I’ll never forget the first time I had authentic Greek Lemon Chicken Soup, or Avgolemono as it’s traditionally known. It was on a family trip to Athens, and the moment that rich, creamy broth touched my lips, I was transported to another world. The perfect balance of tangy lemon, tender chicken, and soothing rice – it was like a hug in a bowl.
Ever since that trip, Avgolemono has been my go-to comfort food. There’s just something about the way the velvety egg-lemon base envelops the chicken and rice that’s so incredibly satisfying. And the best part? It comes together in just 30 minutes, making it the perfect easy, nourishing meal for busy weeknights.
Why This Greek Lemon Chicken Soup (Avgolemono) Recipe Will Become Your Go-To
The Secret Behind Perfect Greek Lemon Chicken Soup (Avgolemono)
What sets this Greek Lemon Chicken Soup (Avgolemono) recipe apart is the careful balance of flavors and textures. The key is in the technique – tempering the eggs just right to create that signature creamy, velvety broth. It may sound intimidating, but I’ll walk you through it step-by-step so you can nail it every time.
Another secret? Using high-quality, homemade chicken broth as the base. This adds a depth of flavor that really makes the lemon and dill sing. And of course, shredding the chicken rather than leaving it in big chunks ensures every bite is bursting with that classic Avgolemono flavor.
Essential Ingredients You’ll Need
- 8 cups chicken broth – The foundation of the soup, homemade broth adds unbeatable richness and aroma.
- 3 eggs – These get carefully tempered into the broth to create the signature creamy texture.
- 1/3 cup fresh lemon juice – Brightens up the whole dish with its tangy, refreshing flavor.
- 2 cups cooked white rice – Provides a comforting starchiness to balance out the soup.
- 2 boneless, skinless chicken breasts, cooked and shredded – The protein that makes this a full, satisfying meal.
- 2 tablespoons fresh dill, chopped – Lends an herbal, aromatic note that pairs beautifully with the lemon.
- 1 teaspoon salt – Enhances all the flavors.
- 1/2 teaspoon white pepper – Adds a subtle warmth and complexity.
Step-by-Step Greek Lemon Chicken Soup (Avgolemono) Instructions
Preparing Your Greek Lemon Chicken Soup (Avgolemono)
In just 30 minutes total (15 minutes prep, 15 minutes cook time), you can have this nourishing Greek Lemon Chicken Soup ready to enjoy. All you’ll need is a large pot or Dutch oven, a whisk, and a ladle.
1- Start by bringing the 8 cups of chicken broth to a simmer over medium heat. While that’s heating up, crack the 3 eggs into a medium bowl and whisk them together until smooth and frothy.
2- Once the broth is simmering, slowly ladle about 1/2 cup of the hot broth into the egg mixture, whisking constantly. This tempers the eggs so they don’t curdle when added to the pot.
3- Now pour the egg-broth mixture back into the pot, continuing to whisk vigorously. This will create the rich, velvety base for the soup.
4- Stir in the 1/3 cup fresh lemon juice, 2 cups cooked white rice, 2 shredded chicken breasts, 2 tablespoons chopped fresh dill, 1 teaspoon salt, and 1/2 teaspoon white pepper. Let the soup simmer for 5 minutes, until heated through.
5- Ladle the Greek Lemon Chicken Soup (Avgolemono) into bowls, making sure to scoop up plenty of the creamy broth. Garnish with an extra sprinkle of fresh dill.
6- Serve this comforting soup piping hot, with crusty bread on the side for dipping in that luscious broth. The whole family is going to love it!
Pro Tips for Success
- Use high-quality, homemade chicken broth if possible – it makes all the difference in the depth of flavor.
- Temper the eggs slowly and whisk constantly to prevent them from curdling.
- Be careful not to let the soup boil once the eggs are added, as that can also cause the eggs to curdle.
- Adjust the amount of lemon juice to your personal taste – start with 1/3 cup and add more if you want an extra tangy flavor.
Serving and Storing Your Greek Lemon Chicken Soup (Avgolemono)
Perfect Pairings for Greek Lemon Chicken Soup (Avgolemono)
This Greek Lemon Chicken Soup (Avgolemono) is a true meal in a bowl, but there are plenty of tasty sides that can take it to the next level. Serve it with a fresh Greek salad, crusty bread for dipping, or a side of roasted vegetables for a complete and nourishing dinner that serves 6.
For beverages, a crisp white wine or a bright, citrusy cocktail would pair beautifully. And of course, no Greek meal is complete without a strong cup of Greek coffee to round it all out.
Storage and Make-Ahead Tips
Luckily, Greek Lemon Chicken Soup (Avgolemono) is just as convenient as it is delicious. The soup will keep in the refrigerator for up to 4 days, making it the perfect meal-prep option. Just reheat individual portions in the microwave or on the stovetop when you’re ready to enjoy.
