Avgolemono soup is a tasty Greek dish made with chicken, rice, and a creamy lemon-egg sauce. It’s warm, comforting, and zesty—a true hug in a bowl!
Whenever I make it, I can’t help but smile. The way the lemon brightens the flavor is just perfect. It’s a simple dish that feels fancy, and it’s great for chilly days!
Key Ingredients & Substitutions
Chicken Broth: A homemade broth gives the best flavor, but store-bought low sodium chicken broth is a great shortcut. You can also use vegetable broth if you want a vegetarian version; just be careful with the seasoning.
Rice or Orzo: While traditional avgolemono uses rice, orzo adds a nice texture. You can swap these for a gluten-free pasta or even quinoa if you’re looking for healthy alternatives.
Fresh Lemon Juice: Always go for fresh lemon juice; it makes a big difference in taste! If you only have bottled lemon juice, use that, but reduce the amount since it can be more concentrated.
Eggs: If you’re looking for a dairy-free option, try using silken tofu blended until smooth. It won’t have the same taste but will still provide creaminess.
How Do I Temper Eggs to Avoid Curdling?
Tempering eggs is key to getting that creamy, smooth texture in avgolemono soup. Here’s how to do it safely:
- Start by whisking the eggs in a bowl until smooth.
- Slowly add a cup of the hot broth to the eggs while whisking constantly. The goal is to raise the temperature of the eggs gently without cooking them.
- Once combined, pour this mixture back into the pot in a steady stream, continuing to stir the soup. This keeps your soup silky!
Remember to heat the soup gently; if it boils, the eggs can curdle, ruining the texture. Patience is key!
Avgolemono Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked rice or orzo pasta
- 2 cups cooked shredded chicken (from a roasted or boiled chicken)
For the Egg-Lemon Mixture:
- 3 large eggs
- 3 tablespoons fresh lemon juice (about 1-2 lemons)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
For Garnish:
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Optional: lemon slices for garnish
How Much Time Will You Need?
This Avgolemono soup takes about 15 minutes of preparation and 20 minutes of cooking time. In total, you should expect to spend about 35 minutes from start to finish. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a gentle simmer. It’s important not to boil it vigorously; we want to keep it warm and flavorful!
2. Add Rice and Chicken:
Stir in the cooked rice or orzo pasta along with the shredded chicken. Give it a nice mix and keep the heat on low, allowing everything to warm through.
3. Make the Egg-Lemon Mixture:
In a medium bowl, whisk the eggs until they’re nice and smooth. Then, gradually add in the fresh lemon juice, and whisk until combined. This will give the soup its delicious tangy flavor!
4. Temper the Eggs:
To avoid curdling, we need to temper the eggs. Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This warms the eggs without cooking them!
5. Combine with the Soup:
Now, pour the tempered egg-lemon mixture back into the pot with the rest of the soup. Stir gently, but remember to keep the soup from boiling. We want it to be warm and creamy!
6. Season and Garnish:
Taste your soup and season with salt and pepper as needed. Stir in the chopped parsley for added freshness, then get ready to serve!
7. Serve and Enjoy:
ladle the Avgolemono soup into bowls, garnishing each with a sprinkle of parsley and a slice of lemon if you like. Enjoy the creamy, tangy comfort that this lovely soup brings!
This Avgolemono soup is not only delicious but also very comforting. It’s great for chilly days or when you just need a cozy meal. Enjoy every spoonful!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a great time-saver and adds fantastic flavor to your soup. Just shred the chicken and toss it in for a quick and easy option.
What If I Don’t Have Fresh Lemons?
If you’re out of fresh lemons, bottled lemon juice can work in a pinch. Just remember that it might be a bit more concentrated, so start with a smaller amount and adjust to taste.
Can I Make This Soup Ahead of Time?
You can prep the soup ahead of time, but it’s best to add the egg and lemon mixture just before serving for optimal creaminess. If you do make it in advance, reheat gently without boiling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently to prevent the eggs from curdling. A gentle stove method works best for maintaining creamy texture!
