If you’re searching for a comforting meal that’s both zesty and creamy, look no further than this Easy Avgolemono Soup Recipe. With only a handful of ingredients, this Greek lemon chicken soup transforms simple pantry staples into a bright, velvety bowl of goodness—with a delightful tang from fresh lemon and an infusion of homemade warmth from tender chicken and rice. This soul-soother is quick enough for a weeknight but special enough for guests, proving that you don’t need hours in the kitchen to serve something extraordinary.
Ingredients You’ll Need
The magic of this Easy Avgolemono Soup Recipe is how just a few, high-quality ingredients can create such complex flavor and texture. Each one plays a starring role, so choosing fresh and flavorful options ensures a truly memorable bowl of soup.
- Chicken broth: The savory backbone of the soup—use the best-quality broth you can find or homemade if you have it.
- Uncooked white rice or orzo: Rice will lend a silky, creamy finish, while orzo keeps things light and tender—choose your favorite for texture.
- Large eggs: These are whisked with lemon and gently tempered, giving the soup its signature creamy richness without a drop of cream.
- Freshly squeezed lemon juice: Nothing matches the brightness of real lemons—about 2 medium lemons gives just the right amount of tang.
- Shredded cooked chicken: Perfect for using leftovers or a rotisserie chicken, which adds fantastic flavor and convenience.
- Salt: Balances all the other flavors—taste before serving and adjust if needed.
- Black pepper: A touch of freshly ground black pepper brings subtle heat and roundness.
- Chopped fresh dill or parsley (optional): For a wave of freshness and a splash of green, sprinkle these on top right before serving.
How to Make Easy Avgolemono Soup Recipe
Step 1: Bring Broth to a Boil & Cook Rice
Start by pouring the chicken broth into a large pot and bringing it to a gentle boil over medium-high heat. Once bubbling, stir in your rice or orzo and immediately reduce the heat to let the mixture simmer. Give it an occasional stir, and let the grains cook for about 15 to 20 minutes, until they’re perfectly tender and have infused the broth with extra body and flavor.
Step 2: Whisk Eggs and Lemon Juice
While your rice is cooking, grab a medium mixing bowl. Crack in the eggs and squeeze in that vibrant lemon juice. Whisk them together until completely smooth and uniform—this is the secret to achieving the creamy, luscious body that makes the Easy Avgolemono Soup Recipe so special.
Step 3: Temper the Eggs
Now comes the fun, science-y part—tempering! Slowly ladle about a cup of the hot broth into your egg-lemon mixture, whisking constantly. This process gently warms the eggs so they don’t scramble when added to the soup. Keep whisking until everything is smoothly combined and slightly thickened.
Step 4: Bring It All Together
With the burner on low, gradually pour the tempered egg-lemon mixture back into the big pot of soup, stirring gently as you go. This is when the magic happens: as it heats, the mixture thickens the broth into a creamy, silken texture while keeping things light and fresh—a hallmark of the Easy Avgolemono Soup Recipe.
Step 5: Add Chicken and Season
Stir in the shredded chicken, salt, and pepper. Let the soup simmer gently, just for another 3 to 5 minutes—don’t let it boil or you’ll lose that dreamy texture! Taste and adjust the seasoning if needed. Take the pot off the heat as soon as the soup is perfectly creamy and heated through.
How to Serve Easy Avgolemono Soup Recipe
Garnishes
A handful of freshly chopped dill or parsley not only adds color but also a burst of aromatic freshness—highly recommended for garnishing your bowls. You could also add a thin lemon slice or a crack of extra black pepper for a final touch.
Side Dishes
This soup shines as the main event, but it welcomes simple sides like crusty bread or a rustic Greek salad. The bread is perfect for soaking up any extra broth, while the salad’s crunchy cucumbers and juicy tomatoes create a refreshing contrast.
Creative Ways to Present
Serve the Easy Avgolemono Soup Recipe in your prettiest bowls, maybe with a swirl of olive oil right before the garnish. For a touch of elegance, try sprinkling a little lemon zest on top, or serve with warm pita chips for dipping—perfect for cozy family dinners or impressing guests alike.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to three days. Note that the texture may thicken slightly as it chills—the flavor only deepens!
Freezing
If you plan to freeze, do so before adding the eggs and lemon for best results. Freeze the broth, rice/orzo, and chicken base; then thaw and add the egg-lemon mixture freshly when reheating to preserve the creamy consistency the Easy Avgolemono Soup Recipe is known for.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring often and taking care not to let it boil. If the soup is a bit too thick, add a splash of broth or water and whisk to loosen it up.
FAQs
Can I make the Easy Avgolemono Soup Recipe ahead of time?
Yes! Prepare the base (broth, rice/orzo, and chicken) up to a day ahead and refrigerate. When ready to serve, heat it gently and then whisk in the egg-lemon mixture for the best silky texture.
Is there a good substitute for rice or orzo?
If you’re out of both, try another small pasta like pastina or even quinoa for a gluten-free alternative. Each option brings a slightly different texture but still works beautifully in this Easy Avgolemono Soup Recipe.
What’s the secret to keeping the soup creamy and not curdled?
It’s all about gentle heat! Tempering the eggs carefully and never letting the soup boil after adding them ensures the broth becomes creamy, not scrambled, delivering that classic avgolemono texture.
Can I use bottled lemon juice?
Freshly squeezed lemon juice really makes a difference in flavor for this Easy Avgolemono Soup Recipe. Bottled juice can be sharper and one-dimensional, so always opt for fresh lemons if possible.
How can I make this soup vegetarian?
Yes! Swap the chicken broth for a robust vegetable broth and substitute the shredded chicken with canned chickpeas or white beans. Adjust the seasonings to taste and enjoy a bright, meatless version.
Final Thoughts
If you’ve never tried making Greek lemon chicken soup at home, this Easy Avgolemono Soup Recipe is your invitation to let a classic comfort food brighten your table. It’s quick, nourishing, and sure to become a repeat request from anyone you share it with—give it a try soon, and discover just how soul-satisfying simple can be!
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Easy Avgolemono Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with this comforting Easy Avgolemono Soup that combines the richness of chicken broth with the brightness of lemon and the silkiness of eggs. A classic Greek favorite that’s simple to prepare and full of flavor.
Ingredients
For the soup:
- 6 cups chicken broth
- 1/2 cup uncooked white rice or orzo
- 2 cups shredded cooked chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the egg-lemon mixture:
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
Optional garnish:
- 2 tablespoons chopped fresh dill or parsley
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat. Add the rice or orzo and reduce the heat to a simmer. Cook for 15–20 minutes, stirring occasionally, until the rice is tender.
- In a medium bowl, whisk the eggs and lemon juice until smooth. Slowly ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- Reduce the heat to low, then slowly pour the tempered egg mixture back into the pot, stirring gently. Add the shredded chicken, salt, and pepper.
- Simmer gently for 3–5 minutes without boiling, until the soup is creamy and slightly thickened.
- Garnish with fresh dill or parsley if desired and serve warm.
Notes
- Use rotisserie chicken for convenience.
- For a richer texture, substitute arborio rice.
- Do not let the soup boil after adding eggs to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 2g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 160mg
