If you’re craving a comforting, tangy, and soul-satisfying soup, you have to try this Avgolemono Soup Recipe. It’s a classic Greek dish that masterfully combines chicken broth, rice, and the zesty brightness of lemon with a creamy egg-based sauce that brings everything together in pure harmony. This soup is a hug in a bowl—light enough to keep you feeling refreshed, yet rich and hearty enough to warm your whole day. Whether you’re looking to impress guests or just need a cozy meal that feels like a loving tradition, this Avgolemono Soup Recipe will become an instant favorite.
Ingredients You’ll Need
What’s truly wonderful about this Avgolemono Soup Recipe is how simple yet essential each ingredient is. Every element contributes something special, from the aromatic green onions to the rich, velvety eggs that give the soup its signature silky texture. You don’t need a long list to create a dish that feels like a celebration in every spoonful.
- 1 Tbsp extra virgin olive oil: Adds a smooth, fruity base for sautéing the aromatics, enhancing the soup’s depth.
- 1 cup chopped green onions: Brings mild pungency and freshness that brightens the broth as it cooks.
- 1 Tbsp minced garlic: Delivers a warm, savory note that complements the lemon perfectly.
- 7 cups low-sodium chicken broth: The comforting heart of the soup, providing a rich yet balanced base.
- 3/4 cup jasmine rice or white rice: Absorbs the flavors and gives the soup a gentle, satisfying body.
- 1 tsp dried oregano: Adds an herbal warmth that ties into the classic Mediterranean flavor profile.
- 2 bay leaves: Infuse subtle earthiness and depth to the simmering broth.
- Salt and black pepper to taste: Essential for enhancing and balancing all other flavors.
- 3 cups cooked shredded rotisserie chicken: Provides a meaty richness and hearty texture, making the soup delightfully filling.
- 1 1/2 tsp fresh lemon zest: Packs an intense citrus punch, brightening every bite.
- 2 large eggs and 2 large egg yolks: Whisked into the soup to create that signature creamy, velvety finish.
- 1/3 cup fresh lemon juice: Gives the soup its iconic tang and delightful zing.
- 2 Tbsp chopped fresh parsley or 1 Tbsp chopped fresh dill: Adds a pop of fresh, herbaceous color and flavor at the end.
How to Make Avgolemono Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in the chopped green onions and minced garlic, letting them gently soften and release their enticing fragrance. This step builds the foundation of flavor, so take your time to coax out their natural sweetness without browning them.
Step 2: Simmer the Broth and Rice
Pour in your chicken broth and bring it to a lively boil. Stir in the rice along with the oregano, bay leaves, and a pinch of salt and pepper. Lower the heat and let everything simmer until the rice is tender and perfectly cooked, soaking up all those lovely herbal and savory notes.
Step 3: Prepare the Avgolemono Mixture
In a separate bowl, whisk together the eggs, egg yolks, and fresh lemon juice vigorously until the mixture becomes frothy and light. This step is key to creating the silky texture of the soup without scrambling the eggs later on.
Step 4: Temper the Eggs
Slowly add about one cup of the hot broth into your egg-lemon mixture, whisking constantly. This tempers the eggs, bringing them up to temperature gently so they blend seamlessly into the soup without curdling.
Step 5: Combine Chicken and Lemon Zest
Stir the shredded rotisserie chicken and lemon zest into the pot. Remove the soup from the heat before adding in the tempered egg mixture, folding it in gradually while stirring gently.
Step 6: Gently Thicken the Soup
Return the pot to very low heat and cook the soup gently, stirring constantly until it thickens just slightly to that perfect creamy consistency. Be patient here—too much heat can break the sauce, but with careful attention, you’ll have a beautifully smooth soup ready to serve.
How to Serve Avgolemono Soup Recipe
Garnishes
To elevate your bowl of Avgolemono soup, sprinkle freshly chopped parsley or dill on top just before serving. These herbs add a burst of color and a fresh, green punch that complements the citrusy, creamy flavors beautifully.
Side Dishes
This soup pairs wonderfully with crunchy crusty bread or warm pita, perfect for dipping and soaking up every last luscious drop. A simple side salad or roasted vegetables are also great partners if you want to round out the meal without stealing the spotlight from this star dish.
Creative Ways to Present
For an eye-catching presentation, serve the soup in individual bowls garnished with a lemon wedge on the side to customize the tanginess. You can even drizzle a little extra olive oil on top or scatter toasted pine nuts for a bit of texture contrast. These simple tweaks turn a humble soup into a showstopper.
