Avgolemono Greek Lemon Chicken Soup
There’s something magical about a bowl of Avgolemono—the way the creamy, tangy broth hugs the tender chicken and rice, warming you from the inside out. This traditional Greek lemon chicken soup is comfort food at its finest, balancing richness and brightness in every spoonful.
If you’ve never tried Avgolemono before, prepare to fall in love. Unlike heavy cream-based soups, this one gets its velvety texture from a clever egg-lemon emulsion, making it lighter yet deeply satisfying. Plus, it’s a fantastic way to use up leftover chicken or turkey!
Ingredients You’ll Need
- 1 whole chicken (about 3-4 lbs) or 4 cups cooked shredded chicken
- 8 cups chicken broth (homemade or high-quality store-bought)
- ½ cup long-grain white rice (or orzo for a twist)
- 3 large eggs, room temperature
- ⅓ cup fresh lemon juice (about 2-3 lemons)
- 1 medium onion, finely chopped
- 2 carrots, diced (optional, for extra veggie goodness)
- 2 celery stalks, diced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
Pro Tip: For the best flavor, use freshly squeezed lemon juice—bottled stuff just doesn’t hit the same!
Step-by-Step Instructions
1. Cook the Chicken (If Starting from Scratch)
In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened (about 5 minutes). Add the whole chicken and cover with broth. Simmer for 45-50 minutes until the chicken is fully cooked.
Remove the chicken, shred the meat, and discard the bones. Strain the broth if you prefer a clearer soup.
Shortcut: Use pre-cooked chicken and store-bought broth to save time!
2. Cook the Rice
Return the broth to the pot and bring to a gentle boil. Add the rice and simmer for 15-20 minutes until tender. Stir occasionally to prevent sticking.
3. Prepare the Avgolemono (Egg-Lemon Sauce)
Here’s where the magic happens—temper the eggs to avoid scrambling!
- In a bowl, whisk the eggs until frothy.
- Slowly drizzle in the lemon juice while whisking continuously.
- Gradually ladle in 1-2 cups of hot broth from the pot, whisking constantly to gently warm the eggs.
4. Combine Everything
Reduce the heat to low. Slowly pour the egg-lemon mixture back into the pot, stirring gently. Add the shredded chicken and heat through without boiling (or the eggs may curdle). Season with salt and pepper.
5. Serve & Enjoy
Ladle into bowls and garnish with fresh dill or parsley. A sprinkle of black pepper and a lemon wedge on the side make it extra inviting!
Why This Soup Works
- Bright yet comforting: The lemon cuts through the richness, making it refreshing and cozy at the same time.
- Protein-packed: Chicken and eggs deliver a satisfying, nourishing meal.
- Versatile: Swap rice for orzo, add spinach, or kick up the garlic for your own twist.
Pro Tip: Leftovers thicken in the fridge—just thin with a splash of broth when reheating!
Final Thoughts
Avgolemono is more than just soup; it’s a bowl of sunshine on a cloudy day. Whether you’re fighting a cold or just craving something wholesome, this Greek classic delivers. Give it a try—your taste buds will thank you!
