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Avgolemono: Greek Lemon Chicken Soup Recipe

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4.3 from 11 reviews

Avgolemono is a classic Greek lemon chicken soup known for its bright, tangy flavor and creamy texture achieved by tempering eggs with lemon juice and broth. This comforting soup features tender shredded chicken, aromatic vegetables, and rice simmered to perfection, making it a hearty yet refreshing dish perfect for any season.

Ingredients

Soup Base

  • 1 tbsp Extra Virgin Olive Oil (Private Reserve Greek olive oil recommended)
  • 1/2 to 1 cup finely chopped carrots
  • 1/2 to 1 cup finely chopped celery
  • 1/2 to 1 cup finely chopped green onions
  • 2 garlic cloves, finely chopped
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 cup rice
  • Salt and pepper to taste

Protein

  • 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz, store-bought rotisserie chicken works well)

Avgolemono Mixture

  • 1/2 cup freshly squeezed lemon juice
  • 2 large eggs

Garnish

  • Fresh parsley (optional)

Instructions

  1. Sauté the Vegetables. In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the finely chopped carrots, celery, and green onions; toss and sauté briefly until they start to soften. Stir in the finely chopped garlic and cook for an additional minute until fragrant, taking care not to let it burn.
  2. Cook the Soup. Add the low-sodium chicken broth and two bay leaves to the pot. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, add the rice along with salt and pepper to taste. Reduce the heat to medium-low and simmer uncovered for about 20 minutes or until the rice is tender. Stir in the shredded cooked chicken to warm through.
  3. Prepare the Avgolemono Sauce. In a medium bowl, vigorously whisk together the freshly squeezed lemon juice and the two large eggs. To temper the eggs and prevent curdling, gradually whisk in two ladles-full of hot broth taken from the soup pot. Once fully combined and smooth, slowly pour the egg-lemon mixture back into the soup while stirring continuously. Immediately remove the pot from heat to avoid scrambling the eggs.
  4. Serve. Remove the bay leaves. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with your favorite crusty bread. Enjoy the bright, creamy, and comforting flavors of traditional Greek Avgolemono soup.

Notes

  • Tempering the eggs with hot broth before adding to the soup is crucial to avoid curdling and achieve a smooth, creamy texture.
  • Use low-sodium chicken broth to better control the saltiness of the soup.
  • Leftover rotisserie chicken is a great shortcut and adds wonderful flavor to the soup.
  • The amount of carrots, celery, and green onions can be adjusted according to personal preference.
  • For a gluten-free version, ensure the broth is gluten-free and serve with gluten-free bread.
  • This soup is best enjoyed freshly made but can be reheated gently on the stovetop; avoid boiling after egg addition.

Find it online: http://bitezly.com/avgolemono-greek-lemon-chicken-soup-recipe-2/