Greek Lemon Chicken Soup (Avgolemono)

Why You’ll Love This Recipe

• Comforting and Nourishing: The warm, hearty nature of this soup provides comfort, especially during colder months or when you’re seeking a wholesome meal.

• Balanced Flavors: The combination of savory chicken, fresh vegetables, and tangy lemon creates a harmonious blend that’s both satisfying and refreshing.

• Customizable Ingredients: You can adjust the vegetables and grains used, tailoring the soup to your personal preferences or dietary needs.

Ingredients

• 2 tablespoons olive oil

• 1½ cups yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 bay leaf

• 3 tablespoons chicken stock paste

• 8 cups water

• 2 chicken breasts

• Salt and pepper, to taste

• ½ cup uncooked jasmine rice or other rice of your choice

• 2 tablespoons – ¼ cup fresh chopped dill

For the avgolemono (egg-lemon mixture):

• 3 eggs, separated

• Juice of 3 lemons

• 1 cup soup broth

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add the chicken breasts and sear for 2 minutes on each side. Remove and set aside.

2. Sauté Vegetables: In the same pot, reduce heat to medium. Add chopped onions and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Build the Broth: Stir in chicken stock paste, then add water and bay leaf. Bring the mixture to a boil. Once boiling, return the seared chicken breasts to the pot. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.

4. Cook the Rice: Remove the chicken breasts from the pot and set aside to cool slightly. Add rice to the broth, stir, and continue to simmer until the rice is tender, about 10 minutes.

5. Prepare the Avgolemono: While the rice is cooking, whisk together egg yolks and lemon juice in a bowl. Slowly ladle some of the hot broth into the egg mixture, whisking constantly to temper the eggs.

6. Combine and Heat: Shred the cooked chicken and add it back to the pot along with the egg-lemon mixture. Stir well. Return the pot to low heat and cook, stirring constantly, until the soup is warmed through and slightly thickened. Do not let it boil.

7. Finish and Serve: Remove the bay leaf. Stir in fresh chopped dill. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Servings and Timing

• Servings: This recipe yields approximately 4-5 servings.

• Preparation Time: 15 minutes

• Cooking Time: Approximately 30 minutes

Variations

• Grains: While traditional recipes often use rice, you can substitute it with orzo pasta or quinoa for a different texture.

• Vegetables: Additions like shredded carrots, celery, or spinach can enhance the nutritional profile and flavor of the soup.

• Protein: For a vegetarian version, consider using chickpeas or tofu in place of chicken.

Storage/Reheating

• Storage: Allow the soup to cool completely before storing. Place in an airtight container and refrigerate for up to 3 days.

• Reheating: Gently reheat on the stove over low heat, stirring occasionally. Avoid boiling to prevent the egg mixture from curdling.

FAQs

1. What is Avgolemono?

Avgolemono is a traditional Greek sauce and soup made from a mixture of egg yolks and lemon juice blended with broth, resulting in a creamy and tangy flavor.

2. Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, shredded rotisserie chicken is a convenient alternative and can add extra flavor to the soup.

3. Is this soup gluten-free?

Yes, when made with rice or gluten-free grains, this soup is gluten-free.

4. Can I freeze this soup?

It’s not recommended to freeze soups containing egg-based mixtures like avgolemono, as the texture may change upon thawing.

5. How do I prevent the eggs from curdling?

Tempering the eggs by slowly adding hot broth while whisking constantly helps prevent curdling when incorporating them into the soup.

6. Can I make this soup vegetarian?

Yes, by substituting chicken with chickpeas or tofu and using vegetable broth, you can create a vegetarian version.

7. How can I make the soup creamier?

Using full-fat coconut milk or adding a bit of cream can enhance the creaminess without altering the flavor significantly.

8. What can I serve with this soup?

Pair it with a Greek salad, warm pita bread, or a light appetizer for a complete meal.

9. Can I add more lemon to the soup?

If you prefer a more pronounced lemon flavor, you can increase the amount of lemon juice added to the soup, but be careful not to overpower the other ingredients.

10. How long does this soup last in the fridge?

This soup can last in the refrigerator for up to 3 days when stored in an airtight container.

Conclusion

Greek Lemon Chicken Soup (Avgolemono) is a deliciously comforting and tangy dish that is perfect for any time of the year. Whether you’re looking for a nourishing meal or just want to try something new, this soup offers vibrant flavors and warmth in every spoonful. With its customizable ingredients and simple preparation, it’s a recipe worth adding to your collection.