Avgolemono Soup: The Ultimate Greek Lemon Chicken and Rice Soup Recipe
Avgolemono Soup is a classic Greek delight, celebrated for its unique blend of light, refreshing, and deeply comforting flavors. This traditional lemon chicken and rice soup is the perfect antidote to a chilly day, offering a soul-warming experience that’s both delicious and incredibly satisfying. Prepare to fall in love with this tangy, velvety chicken soup that will quickly become a household favorite.
There’s nothing quite like a steaming bowl of soup to chase away the cold, and for many, the craving hits hard when temperatures drop. While hearty options like Instant Pot Wild Rice Soup are often requested, this exquisite Greek Chicken and Rice Soup holds a special place, instantly transporting me back to cherished childhood memories. Forget the canned versions; this homemade Avgolemono soup elevates the classic chicken and rice combination with a bright, zesty lemon twist and a wonderfully creamy texture that’s simply unparalleled.
As a child, I admit to a fondness for condensed soups – chicken noodle and chicken & rice were my top picks. However, this authentic Avgolemono recipe surpasses any store-bought alternative, delivering a depth of flavor and a comforting embrace that only a freshly prepared meal can provide. The perfect balance of tangy lemon and savory chicken creates an experience that truly redefines chicken soup.
What is Avgolemono Soup?
Avgolemono is far more than just a soup; it’s a culinary cornerstone of Greek cuisine, revered for its remarkable flavor and its legendary healing properties. Often affectionately dubbed “Greek Penicillin,” many believe this soup has the power to cure common ailments, much like its chicken noodle cousin. The magic lies in its unique broth, which achieves a silky, velvety smoothness thanks to the emulsion of eggs and lemon juice, traditionally tempered with the hot broth.
This traditional Greek chicken and rice soup stands out with its distinct creamy yet tart profile. The fresh lemon juice provides a delightful tang that cuts through the richness of the chicken broth, while the egg lends a luxurious body without adding any heavy cream. It’s a beautifully balanced soup that feels both light and deeply satisfying.
While often made with long-grain white rice, Avgolemono can also be prepared with orzo pasta, offering a slightly different texture while maintaining the classic flavor. Whichever starch you choose, the result is a comforting, vibrant soup that truly showcases the simplicity and elegance of Greek cooking. If you’ve never ventured into Greek cuisine, this Avgolemono soup is the perfect introduction, promising to change your perception of what chicken soup can be.
Why You’ll Adore This Avgolemono Soup Recipe
This Avgolemono soup isn’t just another chicken and rice soup; it’s an experience. You’ll quickly discover why it’s a favorite in Greek households and beyond. Firstly, its distinctive flavor profile is incredibly refreshing. The bright, citrusy notes of lemon perfectly complement the savory chicken broth, creating a vibrant taste that awakens the palate. Secondly, the texture is simply divine. The egg and lemon mixture, known as “avgolemono,” creates a smooth, velvety broth that coats the mouth beautifully without being overly heavy or creamy, making it a surprisingly light yet fulfilling meal.
Beyond its taste and texture, this soup is remarkably comforting. It has a magical ability to soothe, especially on cold days or when you’re feeling under the weather. It’s often referred to as “Greek penicillin” for a reason! Furthermore, it’s a relatively simple recipe to master, even for novice cooks. The steps are straightforward, and the ingredients are readily available. Plus, it’s a wholesome meal, packed with protein from the chicken and nourishing rice, making it a fantastic choice for a family dinner.
Essential Ingredients for Avgolemono Soup
Crafting this delightful Greek Avgolemono soup requires a handful of simple, fresh ingredients that come together to create its signature flavor and texture. Here’s what you’ll need to gather:
- Olive Oil
- Onion
- Garlic
- Chicken Broth (low sodium is recommended for better control over seasoning)
- Long Grain White Rice (or orzo for a variation)
- Fresh Lemon Juice (key for that authentic tang)
- Cornstarch (helps thicken and stabilize the egg mixture)
- Egg (the magic ingredient for the velvety broth)
- Salt & Pepper
- Shredded Chicken (pre-cooked works perfectly)
- Fresh Parsley (for a vibrant garnish)
How To Make Avgolemono Soup: Step-by-Step Guide
Making Avgolemono soup might seem intimidating due to its unique egg-lemon emulsion, but it’s surprisingly straightforward. Follow these steps for a perfect bowl:
- Sauté Aromatics: Begin by heating the olive oil in a large stock pot or Dutch oven over medium-high heat. Once the oil shimmers, add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Next, add the minced garlic and cook for another minute until you can distinctly smell its fragrant aroma. Be careful not to let the garlic burn.
- Simmer the Broth and Rice: Pour in the chicken stock and bring the mixture to a rolling boil. Once boiling, stir in the long-grain white rice. Reduce the heat to a gentle simmer, cover the pot, and let it cook for about 10-15 minutes, or until the rice is almost tender. The exact time will depend on the type of rice you use.
- Prepare the Avgolemono Mixture: While the rice is simmering, prepare the star of the soup: the avgolemono. In a small bowl, thoroughly whisk together the fresh lemon juice, cornstarch, salt, pepper, and the large egg until completely smooth and well combined. The cornstarch helps prevent the egg from scrambling when added to the hot broth.
- Temper and Combine: This is the crucial step for a smooth, velvety broth. Slowly, and while continuously stirring the egg mixture, ladle in about 1 cup of the hot chicken broth from the pot. This process, known as tempering, gradually raises the temperature of the egg mixture, preventing it from curdling. Once tempered, slowly pour the warmed egg mixture back into the main pot of soup, continuing to stir constantly.
