Description
This Greek Lemon Soup, also known as Avgolemono, is a comforting traditional dish made with chicken, vegetables, rice, and a tangy lemon-egg sauce that adds a creamy texture without cream. Perfect for a light yet flavorful meal, this soup combines wholesome ingredients simmered together and finished with a classic egg-lemon mixture for a bright, smooth finish.
Ingredients
Scale
Soup Ingredients
- 10 cups water or unsalted vegetable broth
- 1 yellow onion, whole and peeled
- 4 garlic cloves, whole and peeled
- 2 celery ribs, washed and cut in half
- 1 carrot, peeled and whole
- 1 tablespoon salt, to taste
- 2 chicken breasts or thighs
- ½ cup rice or orzo
Avgolemono Sauce
- 2 egg yolks
- Zest and juice of one lemon
- Freshly chopped parsley, for garnish
Instructions
- Prepare the broth: In a large pot, combine the water or vegetable broth with the yellow onion, garlic cloves, celery ribs, carrot, and salt. Bring to a boil over medium-high heat and then reduce to a simmer to let the flavors develop for about 15 minutes.
- Add the chicken: Add the chicken breasts or thighs to the simmering broth. Continue cooking until the chicken is tender and cooked through, approximately 20-25 minutes. Remove the chicken and vegetables from the pot, discard the vegetables, and shred the chicken into bite-sized pieces.
- Cook the rice: Return the shredded chicken to the broth and add the rice or orzo. Simmer until the rice is fully cooked, about 15 minutes, stirring occasionally to prevent sticking.
- Prepare the avgolemono sauce: In a medium bowl, whisk together the egg yolks, lemon zest, and lemon juice until smooth. To temper the eggs and prevent curdling, slowly ladle about 1 cup of hot soup broth into the egg mixture while continuously whisking.
- Combine and finish the soup: Slowly pour the tempered egg-lemon mixture back into the soup pot while stirring gently. Heat the soup on low for a few minutes without boiling, until it thickens slightly and becomes creamy.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and adjust salt to taste. Serve hot for a traditional comforting meal.
Notes
- Use vegetable broth to keep the dish lighter or for a vegetarian twist (omit chicken in that case).
- The soup should not be boiled after adding the egg-lemon mixture to prevent the eggs from curdling.
- Orzo can be used instead of rice for a more Mediterranean texture.
- Chicken thighs provide richer flavor while breasts keep the soup lighter.
- Fresh lemon zest elevates the lemon flavor without additional juice acidity.
Keywords: Greek lemon soup, Avgolemono, chicken soup, lemon egg soup, Mediterranean soup, traditional Greek recipe