Greek Lemon Chicken Soup (Avgolemono)

Table of Contents

Introduction
Ingredients
Instructions
Cooking Notes
Variations
Keto and Low-Carb Versions
Frequently Asked Questions (FAQs)
Conclusion

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting, creamy, and tangy dish that combines tender chicken, rice, and a rich egg-lemon mixture. This Mediterranean classic is perfect for chilly days or whenever you need a soothing, nutritious meal. The magic of this soup lies in its silky smooth texture and bright, zesty flavor, which makes every bite warm and satisfying.

In this post, you’ll find a detailed recipe, helpful cooking tips, variations, and keto-friendly alternatives for this delicious Greek-inspired soup.

Ingredients

For the Greek Lemon Chicken Soup (Avgolemono):

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 cups chicken broth
1 cup uncooked white rice (or orzo pasta)
3 cups cooked chicken breast, shredded or diced
3 large eggs
1/3 cup fresh lemon juice (about 2-3 lemons)
Salt and black pepper to taste
Fresh dill or parsley, chopped (for garnish)

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Cook the Rice: Add the chicken broth to the pot and bring it to a boil. Stir in the uncooked rice (or orzo) and reduce the heat to a simmer. Cook for 15-20 minutes, or until the rice is tender.
Add the Chicken: Stir in the shredded or diced cooked chicken. Allow the soup to simmer for another 5 minutes until the chicken is warmed through.
Prepare the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until well combined.
Temper the Egg Mixture: Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking constantly. This will temper the eggs and prevent them from curdling when added to the soup.
Add the Egg Mixture to the Soup: Gradually pour the tempered egg mixture back into the pot while stirring. The soup should become creamy and take on a silky consistency. Be sure not to boil the soup at this point, as it can cause the eggs to curdle.
Season and Serve: Season the soup with salt and black pepper to taste. Garnish with fresh chopped dill or parsley, and serve warm.

Cooking Notes

Rice vs. Orzo: Both rice and orzo work well in this soup. Orzo adds a slightly different texture, while rice makes it more traditional. You can use whichever you prefer or have on hand.
Tempering the Eggs: Tempering the eggs is a key step to ensure a creamy soup without curdled eggs. Whisk constantly while adding the hot broth to the egg-lemon mixture to prevent scrambling.
Leftover Chicken: This is a great recipe to use leftover rotisserie chicken or any cooked chicken you have on hand. It saves time and adds rich flavor.

Variations

Vegetable Additions: Add diced carrots, celery, or spinach to the soup for added nutrition and texture. Sauté the vegetables along with the onion for best results.
Chicken Meatballs: Instead of shredded chicken, add small chicken meatballs for a different twist.
Creamy Avgolemono: For an even creamier texture, stir in 1/2 cup of heavy cream or Greek yogurt at the end.

Keto and Low-Carb Versions

To make this Greek Lemon Chicken Soup keto-friendly or low-carb, here are some modifications:

Rice Substitute: Replace the rice with cauliflower rice to keep the dish low in carbs while still maintaining a similar texture.
Broth Adjustment: Add extra chicken broth to ensure the soup remains hearty if you decide to leave out the traditional rice or orzo.
Skip the Orzo: Avoid orzo pasta altogether to lower the carb count and maintain the creamy broth base.

Frequently Asked Questions (FAQs)

Can I Make This Soup Ahead of Time?

Yes, you can make this soup ahead of time, but keep in mind that the rice will absorb some of the broth as it sits. You may need to add more broth when reheating. Reheat gently over medium heat, without boiling, to maintain the creamy consistency.

Can I Freeze Avgolemono Soup?

This soup can be frozen, but it’s best to freeze it before adding the egg-lemon mixture. When reheating, add the egg-lemon mixture fresh to prevent curdling.

How Long Does This Soup Last in the Refrigerator?

Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop without boiling to maintain the creamy texture.

What Should I Serve with Greek Lemon Chicken Soup?

This soup pairs wonderfully with a slice of crusty bread, pita, or a simple Greek salad for a complete Mediterranean-inspired meal.

Greek Lemon Chicken Soup (Avgolemono) is a creamy, comforting dish with a delightful lemony brightness that makes it truly unique. Perfect for a light lunch or a cozy dinner, this soup brings the flavors of the Mediterranean right to your table. With its simple ingredients, rich texture, and bright flavor, it’s sure to become a family favorite.

Give this recipe a try when you’re in the mood for a comforting and wholesome meal that’s easy to prepare and packed with flavor. Don’t forget to experiment with the variations and share your favorite version!