- Finish the Soup: Add the cooked and shredded chicken to the soup. Continue to cook for approximately 3 minutes, stirring gently, until the soup thickens slightly and the rice is fully tender. Ensure the chicken is warmed through but avoid overcooking, which can dry out the chicken.
- Serve: Ladle the hot Avgolemono soup into bowls. For a final touch of freshness and color, top each serving with a sprinkle of fresh chopped parsley. Serve immediately and enjoy!
Expert Tips for the Best Avgolemono Soup
Achieving a perfect Avgolemono soup is easy with these helpful tips:
- Always Use Fresh Lemons: The quality of your lemon juice makes a significant difference. While bottled lemon juice can work in a pinch, nothing compares to the bright, vibrant flavor of freshly squeezed lemon. You’ll typically need one to two juicy lemons for the specified amount. It’s a small effort for a vastly superior flavor profile.
- Convenience with Rotisserie Chicken: To save time and effort, a pre-cooked rotisserie chicken is your best friend. Simply shred the meat and add it to the soup. I often buy an extra rotisserie chicken, shred it, and freeze it in 2-cup portions. This way, you have cooked chicken ready to go for quick weeknight dinners, whether it’s for soups, salads, or pasta dishes.
- Mastering the Egg Tempering: The key to a smooth Avgolemono broth, free of scrambled egg bits, is proper tempering. When pouring the hot broth into the egg mixture, do so very slowly in a thin stream, while whisking constantly and vigorously. This gradual heating prevents the egg from cooking too quickly and scrambling, ensuring a silky, emulsified finish.
- Adjusting for Brown Rice: If you prefer to use brown rice for its nutty flavor and added fiber, be aware that its cooking time will be longer. Make sure the brown rice is almost fully cooked and tender before you temper and add the lemon-egg mixture and chicken. This prevents the soup from cooking too long after the delicate egg is added.
- Orzo as an Alternative: Orzo pasta is a very common and delicious substitute for rice in Avgolemono soup. It cooks much quicker than rice, so you can often reduce the simmering time for the starch component of the soup. Always cook until al dente for the best texture.
- Broth Quality Matters: Use a high-quality chicken broth or homemade stock. Since it’s the base of the soup, a flavorful broth will significantly enhance the overall taste of your Avgolemono. Low-sodium broth is often preferred so you can control the saltiness.
- Don’t Overcook After Egg Addition: Once the tempered egg-lemon mixture is added, do not bring the soup to a rolling boil. High heat can cause the egg to curdle. Keep the heat low and gently stir until the soup thickens slightly.
- Taste and Adjust: Always taste your soup before serving and adjust seasonings as needed. You might want a little more salt, pepper, or even an extra squeeze of lemon juice to achieve your preferred balance of flavors.
Perfect Pairings: What To Serve With Avgolemono Soup
Avgolemono soup is a hearty and flavorful meal on its own, but it also pairs beautifully with a variety of sides. Here are some excellent accompaniments to complement its rich taste:
- Easy Biscuits: Fluffy, warm biscuits are perfect for soaking up every last drop of the delicious broth.
- Tossed Salad: A light, crisp green salad with a simple vinaigrette provides a refreshing contrast to the soup’s richness.
- Olive Garden Breadsticks: Soft, garlicky breadsticks are always a crowd-plepleaser and ideal for dipping.
- Air Fryer Grilled Cheese: A classic comfort food pairing, a grilled cheese sandwich offers a delightful crunch and cheesy goodness.
Storing and Reheating Avgolemono Soup
Avgolemono soup is best enjoyed fresh, but leftovers can be stored. Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. When reheating, gently warm the soup on the stovetop over low heat, stirring frequently. Avoid bringing it to a rapid boil, as high heat can cause the egg in the avgolemono to separate or curdle. If the soup appears too thick upon reheating, you can thin it with a little extra chicken broth or water.
More Comforting Soup Recipes
If you love the comforting embrace of a warm bowl of Avgolemono, you’ll surely enjoy exploring other delicious soup recipes. From spicy and robust to creamy and delicate, there’s a soup for every craving and every occasion. Here are some more comforting options to add to your culinary repertoire:
- Instant Pot Pozole
- White Chicken Chili
- Clam Chowder
- Turkey Noodle Soup
- Minestrone Soup
- Wonton Soup
- Beef Barley Soup
- Potato Corn Chowder
- Chicken Pot Pie Soup
Avgolemono Soup
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Ingredients
- 2 teaspoons olive oil
- 1/2 cup Onion, finely chopped
- 3 cloves garlic, minced
- 6 1/2 cups low sodium chicken broth
- 1/2 cup uncooked long-grain rice
- 1/4 cup lemon juice
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole large egg
- 2 cups cooked and shredded chicken
- 2 tablespoons chopped parsley
Instructions
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Heat olive oil over medium high heat in a large pot. Add onion and sauté for about 5 minutes, until it starts to soften. Add garlic and cook for about 1 minute, until you can just start to smell it.
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Pour in the chicken broth and bring to boil. Stir in rice, reduce heat, and simmer for about 10 minutes.
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In a small bowl whisk together lemon juice, cornstarch, salt, pepper and egg. Slowly pour egg mixture into broth, while stirring constantly.
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Add chicken to the soup. Cook until it the soup thickens, the rice is tender, and the chicken is warmed through; about 3 minutes.
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Top each bowl with parsley to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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