Greek Lemon Chicken Soup (Avgolemono)
A silky, citrusy Greek soup made with chicken, rice, and a creamy egg-lemon sauce.
Details
Ingredients
- 6 cups Chicken Broth
- 1 cup Long Grain Rice or Orzo
- 2 cups Cooked Chicken, shredded
- 3 large Eggs
- 1/2 cup Fresh Lemon Juice
- Fresh Dill, chopped
- Salt and Pepper
Instructions
- 1
Bring broth to a boil. Add rice and simmer until tender (~15 minutes).
- 2
Reduce heat to low and stir in cooked chicken.
- 3
In a bowl, whisk eggs and lemon juice until frothy.
- 4
Slowly ladle 1 cup of hot broth into the egg mixture while whisking vigorously (tempering).
- 5
Pour the tempered egg mixture back into the pot.
- 6
Cook over very low heat, stirring constantly, until thickened (do not boil).
- 7
Season with salt, pepper, and fresh dill.
About This Recipe
Avgolemono, a culinary cornerstone of Greek cuisine, embodies both comfort and sophisticated flavor. This iconic soup, whose name literally translates to 'egg-lemon,' is much more than just chicken soup; it’s a symphony of textures and bright, tangy notes. Its origins lie in the resourcefulness of Greek kitchens, creating a luxurious, creamy broth without a drop of dairy. The magic happens through the delicate tempering of eggs with fresh lemon juice, slowly integrated with hot chicken broth to prevent scrambling and achieve that signature silky emulsification. The choice of long-grain rice or orzo adds a comforting chewiness, while shredded chicken provides hearty substance. Critical to its success is the quality of fresh lemon juice – bottled alternatives simply won't yield the same vibrant zing. While traditionally enjoyed on its own or with a simple crusty bread, variations sometimes include small meatballs (keftedes) or a touch of cornstarch in the avgolemono mixture for extra stability. A garnish of fresh dill is not just for aesthetics; it provides an aromatic herbaceous finish that perfectly complements the lemon.
Tips & Tricks
- • To prevent the eggs from scrambling when making the avgolemono, slowly drizzle a ladleful of the hot soup broth into the whisked egg-lemon mixture while continuously whisking, then gradually add this warmed egg mixture back into the main pot of soup.
- • For a lighter texture, use orzo pasta instead of rice, which cooks more quickly and yields a soup with smaller, tender grains; alternatively, incorporate finely diced carrots and celery with the broth for added nutrients and color.
- • Avgolemono is best enjoyed fresh, but if reheating, do so gently over low heat, stirring frequently, and avoid boiling to prevent the avgolemono from separating; it can be made ahead, but add the avgolemono sauce just before serving for optimal texture.
- • Serve this comforting soup with a slice of warm, crusty bread to sop up every last drop of the luscious broth, alongside a crisp green salad dressed with a simple olive oil and vinegar vinaigrette for a balanced meal.
Nutrition Facts
Per serving (approximate)