This creamy Avgolemono soup is a warm hug in a bowl! Made with tender chicken, rice, and a tangy lemony broth, it’s a delightfully comforting dish.
Whenever I make it, the lemony goodness makes my kitchen smell amazing! I love to serve it with some crusty bread for dipping—delicious and simple!
Key Ingredients & Substitutions
Chicken Broth: The broth is the heart of this soup. Homemade is best for flavor, but a low-sodium store-bought option works well too. If you need a vegetarian version, you can use vegetable broth.
Cooked Chicken: Shredded chicken adds substance. I love using rotisserie chicken for its juicy flavor and convenience. Feel free to substitute with turkey or chickpeas for a lighter or vegetarian meal.
Rice or Orzo: I recommend uncooked white rice for a classic touch, or orzo if you prefer a pasta base. If you’re gluten-free, use a gluten-free pasta or rice. Quinoa also makes a nutritious alternative.
Lemon Juice: Fresh lemon juice is key for the signature tang. Bottled lemon juice works if fresh is unavailable, but fresh is always brighter and more aromatic. Lemon zest will also boost the lemon flavor!
How Do I Achieve a Perfectly Creamy Avgolemono Sauce?
The avgolemono sauce is what makes this soup special! To keep it creamy without curdling the eggs, follow these steps:
- First, whisk the eggs until they’re frothy, which helps them blend smoothly into the soup.
- Gradually add the lemon juice to the whisked eggs while mixing. The key is to temper the eggs. This means adding hot broth gradually to prevent the eggs from cooking too fast.
- After tempering, slowly pour this mixture back into the warm soup. Keep the heat low to avoid boiling, which could cause the sauce to curdle.
- Stir gently until the soup thickens and becomes creamy, and season before serving. This method ensures a smooth and rich texture!
How to Make Creamy Avgolemono Greek Lemon Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1 1/2 cups cooked chicken, shredded (preferably from a roasted or poached chicken breast)
- 1/2 cup uncooked white rice or orzo pasta
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
For the Avgolemono Sauce:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
How Much Time Will You Need?
This soup takes about 15 minutes of prep time and around 20 minutes of cooking time, totaling about 35 minutes. It’s a quick and delicious dish that’s perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Base:
In a large pot, heat the olive oil or butter over medium heat. Once it’s warm, toss in the chopped onion and cook it until it’s soft and translucent, about 5 minutes. Add the minced garlic and let it cook for another minute until it smells wonderful.
2. Add the Broth:
Now it’s time to pour in the chicken broth. Bring it to a gentle boil. The kitchen will start to smell amazing!
3. Cook the Rice or Orzo:
Add your uncooked rice or orzo to the boiling broth and let it cook until it’s tender, which usually takes around 15 minutes. Make sure to stir occasionally so nothing sticks to the bottom.
4. Incorporate the Chicken:
Once the rice or orzo is cooked, stir in the shredded chicken and reduce the heat to low. Keep the soup warm while we prepare the avgolemono sauce.
5. Create the Avgolemono Sauce:
In a medium bowl, whisk the eggs until they’re nice and frothy. Gradually add the fresh lemon juice while whisking continuously—this is where the magic happens!
6. Temper the Eggs:
To avoid curdling, ladle about 1 cup of the hot broth from your pot into the egg and lemon mixture slowly, whisking constantly. This step is called tempering and helps integrate the hot broth without cooking the eggs too fast.
7. Combine Everything:
Now, slowly pour the tempered egg-lemon mixture back into your soup pot, stirring gently. Heat the soup on low without boiling it to let it thicken into a creamy delight.
8. Season and Serve:
Give your soup a taste and season with salt and freshly ground black pepper as needed. Once you’re happy with the flavor, it’s time to serve! Pour it into bowls and garnish with fresh dill or parsley if you’d like.
Enjoy your delightful, tangy, and creamy Greek Avgolemono lemon chicken soup—a warm hug in a bowl!
Frequently Asked Questions (FAQ) about Creamy Avgolemono Greek Lemon Chicken Soup
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before shredding it. For quick thawing, you can place the chicken in a sealed plastic bag and submerge it in cold water for about an hour. Alternatively, you can thaw it overnight in the fridge.
What Can I Substitute for Rice or Orzo?
If you’re not a fan of rice or orzo, you can easily swap in quinoa for a nutritious touch. For gluten-free options, use gluten-free pasta or rice. Just keep an eye on cooking times, as they may vary!
How Can I Store Leftovers?
Leftover Avgolemono soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently. Be careful not to let it boil to maintain the creamy texture!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base (broth, veggies, and chicken) ahead of time and refrigerate it. However, it’s best to add the avgolemono sauce right before serving to keep it creamy and fresh!
