PERFECT GREEK LEMON CHICKEN SOUP AVGOLEMONO

After years of perfecting this recipe, I’ve discovered that the secret to a truly exquisite Greek Lemon Chicken Soup Avgolemono lies in the patient tempering of the eggs and lemon juice, creating a velvety smooth texture that is simply divine. Avgolemono, as it’s affectionately known, is more than just a soup; it’s a comforting embrace in a bowl, a taste of sunshine and home. It’s a celebration of simple ingredients transformed into something truly special.

This isn’t just another recipe; it’s a method, a philosophy for crafting the perfect Avgolemono every single time. And trust me, once you master this technique, you’ll never look back.

What You’ll Need

The quality of your ingredients will truly shine in this simple soup. Using fresh, flavorful ingredients makes all the difference. Don’t skimp on the lemon juice, and be sure to use a good-quality chicken broth.

• Chicken Broth: (Forms the base of the soup and contributes depth of flavor.)
• Chicken Breast: (Provides protein and a delicious, tender element to the soup.)
• Arborio Rice: (This short-grain rice releases starch and helps thicken the soup beautifully.)
• Eggs: (Essential for the Avgolemono sauce, creating the creamy texture.)
• Lemons: (The star of the show! Freshly squeezed juice is a must for that bright, tangy flavor.)
• Onion: (Adds aromatic depth to the broth.)
• Carrot: (Adds a touch of sweetness and color.)
• Celery: (Provides a subtle savory note to the broth.)
• Fresh Dill: (A classic Greek herb that complements the lemon perfectly.)
• Salt and Pepper: (To season and enhance the flavors.)

Simple Swaps

• Use leftover cooked chicken instead of poaching it. Just shred it and add it towards the end.
• Substitute orzo pasta for rice if you prefer a pasta-based soup.
• If you don’t have fresh dill, a pinch of dried dill will work in a pinch.
• Vegetarian? Use vegetable broth and add some white beans for protein.
• For a richer flavor, use bone-in chicken thighs instead of chicken breast to make the broth.

Tried & True Variations

This recipe is a beautiful base for exploration. Feel free to adjust it to your own taste.

• Garlic Infusion: Sauté minced garlic with the onion, carrot, and celery for an extra layer of flavor.
• Vegetable Boost: Add other vegetables like zucchini or spinach for added nutrition.
• Creamy Version: Stir in a tablespoon of heavy cream at the very end for an even richer texture.
• Spice It Up: Add a pinch of red pepper flakes for a subtle kick.

The Method: Step-by-Step

Making Avgolemono might seem intimidating, but it’s actually quite simple when you break it down. Follow these steps and you’ll be enjoying a perfect bowl in no time!

Step 1: Prepare the Broth

In a large pot, combine the chicken broth, onion, carrot, and celery. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the vegetables to infuse the broth with flavor.

Step 2: Poach the Chicken

Add the chicken breast to the simmering broth. Poach for about 15-20 minutes, or until cooked through. Remove the chicken and set aside to cool slightly. Shred the chicken into bite-sized pieces.

Step 3: Cook the Rice

Add the rice to the broth and cook according to package directions, usually about 15-20 minutes, or until tender.

Step 4: Prepare the Avgolemono Sauce

In a large bowl, whisk together the eggs and lemon juice until light and frothy. This is the crucial step – be patient!

Step 5: Temper the Egg Mixture

Slowly, and I mean *very* slowly, drizzle about 1 cup of the hot broth into the egg mixture, whisking constantly to prevent the eggs from curdling. This is the key to a smooth and creamy sauce. Repeat with another cup of broth.

Step 6: Combine and Heat

Pour the tempered egg mixture into the pot with the remaining broth and rice. Stir gently over low heat until the soup thickens slightly. Do not boil! Boiling will cause the eggs to curdle.

Step 7: Add the Chicken and Dill

Stir in the shredded chicken and fresh dill. Season with salt and pepper to taste.

Step 8: Serve

Serve immediately and enjoy! A squeeze of fresh lemon juice right before serving adds an extra burst of flavor.

Complete the Table

Avgolemono is wonderful on its own, but it also pairs beautifully with other Greek dishes.

A simple Greek salad with feta cheese and olives makes a refreshing accompaniment. Crusty bread for dipping is also a must! For a heartier meal, consider serving it alongside some grilled chicken souvlaki or a spanakopita. If you are looking for another comforting soup recipe, try this Marry Me Chicken Soup. And for something lighter, try this Thai Chicken Soup Heaven. A bowl of avgolemono warms the soul just like this Cozy Chicken Soup. Sometimes I use similar methods to make this Italian Ground Chicken Soup. My family also loves a big pot of Ginger Garlic Chicken Noodle Soup on cooler days.

Perfect for this season! Do you have other favorite recipes for this time of year?

Lady Maria

PERFECT GREEK LEMON CHICKEN SOUP AVGOLEMONO

This Avgolemono recipe delivers a comforting and velvety smooth Greek lemon chicken soup. The secret lies in patiently tempering the eggs and lemon juice to prevent curdling and achieve a luxurious texture. Enjoy this taste of sunshine and home!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Soup

Cuisine: Greek

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 cups chicken broth
• 1 large chicken breast
• 1/2 cup Arborio rice
• 3 large eggs
• 1/2 cup freshly squeezed lemon juice
• 1/2 medium onion, chopped
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 1/4 cup fresh dill, chopped
• Salt to taste
• Pepper to taste

Equipment

• Large Pot
• whisk
• Large bowl
• Measuring cups
• Measuring spoons
• Cutting board
• knife
• Ladle

Method

 

1. In a large pot, combine the chicken broth, onion, carrot, and celery. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. Add the chicken breast to the simmering broth. Poach for about 15-20 minutes, or until cooked through. Remove the chicken and set aside to cool slightly. Shred the chicken into bite-sized pieces.
3. Add the rice to the broth and cook according to package directions, usually about 15-20 minutes, or until tender.
4. In a large bowl, whisk together the eggs and lemon juice until light and frothy.
5. Slowly drizzle about 1 cup of the hot broth into the egg mixture, whisking constantly to prevent the eggs from curdling. Repeat with another cup of broth.
6. Pour the tempered egg mixture into the pot with the remaining broth and rice. Stir gently over low heat until the soup thickens slightly. Do not boil!
7. Stir in the shredded chicken and fresh dill. Season with salt and pepper to taste.
8. Serve immediately and enjoy! A squeeze of fresh lemon juice right before serving adds an extra burst of flavor.

Notes

Tempering the egg mixture slowly is key to preventing curdling. Use freshly squeezed lemon juice for the best flavor. Don’t overcook the rice. For a richer flavor, use bone-in chicken thighs instead of chicken breast to make the broth. You can substitute orzo pasta for rice if you prefer. Add garlic or other vegetables like zucchini or spinach for added nutrition. Stir in a tablespoon of heavy cream at the very end for an even richer texture. Add a pinch of red pepper flakes for a subtle kick. Taste as you go when adding the lemon juice, as some lemons are more tart than others, so adjust the amount to your liking. If you’re worried about overcooking the rice, cook it separately and add it to the soup at the end.