Avgolemono Soup is a tasty Greek dish made with chicken broth, rice, and a silky lemon-egg sauce. It’s warm, comforting, and perfect for chilly days!
This soup is like a cozy hug in a bowl! I love how easy it is to whip up—just mix, stir, and enjoy! Don’t forget to squeeze that lemon for extra zing!
Key Ingredients & Substitutions
Chicken Broth: The base flavor comes from chicken broth. If you prefer a vegetarian option, vegetable broth works well too. Just be sure to choose a robust flavor to complement the soup.
Rice vs. Orzo: I love using long-grain white rice for a hearty texture. However, orzo is fun too—it gives a different bite. If you need gluten-free, use rice instead.
Eggs: For the avgolemono, use fresh large eggs for a creamy finish. If you’re vegan, try using silken tofu blended with a splash of lemon as a substitute, though the taste will differ.
Lemon Juice: Fresh lemon juice gives the best taste. Bottled lemon juice works in a pinch, but fresh lemons are always my go-to. Don’t skip it, or the soup will lack that signature zing!
Dill: Fresh dill brightens the flavor. If you don’t have it on hand, a pinch of dried dill can work, but fresh is really better. Parsley or thyme are also nice alternatives.
How Do You Make the Avgolemono Mixture Without It Curdling?
The avgolemono technique requires some care to avoid curdling the eggs. It’s important to gently temper the egg yolks. Here’s how to do it:
- After whisking the egg yolks and lemon juice, gradually add a cup of hot broth. This warms the mixture slowly.
- Whisk constantly while adding the broth to prevent cooking the eggs too quickly.
- Once mixed, pour it slowly back into the soup pot while stirring continuously. This ensures a smooth, creamy texture.
- Always keep the heat on low after adding the avgolemono to avoid boiling; boiling can cause curdling.
With these tips, you’ll achieve a luscious and velvety soup that’s simply delightful!
How to Make Avgolemono Soup
Ingredients You’ll Need:
Base Ingredients:
- 6 cups chicken broth
- 1/2 cup long-grain white rice or orzo
For the Avgolemono Mixture:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 1-2 lemons)
Additions:
- 2 cups cooked chicken, shredded
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- Salt and black pepper, to taste
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This Avgolemono soup will take about 30 minutes to prepare, with 15-20 minutes for cooking the rice or orzo, plus a bit of time for assembling and mixing everything together. It’s quick enough for a weeknight dinner yet special enough for guests!
Step-by-Step Instructions:
1. Cook the Rice or Orzo:
In a large pot, bring the chicken broth to a boil over medium-high heat. Add the rice or orzo. Cook until tender, which will take about 15-20 minutes. Make sure to stir occasionally so it doesn’t stick.
2. Prepare the Avgolemono Mixture:
While the rice or orzo cooks, crack the eggs and separate the yolks into a mixing bowl. Whisk the yolks until they are smooth and creamy. Then, slowly add the fresh lemon juice and whisk until combined. This is the avgolemono mixture.
3. Temper the Eggs:
To avoid curdling the eggs, gradually ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture while whisking constantly. This warms the eggs gently.
4. Combine Everything:
Now, carefully pour the tempered egg-lemon mixture back into the pot with the soup, stirring gently to mix. This gives the soup its creamy texture without curdling.
5. Add Chicken and Dill:
Add the shredded cooked chicken and chopped dill to the pot. Stir well to combine, and heat the soup on low for a few minutes. Remember, do not let it boil, as this could cause the avgolemono to curdle.
6. Season and Serve:
Finally, season the soup with salt and black pepper to taste. Serve the soup hot, garnished with fresh dill and lemon slices if you like. Enjoy your delicious Avgolemono Soup!
This creamy, tangy chicken soup with rice and fresh herbs is a classic Greek comfort food that’s perfect for any occasion. Enjoy every flavorful spoonful!
Can I Use Leftover Chicken for This Soup?
Absolutely! Using leftover rotisserie chicken or any cooked chicken you have on hand is a great way to save time. Just shred it into bite-sized pieces before adding it to the soup.
How Can I Store Leftover Avgolemono Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do it gently over low heat to avoid curdling the egg mixture.
Can I Make This Soup Vegetarian?
Yes! Simply swap the chicken broth for vegetable broth, and omit the chicken. You can add extra vegetables or beans for a heartier meal while still enjoying the delicious avgolemono flavor.
What Should I Do If My Soup Curdles?
If curdling occurs, don’t panic! While the texture may not be ideal, you can still enjoy the flavor. To prevent it, remember to temper the eggs and keep the heat low after adding the avgolemono mixture.
