Avgolemono Soup is rich and nourishing Greek-style Chicken and Rice soup. Tempered eggs and lemon juice give a velvety citrus touch to the chicken broth, then top with fresh dill and parsley for herby fresh fragrance.
It’s a very circular thing. I can pretty much count on someone in my family being sick in the first two weeks of January. Never fails. And so, as one does, Chicken Soup is the most natural solution to help heal said family member. This year I switched it up a bit and made Avgolemono Soup, which is Greek version of the traditional chicken soup.
Avgolemono soup is a traditional Greek soup known for its creamy and tangy flavor. The name “avgolemono” is derived from the Greek words “avgo” (egg) and “lemono” (lemon), reflecting the key ingredients of the soup. The soup typically consists of chicken broth, rice or orzo pasta, beaten eggs, and lemon juice.
The exact origins of avgolemono soup are unclear, but it is a popular dish in Greek cuisine and has variations in other Mediterranean and Middle Eastern cuisines. It has been enjoyed for generations and is often served as a comforting and nourishing dish.
Why is Avgolemono Soup Healthy:
- Rich in Protein: The inclusion of chicken broth provides a good source of protein, which is essential for muscle repair and overall body function.
- Nutrient-Rich Stock: Homemade chicken stock is made by simmering chicken bones, vegetables, and herbs, extracting a variety of nutrients from the ingredients. It contains essential vitamins and minerals such as calcium, magnesium, phosphorus, and gelatin.
- Nutrient-Dense: The soup contains vegetables, such as carrots and celery, adding essential vitamins and minerals to the dish.
- Low in Fat: While the eggs contribute to the creaminess of the soup, it is generally low in saturated fats if prepared with lean chicken broth.
- Boost of Vitamin C: The addition of lemon juice not only enhances the flavor but also provides a boost of vitamin C, known for its immune-boosting properties.
- Easily Digestible: The light and broth-based nature of avgolemono soup makes it easy on the stomach, making it a suitable option for those with digestive sensitivities.
Tips to Make THE BEST Avgolemono Soup {Greek Lemon Chicken Soup}
I highly recommend using a HOMEMADE CHICKEN STOCK for this soup. Check out my recipe for INSTANT POT CHICKEN STOCK. And if you would like to see a VIDEO TUTORIAL CHECK OUT YOUTUBE —- Don’t forget to LIKE AND SUBSCRIBE.
For the chicken meat in the soup, use the tender shredded meat from the whole chicken that was to make the Chicken Stock. If you are skipping the homemade stock step and opting for boxed chicken stock, you can use the meat from a store-bought rotisserie chicken instead. Alternatively, you can boil chicken breasts or thighs directly in the soup, remove when fully cooked chop/shred and return to soup.
You can use rice or orzo for this recipe. But remember, orzo will cook in about 7 minutes, while the rice will need about 15-20 to cook completely.
Temper the eggs before adding to the soup. Tempering involves gradually introducing a hot liquid to the beaten eggs (the broth in this case), bringing them to a higher temperature without cooking them too quickly. This helps create a smooth and creamy consistency in the soup without forming unwanted lumps or curds. Add the egg/lemon/broth mixture at the very end of cooking, when the heat has been turned off.
Finish the soup with fresh chopped herbs. I use dill and parsley. Dill is a common herb used in Mediterranean and Eastern European cuisines; its bright and slightly citrusy taste complements the richness of the soup, especially when combined with lemon juice.
More Soups to Try from Salt Sugar Spice:
- {INSTANT POT} COZY BEEF AND BARLEY SOUP
- THE COZIEST CHICKEN NOODLE SOUP
- SWISS CHARD AND POTATO SOUP WITH CHICKPEAS
- WHITE BEAN TURKEY CHILI
- ZUPPA TOSCANA WITH BASIL PESTO & LEMON BROTH
- ITALIAN WEDDING SOUP
Avgolemono Soup {Greek Lemon Chicken Soup}
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 2 garlic cloves finely chopped
- 2 quarts chicken broth * See Homemade Chicken Stock Recipe for BEST RESULTS
- 1 cup short or medium grain rice rinsed
- Salt and pepper to taste
- 2 cup cooked shredded chicken meat * I used the meat off the bone of my Homemade Chicken Stock Recipe
- ½ cup freshly-squeezed lemon juice
- 2 large eggs
- Handful of Fresh parsley and dill
Instructions
- In large pot heat olive oil over medium flame. Add onions, carrots, celery and saute for 5 minutes. Add garlic and saute for 2 minutes.
- Add the chicken broth and raise heat to high. Once the liquid has come to a rolling boil, add the rice.Turn the heat to medium-low and simmer for 20 minutes, or until the rice is tender. Now stir in the cooked chicken, and turn off heat.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking, add 2 ladles-full of the broth from the soup. This will temper the eggs. Once fully combined, add the sauce to the chicken soup along with fresh chopped parsley and dill. Taste and add desired amount of salt and pepper.
