Avgolemono (Greek Lemon Chicken Soup)

If you’re craving a soup that’s both comforting and bright with a tangy twist, look no further than Avgolemono (Greek Lemon Chicken Soup). This traditional Greek classic brings together tender chicken, fragrant lemon, and creamy eggs to create a silky broth that warms you from the inside out. It’s a dish steeped in history, often made for family gatherings or when someone needs a little extra nurturing. Whether you’re new to Greek cuisine or a seasoned fan, this recipe is a must-have in your culinary repertoire for its simplicity, flavor, and soul-soothing qualities.

Why This Recipe Is a Must-Try

What makes Avgolemono (Greek Lemon Chicken Soup) stand out is its unique egg-lemon sauce that gently thickens the broth, creating a luscious texture unlike any other chicken soup you’ve tried. The bright lemon juice and zest cut through the richness of the eggs and chicken, offering a perfect balance of flavors. This soup is incredibly versatile — light enough for a quick lunch but hearty enough to serve as a satisfying dinner. Plus, it’s naturally gluten-free if you opt for rice instead of orzo, making it a crowd-pleaser for many dietary preferences.

If you love homemade soups, you might also enjoy exploring other comforting dishes like an Instant Pot Chicken Soup that’s packed with flavor and easy to prepare on busy days.

Ingredients

• 1 pound chicken breast, boneless and skinless
• 6 cups chicken broth
• 1 cup rice or orzo pasta
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish

Each ingredient plays a vital role in making this soup truly shine. The chicken breast provides lean protein and a mild flavor base. The chicken broth adds depth and warmth. Rice or orzo offers a comforting bite, while the eggs and lemon juice create that signature creamy, tangy finish. Fresh parsley lends a pop of color and a hint of herbaceous brightness when sprinkled on top.

How To Make Avgolemono (Greek Lemon Chicken Soup)

Step 1: Cook the Chicken

Start by placing the chicken breasts in a large pot with the chicken broth. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for about 15-20 minutes, until the chicken is cooked through and tender. Remove the chicken from the broth and set aside to cool slightly.

Step 2: Cook the Rice or Orzo

Add the rice or orzo pasta to the simmering broth. Cook according to package instructions until tender, usually about 15 minutes for rice and 8-10 minutes for orzo. Stir occasionally to prevent sticking.

Step 3: Prepare the Avgolemono Mixture

While the rice or orzo cooks, crack the eggs into a medium bowl. Whisk them until smooth. Add the fresh lemon juice and lemon zest to the eggs, whisking continuously. This mixture is the heart of the soup and will add that iconic creamy, tangy flavor.

Step 4: Temper the Egg Mixture

To avoid curdling, you need to temper the eggs before adding them to the hot broth. Slowly ladle about a cup of the hot broth into the egg-lemon mixture, whisking constantly. This gradually warms the eggs and prevents scrambling.

Step 5: Combine Everything

Pour the tempered egg mixture back into the pot with the broth and rice/orzo. Stir gently but continuously over low heat until the soup thickens slightly and becomes silky. This step takes about 3-5 minutes. Be careful not to boil the soup once the eggs are added, or the mixture might curdle.

Step 6: Shred the Chicken

While the soup thickens, shred the cooked chicken into bite-sized pieces. Add the chicken back to the pot, stirring to combine. Taste and season with salt and pepper as needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with freshly chopped parsley. The fresh herb adds a lovely finish and vibrant color.

Common Mistakes to Avoid

• Adding the egg mixture directly to the hot broth without tempering first — this can cause the eggs to scramble.
• Boiling the soup after adding the egg-lemon mixture — it should be gently heated to thicken without curdling.
• Using pre-made broth that is too salty — always taste and adjust seasoning gradually.
• Overcooking the chicken breast — it should be tender but not dry or stringy.
• Skipping the lemon zest — it adds essential brightness and depth to the soup’s flavor.

Dietary Options

• Gluten-Free: Use rice instead of orzo pasta for a naturally gluten-free version.
• Low-Carb: Omit rice or orzo and add extra shredded chicken or vegetables like zucchini noodles.
• Dairy-Free: This recipe is naturally dairy-free, making it suitable for those avoiding dairy.
• Low-Sodium: Opt for a low-sodium chicken broth and adjust salt to taste.

Seasonal Variations

• Spring: Add fresh peas or asparagus tips for a pop of color and sweetness.
• Summer: Incorporate diced tomatoes or fresh spinach for light, fresh flavors.
• Fall: Stir in roasted butternut squash or carrots for a bit of natural sweetness.
• Winter: Boost the heartiness with extra chicken or add chopped kale for extra nutrition.

Storage & Make-Ahead

Avgolemono soup is a wonderful make-ahead meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the egg-lemon mixture from curdling. You may need to whisk the soup gently while warming to maintain its creamy texture.

If you want to prepare the soup base in advance, cook the chicken and broth, then refrigerate separately from the Avgolemono egg-lemon mixture. Combine and gently warm just before serving for the freshest taste and best texture.

FAQ

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a richer flavor and tend to stay juicier, but the cooking time may be slightly longer. Just ensure the thighs are boneless and skinless for even cooking.

Is it necessary to use fresh lemon juice?

Yes, fresh lemon juice provides the bright, fresh acidity essential to this soup’s signature flavor. Bottled lemon juice lacks the vibrant brightness and can alter the taste.

Can I make Avgolemono with orzo instead of rice?

Yes, orzo is a popular choice in this soup and cooks faster than rice. Just adjust the cooking time accordingly, usually about 8-10 minutes, and keep an eye on the texture so it doesn’t become mushy.

What is the best way to prevent the soup from curdling?

The key is tempering the eggs by slowly whisking hot broth into the egg-lemon mixture before adding it back to the pot. Also, keep the heat low and avoid boiling once the eggs are added.

Conclusion

This Avgolemono (Greek Lemon Chicken Soup) recipe is a timeless classic that delivers comfort with every spoonful. Its bright, tangy flavor combined with a silky texture makes it stand out from everyday chicken soups. Easy to make, adaptable to seasons and dietary needs, and perfect for both weeknight dinners and special occasions, this soup is sure to become a favorite in your kitchen. Gather your ingredients, embrace the soothing ritual of stirring in the egg-lemon mixture, and enjoy a bowl of warmth and sunshine inspired by the heart of Greece.

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