Avgolemono Soup: A Healing and Filling Healthy Lemon Chicken Rice Soup Recipe
Introduction
Avgolemono soup is a comforting Greek classic known for its creamy texture and bright lemon flavor. This healing and filling soup combines chicken, rice, and eggs to create a warm dish that nourishes both body and soul. Perfect for chilly days or when you need a soothing meal.
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
- Step 1: Heat olive oil in a large pot over medium heat. Add the finely diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and diced carrots, cooking for an additional 2 minutes.
- Step 2: Pour in the chicken broth and bring it to a boil. Add the rice or orzo and cook until tender, about 15 to 20 minutes.
- Step 3: In a separate bowl, whisk together the eggs, egg yolk, and lemon juice until the mixture is frothy.
- Step 4: Slowly ladle hot broth from the pot into the egg and lemon mixture while continuously whisking. This tempers the eggs and prevents them from curdling.
- Step 5: Gradually stir the tempered egg-lemon mixture back into the soup pot. Add the shredded cooked chicken, then reduce the heat to low. Warm the soup gently without boiling until creamy and heated through.
- Step 6: Season the soup with salt and black pepper to taste. Garnish with fresh dill or parsley before serving hot.
Tips & Variations
- Always temper the eggs slowly to avoid curdling and ensure a creamy texture.
- Add lemon juice gradually and taste as you go to get the perfect balance of tanginess.
- Do not boil the soup after adding the egg mixture, or the eggs may scramble.
- For a quick version, use shredded rotisserie chicken.
- If you plan to freeze the soup, omit the rice; add it fresh when reheating to prevent mushy texture.
- Try adding spinach, kale, or a teaspoon of turmeric for extra nutrients and flavor.
- Quinoa can be substituted for rice for a gluten-free option.
Storage
Store leftover avgolemono soup in an airtight container in the refrigerator for up to 3 days. If frozen, remove the rice or orzo before freezing and add it fresh when reheating. Reheat gently on the stove over low heat to maintain the creamy texture, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different grain instead of rice or orzo?
Yes, quinoa is an excellent gluten-free alternative that works well in this soup. Just adjust cooking times accordingly.
How do I prevent the eggs from curdling in the soup?
Temper the eggs by whisking hot broth into the egg and lemon mixture slowly before adding it back to the pot. Also, keep the soup on low heat without boiling after adding the eggs to prevent scrambling.
PrintAvgolemono Soup: A Healing and Filling Healthy Lemon Chicken Rice Soup Recipe
Avgolemono Soup is a traditional Greek lemon chicken soup that is both healing and filling. Made with tender chicken, rice or orzo, and brightened with fresh lemon juice and eggs, this creamy soup is perfect for a comforting meal that nourishes the body and soul.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Ingredients
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 the finely diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and diced carrots, cooking for an additional 2 minutes to soften the vegetables and release their flavors.
- Prepare broth & rice: Pour in 8 cups of chicken broth and bring the mixture to a boil. Add white rice or orzo pasta to the pot, reduce heat to simmer, and cook for 15 to 20 minutes until the rice or orzo is tender and cooked through.
- Whisk eggs & lemon: In a separate bowl, vigorously whisk together 2 large eggs, 1 egg yolk, and the juice of 2 to 3 lemons until the mixture is frothy and well combined. This step adds brightness and creaminess to the soup.
- Temper eggs: Slowly ladle hot broth from the pot into the egg-lemon mixture while continuously whisking to gradually raise the temperature of the eggs and prevent curdling. This careful process ensures a smooth, creamy texture.
- Combine & finish: Gradually stir the tempered egg-lemon mixture back into the pot with the rice and broth. Add in the shredded cooked chicken. Warm the soup over low heat, making sure it does not boil, until the soup thickens slightly and is heated through.
- Season & serve: Taste the soup and adjust salt and black pepper as needed. Garnish with fresh dill or parsley for a herbal freshness. Serve the soup hot, enjoying its comforting and tangy flavors.
Notes
- Always temper the eggs slowly with hot broth to prevent them from curdling.
- Add lemon juice gradually and taste continuously to balance the sourness to your preference.
- Do not let the soup boil after adding the egg mixture, as this can cause the eggs to scramble and ruin the texture.
- Omit rice or orzo before freezing the soup to avoid mushy texture upon reheating. Add fresh rice or pasta when reheating.
- Using rotisserie chicken can speed up the preparation process without sacrificing flavor.
Keywords: Avgolemono soup, Greek chicken soup, lemon soup, healthy soup, chicken and rice soup, Mediterranean soup
