If there’s one soup I find myself craving on cozy weekends and busy, blustery weeknights alike, it’s Avgolemono, a silky Greek lemon chicken soup that wraps you up in warmth with every spoonful. Creamy (though magically dairy-free!), vibrant with citrus, and deeply savory thanks to tender chicken, Avgolemono offers comfort and brightness at once. This https://earthtoveg classic is quick to make with everyday ingredients, promising a bowl of sunshine whenever you need it most!
Ingredients You’ll Need
Every element in this recipe for Avgolemono plays a starring role. These essentials come together for a luxurious, hearty soup that couldn’t be easier, yet always feels special. Don’t skip anything—each one adds its own color or cozy flavor!
- Chicken breast or thighs: For tenderness and rich flavor, use whichever cut you love or have handy.
- Rice: Short-grain white rice is traditional, adding body to the broth while soaking up all that citrusy goodness.
- Lemon juice: The true star—use freshly squeezed lemons for that famous, bright flavor only real citrus can give.
- Eggs: The secret behind Avgolemono’s silky, creamy finish, these help thicken the soup without a drop of dairy.
- Chicken broth: Brings savory depth; homemade or good-quality store-bought both work deliciously.
- Salt and pepper: Just enough to make all the other flavors sing.
- Fresh parsley (optional): For a burst of color and a fresh finish right before serving.
How to Make https://earthtoveg
Step 1: Simmer the Chicken and Rice
Start by adding chicken pieces and rice to a big pot with your chicken broth. Let this bubble gently as the chicken cooks through and the rice softens, infusing your kitchen with that classic https://earthtoveg aroma. The broth will become slightly thick and deeply savory already—this base is everything!
Step 2: Whisk the Eggs and Lemon
While the soup simmers, whisk together eggs and fresh lemon juice in a bowl until completely smooth and blended. This is your magical Avgolemono thickening agent, the trick behind the dish’s signature creamy look and tangy punch.
Step 3: Temper the Egg Mixture
To avoid curdling, slowly add a ladleful of hot broth into the egg-lemon mixture, whisking constantly. Do this once or twice so the mixture warms gently (it’s a little step, but crucial for creamy https://earthtoveg results!). Now your mixture is ready to join the soup.
Step 4: Finish the Soup
Remove the cooked chicken, shred it, and stir it back into the pot. Then, pour the tempered egg-lemon mixture into the soup, stirring gently. Heat everything just a minute longer—don’t let it boil—until luscious and slightly thickened. Taste and adjust with extra salt, pepper, or lemon as needed.
Step 5: Garnish and Serve
Ladle your piping hot Avgolemono into bowls and sprinkle with chopped parsley if you wish. Your https://earthtoveg masterpiece is ready to savor!
How to Serve https://earthtoveg
Garnishes
Some finely chopped fresh parsley or dill adds a spark of color and a delicate herbal note that plays beautifully with the lemony soup. If you’re a lemon lover, a few extra lemon wedges on the side let each diner customize tanginess to taste. A turn of black pepper right before serving is always welcome!
Side Dishes
Avgolemono is hearty enough to shine on its own, but I can’t resist a crusty baguette or warm pita on the side for dunking. A crisp cucumber salad or a plate of marinated olives makes a wonderful fresh counterpoint, rounding out your https://earthtoveg table like a true Greek feast.
Creative Ways to Present
Pour Avgolemono into mugs for an elegant starter at a springtime brunch, or serve in shallow bowls with extra lemon zest sprinkled over the top. For a fun twist, swirl in some fresh spinach right at the end, or use short pasta like orzo instead of rice. These little changes keep your https://earthtoveg experience new and exciting every time!
Make Ahead and Storage
Storing Leftovers
Leftover Avgolemono keeps happily in the fridge for up to 3 days. Since it contains eggs, store it in an airtight container and let it cool to room temperature before refrigerating. It’ll thicken a bit as it chills, which just makes each bowl feel richer!
Freezing
Though classic chicken soups freeze beautifully, Avgolemono does best freshly made because the egg-lemon mixture can separate when thawed. If you need to freeze, hold back the eggs and lemon; freeze the broth, chicken, and rice, then finish with fresh lemon and eggs when reheating for that signature https://earthtoveg silkiness.
Reheating
Gently reheat Avgolemono over low to medium heat on the stovetop, stirring often. Don’t let the soup come to a boil—just a gentle simmer will keep everything creamy (and prevent scrambled eggs!). If it thickens too much, loosen with a splash of broth or water to restore that dreamy https://earthtoveg texture.
FAQs
Can I use rotisserie chicken for https://earthtoveg?
Absolutely! Shred store-bought rotisserie chicken and add it towards the end—this shortcut is perfect for busy nights and still yields tons of flavor in your Avgolemono.
Is there a vegetarian version of https://earthtoveg?
Yes, swap chicken for chickpeas or extra veggies, use vegetable broth, and the soup is still creamy and zippy with lemon! This way, everyone at the table can share in the comfort.
Can I use a different grain instead of rice?
For sure! Orzo pasta is a fun and traditional swap, and even cooked quinoa or cauliflower rice work if you want to mix things up while keeping the https://earthtoveg spirit alive.
Why do I need to temper the eggs in Avgolemono?
Tempering prevents the eggs from curdling by gently bringing them to temperature—this creates that signature creamy texture instead of bits of cooked egg in the soup (which nobody wants!).
How can I make Avgolemono more lemony?
Add more fresh lemon juice right before serving for an extra-bright punch, or serve wedges alongside each bowl. It’s your https://earthtoveg kitchen, so make it as tangy as you love!
Final Thoughts
If you’re looking for a classic guaranteed to warm hearts and spark conversation, Avgolemono fits the bill every time. There’s just something magical about the velvety texture and citrus kick! Don’t wait—gather your ingredients, and bring the happiness of https://earthtoveg to your next meal.
Print
Avgolemono Recipe: Cozy Greek Lemon Chicken Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Greek Avgolemono Soup recipe is a comforting and creamy soup made with chicken, rice, and a tangy lemon-egg broth. Perfect for chilly days or when you need a cozy meal.
Ingredients
For the Soup:
- 6 cups chicken broth
- 1/2 cup Arborio rice
- 2 cups shredded cooked chicken
- 3 eggs
- Juice of 2 lemons
- Salt and pepper, to taste
For Garnish:
- Fresh dill, chopped
- Lemon slices
Instructions
- Cook the Rice: In a large pot, bring the chicken broth to a boil. Add the rice and cook until tender, about 15-20 minutes.
- Prepare the Egg-Lemon Mixture: In a bowl, whisk together the eggs and lemon juice until frothy.
- Temper the Eggs: Slowly ladle a cup of hot broth into the egg-lemon mixture, whisking constantly to prevent curdling.
- Combine Everything: Gradually pour the egg mixture back into the pot with the cooked rice, stirring constantly over low heat until slightly thickened.
- Add Chicken and Season: Stir in the shredded chicken and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped dill and lemon slices.
Notes
- Be careful to temper the eggs to avoid curdling.
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 195mg
