambling the eggs.
6. Let the soup rest for 2-3 minutes to allow flavors to meld and sauce to thicken slightly. Discard bay leaves before serving.
7. Garnish with fresh chopped parsley or dill and serve immediately while hot, enjoying the traditional Greek comfort dish.

Notes

• Always use fresh, high-quality lemons for the brightest, most vibrant flavor in your Avgolemono.
• Slowly temper the egg mixture by gradually adding hot broth to prevent scrambling, creating a silky smooth texture.
• For a gluten-free version, swap rice with quinoa or cauliflower rice to maintain the soup’s traditional consistency.
• Enhance protein content by adding more shredded chicken or mixing in cooked white beans for a heartier meal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 220
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 100 mg