Description
Avgolemono Greek Lemon Chicken Soup is a traditional Greek soup that represents the perfect marriage of creamy texture and bright, zesty flavors. The name “avgolemono” literally translates to “egg-lemon,” highlighting the two key ingredients that create its signature silky richness. Unlike heavy cream-based soups, this Mediterranean masterpiece achieves its luxurious consistency through a time-honored technique of tempering eggs with warm broth and fresh lemon juice.
Ingredients
Base Ingredients:
- 1 whole chicken (3–4 pounds) or 2 pounds bone-in chicken thighs
- 8 cups water
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 bay leaf
- Salt and black pepper to taste
Soup Components:
- 1/2 cup long-grain white rice (or orzo pasta)
- 3 large eggs, at room temperature
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
Smart Substitutions:
For gluten-free needs, stick with rice instead of orzo. Those watching calories can use egg whites only, though you’ll sacrifice some richness. If fresh dill isn’t available, dried dill works wonderfully – just use one-third the amount. Vegetarians can create a delicious version using vegetable broth and omitting the chicken, though the traditional version’s depth comes from that slow-simmered chicken base.
Instructions
Place your whole chicken in a large pot and cover with 8 cups of cold water. Add the quartered onion, chopped carrots, celery, and bay leaf. Bring to a gentle boil, then reduce heat to maintain a soft simmer. Cook for 1 hour until the chicken is tender and falling off the bone. You’ll know it’s ready when the meat easily shreds with a fork.
Pro tip: Skim any foam that rises to the surface during the first 15 minutes – this keeps your broth crystal clear and clean-tasting.
Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve, discarding the vegetables and bay leaf. You should have about 6-7 cups of golden, aromatic broth. Return this liquid gold to your pot and season with salt and pepper.
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces – aim for rustic, irregular chunks that will distribute beautifully throughout your soup.
Bring your seasoned broth back to a gentle simmer and add the rice. Cook for 15-18 minutes until the rice is tender but still has a slight bite. The rice will continue softening slightly as the soup rests, so avoid overcooking at this stage.
Stir in the shredded chicken and let everything warm through. The anticipation builds as your kitchen fills with that distinctive, comforting aroma.
Here’s where the magic happens – and where many home cooks feel nervous. Don’t worry; this technique is more forgiving than you think. In a medium bowl, whisk the eggs until smooth and pale. Slowly add the fresh lemon juice while continuing to whisk.
Now for the crucial step: you’ll temper the eggs by gradually adding hot broth. Using a ladle, slowly drizzle about 1 cup of the simmering broth into the egg mixture while whisking constantly. This prevents the eggs from scrambling and creates that signature velvety texture.
Remove your soup from heat – this is important to prevent curdling. Slowly pour the tempered egg mixture back into the pot while stirring gently but consistently. The soup will transform before your eyes, becoming creamy and luxurious.
Stir in the fresh dill and olive oil for that final burst of Mediterranean flavor. Taste and adjust seasoning with salt, pepper, or an extra squeeze of lemon juice.
Nutrition
- Calories: 280
- Sodium: 750mg
- Fat: 12g
- Carbohydrates: 18g
- Protein: 28g