Avgolemono Soup

Why You’ll Love This Recipe

This soup is uniquely creamy without any dairy, thanks to the luscious egg-lemon mixture that thickens the broth naturally. It’s simple to make, packed with protein and flavor, and delivers a perfect balance of richness and acidity. Avgolemono is a timeless favorite that feels both elegant and homey.

Ingredients

• 6 cups chicken broth

• 1/2 cup uncooked white rice

• 2 large eggs

• Juice of 2 lemons (about 1/4 cup)

• 2 cups cooked, shredded chicken (rotisserie or homemade)

• Salt and freshly ground black pepper, to taste

• Optional: fresh dill or parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook Rice in Broth:

   • In a large pot, bring chicken broth to a boil.

   • Add rice, reduce heat to low, and simmer until rice is tender, about 15-20 minutes.

2. Prepare Avgolemono Mixture:

   • In a medium bowl, whisk eggs until frothy.

   • Gradually whisk in lemon juice.

3. Temper the Eggs:

   • Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to prevent curdling.

4. Combine and Heat Soup:

   • Slowly pour the tempered egg mixture back into the pot with the soup, stirring gently.

   • Add shredded chicken.

   • Heat soup gently on low without boiling, until slightly thickened.

5. Season and Serve:

   • Season with salt and pepper to taste.

   • Garnish with fresh dill or parsley if desired.

   • Serve warm.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Orzo or Pastina: Substitute rice with orzo or pastina pasta.

• Vegetarian: Use vegetable broth and omit chicken.

• Herbs: Add fresh oregano or thyme for extra flavor.

• Creamier: Add a splash of cream or Greek yogurt (optional).

• Spicy: Add crushed red pepper flakes or black pepper.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently over low heat to avoid curdling, stirring frequently.

FAQs

Can I freeze Avgolemono Soup?

Freezing may cause the eggs to separate; it’s best enjoyed fresh.

How do I prevent the eggs from curdling?

Temper the eggs by slowly adding hot broth while whisking, and avoid boiling after adding eggs.

Can I use cooked rotisserie chicken?

Yes, it’s a convenient option that adds great flavor.

What if I don’t have lemons?

Fresh lemon juice is key for authentic flavor; bottled lemon juice may alter taste.

Can I use brown rice?

Yes, but cooking time will be longer and liquid may need adjustment.

How thick should the soup be?

It should be creamy but still pourable, similar to a broth-thickened soup.

Can I add vegetables?

Yes, add diced carrots or celery during broth simmering.

Is this soup gluten-free?

Yes, if using rice or gluten-free pasta.

Can I use egg yolks only?

Whole eggs provide the best texture and richness.

What sides pair well?

Serve with crusty bread, Greek salad, or roasted vegetables.

Conclusion

Avgolemono Soup is a comforting, bright, and creamy classic that brings a taste of Greece to your table. With its simple ingredients and unique egg-lemon thickening, it’s an elegant yet cozy soup perfect for any season and sure to become a family favorite.

Avgolemono Soup

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Simmering
• Cuisine: Greek,
• Diet: Gluten Free

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Description

Avgolemono Soup is a traditional Greek chicken and rice soup known for its creamy texture and bright, tangy flavor from fresh lemon and eggs. This comforting and nourishing soup is dairy-free, easy to make, and perfect for chilly days or whenever you crave a warm, satisfying meal.

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Ingredients

• 6 cups chicken broth

• 1/2 cup uncooked white rice

• 2 large eggs

• Juice of 2 lemons (about 1/4 cup)

• 2 cups cooked, shredded chicken (rotisserie or homemade)

• Salt and freshly ground black pepper, to taste

• Optional: fresh dill or parsley for garnish

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Instructions

• Cook Rice in Broth:
  In a large pot, bring chicken broth to a boil. Add rice, reduce heat to low, and simmer until rice is tender, about 15-20 minutes.

• Prepare Avgolemono Mixture:
  In a medium bowl, whisk eggs until frothy. Gradually whisk in lemon juice.

• Temper the Eggs:
  Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to prevent curdling.

• Combine and Heat Soup:
  Slowly pour the tempered egg mixture back into the pot with the soup, stirring gently. Add shredded chicken. Heat soup gently on low without boiling until slightly thickened.

• Season and Serve:
  Season with salt and pepper to taste. Garnish with fresh dill or parsley if desired. Serve warm.

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Notes

Substitute rice with orzo or pastina pasta for variation.Use vegetable broth and omit chicken for a vegetarian version.Add fresh oregano or thyme for added herbal flavor.For creamier soup, stir in a splash of cream or Greek yogurt (optional).Add crushed red pepper flakes or extra black pepper for a spicy kick.Include diced carrots or celery in broth for added veggies.