If you’re looking for a warm, comforting bowl of soup, look no further than Avgolemono, a classic Greek dish that beautifully blends tender chicken, zesty lemon, and creamy eggs.
This delicious soup is perfect for chilly evenings, and it’s surprisingly easy to make.
Let’s dive into how to create this delightful dish, invoking flavors that warm the soul.
Why This Recipe Is a Must-Try
Avgolemono is not just any soup; it’s a hug in a bowl! The combination of lemon and chicken stock creates a bright, refreshing flavor that balances beautifully with the creamy texture from the eggs.
Each spoonful is a perfect blend of hearty and light, and the addition of dill adds an extra layer of flavor that will have everyone coming back for seconds.
Plus, it’s a one-pot wonder—making clean-up a breeze!
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 8 cups (2 liters) chicken stock, hot
- 2 bay leaves
- 1 lemon rind (optional)
- 1 pound (450 g) chicken breasts, cut in half lengthwise
- ½ cup (100 g) rice (I used arborio rice, or orzo)
- 2 teaspoons kosher salt
- 2 eggs
- 2 egg yolks
- ¼ cup (60 ml) fresh lemon juice, plus ¼ cup more if needed, to taste
- 1 tablespoon chopped fresh dill
How To Make Avgolemono – Greek Lemon Chicken Soup
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat.
Add the finely diced onion and sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
The aroma is going to be heavenly!
Step 2: Add the Chicken and Stock
Pour in the hot chicken stock and add the bay leaves and lemon rind if you’re using it.
Bring the mixture to a gentle boil.
Carefully place the chicken breasts into the pot.
Let the chicken simmer gently for about 15-20 minutes, or until cooked through.
Step 3: Cook the Rice
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly.
Add the rice to the boiling soup and keep it at a low simmer.
Cook according to the package directions, usually about 15 minutes.
Step 4: Shred the Chicken
While the rice is cooking, shred the chicken into bite-sized pieces.
You can use two forks to make this easier.
Set the shredded chicken aside.
Step 5: Prepare the Avgolemono Mixture
In a medium bowl, whisk together the eggs and egg yolks until well combined.
Gradually add the fresh lemon juice, then slowly ladle in about a cup of the hot soup broth while whisking continuously.
This tempering process is crucial to prevent the eggs from scrambling.
Once combined, pour the egg mixture back into the pot.
Step 6: Combine Everything and Season
Return the shredded chicken to the pot along with the cooked rice.
Stir gently to combine everything.
Let the soup heat through for a few minutes, but do not boil it.
Taste and season with kosher salt and additional lemon juice if you’d like more tang.
Step 7: Serve and Garnish
Remove the bay leaves and lemon rind if you used it.
Ladle the Avgolemono into bowls and garnish each serving with chopped fresh dill.
Expert Tips
- Using fresh lemon juice makes a big difference! It brightens the soup beautifully.
- Don’t skip the dill; it gives the soup a lovely herby aroma and flavor.
- Tempering the eggs is crucial! Always whisk in some broth before adding it to the soup to avoid curdling.
- If you prefer a thicker soup, you can add a bit more rice or adjust the egg mixture to your liking.
Variations and Customizations
- Swap out chicken for turkey if you have leftovers—perfect for a post-holiday meal!
- For a vegetarian option, use vegetable stock and add some veggies like carrots and celery.
- Add some chopped spinach or kale toward the end of cooking for a nutritional boost.
- Infuse some heat by adding a pinch of red pepper flakes to the soup!
How to Store Leftovers
If you happen to have leftovers (which is rare because this soup is so delicious), store them in an airtight container in the refrigerator.
It can last for about 3-4 days.
When reheating, do so gently to avoid curdling the eggs.
You may need to add a splash of broth or water to loosen it up after refrigeration.
FAQ
Can I use a rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great time-saver.
Just shred the meat and add it in when you return the chicken to the soup.
Is Avgolemono healthy?
Avgolemono can be part of a healthy diet.
It includes lean protein from the chicken, and you can control the amount of rice and eggs.
Plus, it’s packed with flavor!
Can I make this soup in advance?
Yes, you can prepare the soup, but it’s best to add the Avgolemono mixture right before serving.
This will keep the texture creamy and smooth.
What can I serve with Avgolemono?
This soup pairs wonderfully with a simple green salad, crusty bread, or even some pita for a lovely meal.
Conclusion
Making Avgolemono is a delightful culinary journey that transports you straight to the sunny shores of Greece.
This comforting lemon chicken soup is not only delicious but also remarkably easy to whip up.
With its zesty flavor and creamy texture, each bowl feels like a warm embrace.
So gather your ingredients and get ready to impress your family and friends with this traditional Greek masterpiece.
Enjoy every spoonful!
