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Greek Avgolemono Soup stands out as a beautifully comforting and bright dish, blending the creamy richness of eggs with the fresh tang of lemon in a way that feels both indulgent and light.
This soup is a wonderful balance of textures and flavors, with tender chicken and soothing rice enveloped in a silky broth.
Nutritionally, it’s a wholesome option, offering a high-protein base from the chicken and eggs, while being low in saturated fat thanks to olive oil and lean chicken breast.
The inclusion of fresh vegetables boosts its fiber content, making it a nourishing, satisfying meal.
Quick to prepare in about 35 minutes, this soup is ideal for busy weeknights or meal prep, delivering warmth and zest without fuss.
Its naturally gluten-free and low-carb components make it a flexible choice for various dietary needs.
Whether you’re craving something restorative or seeking a recipe with a Mediterranean flair, this avgolemono soup is a delightful go-to.
Must-Have Tools for Perfect Results
Dutch Oven or Heavy Pot
Essential for evenly sautéing vegetables and simmering the soup, a sturdy Dutch oven ensures consistent heat distribution. Beyond this recipe, it’s a versatile workhorse for stews, braises, and baking.
Whisk
A quality whisk is crucial for creating the smooth avgolemono sauce by tempering eggs and lemon juice without scrambling. It’s also great for emulsifying dressings and sauces in everyday cooking.
Ladle
Used to transfer hot broth gradually while tempering the eggs, a ladle offers precise control to avoid curdling. It’s indispensable for serving soups and stews with ease.
Measuring Cups
Accurate measurement of broth, rice, and lemon juice ensures recipe success every time. Reliable measuring cups are a kitchen staple for baking and cooking alike.
Fine Mesh Strainer (optional)
Helpful for rinsing rice thoroughly before cooking, it prevents clumping and helps achieve even cooking. Also useful for straining stocks and sauces.
Greek Avgolemono Soup
Equipment
- 1 Large Dutch Oven or Heavy Pot
- 1 Whisk
- 1 Ladle
- Measuring cups (set)
- Fine Mesh Strainer (optional, 1)
Ingredients
- 1 tablespoon extra virgin olive oil preferably Greek origin
- ½ to 1 cup finely diced carrots
- ½ to 1 cup finely diced celery stalks
- ½ to 1 cup finely chopped green onions white and green parts
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth
- 2 dried bay leaves
- 1 cup long-grain white rice
- Salt to taste
- Freshly ground black pepper to taste
- 2 cooked boneless chicken breasts shredded (about 6 to 8 ounces; rotisserie chicken works well)
- ½ cup freshly squeezed lemon juice about 2 lemons
- 2 large eggs
- Fresh parsley leaves for garnish optional
Instructions
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Add the diced carrots, celery, and green onions. Stir frequently, cooking until the vegetables soften and become fragrant, about 4–5 minutes. Add the minced garlic and sauté for another 30 seconds, being careful not to let it burn.
- Simmer the Broth and Rice: Pour in the chicken broth and add the bay leaves. Increase the heat to bring the liquid to a vigorous boil. Once boiling, stir in the rinsed rice along with a pinch of salt and freshly ground black pepper. Reduce the heat to low and let the soup simmer gently, uncovered, for about 20 minutes or until the rice is tender and cooked through.
- Incorporate the Chicken: Add the shredded cooked chicken to the pot, stirring to combine. Allow the soup to continue warming on low heat as you prepare the avgolemono sauce.
- Prepare the Avgolemono Sauce: In a medium-sized mixing bowl, whisk together the eggs and fresh lemon juice until smooth and slightly frothy. To temper the eggs and prevent curdling, slowly drizzle in two ladlefuls of hot soup broth into the egg-lemon mixture while continuously whisking. This gradual warming is essential to create a creamy sauce.
- Finish the Soup with Sauce: Slowly pour the tempered egg-lemon mixture back into the pot with the soup, stirring gently but continuously. Immediately remove the pot from the heat to avoid cooking the eggs too quickly, which can cause the soup to separate. The broth should become silky and slightly thickened.
