Avgolemono Soup
The Cozy Comfort of Avgolemono Soup: My Greek Kitchen Memories
There’s nothing quite as comforting as a steaming bowl of Avgolemono Soup on a chilly evening. I still remember the first time my yiayia (grandmother) set a bowl of this Greek lemon chicken soup in front of me, her kitchen filled with the bright aroma of fresh citrus and simmering chicken broth. Even before my first spoonful, the creamy golden broth and flecks of green parsley promised warmth and comfort. Avgolemono Soup isn’t just food—it’s a soothing hug from the inside out, perfect for filling your home with love and flavor.
Why You’ll Adore This Avgolemono Soup
- Ultimate Comfort Food: This classic Avgolemono Soup is so much more than just a bowl of chicken and rice. The silky, lemony broth wraps you in coziness—exactly what you crave on sick days, rainy afternoons, or family gatherings.
- Bright, Fresh Flavors: The fresh lemon juice adds a pop of sunny brightness, cutting through the richness of eggs and chicken. Every spoonful is lively, tangy, and soul-nourishing!
- Hearty & Filling: With plenty of shredded chicken and tender rice, this soup makes a complete and satisfying meal (especially with crusty bread on the side).
- Simple, Wholesome Ingredients: Just a handful of everyday staples—chicken broth, eggs, lemon, rice, chicken—transform into a dish that feels both wholesome and a little bit fancy.
Ingredients You’ll Need for Avgolemono Soup
Before you start making this traditional Greek soup, let’s gather the essentials (trust me, simple ingredients really shine here):
- 6 cups chicken broth: Homemade is wonderful, but a good-quality store broth works beautifully too—look for low-sodium so you can control the salt.
- 1 cup cooked chicken, shredded: Leftover rotisserie chicken is my go-to kitchen superhero for this recipe! White or dark meat—both taste great.
- 1/2 cup rice: I usually reach for short-grain white rice (like Arborio) for max creaminess, but long-grain or even brown rice works if you’re in a pinch.
- 2 eggs: Large eggs bring that signature silky texture to the soup. Let them come up to room temp for easier tempering.
- Juice of 2 lemons: Fresh-squeezed lemon juice is key for that authentic Greek avgolemono flavor—no bottled stuff here!
- Salt and pepper: Season to taste. I like a little extra cracked black pepper for depth.
- Fresh parsley (for garnish): A sprinkle of vibrant parsley makes the soup pop, both visually and flavor-wise.
Step-by-Step Guide: Making the Perfect Avgolemono Soup
Cook the Rice in Broth:
Pour your chicken broth into a large pot and bring it to a gentle boil. Stir in the rice, reduce heat to a simmer, and cook until the grains are tender (about 15-18 minutes).
Tip: Stir occasionally so the rice doesn’t stick to the bottom!Add the Chicken:
Once your rice is cooked, add the shredded chicken, then reduce the heat to low to keep everything warm.Prepare the Egg-Lemon Mixture:
In a medium bowl, whisk the eggs and lemon juice together until nice and frothy.
A good whisk here makes for extra-creamy avgolemono soup!Temper the Eggs:
This is the magic step for creamy soup, not scrambled eggs! Slowly ladle some hot broth into the egg-lemon mixture, whisking constantly. Do this 2-3 times to bring the eggs up to temp (it’s all about patience and stirring).Combine and Finish:
Slowly pour your tempered egg-lemon mixture back into the hot soup, stirring gently and consistently.
Important: Don’t let the soup boil from here forward, or you’ll lose that silken texture.Season and Serve:
Add salt and pepper to taste, ladle into bowls, and top with plenty of fresh parsley. I love a little swirl of cracked pepper right before serving!
My Secret Tips and Tricks for Avgolemono Soup Success
- Use Warm (Not Hot!) Broth for Tempering: The key to the iconic creamy avgolemono texture is to slowly warm up the eggs—never rush this step.
- Stir Constantly: When adding the egg-lemon mixture, keep the soup moving with a steady stir to prevent curdling.
- Don’t Boil After Adding Eggs: Maintain a gentle heat or, even better, take your pot off the burner completely once the eggs go in.
- Taste as You Go: Lemons can vary in size and tartness. Start with one lemon, taste the soup, and add more to balance brightness with creaminess.
- Let It Rest: The soup thickens as it cools slightly—give it a couple of minutes before ladling for the creamiest bowls.
