Greek Avgolemono Soup
Dec 26, 2023, Updated Jan 08, 2024
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Indulge in a bowl of delicious homemade Avgolemono soup – a Greek classic with a creamy lemon twist, dill, shredded rotisserie chicken, and rice for a perfect, comforting meal!
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Creamy Lemon Chicken And Rice Soup
Greek Avgolemono soup is a delightful and comforting dish that combines chicken broth, lemon juice, and beaten eggs to create a creamy and tangy texture. It’s a classic Greek recipe that’s perfect for chilly evenings or as a comforting the whole family will love.
Greek Avgolemono soup has a rich history dating back centuries. It’s believed to have originated in Greece during ancient times, and its name comes from the Greek words “avgo” (egg) and “lemono” (lemon), which are the key ingredients in the dish.
This iconic soup has been a staple in Greek cuisine for generations, often served at celebratory occasions and family gatherings. Its creamy and tangy flavor profile, created by whisking together eggs and lemon juice, makes it a unique and beloved dish.
The history of Avgolemono soup reflects the influence of Mediterranean and Middle Eastern culinary traditions on Greek cuisine. Over the years, it has evolved and adapted to different regional variations, but its core ingredients and preparation method have remained consistent.
Today, Avgolemono soup is not only a cherished part of Greek gastronomy but also a popular dish enjoyed by food enthusiasts and travelers worldwide. You can explore its origins and variations on sweetcsdesigns.com and even try making this traditional Greek soup yourself!
How to Make avgolemono Soup
To make this recipe, we will need the following ingredients:
- Chicken Broth: The foundation of the soup, chicken broth provides a savory and hearty base, imparting a comforting flavor that serves as the backbone of the dish.
- Eggs: Eggs play a crucial role in creating the creamy and velvety texture of the soup. When tempered with hot broth and lemon juice, they thicken the soup while adding richness and a subtle custard-like quality.
- Lemon Juice: Lemon juice is a star ingredient in Avgolemono soup, contributing a bright and zesty citrus flavor. It provides a delightful contrast to the richness of the eggs and chicken broth, giving the soup its signature tanginess.
- Rice: Rice is often used in Avgolemono soup to add body and substance. It absorbs the flavors of the broth and lemon sauce while providing a pleasant, starchy element to the soup.
- Shredded Rotisserie Chicken (optional): This ingredient adds protein and a meaty component to the soup. It’s a convenient way to repurpose leftover chicken, and its tender shreds enhance the overall heartiness of the dish.
- Dill: Dill is a traditional herb used in Avgolemono soup, contributing a fresh and herbaceous aroma. It complements the lemony notes and adds a burst of freshness to each spoonful.
- Garlic: Garlic lends a subtle but impactful savory flavor to the soup. It’s often used in moderation to enhance the overall taste profile.
- Herbs and Seasonings: Additional herbs and seasonings can include parsley, oregano, and black pepper, among others. They provide depth of flavor and a well-balanced seasoning to the soup.
- Olive Oil: A drizzle of high-quality olive oil before serving can enhance the soup’s richness and provide a silky finish. It also adds a touch of Mediterranean flair to the dish.
Use this method:
- Broth Preparation: In a large pot, bring the chicken broth to a boil.
- Cook Rice: Add rice (or orzo) to the boiling broth. Reduce heat to a simmer and cook until the rice is tender (about 15-20 minutes).
- Egg and Lemon Mixture: While the rice is cooking, whisk together the eggs and lemon juice in a separate bowl until smooth.
- Tempering the Eggs: To temper the egg mixture and prevent curdling, slowly ladle about a cup of the hot broth into the egg mixture, whisking constantly. This gently heats the eggs.
- Combine: Slowly pour the tempered egg mixture back into the pot with the rice, stirring constantly. The soup will start to thicken slightly.
- Add Chicken: Add the cooked, shredded chicken to the soup. Stir to combine and heat through.
- Season: Season with salt, pepper, dill, garlic, and the herbs and seasonings to taste.
- Serve: Serve the soup hot, garnished with chopped parsley or dill if desired.
Tips and tricks to perfect Avgolemono soup
Use Fresh Lemon Juice: Freshly squeezed lemon juice is key to achieving the best flavor in your soup. Avoid using bottled lemon juice as it can have a different taste.
Temper the Eggs: When adding the hot chicken broth to the egg and lemon mixture, do so gradually and whisk continuously. This prevents the eggs from curdling and ensures a smooth, creamy texture.
Don’t Boil the Broth: Heat the chicken broth until it’s hot but not boiling. Boiling can cause the soup to curdle or become grainy.
Cook the Rice Separately: It’s a good practice to cook the rice separately and add it to the soup later. This allows you to control the rice’s texture and prevents it from absorbing too much liquid and becoming mushy in the soup.
Adjust Lemon and Seasonings: Taste your soup and adjust the lemon juice, salt, and pepper to your preference. The balance of flavors can vary based on personal taste, so don’t be afraid to tweak it.
Use High-Quality Olive Oil: A drizzle of good-quality olive oil before serving adds a luxurious finish to the soup. Opt for extra virgin olive oil for the best flavor.
Fresh Herbs: While dill is the traditional herb used in Avgolemono soup, you can experiment with other fresh herbs like parsley or chives to add a different flavor dimension.
