Greek-American Avgolemono Soup
Greek-American Avgolemono Soup is a hearty and creamy chicken soup made with a blend of chicken, rice (or orzo), eggs, and fresh lemon. This classic dish offers a delightful balance of rich, savory flavors and a tangy, refreshing twist from the lemon. It’s easy to prepare, making it perfect for a comforting family meal or a special occasion. This dish is sure to become a favorite for anyone looking to try authentic Greek-American comfort food.
Equipment
- Large pot: 1 (for boiling the chicken and simmering the soup)
- Mixing bowls: 2 (for eggs and lemon mixture, and for tempering eggs)
- Whisk: 1 (to whisk the egg-lemon mixture)
- Ladle: 1 (for adding broth to the egg mixture)
Ingredients
- 1 lb Chicken whole or breasts/thighs
- 6 cups Chicken broth homemade or low-sodium store-bought
- 1/2 cup Rice long-grain white or orzo
- 3 Eggs
- 3 tbsp Fresh lemon juice
- 1 tsp Salt or to taste
- 1/2 tsp Black pepper or to taste
- 1 tbsp Fresh parsley or dill optional, for garnish
Instructions
- Cook the Chicken: In a large pot, add the chicken along with enough water to cover it. Season with salt and pepper, and simmer for about 30 minutes, or until the chicken is fully cooked. Once done, remove the chicken from the pot and set it aside to cool. Strain the broth and return it to the pot.
- Prepare the Rice: Add rice (or orzo) to the strained chicken broth. Cook according to the package instructions until tender, about 15 minutes.
- Make the Egg-Lemon Mixture: In a mixing bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle a few spoonfuls of hot broth into the egg mixture while whisking constantly to temper the eggs.
- Combine the Soup: Once the rice is cooked, slowly pour the egg-lemon mixture into the pot with the broth, stirring constantly to combine. Let the soup cook over low heat, stirring frequently, until it thickens and becomes creamy. Do not bring to a boil to avoid curdling the eggs.
- Shred the Chicken: While the soup thickens, shred the chicken into bite-sized pieces. Add it back into the soup and stir.
- Taste and Adjust Seasoning: Taste the soup and add more salt, pepper, or lemon juice if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or dill if desired. Serve warm.
Notes
- Rice vs. Orzo: While traditional Avgolemono soup uses rice, you can substitute orzo pasta for a slightly different texture. Both options are delicious!
- Make-Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the eggs.
- Freezing Tip: Avoid freezing the soup once the egg mixture is added, as it may change in texture. If you want to freeze it, freeze the broth and chicken separately, then add the egg mixture when reheating.
- Vegetarian Option: For a vegetarian version, substitute vegetable broth for chicken broth and skip the chicken.