Avgolemono Soup (Greek Lemon Chicken & Rice Soup)
When you’re craving comfort food but also want something fresh and vibrant, this Greek Avgolemono Soup is the answer.
The combination of tender chicken, fluffy rice, and a zesty lemony broth is not only comforting but also brightens up your day with every spoonful.
And the best part? It’s ready in just 30 minutes, making it the perfect quick yet flavorful meal.
Whether you’re winding down after a long day or hosting a cozy dinner, this soup is sure to hit the spot!
For Avgolemono Soup
- Olive Oil – This is used to sauté the onion and celery, adding flavor to the base of the soup.
- Onion – Adds a sweet and savory depth to the soup’s flavor.
- Celery – Gives the soup a bit of crunch and a fresh taste.
- Chicken Broth – Provides the rich and savory base for the soup. Use low-sodium for better control of the salt content.
- Salt and Pepper – Season to taste to enhance the soup’s flavor.
For Avgolemono Soup Mixture
- Eggs – The eggs create a creamy texture for the soup and are essential for the traditional Avgolemono base.
- Lemon Juice – The tangy flavor that gives Avgolemono its signature refreshing taste.
- Cooked White Rice – Adds heartiness to the soup and makes it more filling.
- Shredded Chicken – Adds protein and makes the soup a satisfying meal.
- Fresh Dill – Garnish to add a burst of fresh flavor and color to the soup before serving.
Avgolemono Soup (Greek Lemon Chicken & Rice Soup)
Notes
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 celery ribs, chopped
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (from 1-2 lemons)
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- Fresh dill, chopped, for garnish
Instructions:
- Prepare the Vegetables: In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion and chopped celery. Sauté for about 3-4 minutes, until softened.
- Simmer the Broth: Add the chicken broth to the saucepan. Season with salt and pepper, then bring the broth to a simmer.
- Blend the Egg Mixture: In a blender, combine the eggs, lemon juice, and ¼ cup of the cooked rice. Blend until smooth, about 20 seconds. While blending, slowly pour in 2 ladles of hot broth from the saucepan to temper the eggs.
- Combine and Thicken: Stir the egg and lemon mixture into the simmering broth along with the remaining rice and shredded chicken. Continue to cook for 5-10 minutes, stirring occasionally, until the soup thickens slightly. Be sure not to let the soup boil, as this could cause the egg mixture to curdle.
- Serve: Garnish with chopped fresh dill before serving.
Nutrition
Calories: 309 | Carbs: 23g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 134mg | Sodium: 158mg | Potassium: 475mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg
- What type of rice is best for Avgolemono Soup?
It’s recommended to use short-grain rice for a traditional texture. Short-grain rice tends to absorb more liquid and releases starch, resulting in a creamier soup. Avoid aromatic rice varieties like basmati or jasmine, as they can interfere with the soup’s intended flavor.
- How can I prevent the egg and lemon mixture from curdling?
To prevent curdling, it’s crucial to temper the egg and lemon mixture before adding it to the hot broth. Whisk the eggs and lemon juice together, then slowly add hot broth from the soup while continuously whisking. This gradual heating helps prevent the eggs from cooking too quickly and forming curds.
- Can I use rotisserie chicken instead of cooking my own?
Yes, using rotisserie chicken is a convenient option. Simply shred the meat and add it to the soup along with the rice. This shortcut saves time without significantly compromising the flavor.
- What should I do if the soup is too thick after adding the egg-lemon mixture?
If the soup becomes too thick, you can adjust the consistency by adding more warm chicken broth or water. Gradually stir in the additional liquid until you reach your desired thickness. Remember to taste and adjust the seasoning as needed after modifying the consistency.
- How can I make the soup ahead of time and store leftovers?
You can prepare the soup up to the point of adding the egg-lemon mixture. Allow the soup to cool, then refrigerate. When ready to serve, reheat the soup gently over low heat, then add the egg-lemon mixture as directed. This method helps maintain the soup’s texture and flavor.
