Greek Avgolemono Soup is a Mediterranean take on the classic chicken soup, but bolstered with a mouthwatering lemon flavor and thickened with steamed rice and eggs. A soul-soothing, smooth soup that makes a great appetizer or light main course for dinner or lunch.
A gentle, flavorful soup cannot be underestimated! It’s filling without being heavy and easy to bulk up with simple proteins, vegetables, and herbs. And for a very special, unique chicken soup, you’ll want to try Greek avgolemono soup.
It’s a one-of-a-kind combination of tangy lemon, rich eggs, and chicken broth. With a hearty serving of rice, it’s a meal on its own. I love this creamy soup and with the addition of some shredded chicken, it's a filling meal.
INGREDIENT NOTES AND SUBSTITUTIONS
- Shredded Chicken - Using rotisserie chicken is very quick and easy, but you can shred any cut of chicken.
- Steamed White Rice - The rice goes right into the broth. Brown rice would make for a fuller, heartier soup, and will also keep longer without becoming mushy in the broth. Consider how long you may keep leftovers and if brown rice might be a better choice.
- Eggs - You want room temperature, not cold, eggs. They’re what create that very rich, creamy texture. Some use tahini or a simple roux instead to thicken the consistency. However, to get the traditional flavor, you’ll want to use eggs.
- Lemons - A lot of juice is needed for this recipe – 3 lemons worth, or roughly ½ cup lemon juice. To get as much juice as possible from one lemon, quickly microwave beforehand. As always, limes make a decent substitute, and you can always use bottled lemon juice.
- Chicken Broth - Bouillon is also appropriate. While chicken is best matched with chicken, vegetable or mushroom both would also make a delicious base.
- Optional Garnishes - Sprigs of fresh dill and freshly cracked black pepper will top things off with a fresh, peppery finish.
HOW TO MAKE AVGOLEMONO SOUP
1. Heat the Broth. Warm the chicken broth in a large, deep saucepan over medium heat.
2. Blend the Eggs. While the broth warms, beat the eggs until light and frothy in a bowl. If using an immersion blender, use a tall cup.
3. Make the Avgolemono Sauce. Very gradually add the lemon juice to the eggs, blending all the while until totally combined. Then, slowly pour in 1 cup of the warmed chicken broth while continuously beating the mixture.
4. Make the Avgolemono Soup. Transfer the egg and lemon mixture to the saucepan with the broth and turn the heat to low. Stir regularly for a minute or two while the avgolemono soup thickens.
5. Adjust the Thickness. If you are satisfied with the thickness, add the steamed white rice and chicken and transfer to serving bowls. If you’d like a thicker consistency, puree half of the steamed rice and add to the soup along with the shredded chicken. Follow with the rest of the rice and portion into bowls for serving.
6. Serve & Enjoy! Crack the pepper and sprinkle the dill on each bowl, and serve right away.
Does avgolemono taste like egg?
It does not have an overwhelming egg taste, no. It adds more of a rich, fatty flavor and silky texture than you might expect from an egg dish.
However, if you are concerned with an eggy taste, you can substitute the egg with a different thickener. Two popular choices include a roux or tahini, another constant in Mediterranean cuisine. Keep in mind that these ingredients will add their own flavors to the broth.
Can you reheat avgolemono soup?
You’ll get the best results by reheating the soup on the stovetop, the same way it was initially prepared. Slow reheating on a low to medium heat will prevent the ingredients for separating or altering the texture.
How long does avgolemono soup last in the fridge?
Keep your leftover soup in the refrigerator for up to 3 days. As the soup was made with eggs, its shelf life is more limited than your average chicken soup.
If you are planning on freezing, then do not add the rice. Wait and add fresh rice when you serve the soup!
Greek Avgolemono Soup with Chicken
- 1 lb rotisserie chicken shredded
- 1 cup steamed white rice
- 3 large eggs room temperature
- 3 large lemons juiced (½ cup)
- 4 cups chicken broth
- ½ teaspoon kosher salt
- cracked black pepper
- dill sprigs
- In a large saucepan over medium heat warm the chicken broth.
- Beat the eggs in a bowl, or if using an immersion blender, a tall cup.
- Slowly add the lemon juice and blend until combined. Slowly add 1 cup of the hot chicken broth, beating continuously.
- Pour this egg/lemon mixture into large saucepan of chicken broth and stir over low heat. Soup will thicken after a minute or two.
- At this point it is a traditional Avgolemono Soup and can be served as is. I like to add steamed white rice (See Note 1) and the chicken.
- Serve in soup bowls and garnish with fresh cracked black pepper and dill sprig.
- If the soup isn't as thick as you would like, puree half the steamed rice with the egg/lemon mixture in Step 2 above after the chicken broth is beaten in and the eggs are tempered.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.