- Garnish and Serve: Discard the bay leaves. Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve immediately. Pair with crusty bread for a complete meal.
Notes
- Rice Preparation: Rinse the rice under cold water until the water runs clear to remove excess starch. Soaking the rice for 15 minutes before cooking can help it cook more evenly and prevent it from becoming mushy.
- Orzo Alternative: You can substitute rice with orzo pasta for a slightly different texture. Use the same quantity, but reduce simmering time to about 7–8 minutes, watching closely to avoid overcooking.
- Egg Tempering Tip: Whisk the eggs and lemon juice vigorously before adding hot broth gradually to avoid scrambling. If you find it tricky, ask a helper to pour the broth while you whisk.
- Avoid Overheating: Always add the avgolemono sauce at the end and immediately remove the pot from heat to maintain the soup’s creamy consistency. Reheating later should be done gently.
- Make Ahead: This soup can be prepared in advance and refrigerated for up to 3 days. Reheat gently over low heat, stirring occasionally.
Chef’s Secrets to Creamy Avgolemono Perfection
Achieving the signature silky texture of avgolemono soup lies in mastering the egg-lemon sauce.
The key is tempering the eggs properly: slowly whisking hot broth into the egg and lemon mixture raises its temperature gently, preventing the eggs from scrambling when added to the soup.
Always add this sauce at the very end of cooking and immediately remove the pot from heat to avoid curdling or separation.
Using freshly squeezed lemon juice is essential for a bright, authentic flavor — bottled lemon juice won’t give you the same freshness. Additionally, rinsing and soaking the rice before cooking ensures even tenderness without becoming mushy.
For extra depth, sautéing the vegetables gently without browning preserves their sweetness and aroma, which subtly infuses the broth.
Serving Suggestions That Elevate Your Meal
This soup pairs beautifully with warm, crusty bread or garlic pita to soak up the luscious broth.
For a fuller meal, serve alongside a Greek salad with ripe tomatoes, cucumbers, olives, and feta cheese dressed in olive oil and oregano.
A glass of crisp white wine or light rosé complements the lemony brightness.
For a cozy touch, garnish each bowl with fresh chopped parsley or a sprinkle of grated Parmesan.
Avgolemono soup also shines as a starter for Mediterranean-themed dinners or as a comforting main course on chilly days.
Its balanced flavors and light richness make it satisfying yet not too heavy.
Storage Tips for Maintaining Freshness
To store leftover avgolemono soup, let it cool to room temperature before transferring to an airtight container.
Refrigerate for up to three days. When reheating, do so gently over low heat while stirring often to prevent the eggs from curdling or the soup from separating.
Avoid reheating in a microwave at high power to preserve the creamy texture.
This soup does not freeze well because the egg-lemon sauce may break down during thawing.
If you plan to freeze, store the broth and cooked chicken separately and prepare the avgolemono sauce fresh when ready to serve.
Frequently Asked Questions About Avgolemono Soup
1. Can I use orzo instead of rice?
Yes! Orzo works well and cooks faster than rice—typically around 7 minutes. Keep an eye on it to avoid overcooking, and adjust the cooking liquid slightly if needed.
2. How do I prevent the eggs from scrambling?
The secret is tempering: whisk hot broth gradually into the egg-lemon mixture before adding it to the pot. Adding the sauce off the heat also prevents curdling.
3. Is this soup gluten-free?
Yes, using rice or orzo made from corn or gluten-free grains keeps the soup naturally gluten-free. Be sure to check orzo ingredients if you choose it.
4. Can I make this soup vegetarian?
You can substitute vegetable broth and omit the chicken, but the traditional flavor profile relies on the chicken and broth richness. Adding sautéed mushrooms can add depth.
5. What if I don’t have fresh lemons?
Fresh lemon juice is recommended for the best taste and brightness. If unavailable, use bottled juice sparingly and adjust to taste, but it won’t be quite the same.
This recipe is inspired by themediterraneandish and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.