Make Ahead and Storage
Storing Leftovers
Leftover Avgolemono Soup keeps well in the refrigerator for up to 3 days when stored in an airtight container. The flavors meld more over time, making it even tastier. Just be sure to stir before heating to reincorporate any settled ingredients.
Freezing
Because of the eggs, freezing Avgolemono soup is a bit tricky and not usually recommended, as the texture might separate and become grainy. If you do want to freeze it, consider freezing the soup without the egg mixture and adding it fresh when reheating.
Reheating
When it’s time to enjoy the leftovers, reheat the soup gently over low heat, stirring frequently to avoid curdling the egg. If the soup thickens too much, simply thin it with a splash of chicken broth or water until it reaches that lovely creamy consistency again.
FAQs
What makes Avgolemono soup different from other chicken soups?
Avgolemono soup is unique because of its signature egg-lemon sauce that gives the broth a creamy, tangy finish without using cream. It’s lighter but still velvety smooth, combining comforting warmth with bright citrus notes.
Can I use brown rice instead of jasmine or white rice?
While you can substitute brown rice, it requires a longer cooking time and will change the soup’s texture. Jasmine or white rice is preferred for a soft, tender bite that blends seamlessly into the broth.
Is rotisserie chicken necessary for this recipe?
Rotisserie chicken is a convenient choice that adds great flavor and tenderness, but you can also use leftover cooked chicken or poach your own chicken breasts to shred into the soup.
How do I prevent the eggs from scrambling when adding them to the soup?
The key is to temper the eggs by slowly whisking in hot broth to raise their temperature before mixing them into the soup. Also, add the egg mixture off the heat, then warm gently while stirring to avoid curdling.
Can I make this soup vegetarian?
You can make a vegetarian version by substituting vegetable broth for chicken broth and omitting the shredded chicken. The egg-lemon sauce will still provide delicious creaminess and brightness.
Final Thoughts
This Avgolemono Soup Recipe is a true testament to how simple ingredients can come together to create something extraordinary. Its creamy, lemony goodness makes for a dish that feels like a warm embrace on even the chilliest days. I wholeheartedly encourage you to give this classic a try and invite the comforting flavors of Greece into your kitchen—you’ll wonder how you ever lived without it.
Print
Avgolemono Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Avgolemono Soup is a classic Greek chicken and rice soup characterized by its creamy texture and bright lemon flavor. This comforting dish combines sautéed onions and garlic, tender rice, and shredded rotisserie chicken in a savory chicken broth, finished with a silky egg-lemon sauce that thickens the soup without cream.
Ingredients
Soup Base
- 1 Tbsp extra virgin olive oil
- 1 cup chopped green onions
- 1 Tbsp minced garlic
- 7 cups low-sodium chicken broth
- 3/4 cup jasmine rice or white rice
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 3 cups cooked shredded rotisserie chicken
Egg-Lemon Mixture
- 1 1/2 tsp fresh lemon zest
- 2 large eggs
- 2 large egg yolks
- 1/3 cup fresh lemon juice
Garnish
- 2 Tbsp chopped fresh parsley or 1 Tbsp chopped fresh dill
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped green onions and minced garlic, sautéing until they become fragrant and softened, about 2-3 minutes.
- Cook Rice in Broth: Pour in the low-sodium chicken broth and bring it to a boil. Stir in the jasmine rice, dried oregano, bay leaves, salt, and black pepper. Reduce the heat to low and let it simmer gently until the rice is tender, approximately 18-20 minutes.
- Prepare Egg-Lemon Mixture: In a bowl, whisk together the eggs, egg yolks, and fresh lemon juice until the mixture becomes frothy and well combined.
- Temper the Eggs: Slowly whisk in 1 cup of the hot broth from the pot into the egg-lemon mixture to gradually warm it and prevent curdling when added to the soup.
- Combine Chicken and Zest: Stir the shredded rotisserie chicken and fresh lemon zest into the soup. Remove the pot from the heat and slowly pour the tempered egg mixture into the soup, stirring constantly to blend evenly.
- Thicken Soup Gently: Return the pot to low heat and cook gently while stirring continuously until the soup thickens slightly and has a creamy consistency. Be careful not to boil, as this could curdle the eggs.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or dill before serving warm.
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Tempering the eggs with hot broth is crucial to avoid scrambling them when adding to the soup.
- Fresh herbs add brightness; feel free to adjust parsley or dill amount according to taste.
- Rotisserie chicken provides ease and flavor; leftover cooked chicken can also be used.
- If you prefer a thicker soup, slightly increase the amount of rice or reduce the broth.
