Cozy Avgolemono Greek Lemon Chicken Soup Recipe for Chilly Days

Whisking together a comforting avgolemono creates magic in your kitchen with its creamy, bright flavors.

Mediterranean traditions dance through every spoonful of this classic soup.

Chicken broth mingles with silky egg and zesty lemon, producing a velvety texture that warms your soul.

Ancient greek recipes inspire this delightful culinary experience, blending simplicity and elegance.

Fragrant herbs and tender chicken pieces add depth to each carefully crafted bite.

Comfort meets sophistication in this humble yet extraordinary soup that promises to delight your palate.

FAQs on Avgolemono Greek Lemon Chicken Soup Recipe

• What is avgolemono?

A traditional Greek sauce and soup-thickening technique that uses eggs and lemon juice to create a creamy, tangy base without dairy.

• How do I prevent the eggs from curdling?

Always temper the egg mixture by slowly adding hot soup while continuously whisking to gradually raise the temperature and prevent scrambling.

• Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work perfectly and will add more flavor and tenderness to the soup compared to chicken breasts.

• Is this soup gluten-free?

The recipe contains orzo, which is a wheat pasta. To make it gluten-free, substitute with rice or gluten-free orzo alternatives.

Why Avgolemono Greek Lemon Chicken Soup Recipe Is Bright and Comforting

• Customize with Ease: Perfect for home cooks wanting a delicious Greek soup without complicated techniques, making it accessible for all skill levels.
• Nutritious Comfort Booster: Packed with protein from chicken, vegetables, and a zesty lemon twist, this soup delivers a wholesome meal that warms both body and soul.
• Quick Family Pleaser: Requires minimal ingredients and simple steps, creating a crowd-pleasing dish that brings everyone together around the dinner table with minimal kitchen stress.
• Versatile Seasonal Delight: Adaptable for chilly evenings or light summer meals, this soup transitions beautifully across different seasons and dining occasions.

Ingredients for Avgolemono Greek Lemon Chicken Soup Recipe

• Chicken Breasts: Tender protein that forms the hearty base of this traditional Greek soup.
• Chicken Stock: Rich liquid that provides deep flavor and foundation for the soup.
• Orzo: Small pasta that adds texture and substance to the soup.

• Onion, Carrot, Celery: Classic vegetable trio that creates a flavorful and nutritious soup base.
• Garlic: Aromatic ingredient that enhances the overall depth of flavor.
• Bay Leaves: Fragrant herb that adds subtle complexity to the soup.

• Egg Yolks, Lemon Juice: Key components that create the signature creamy and tangy avgolemono sauce.
• Fresh Dill, Salt, Black Pepper: Herbs and seasonings that brighten and balance the soup's flavors.
• Olive Oil: Cooking fat used to sauté the vegetables and start the soup base.

Instructions for Avgolemono Greek Lemon Chicken Soup Recipe

Step 1: Sauté Aromatic Vegetables

Heat olive oil in a large pot over medium heat. Toss in diced onions, carrots, and celery. Let them dance and soften for 8-10 minutes, releasing their delightful flavors.

Step 2: Build Soup Foundation

• Garlic
• Bay leaves
• Chicken breasts
• Chicken stock

Sprinkle minced garlic and let it sizzle briefly. Add remaining ingredients and bring to a rolling boil. Reduce heat, cover, and let simmer for 15 minutes until chicken is perfectly cooked.

Step 3: Prepare Pasta Base

Remove chicken and bay leaves. Drop orzo into the simmering broth and cook for 10 minutes, stirring occasionally to prevent sticking.

Step 4: Shred Tender Chicken

Using two forks, gently pull apart the chicken breasts into delicate, mouth-watering shreds. Return chicken to the pot.

Step 5: Create Silky Lemon Cream

In a separate bowl, whisk egg yolks with tangy lemon juice. Slowly stream hot soup into the mixture, whisking constantly to prevent curdling. Pour the creamy blend back into the pot and stir thoroughly.

Step 6: Finish with Fresh Herbs

Continue cooking for 5 minutes to marry all flavors. Sprinkle fresh dill and season with salt and pepper to your preference.

Step 7: Serve and Enjoy

Ladle the steaming soup into bowls. Garnish with additional dill for a burst of freshness. Serve immediately and savor the comforting Greek tradition.

Pro Tips for Avgolemono Greek Lemon Chicken Soup Recipe

• Prevent Curdling: Slowly add hot soup to egg mixture while whisking constantly to gradually raise temperature and prevent eggs from scrambling.
• Enhance Flavor Depth: Toast orzo in olive oil before adding to soup for a nutty, rich undertone that elevates the overall taste profile.
• Boost Protein Options: Swap chicken breasts with rotisserie chicken or leftover roasted chicken for a quicker preparation and added convenience.
• Maintain Soup Texture: Use low-medium heat when adding avgolemono mixture to ensure creamy consistency without separating the eggs.
• Store Smartly: Cool soup completely before refrigerating, and consume within 3-4 days for optimal freshness and flavor preservation.

