Avgolemono: Greek Lemon Chicken Soup

Why Make This Recipe

Avgolemono is a classic Greek soup that combines the comforting flavors of chicken, rice, and lemon. This recipe is simple to prepare and brings a taste of the Mediterranean right to your table. Its unique creamy texture and zesty flavor make it a favorite for many. Furthermore, it’s perfect for chilly evenings or when you’re in need of a little comfort food. Plus, it’s a great way to enjoy a warm, nourishing dish that will satisfy your family’s hunger.

How to Make Avgolemono

Ingredients:

• 1 whole chicken, cut into pieces
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups of chicken broth
• 3/4 cup rice
• 3 large eggs
• 1/2 cup lemon juice
• Salt and pepper to taste
• Chopped parsley for garnish

Directions:

1. In a large pot, combine chicken pieces, onion, carrots, celery, and chicken broth. Bring to a boil.
2. Reduce heat and simmer for about 30 minutes, or until the chicken is cooked through.
3. Remove the chicken and set aside to cool. Strain the soup to remove vegetables, if desired, and return the broth to the pot.
4. Add rice and simmer until tender, about 15 minutes.
5. While the rice is cooking, whisk together eggs and lemon juice in a bowl.
6. Gradually add 1 cup of warm broth to the egg mixture, whisking constantly to temper the eggs.
7. Slowly pour this mixture back into the pot while stirring the soup to prevent the eggs from scrambling.
8. Shred the chicken meat and return it to the soup.
9. Season with salt and pepper to taste and garnish with chopped parsley before serving.

How to Serve Avgolemono

Serve Avgolemono hot in bowls. It is delightful on its own or with some crusty bread. You can also add more lemon juice on top for an even zestier taste. The garnished parsley adds both flavor and a pop of color to the dish.

How to Store Avgolemono

Store any leftovers in an airtight container in the refrigerator. It can last for about 3 to 4 days. Reheat gently on the stove over low heat, adding a little extra broth if needed to return its creamy texture.

Tips to Make Avgolemono

• Make sure the chicken is cooked all the way through before removing it from the pot.
• Watch carefully when adding the egg and lemon mixture to prevent the eggs from scrambling.
• Feel free to adjust the amount of lemon juice to suit your taste—some prefer a more pronounced lemon flavor.

Variation

Consider adding other vegetables like spinach or peas for extra nutrition and flavor. You can also use leftover rotisserie chicken to save time on meal prep.

FAQs

Can I use chicken breasts instead of a whole chicken?
Yes, you can use chicken breasts, but you may need to adjust the cooking time to ensure they don’t dry out.

Can I make Avgolemono ahead of time?
Yes, but it’s best to add the rice and egg mixture just before serving to maintain the best texture.

Is Avgolemono gluten-free?
Yes, as long as you use gluten-free chicken broth and rice, this soup can be made gluten-free!

Avgolemono

Avgolemono is a classic Greek soup made with chicken, rice, and lemon, featuring a creamy texture and zesty flavor. It's perfect for chilly evenings and a comforting meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course, Soup

Cuisine Greek, Mediterranean

Servings 6 servings

Calories 300 kcal

Ingredients

  

Soup Base

• 1 whole whole chicken, cut into pieces For the base flavor
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 8 cups chicken broth

Additional Ingredients

• 3/4 cup rice
• 3 large eggs For the avgolemono sauce
• 1/2 cup lemon juice Adjust to taste
• to taste Salt and pepper
• to taste Chopped parsley for garnish

Instructions

 

Cooking the Soup

• In a large pot, combine chicken pieces, onion, carrots, celery, and chicken broth. Bring to a boil.
• Reduce heat and simmer for about 30 minutes, or until the chicken is cooked through.
• Remove the chicken and set aside to cool. Strain the soup to remove vegetables, if desired, and return the broth to the pot.
• Add rice and simmer until tender, about 15 minutes.

Preparing Avgolemono

• While the rice is cooking, whisk together eggs and lemon juice in a bowl.
• Gradually add 1 cup of warm broth to the egg mixture, whisking constantly to temper the eggs.
• Slowly pour this mixture back into the pot while stirring the soup to prevent the eggs from scrambling.

Final Assembly

• Shred the chicken meat and return it to the soup.
• Season with salt and pepper to taste and garnish with chopped parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove over low heat, adding extra broth if needed to return its creamy texture. Adjust amount of lemon juice to suit your taste.

Keyword Avgolemono, Chicken Soup, Comfort Food, Greek Soup, Lemon Soup