Avgolemono Soup (Greek Lemon Soup)

Avgolemono Soup (Greek Lemon Soup)

6 servings
Avgolemono Soup is a classic greek soup made with chicken stock, eggs, lemon juice, shredded chicken, and rice. It's a warm and comforting soup recipe that you can put together on a weeknight and it's absolutely perfect for spring!

Ingredients

  • 1 tablespoon butter
  • 1 large carrot

    peeled

  • 2 sticks celery
  • 1 large onion

    peeled and cut in half

  • 5 cloves garlic
  • 10 cups water
  • 1 lb. boneless

    skinless chicken breasts

  • 2 chicken bouillon cubes
  • 1 bay leaf
  • ½ cup white rice
  • 3 large eggs

    whisked in a bowl

  • ⅓ cup lemon juice
  • Fresh dill

    for topping

Directions

  1. 1

    SAUTE: Add the butter to a large dutch oven over medium-high heat. Add carrot, celery, onion, garlic, and saute for 2 minutes. Add the water, chicken, bouillon cubes, and bay leaf.

  2. 2

    SIMMER: When the soup is boiling, lower the heat to medium so that it maintains a simmer. If any white foam forms at the top, use a slotted spoon to skim and discard. Allow the chicken to cook all the way through, about 20-30 minutes. Check with a meat thermometer for doneness, remove chicken to a plate.

  3. 3

    BLEND: Transfer softened carrot, celery, onion, and garlic to a blender. Add 1 cup of chicken stock from the pot; set aside for now. Make sure the soup is simmering on the stove, stir in the rice, and set a timer for 20 minutes. Meanwhile, blend the soup in the blender, with a towel on the lid until smooth. If you use a high-power blender, you don’t have to strain this. For a conventional blender, I suggest straining. Pour this into the soup pot as the rice cooks.

  4. 4

    SHRED: Once the chicken is cool enough to handle, shred it using two forks.

  5. 5

    SOUP: When there are 3 minutes remaining on the soup timer, whisk the eggs in a bowl. Stream lemon juice into the eggs as you whisk. Grab ⅔ cup of chicken stock from the pot and stream that into the egg mixture as you continue to whisk. When the timer goes off, slowly stream the egg-lemon mixture into the soup pot while you whisk the soup to combine. Add the shredded chicken to the soup. Heat the soup for 2-3 minutes but make sure it does not boil. Discard bay leaf. Serve in bowls sprinkled with dill or parsley.

Avgolemono Soup (Greek Lemon Soup)

Avgolemono Soup (Greek Lemon Soup)

5.0(50)45 min6 servings

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Ratings & Reviews

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Based on 50 ratings

littlespicejar.com
5.0(50 reviews)
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About this Recipe

Craving a bowl of warm, comforting Greek flavor? Avgolemono Soup is a classic for a reason, and this recipe brings its bright, lemony goodness right to your kitchen for a nourishing weeknight meal.

This Avgolemono Soup masterfully balances the savory depth of a rich chicken stock with the vibrant tang of fresh lemon and the luxurious, silky finish of tempered eggs. The classic combination of tender chicken, hearty rice, and aromatic vegetables like onion, celery, carrot, and garlic creates a comforting base that's both satisfying and surprisingly light. It's a testament to how simple, quality ingredients can transform into a profoundly authentic Greek experience, making it an ideal choice for a restorative meal.

Prepare for a bowl of pure comfort: a creamy, yet broth-forward soup that's incredibly soothing without feeling heavy. You'll find tender, shredded chicken and perfectly cooked white rice suspended in a rich, velvety broth, brightened by the distinctive zesty notes of lemon. The emulsified eggs provide a unique body and silky texture, creating a smooth, inviting mouthfeel. Each spoonful delivers a harmonious blend of savory and tangy flavors, rounded out by the subtle herbaceousness of fresh dill. It's a warming, soul-satisfying dish that’s easy to love and surprisingly elegant for its simplicity.

While classic Avgolemono shines on its own, you can easily adapt this recipe to suit your preferences. For a vegetarian option, consider using a hearty vegetable broth as the base and simply omit the chicken. If you prefer a different small grain, orzo or pastina can be a fun alternative to white rice, though cooking times may vary. A touch of extra fresh dill at the end always brightens the final dish and adds another layer of flavor.

This comforting Greek Lemon Soup is perfect for a light lunch, a satisfying dinner starter, or a nourishing main course on a chilly evening. Serve it with a crusty piece of bread to soak up every last drop, and a generous sprinkle of fresh dill for a pop of color and herbaceous aroma.

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