Description
Avgolemono is a traditional Greek lemon chicken soup known for its bright, tangy flavor and creamy texture achieved by tempering eggs with lemon juice into a savory chicken and rice broth. This comforting soup combines aromatic vegetables, tender chicken, and a luscious lemon-egg sauce, making it perfect for a light yet satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
Soup Base
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice (rinsed and optionally soaked)
- Salt and pepper, to taste
Proteins
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz; rotisserie chicken works well)
Avgolemono Sauce
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
Additional
- Extra virgin olive oil (about 1 tbsp; Private Reserve Greek olive oil recommended)
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped carrots, celery, and green onions. Toss together and sauté briefly until they start to soften, then stir in the finely chopped garlic to release its aroma without burning.
- Simmer Soup: Pour in 8 cups of low-sodium chicken broth and add 2 bay leaves. Increase the heat to high to bring the broth to a rolling boil. Add the rinsed rice along with salt and pepper to taste. Lower the heat to medium-low and simmer gently for about 20 minutes, or until the rice is tender.
- Add Chicken: Stir in the shredded cooked chicken breasts into the simmering soup to warm through and infuse flavor.
- Prepare Avgolemono Sauce: In a medium bowl, whisk together the 2 large eggs and 1/2 cup freshly squeezed lemon juice until well combined. Gradually whisk in 2 ladlefuls of the hot soup broth to temper the eggs and prevent curdling. Once tempered, slowly pour the egg-lemon mixture back into the pot while stirring continuously.
- Final Touch and Serve: Immediately remove the soup from heat after adding the avgolemono sauce to avoid cooking the eggs into curds–the goal is a smooth, creamy soup. Garnish with fresh parsley if desired and serve hot with your favorite bread. Enjoy this bright, refreshing Greek classic!
Notes
- Cook’s Tip for Rice: Rinse the rice thoroughly and soak it for about 15 minutes or until you can easily break a grain to ensure quick and even cooking.
- Orzo Substitute: You can substitute 1 cup of orzo for rice, but reduce cooking time to about 7 minutes as orzo cooks faster.
- Tempering the Sauce: Whisk eggs with lemon juice, then slowly add hot broth while whisking to avoid curdling. It may help to have a second person assist with pouring the broth.
- Adding Sauce: Add the avgolemono sauce at the very end, then immediately remove from heat to keep the soup creamy and smooth without egg curds forming.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: twenty eight g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 110 mg
