Avgolemono Soup
Warm, velvety, and bursting with Mediterranean flair, Avgolemono Soup is a beloved Greek classic that combines simplicity with sophistication. Its signature lemony broth balances bright, zesty notes with comforting creaminess, creating a dish that soothes and satisfies in every spoonful.
This hearty soup is the perfect antidote to chilly days or a busy weeknight, coming together in just 30 minutes. With tender chicken, creamy rice, and a whisper of dill, it’s as nourishing as it is flavorful, making it a staple in kitchens worldwide.
Whether you’re a lover of Greek cuisine or a curious home cook, Avgolemono Soup invites you to experience a timeless recipe steeped in tradition and taste. Prepare to be captivated by its rich, vibrant flavors!
Avgolemono Soup Ingredients: A Symphony of Comfort and Flavor
- Olive Oil: A golden foundation, infusing the soup with a subtle richness and depth.
- Yellow Onion: The aromatic heart, lending sweetness and body to the broth.
- Chicken Stock: The soul of the dish, creating a warm and savory base for every spoonful.
- Chicken Breasts: Tender and hearty, they bring substance and protein to the silky soup.
- Rice or Orzo: The creamy and comforting element, perfect for soaking up the vibrant flavors.
- Lemon Juice: The defining zest, balancing the richness with bright, tangy notes.
- Eggs: The key to its velvety texture, expertly blended to achieve a luxurious consistency.
- Fresh Dill: A fragrant garnish, adding a fresh and herbaceous finish to every serving.
Recipe Tips
- Perfectly Temper the Eggs
Tempering the eggs is crucial to achieving Avgolemono Soup’s velvety texture. When adding hot broth to the egg mixture, do it gradually and whisk continuously to prevent the eggs from scrambling. This technique ensures a creamy consistency without any lumps. - Cook Chicken Gently
Simmer the chicken at a low, gentle heat to keep it tender and juicy. High heat can toughen the meat, compromising the soup’s comforting texture. For added depth of flavor, you can also poach the chicken in the broth. - Balance the Lemon Flavor
Fresh lemon juice gives Avgolemono its signature brightness, but everyone’s palate is different. Start with the recommended amount, then taste and adjust. If you prefer a bolder citrus kick, add a bit more lemon juice before serving.
What to Serve with Avgolemono Soup
- Crusty Artisan Bread
A warm, crusty loaf is perfect for soaking up the silky broth. Its hearty texture complements the soup’s creamy consistency and enhances the overall experience. - Simple Greek Salad
A refreshing mix of crisp cucumbers, ripe tomatoes, and tangy feta cheese adds a vibrant contrast to the soup’s rich flavors. Drizzle with olive oil and oregano for an authentic touch. - Grilled Vegetables
Lightly charred zucchini, eggplant, or bell peppers pair beautifully with Avgolemono Soup, offering a smoky depth that complements its bright, lemony profile.
FAQ
1. Can I use rotisserie chicken instead of fresh chicken?
Absolutely! Rotisserie chicken is a convenient option. Simply shred the cooked chicken and add it during the final steps to warm through.
2. What’s the best rice to use for Avgolemono Soup?
Arborio rice is ideal for its creamy texture, but long-grain white rice or orzo pasta also work well. Adjust cooking times based on the grain you choose.
3. Can I freeze Avgolemono Soup?
Yes, but avoid freezing the soup with the egg-lemon mixture as it may separate. Freeze the base, then add the tempered eggs and lemon juice when reheating.
4. How can I make this soup vegetarian?
Replace chicken stock with vegetable broth, skip the chicken, and add extra vegetables like carrots, celery, or chickpeas for a hearty vegetarian version.
Avgolemono Soup
Ingredients
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 8 cups hot chicken stock
- 2 bay leaves
- Optional: 1 lemon rind
- 1 pound chicken breasts halved lengthwise
- ½ cup rice such as arborio or orzo pasta
- 2 teaspoons kosher salt
- 2 whole eggs
- 2 egg yolks
- ¼ cup fresh lemon juice with an additional ¼ cup, as needed, to taste
- 1 tablespoon chopped fresh dill
Instructions
- Heat olive oil in a 5-quart Dutch oven over medium-high heat. Sauté the diced onion until translucent and tender, approximately 2 minutes. Incorporate the minced garlic and cook for an additional 30 seconds.
- Lower the heat and carefully pour in the hot chicken stock. Add bay leaves and, if desired, the lemon rind. Introduce the halved chicken breasts to the pot, followed by the rice and kosher salt. Allow the mixture to simmer gently for about 15 minutes.
- Remove the chicken from the pot and set it aside to cool slightly. Once manageable, shred the chicken into bite-sized pieces using two forks.
- Discard the bay leaves and lemon rind from the broth. In a medium-sized bowl, whisk together the eggs, egg yolks, and lemon juice. Gradually ladle in two scoops of the hot broth, one at a time, whisking continuously to temper the eggs without curdling.
- Slowly pour the tempered egg mixture back into the soup, stirring consistently to ensure smooth integration. Return the shredded chicken to the pot and let it simmer on low heat for another 5 minutes.
- Adjust the seasoning by tasting for salt and lemon. Stir in freshly chopped dill or use it as a garnish. Remove the pot from heat and serve immediately.
