Picture this: a bowl of warm, lemony creaminess that feels like a cozy hug on a chilly day. That’s exactly what Greek Avgolemono Soup is all about. This traditional dish combines simple ingredients into a silky, velvety soup that’s nourishing, comforting, and a total crowd-pleaser. Passed down through generations in many Greek households, it’s the ultimate comfort food with a Mediterranean twist.

If you love vibrant, zesty flavors with a rich and creamy texture, this soup is about to steal your heart!

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in under 30 minutes, perfect for weeknight dinners.
• Simple Ingredients: Made with pantry staples and fresh lemons to brighten your day.
• Nutritious & Comforting: Protein-packed chicken and eggs combined with nourishing rice make it both hearty and wholesome.
• Customizable: Easily adjust the recipe to make it your own!

Ingredients Breakdown

Essentials:

• Chicken Stock: Homemade stock brings incredible flavor, but store-bought works great too.
• Cooked Chicken: Shredded rotisserie chicken is a time-saving option.
• Rice or Orzo: Add texture and heartiness—jasmine rice or Arborio is my favorite, but orzo works too.
• Lemons: Fresh lemon juice is key for that signature tartness.
• Eggs: These are whisked into the soup to create its creamy texture without using cream.
• Salt & Pepper: Simple yet essential for seasoning the broth just right.

Pro Tips:

Want extra flavor? Add a bay leaf or a sprig of dill to the stock while you’re simmering it—just remember to fish it out before serving!

Step-by-Step Instructions

1. In a large pot, pour in your chicken stock (about 6 cups) and bring to a gentle simmer over medium heat. Stir in your rice or orzo and cook until tender (about 10-12 minutes).
2. While the rice is cooking, juice two lemons (you’ll need around 1/3 cup of fresh juice) and whisk together with the eggs in a medium bowl until they’re well combined and frothy.
3. When the rice has finished cooking, lower the heat to low. Slowly ladle 1-2 cups of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs and prevent curdling.
4. Now, pour the tempered egg mixture back into the pot with the broth and rice. Stir gently and cook over low heat for 2-3 minutes until the soup is creamy but not boiling.
5. Add your shredded chicken, season with salt and pepper to taste, and allow everything to heat through for a couple of minutes.
6. Serve warm, garnished with fresh dill or parsley if desired, and enjoy!

Chef’s Tips and Tricks

• Don’t Boil the Soup: After adding the egg mixture, low heat is key to achieving a creamy consistency without scrambling the eggs.
• Prep Ahead of Time: Cook your chicken and rice beforehand for an even quicker meal.
• Perfect Lemons: Roll your lemons on the countertop before juicing to get the most juice out of each one.

Recipe Variations and Serving Suggestions

• Vegetarian: Use vegetable stock and omit the chicken. Add chickpeas or white beans for protein.
• Herbaceous Kick: Finish your soup with a sprinkle of fresh dill or a few thyme leaves.
• Sides: Serve with crusty bread for dipping or a fresh Greek salad on the side.

FAQs

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring often to prevent the eggs from curdling.

Can I freeze Avgolemono Soup?

Unfortunately, this soup doesn’t freeze well due to the egg base, which can separate when thawed.

What can I use instead of rice?

Try quinoa, barley, or cauliflower rice for a low-carb option.

Printable Recipe Card

🌿 Greek Avgolemono Soup Recipe 🌿

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4-6

Ingredients:
- 6 cups chicken stock
- 1 cup cooked chicken, shredded
- 1/3 cup fresh lemon juice
- 2 large eggs
- 1/2 cup rice or orzo
- Salt & pepper to taste

Instructions:
1. Heat chicken stock in a pot and cook rice until tender.
2. Whisk eggs with fresh lemon juice in a bowl.
3. Temper eggs by whisking in hot stock, then add to pot.
4. Stir in chicken, season, and heat gently. Serve garnished however you like!

#TheKitchensAid

    

Give this Greek Avgolemono Soup a try and let me know how it turns out for you! I’d love to hear your feedback, so leave a comment below or tag your creations on social media with #TheKitchensAid. Here’s to making cozy, vibrant dinners together—one recipe at a time!