Greek Avgolemono Soup
Greek Avgolemono Soup is a classic Greek lemon chicken soup featuring a creamy egg-lemon sauce blended into savory broth with tender chicken and rice. Ready in just over 30 minutes, it’s comforting, protein-rich, and perfect for quick, nourishing meals.
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.
