Healing Greek Lemon Chicken Soup (Avgolemono) Recipe

Introduction

This Healing Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and nourishing dish perfect for chilly days or when you need a boost of wellness. Featuring tender chicken, bright lemon, and a creamy texture from eggs, it’s both delicious and soothing.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 2 carrots, diced (optional)
• 8 cups chicken broth
• 1 cup white rice or orzo pasta
• 2 large eggs
• 1 egg yolk
• Juice of 2–3 lemons (about ½ cup)
• 2 cups shredded cooked chicken
• Salt and black pepper, to taste
• Fresh dill or parsley, for garnish
• Optional Add-ins: Spinach or kale, 1 tsp turmeric, quinoa instead of rice

Instructions

1. Step 1: Heat olive oil in a large pot. Add the finely diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and diced carrots, cooking for an additional 2 minutes.
2. Step 2: Pour in the chicken broth and bring it to a boil. Add the rice or orzo pasta and cook until tender, about 15 to 20 minutes.
3. Step 3: In a separate bowl, whisk together the eggs, egg yolk, and lemon juice until the mixture is frothy.
4. Step 4: Slowly ladle some of the hot broth into the egg and lemon mixture while whisking continuously. This tempers the eggs and prevents curdling.
5. Step 5: Gradually pour the tempered egg mixture back into the pot while stirring gently. Add the shredded cooked chicken and warm the soup over low heat. Avoid boiling to keep the soup creamy.
6. Step 6: Season the soup with salt and black pepper to taste. Garnish with fresh dill or parsley before serving hot.

Tips & Variations

• For a greener boost, stir in fresh spinach or kale during the last few minutes of cooking.
• Add 1 teaspoon of turmeric with the broth for added warmth and health benefits.
• Substitute quinoa for rice to increase protein content and add a nutty flavor.
• Whisk lemon juice with the eggs well to ensure a smooth, creamy soup without curdling.
• Use homemade chicken broth for the best depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain its creamy texture. Avoid boiling after adding the egg mixture to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without rice or orzo?

Yes, you can omit the rice or orzo or substitute with other grains like quinoa or small pasta shapes. Just adjust cooking times accordingly.

How do I prevent the eggs from curdling in the soup?

Tempering the eggs by slowly adding hot broth while whisking and stirring the soup gently on low heat are key steps to keep the eggs from curdling and achieve a smooth, creamy texture.

Healing Greek Lemon Chicken Soup (Avgolemono) Recipe

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★★★★★

4.8 from 132 reviews

This Healing Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and nourishing dish perfect for wellness and cozy meals. Featuring tender chicken, aromatic vegetables, and a tangy lemon-egg broth, this traditional Greek soup blends hearty flavors with soothing warmth, ideal for boosting your immune system and delighting your taste buds.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 2 carrots, diced (optional)
• 8 cups chicken broth
• 1 cup white rice or orzo pasta
• 2 large eggs
• 1 egg yolk
• Juice of 2–3 lemons (about ½ cup)
• 2 cups shredded cooked chicken
• Salt and black pepper, to taste
• Fresh dill or parsley, for garnish

Optional Add-ins

• Spinach or kale
• 1 tsp turmeric
• Quinoa instead of rice

Instructions

1. Cook Aromatics: Heat olive oil in a large pot over medium heat. Add the finely diced onion and sauté for about 5 minutes until the onion turns translucent. Then stir in the minced garlic and diced carrots, cooking together for another 2 minutes to enhance the flavors.
2. Prepare Broth & Rice: Pour in the chicken broth and bring the mixture to a boil. Stir in the white rice or orzo pasta and reduce heat to maintain a gentle boil. Cook for 15 to 20 minutes until the rice or pasta is tender and fully cooked.
3. Whisk Eggs & Lemon: In a separate bowl, whisk together the 2 large eggs, 1 egg yolk, and the freshly squeezed juice of 2 to 3 lemons until the mixture is frothy and smooth. This creates the signature avgolemono tangy base.
4. Temper Eggs: To prevent the eggs from curdling, slowly ladle hot broth from the pot into the egg-lemon mixture while whisking continuously. This gradual heating tempers the eggs gently.
5. Combine & Finish: Gradually pour the tempered egg mixture back into the pot while stirring continuously. Add the shredded cooked chicken and cook over low heat, making sure the soup does not boil, until it thickens to a creamy consistency and the chicken is heated through.
6. Season & Serve: Taste the soup and adjust seasoning with salt and black pepper accordingly. Garnish with fresh dill or parsley. Serve the soup hot as a comforting and revitalizing meal.

Notes

• You can substitute quinoa for rice to add extra protein and nutrients.
• Spinach or kale can be added along with the chicken for an extra boost of greens.
• A pinch of turmeric adds an earthy flavor and additional health benefits.
• Do not allow the soup to boil once the egg-lemon mixture is added to avoid curdling.
• Use fresh lemon juice for the best bright and tangy flavor.

Keywords: Greek Lemon Chicken Soup, Avgolemono, Comfort Soup, Healing Soup, Lemon Chicken Soup, Chicken and Rice Soup, Traditional Greek Soup