Avgolemono Soup: A Healing and Filling Healthy Lemon Chicken Rice Soup Recipe
Avgolemono Soup is a comforting and nutritious Greek classic featuring a creamy, tangy broth made from eggs, lemon juice, and chicken broth. This healing and filling soup combines tender chicken, rice or orzo, and fresh herbs, making it a perfect meal for chilly days or when you need a restorative dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, diced (optional)
- 8 cups chicken broth
- 1 cup white rice or orzo pasta
- 2 large eggs
- 1 egg yolk
- Juice of 2–3 lemons (about ½ cup)
- 2 cups shredded cooked chicken
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
Optional Add-ins
- Spinach or kale
- 1 tsp turmeric
- Quinoa instead of rice
Instructions
- Cook Aromatics: Heat olive oil in a large pot over medium heat. Add finely diced onion and sauté for about 5 minutes until translucent. Add minced garlic and diced carrots, if using, then cook for an additional 2 minutes to develop the flavors.
- Prepare Broth & Rice: Pour in the chicken broth and bring it to a boil. Once boiling, stir in the rice or orzo, reduce heat to medium-low, cover the pot, and cook until the grains are tender, about 15 to 20 minutes.
- Whisk Eggs & Lemon: In a separate bowl, whisk together the 2 large eggs, egg yolk, and freshly squeezed lemon juice until the mixture becomes frothy and well combined.
- Temper Eggs: To avoid curdling, slowly ladle about a cup of the hot broth from the pot into the egg-lemon mixture while whisking continuously. This gradually raises the temperature of the eggs.
- Combine & Finish: Gradually pour the tempered egg mixture back into the pot with the soup, stirring constantly. Add the shredded cooked chicken and continue to cook on low heat for a few minutes, ensuring the soup becomes creamy but does not boil.
- Season & Serve: Taste the soup and adjust seasoning with salt and black pepper. Garnish with fresh dill or parsley. Serve the soup hot for the best flavor and comfort.
Notes
- You can substitute rice with orzo pasta or quinoa for a different texture.
- Optional greens like spinach or kale can be added for extra nutrition and color.
- Tempering the eggs slowly is crucial to prevent them from scrambling in the soup.
- Do not let the soup boil after adding the egg-lemon mixture; gentle heat ensures a smooth, creamy texture.
- Use freshly squeezed lemon juice for the brightest flavor.
Keywords: Avgolemono soup, Greek soup, chicken soup, lemon egg soup, comforting soup, healthy soup
