Avgolemono soup is a creamy Greek dish made with chicken, rice, and a tangy lemon-egg sauce. It’s warm, comforting, and perfect for cold days or when you need a pick-me-up!
I love how the lemon adds a zing that brightens everything up! Plus, it comes together easily, making it a go-to recipe when I want something cozy without all the fuss.
Key Ingredients & Substitutions
Chicken Broth: Choose homemade chicken broth if you can; it adds rich flavor. Low-sodium store-bought works well too. If you’re vegetarian, vegetable broth can be used, but it will alter the traditional taste.
Chicken: I often use shredded rotisserie chicken for convenience. Leftover boiled chicken is great too! For a vegetarian option, consider swapping in chickpeas or tofu for protein.
Rice or Orzo: White rice is standard, but I love using orzo for a fun twist. Quinoa or cauliflower rice can work if you want a gluten-free or low-carb option.
Lemon Juice: Fresh lemon juice is essential for that bright flavor. Bottled juice lacks the freshness, so I recommend using fresh lemons whenever possible.
Dill: Fresh dill really enhances the taste of the soup. If you don’t have it, try substituting with thyme or parsley, although the flavor will differ a bit.
How Do I Temper the Eggs Without Curdling?
Tempering eggs is crucial to achieve that creamy texture without creating scrambled eggs. It might feel tricky, but it’s simple!
- Start by whisking the eggs and lemon in a bowl until frothy.
- Take 1 cup of hot broth (the soup should be steaming) and slowly drizzle it into the egg mixture while whisking constantly. This slowly raises the egg temperature without cooking it.
- Once combined, add the tempered egg mixture slowly back into the soup while stirring continuously. This prevents curdling.
- Heat gently on low—be careful not to let it come to a full boil to keep it creamy!
With these tips, you’ll be able to master Avgolemono soup and enjoy its comforting, flavorful goodness!
Avgolemono Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked shredded chicken (from a rotisserie or boiled chicken breast)
- 1/2 cup white rice or orzo pasta
For the Lemon-Egg Mixture:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 teaspoon black pepper
- Salt to taste
For Garnish:
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious Avgolemono soup takes about 10 minutes for prep and 30 minutes for cooking, totaling around 40 minutes to make. It’s a quick and comforting dish perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Rice or Orzo:
In a large pot, bring your chicken broth to a boil. Once it’s bubbling, add in the white rice or orzo. If you’re using rice, cook until tender (around 15-20 minutes). If you’re using orzo, it usually takes about 8-10 minutes. Stir occasionally!
2. Heat the Chicken:
When the rice or orzo is cooked to your liking, reduce the heat to low. Gently stir in the shredded chicken to warm it through without cooking it further.
3. Prepare the Lemon-Egg Mixture:
In a medium bowl, whisk together the eggs until they are frothy. Gradually add the fresh lemon juice while whisking continuously to combine this tangy mixture.
4. Temper the Eggs:
This step ensures that your eggs don’t scramble! Slowly drizzle about 1 cup of hot broth from the pot into the egg and lemon mixture while whisking constantly. This helps to warm the eggs gently.
5. Combine and Cook:
Now, with constant stirring, pour the tempered egg-lemon mixture back into the pot of soup. Increase the heat slightly to warm it through but keep it on low; do not let it boil. You’ll want to heat it until the soup thickens slightly and feels creamy—this takes about 3-5 minutes.
6. Add Herbs and Season:
Stir in the chopped dill and optional parsley. Season your soup with salt and black pepper to taste. Give it a gentle stir to combine everything nicely!
7. Serve and Enjoy:
Ladle the warm Avgolemono soup into bowls, garnish with extra dill or a sprinkle of parsley, and serve it while it’s nice and hot. Enjoy the comforting flavors of this classic Greek dish!
This classic Avgolemono soup is a perfect blend of creamy, tangy broth filled with tender chicken and rice — ideal for a cozy and nourishing meal!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover chicken from a previous meal works perfectly. Just shred it and add it to the soup as you warm it through. It makes this recipe even quicker!
Can I Substitute the Rice or Orzo for Something Else?
Yes, you can! If you prefer, you can use quinoa, cauliflower rice, or even small pasta shapes. Just adjust the cooking time according to the type of grain or pasta you choose to ensure it’s fully cooked.
How Do I Store Leftover Avgolemono Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat to avoid curdling the eggs.
Can I Make This Soup Vegetarian?
Definitely! Substitute the chicken broth with vegetable broth and use cooked chickpeas or tofu instead of chicken. You’ll still get a deliciously flavorful soup!