It also freezes exceptionally well for longer-term storage. Let the soup cool completely, then transfer it to airtight containers or freezer-safe bags. It will keep in the freezer for up to 3 months. When you’re ready to serve, thaw the soup in the refrigerator overnight and then reheat on the stovetop until warmed through.
Variations and Dietary Adaptations for Greek Lemon Chicken Soup (Avgolemono)
Creative Greek Lemon Chicken Soup (Avgolemono) Variations
While the classic Avgolemono is hard to beat, there are plenty of ways to put your own spin on this comforting soup. For a heartier meal, you can add cooked orzo or small pasta shapes instead of rice. In the summer, try swapping in shredded rotisserie chicken and garnishing with fresh lemon zest and basil.
For a vegetarian version, use vegetable broth and leave out the chicken, or try subbing in chickpeas or crumbled tofu for the protein. And if you’re looking to warm up on a chilly day, stir in some warming spices like cumin, paprika, or even a pinch of cayenne.
Making Greek Lemon Chicken Soup (Avgolemono) Diet-Friendly
To make this Greek Lemon Chicken Soup (Avgolemono) a bit more diet-friendly, there are a few easy swaps you can make. For a gluten-free version, simply use gluten-free chicken broth and skip the rice, or substitute cauliflower rice instead.
If you’re watching your carbs, leave out the rice altogether and serve the soup over a bed of steamed spinach or zucchini noodles. And for a dairy-free or vegan option, use plant-based milk or broth to temper the eggs.
No matter how you customize it, this comforting Avgolemono soup is sure to become a new family favorite.
Frequently Asked Questions
Q: Can I use a different type of rice in this recipe?
A: Absolutely! White rice is traditional, but you can easily swap in brown rice, quinoa, or even farro for a heartier texture.
Q: How long does it take to make Greek Lemon Chicken Soup (Avgolemono)?
A: This recipe has a total time of 30 minutes, with 15 minutes of prep and 15 minutes of cook time. It’s a quick and easy meal that comes together in under an hour.
Q: Can I freeze Greek Lemon Chicken Soup (Avgolemono)?
A: Yes, this soup freezes very well! Let it cool completely, then transfer to airtight containers or freezer bags. It will keep in the freezer for up to 3 months.
Q: How many servings does this Greek Lemon Chicken Soup (Avgolemono) recipe make?
A: This recipe makes 6 servings of Greek Lemon Chicken Soup (Avgolemono). It’s a hearty, satisfying meal, so the portions are generous.
Q: What’s the best way to reheat the soup if I have leftovers?
A: For best results, reheat the soup gently on the stovetop, stirring frequently. You can also reheat individual portions in the microwave, adding a splash of broth if it seems too thick.
Greek Lemon Chicken Soup (Avgolemono)
- Total Time: 30
- Yield: 6 servings
Description
Discover the divine flavors of this authentic Greek Lemon Chicken Soup (Avgolemono). This comforting and nourishing dish is bursting with bright, tangy notes and a velvety, creamy texture that will warm your soul.
Ingredients
– 8 cups chicken broth
– 3 eggs
– 1/3 cup fresh lemon juice
– 2 cups cooked white rice
– 2 boneless, skinless chicken breasts, cooked and shredded
– 2 tablespoons fresh dill, chopped
– 1 teaspoon salt
– 1/2 teaspoon white pepper
Instructions
1. In a large saucepan, bring the chicken broth to a simmer over medium heat.
2. In a medium bowl, whisk the eggs and lemon juice together until well combined.
3. Slowly pour a ladle of the hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
4. Gradually pour the tempered egg-lemon mixture back into the saucepan with the remaining broth, whisking continuously.
5. Reduce heat to low and cook, stirring frequently, until the soup has thickened slightly, about 5-7 minutes.
6. Stir in the cooked rice and shredded chicken, and season with salt and white pepper.
7. Serve the soup warm, garnished with fresh dill.
Notes
For a thicker soup, you can add an extra egg to the egg-lemon mixture. You can also adjust the lemon juice to suit your personal taste preferences.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Greek
Conclusion
Greek Lemon Chicken Soup (Avgolemono) is the ultimate comforting, nourishing meal that’s ready in a flash. With its bright, tangy flavors and velvety smooth texture, it’s no wonder this soup has been a beloved staple in Greek households for generations.
Now that you have all the tips and tricks to make this recipe a success, I can’t wait for you to give it a try. Cozy up with a steaming bowl of Avgolemono and let the flavors of Greece transport you. And don’t forget to let me know how it turns out – I’d love to hear your thoughts!