Variation Ideas for Avgolemono Greek Lemon Chicken Soup Recipe

• Vegetarian Greek Lemon Soup: Replace chicken with firm tofu or chickpeas, using vegetable stock for a plant-based version. Add extra herbs like oregano for depth.
• Gluten-Free Adaptation: Swap orzo with quinoa or rice to make the soup celiac-friendly. Choose certified gluten-free broth to ensure complete dietary compliance.
• Mediterranean Seafood Version: Substitute chicken with white fish or shrimp for a protein-rich alternative. Use light fish stock and add fresh parsley for enhanced ocean flavors.
• Low-Carb Greek Soup: Replace orzo with cauliflower rice or zucchini noodles. Reduce total carbohydrate content while maintaining traditional Greek soup characteristics.

Pairing Suggestions for Avgolemono Greek Lemon Chicken Soup Recipe

• Enhance Avgolemono's Flavor Profile
• Pair Crisp White Wine: Select a zesty Assyrtiko from Santorini or a bright Sauvignon Blanc to complement the soup's tangy lemon notes and cut through its creamy texture.
• Recommended Technique: Serve chilled white wine alongside the hot soup for a refreshing contrast that elevates the entire dining experience.
• Perfect Temperature: Aim for a wine served around 45-50°F to maintain its crispness and highlight the soup's delicate flavors.
• Bread Companion: Serve with warm, crusty Greek peasant bread or toasted sourdough to soak up the rich, lemony broth and add delightful textural variety.

Storage Advice for Avgolemono Greek Lemon Chicken Soup Recipe

• Store leftover soup in an airtight container for up to 3-4 days in the refrigerator. Cool the soup completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Avoid freezing if the soup contains orzo, as it may become mushy when thawed.
• Gently warm the soup over medium-low heat, stirring occasionally. Add a splash of chicken stock if the soup seems too thick. Heat until steaming but do not boil to prevent the egg mixture from curdling.
• Reheat in short 30-second intervals, stirring between each interval.

Avgolemono Greek Lemon Chicken Soup Recipe

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4.8 from 17 reviews

• Total Time: 48-51 minutes
• Yield: 4 1x

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Description

Comforting avgolemono soup blends Greek culinary traditions with creamy lemony goodness, creating a soul-warming dish perfect for chilly days. Silky chicken, tender rice, and bright citrus notes dance together, inviting you to savor each spoonful of Mediterranean magic.

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Ingredients

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Main Protein:

• 2 chicken breasts (about 12 ounces / 350 grams)
• 6 cups (1.5 liters) chicken stock

Vegetables and Aromatics:

• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2–3 garlic cloves, finely chopped
• 2 bay leaves
• 1 handful fresh dill

Remaining Ingredients:

• 1 tablespoon olive oil
• 3/4 cup (175 grams) orzo
• Juice of 1 lemon
• 2 egg yolks
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. In a spacious pot, warm olive oil over medium heat. Sauté diced onion, carrot, and celery for 8-10 minutes until vegetables become tender and translucent.
2. Introduce minced garlic and cook for an additional minute, releasing aromatic flavors. Add bay leaves, whole chicken breasts, and chicken stock. Elevate to a boil, then reduce heat to medium-low, cover, and simmer gently for 15 minutes.
3. Extract chicken breasts and bay leaves from the liquid. Incorporate orzo into the soup, allowing it to cook for 10 minutes while stirring periodically to prevent sticking.
4. Utilize two forks to meticulously shred the cooked chicken into delicate, bite-sized pieces. Return shredded meat back into the simmering pot.
5. Create avgolemono mixture by whisking egg yolks with lemon juice in a separate bowl. Gradually introduce hot soup liquid to temper the eggs, whisking continuously to prevent curdling. Carefully pour the silky egg-lemon blend back into the pot, stirring thoroughly.
6. Allow soup to simmer for an additional 5 minutes, enabling flavors to harmonize. Sprinkle fresh dill throughout, and season with salt and black pepper according to preference.
7. Distribute soup into serving bowls, garnishing with additional dill fronds if desired. Serve piping hot for optimal enjoyment.

Notes

• Ensure vegetables are finely diced for even cooking and better texture in the soup.
• Temper egg mixture carefully by slowly adding hot soup to prevent scrambling, which maintains the creamy soup consistency.
• Use fresh lemon juice for the brightest, most vibrant flavor profile instead of bottled alternatives.
• Swap chicken with tofu or plant-based protein for a vegetarian version while maintaining the classic avgolemono technique.

• Prep Time: 10 minutes
• Cook Time: 38-41 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 222 kcal
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5.2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 21 g
• Cholesterol: 110 mg