Creative Variations and Ingredient Swaps
- Make It Vegetarian: Use a hearty vegetable broth and swap in cannellini beans or chickpeas for the chicken.
- Try Different Grains: Experiment with orzo, farro, or even quinoa for a little twist on tradition.
- Herb Up: Fresh dill or mint as a garnish adds a fragrant, springy vibe (great for classic Mediterranean soup flavors).
- Enrich the Broth: Stir in a splash of cream or coconut milk for an even more luxurious mouthfeel (though not traditional avgolemono, it’s a comfort food win!).
- Boost the Protein: Toss in extra cooked chicken or leftover turkey to make it extra filling.
How to Serve and Store Your Avgolemono Soup
Serve this Greek avgolemono soup hot with a wedge of rustic bread, a light Greek salad, or even just some extra lemon wedges on the side for squeezing. The soup is best enjoyed fresh, but here’s how to deal with leftovers:
- Storing: Let your avgolemono cool completely, then refrigerate in an airtight container for up to 3 days. The soup may thicken as it chills—just add a splash of broth or water when reheating.
- Reheating: Warm gently on the stove over low heat, stirring constantly. Don’t let it boil (to protect that creamy texture!).
- Freezing: I don’t recommend freezing avgolemono soup after adding the egg-lemon mixture—it can separate and turn grainy. If you want to meal prep, freeze the broth, chicken, and rice mixture and add the egg-lemon fresh when reheating.
FAQs: Your Top Questions About Avgolemono Soup Answered
Q: Can I make avgolemono soup ahead of time?
A: Absolutely! Prepare everything except the egg-lemon mixture in advance. When you’re ready to serve, reheat the soup base, then whisk in the eggs and lemon for the freshest, creamiest results.
Q: My soup turned out too sour—how can I fix it?
A: No worries! Stir in a splash more broth or an extra spoonful of cooked rice to mellow the lemon, and adjust your seasoning.
Q: How do I keep the eggs from curdling?
A: The secret is gentle heat and constant stirring—temper the eggs slowly with hot broth before adding them back to the soup (this is classic avgolemono technique!) and never let the soup come to a boil after.
Q: Can I use leftover roasted turkey or another protein?
A: Yes! I’ve made avgolemono soup with leftover turkey, poached salmon, and even shredded rotisserie chicken. All work beautifully.
Q: What can I serve with avgolemono soup?
A: Try a simple Greek salad, olives, warm pita bread, or just some extra lemon wedges for squeezing. This Greek lemon chicken soup is super versatile!
There’s a reason avgolemono soup has been a beloved dish in Greek kitchens for generations—it’s nourishing, simple, and filled with love. Whether you’re chasing away a winter chill or bringing comfort to a friend, this lemony chicken soup turns an ordinary night into something special. If you try this recipe, let me know how it warms your home and heart!
Avgolemono Soup
Ingredients
Soup Base
- 6 cups chicken broth Homemade or low-sodium store broth
- 1 cup cooked chicken, shredded Leftover rotisserie chicken is preferred.
- 1/2 cup rice Short-grain white rice like Arborio is best.
- 2 pieces eggs Use large eggs and let them come to room temperature.
- 2 pieces lemons, juiced Fresh-squeezed lemon juice is essential.
- to taste salt and pepper Season according to preference.
Garnish
- to taste fresh parsley Used for garnish.
Instructions
Cooking the Rice
- Pour the chicken broth into a large pot and bring it to a gentle boil.
- Stir in the rice, reduce heat to a simmer, and cook until the grains are tender, about 15-18 minutes.
Adding Chicken
- Once the rice is cooked, add the shredded chicken, then reduce the heat to low to keep everything warm.
Preparing Egg-Lemon Mixture
- In a medium bowl, whisk the eggs and lemon juice together until frothy.
Tempering Eggs
- Slowly ladle some hot broth into the egg-lemon mixture while whisking constantly.
- Repeat this process 2-3 times to bring the eggs up to temperature.
Combining Mixtures
- Slowly pour the tempered egg-lemon mixture back into the hot soup, stirring gently and consistently.
- Do not let the soup boil from this point to maintain the silky texture.
Final Seasoning and Serving
- Add salt and pepper to taste, ladle into bowls, and top with fresh parsley.
- Optionally, add a swirl of cracked pepper right before serving.
