Greek Lemon Chicken Rice Soup (Avgolemono)

This traditional Greek Lemon Chicken and Rice Soup, also known as Avgolemono, is a comforting delight that nourishes both body and spirit. It’s incredibly tasty, remarkably straightforward to prepare, and offers a rich, creamy texture without any dairy. Plus, it’s gluten-free and can be easily tweaked to be grain-free. My suggestion? Make a large batch and double the recipe because you’ll want to savor it for several days—it’s that irresistible!

Ingredients Needed for Greek Lemon Chicken Rice Soup

1. Chicken: For optimal flavor, I recommend making the chicken broth from scratch using bone-in and skin-on cuts. Thighs, drumsticks, wings, breasts, or a mix of these work well. Personally, I prefer bone-in, skin-on chicken thighs as they deliver a richer broth flavor compared to breasts and yield more meat than just drumsticks.
2. Aromatics: A mixture of yellow onion, celery, carrot, garlic, and bay leaves forms the aromatic foundation of the soup. While some opt to remove these vegetables after they impart their flavor, I like to keep them in for a heartier and more nutritious soup. My family enjoys it this way, reducing waste and enhancing the dish’s nutrition!
3. Rice or Orzo Pasta: Traditionally, avgolemono soup includes rice, but orzo pasta adds a different texture. I suggest using a short-grain, neutral-flavored rice, like arborio, since it maintains its shape when cooked and doesn’t overly flavor the soup. To make this recipe grain-free, try Jovial Cassava Flour Orzo or simply skip the rice for a lighter, yet equally tasty soup.
4. Eggs: Eggs are essential to avgolemono soup, imparting its signature creaminess, color, and depth. The key to achieving that luxurious texture is to separate the yolks from the whites and froth the whites before reintroducing the yolks.
5. Fresh Lemons: Opt for fresh lemons instead of bottled juice. The juice brings a bright and tangy essence crucial to avgolemono’s characteristic flavor. I also like to add lemon zest for an additional burst of citrus aroma.
6. Salt and Pepper: Season the broth with salt to taste, reserving black pepper as a garnish for a lovely presentation.
7. Fresh Herbs: I enjoy garnishing the soup with freshly chopped dill for a pop of flavor and color.

Steps to Prepare Lemon Chicken Rice Soup

1. Boil the chicken for 45 minutes or until it is tender. Transfer the chicken to a plate to cool, then shred it into strips.
2. Add the vegetables, garlic, bay leaves, rinsed rice, and salt into the broth.
3. Separate the egg whites and yolks into different bowls. Whisk the whites until they become frothy, then mix in the yolks along with the lemon juice and zest.
4. Temper the eggs by slowly incorporating a ladle of hot broth into the egg mixture while whisking continuously.
5. Pour the tempered eggs back into the pot, whisking gently to combine. Take your time with this step to avoid curdling the eggs.
6. Return the shredded chicken to the soup, taste, and adjust seasoning with salt as needed.
7. Ladle the soup into individual bowls and garnish with a sprinkle of black pepper and fresh dill if desired. Serve with extra lemon wedges for an additional citrus kick.

What is Avgolemono Soup?

Avgolemono soup is a classic Greek dish made from chicken broth, rice or orzo pasta, eggs, and lemon juice. The term “avgolemono” comes from the Greek words for egg (avgo) and lemon (lemono), which are essential ingredients of the soup.

Each household tends to have its own approach to making this Greek Lemon Chicken Rice Soup (Avgolemono). Some sauté the aromatics in olive oil before boiling the chicken, while others boil the chicken first and then add the vegetables. There are also quicker versions that utilize pre-made broth and leftover roasted chicken, which significantly reduce cooking time.

All avgolemono soup recipes share the common technique of beating the eggs separately to create a light, airy consistency. The eggs are tempered with some of the hot broth to mimic the temperature gradually, preventing curdling. Lemon juice is then added to enhance the flavors and provide a tangy touch. The tempered egg mixture is slowly added back into the soup while stirring non-stop, which results in a creamy, velvety broth with a soft yellowish tint.

Avgolemono soup is often topped with fresh herbs like dill and cracked black pepper. It’s a soothing dish that’s delicious and ideal for any season.

Why is Egg Tempering Necessary?

Tempering eggs is a culinary technique that gradually increases the temperature of eggs without scrambling them when added to a hot mixture. This method is essential in recipes such as custards, sauces, and soups to enrich and thicken the texture while avoiding lumps or changing consistency.

For this Lemon Chicken Rice Soup, tempering is crucial to prevent the eggs from scrambling or curdling. Begin by whisking the eggs in a separate bowl. Then, slowly pour a small amount of hot broth into the eggs while whisking continuously, gradually raising their temperature to prevent sudden cooking.

After enough hot broth has been incorporated, pour the tempered egg mixture back into the soup while stirring continuously. This process ensures even distribution of the eggs, yielding a smooth and thickened texture.

While tempering may take an extra step, it’s vital for creating the creamy and smooth consistency that makes avgolemono soup truly scrumptious.

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