Warm, tangy, and creamy all at once, Avgolemono Soup is the ultimate Greek comfort food. This quick and easy recipe brings together simple ingredients like lemon, chicken, and rice into a velvety, cozy bowl of goodness that’s perfect for busy weeknights or chilly days.
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What Is Avgolemono Soup?
Avgolemono Soup is a classic Greek dish made from “avgo” (egg) and “lemono” (lemon). Originally, avgolemono referred to a rich egg-lemon sauce used in many Greek recipes, but over time, it became a staple soup. It’s unlike any other chicken soup because it’s naturally creamy without a drop of dairy. The eggs thicken the broth beautifully, creating a silky texture that’s both light and satisfying. The flavor is bright and citrusy, balanced perfectly with the savory taste of chicken and rice. In Mediterranean homes, this soup is comfort food at its finest, simple, soothing, and full of tradition.
Why You’ll Love This Recipe
This Avgolemono Soup is quick, wholesome, and full of flavor. It comes together in under 30 minutes, making it ideal for busy evenings. The combination of eggs and lemon gives it a naturally creamy texture with no cream needed. It’s kid-friendly, meal-prep-friendly, and perfect for freezing. You’ll love how the tangy lemon flavor complements the tender chicken and fluffy rice. Plus, it’s hearty enough to be a full meal but light enough to enjoy any time of the year.
Ingredients You’ll Need
Making Avgolemono Soup is simple with ingredients you likely already have. The key is fresh lemon juice and good-quality broth for the best flavor.
Key Ingredients
- Chicken broth provides the savory base that ties everything together.
- Eggs create a creamy texture when blended and tempered with the hot broth.
- Lemon juice gives the soup its signature tang and brightness.
- Rice adds comfort and substance while keeping the soup silky.
- Shredded chicken makes it hearty and protein-rich. Using rotisserie chicken works great for convenience.
Optional Garnishes and Add-Ins
Chopped fresh dill adds an herbal touch that brightens the flavor. You can also use parsley if you prefer a milder herb. For extra veggies, stir in a handful of spinach or arugula near the end of cooking. They wilt quickly and boost the nutrition beautifully.
How to Make Avgolemono Soup
Sauté the Vegetables
Start by heating olive oil in a large pot over medium-high heat. Add the diced onion and chopped celery. Sauté for about 3 to 4 minutes until softened and fragrant.
Simmer the Broth
Next, pour in the chicken broth. Season lightly with salt and pepper. Bring everything to a gentle simmer while you prepare the egg-lemon mixture.
Blend the Egg-Lemon Mixture
In a blender, combine the eggs, lemon juice, and ¼ cup of the cooked rice. Blend until smooth and creamy. This step ensures the perfect texture later.
Temper and Combine
While blending on low speed, slowly add two ladles of the hot broth to the egg mixture. This helps warm it gently so it won’t scramble when added back to the pot. Pour the tempered mixture into the simmering soup and stir well.
Add Chicken and Rice
Now, stir in the shredded chicken and the rest of the rice. Keep the heat low and let the soup warm through for 5 to 10 minutes. Do not let it boil or the eggs may curdle.
Finish and Serve
Taste and adjust the seasoning. Garnish with fresh dill or parsley. Serve hot and enjoy the smooth, lemony aroma that makes every spoonful so comforting.
Pro Tips for Perfect Avgolemono
Always temper your eggs slowly to avoid curdling. A blender makes this step simple and foolproof. Use short-grain rice like arborio for a creamy texture that holds up well in broth. If the soup is too thick, add a bit more chicken broth to reach your preferred consistency. For richer flavor, use homemade stock if you have it. Fresh lemon juice is essential since bottled juice won’t give the same bright taste. Finally, never let the soup boil after adding the egg mixture, gentle heat keeps it silky smooth.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. When reheating, do it slowly over medium-low heat, stirring often. Add a splash of broth or water to loosen it up if it thickens in the fridge. Avoid boiling to maintain the creamy texture.
Variations to Try
For a green twist, stir in baby spinach or arugula at the end for extra nutrients. Swap dill for parsley or even a touch of mint for a fresh flavor change. You can make it lighter by using more broth and less rice. Serve with crusty bread or a simple Greek salad for a complete meal. If you enjoy creamy soups, you might also like this the ultimate creamy potato soup or a zucchini soup recipe for a healthy option.
Common Questions About Avgolemono Soup
What is avgolemono soup made of?
It’s made with chicken broth, eggs, lemon juice, rice, and shredded chicken, creating a creamy, tangy texture.
What does avgolemono taste like?
It tastes bright and lemony, balanced by savory chicken and a smooth, creamy consistency.
Is avgolemono soup healthy?
Yes. It’s high in protein, low in fat, and naturally gluten-free.
What is avgolemono in English?
The word means “egg-lemon,” describing the main ingredients that define this traditional Greek soup.
Other Recipes You May Enjoy
- creamy white chicken enchiladas
- classic tomato soup recipe
- chicken bacon rice soup
- minestrone soup hearty Italian comfort
Conclusion or Final Thoughts
Avgolemono Soup brings a taste of Greek comfort straight to your kitchen. Its creamy, lemony flavor feels cozy yet fresh, perfect for any season. Whether you make it for a quick weeknight dinner or meal prep, it’s a bowl that soothes and satisfies every time. Don’t forget to share your version, you might inspire someone to try this timeless Greek favorite. You can even save this recipe on Pinterest for later.
Avgolemono Soup
Equipment
- Large pot For simmering the soup
- Blender To mix and temper the egg-lemon blend
- Ladle For transferring broth
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 ribs celery, chopped
- 4 cups low-sodium chicken broth
- Kosher salt and black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (1–2 lemons)
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- chopped fresh dill, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and chopped celery, sautéing for 3 to 4 minutes until softened.
- Pour in the chicken broth and season with salt and pepper. Bring to a gentle simmer.
- In a blender, combine eggs, lemon juice, and ¼ cup of the cooked rice. Blend until smooth and creamy.
- While blending on low, slowly add two ladles of hot broth to temper the eggs. Then pour the mixture into the simmering soup, stirring constantly.
- Add shredded chicken and remaining rice. Heat gently for 5–10 minutes without boiling.
- Garnish with fresh dill, taste for seasoning, and serve warm.