Customize with Extras: Feel free to customize your Avgolemono soup with extra ingredients like vegetables (such as spinach or asparagus), orzo pasta, or even a dash of nutmeg for a unique twist.
Consistency: If you find your soup is too thick, you can thin it out with a bit more hot chicken broth or hot water. Conversely, if it’s too thin, you can thicken it by stirring in a slurry made from a tablespoon of cornstarch mixed with a little cold water.
Garnish Creatively: Presentation matters! Garnish each serving with a sprig of fresh dill, a lemon slice, and a drizzle of olive oil for an appealing and appetizing look.
Serve Fresh: Avgolemono soup is best enjoyed fresh. Reheating it can cause the eggs to curdle and alter the texture. If you have leftovers, gently reheat them over low heat, stirring constantly.
“Avgolemono” is a Greek term that translates to “egg-lemon.” It refers to the creamy sauce made by combining eggs and lemon juice, which is a key component of this soup.
Absolutely! While chicken is a common addition, you can make a vegetarian version of Avgolemono soup by omitting the chicken and using vegetable broth instead. It will still be delicious and creamy.
To prevent curdling, it’s crucial to temper the eggs by slowly adding a ladleful of hot broth to the egg and lemon mixture while whisking vigorously. This brings the temperature of the eggs closer to that of the broth, preventing curdling.
Yes, you can use brown rice or other grains like barley or quinoa in place of white rice for a healthier twist. Just be sure to adjust the cooking time accordingly, as these grains may take longer to cook.
While it’s best enjoyed fresh, you can prepare the components separately and assemble them just before serving. Store the broth, cooked rice, and egg-lemon mixture separately, and combine them when you’re ready to serve.
Freezing may alter the texture of the soup due to the egg content. It’s not recommended to freeze Avgolemono soup, as it can become grainy upon thawing.
Traditional garnishes include fresh dill, a drizzle of olive oil, and lemon slices. You can also add cracked black pepper or extra herbs like parsley or chives for extra flavor and presentation.
Common side dishes include Greek salad, pita bread, stuffed grape leaves (dolmas), hummus, roasted vegetables, or feta cheese. These complement the flavors of the soup nicely.
Yes, you can make a dairy-free version by ensuring you use a dairy-free chicken broth and not adding any dairy-based ingredients.
Avgolemono soup is often served as a comforting dish for family gatherings, special occasions, or as a hearty soup for colder weather. It’s also a popular choice in Greek cuisine and can be enjoyed at any time.
What to Serve With Avgolemono soup
Greek Salad: A classic choice! A fresh Greek salad made with cucumbers, tomatoes, red onions, olives, feta cheese, and a simple olive oil and lemon dressing pairs wonderfully with Avgolemono soup. It adds a refreshing contrast of flavors and textures.
Pita Bread or Greek Bread: Warm pita bread or slices of Greek bread are perfect for dipping into the creamy soup. You can lightly toast the bread for added flavor and texture.
Stuffed Grape Leaves (Dolmas): Dolmas are vine leaves stuffed with a mixture of rice, herbs, and sometimes ground meat. They make an excellent appetizer or side dish that complements the Greek flavors of Avgolemono soup.
Hummus and Tzatziki: A spread of hummus and tzatziki served with pita bread or fresh vegetables can be a delicious addition. These Mediterranean dips offer a contrast in flavors and textures to the soup.
Grilled Vegetables: Grilled vegetables like zucchini, eggplant, and bell peppers drizzled with olive oil and seasoned with herbs make a tasty and healthy side dish. They add a charred and smoky dimension to your meal.
Roasted Potatoes: Roasted potatoes seasoned with lemon, garlic, and herbs complement the lemony notes of the soup. They provide a satisfying starch to the meal.
Feta Cheese: A plate of crumbled or sliced feta cheese is a simple yet delightful side. It’s a great option if you want to keep your meal light and quick.
Yogurt: A small bowl of Greek yogurt with a drizzle of honey can serve as a palate cleanser and a refreshing way to balance the flavors.
Fresh Fruit: A platter of fresh fruit, such as grapes, oranges, or watermelon, adds a sweet and juicy element to the meal, which can be a pleasant contrast to the soup’s tanginess.
Baklava: If you have a sweet tooth, consider serving baklava or another Greek dessert as a delightful finish to your meal.
Greek Avgolemono Soup Recipe
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- 4 cups chicken broth
- 1/2 cup rice (long-grain or short-grain)
- 3 large eggs
- Juice of 2 lemons (about 1/4 to 1/2 cup)
- 1 cup shredded rotisserie chicken
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon Italian herbs blend
- 3/4 tsp sea salt
- 1/4 tsp black pepper, fresh ground
- Olive oil for drizzling
- Bring the broth to a boil in a large stock pot. Add the rice to the pot and cook till its tender, 15-20 minutes.
- Whisk the eggs and lemon juice together in a separate bowl until smooth.
- Temper the egg mixture by adding about a cup of hot broth to the egg mixture and whisking consistently. This gently heats the eggs.
- Slowly pour the tempered egg mixture back into the pot with the rice. This will help thicken the soup.
- Add the chicken to the soup, combine and heat through.
- Season with the fresh dill, garlic, Italian Herbs, salt, and pepper.
- Taste and add more salt as needed. Drizzle some olive oil on to garnish or more fresh herbs.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 146Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 107mgSodium 452mgCarbohydrates 10gFiber 1gSugar 5gProtein 11g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.