Okay, let’s talk comfort food. Remember those days when a cold or flu had you down for the count? My mom always made this incredible soup. It wasn’t just any chicken soup; it was *Greek Lemon Chicken Soup*, also known as Avgolemono. It’s light, bright, and tastes like sunshine in a bowl. Seriously, even now, just the smell of it simmering on the stove can instantly transport me back to being a kid, all cozy and cared for. If you’re anything like me and adore a good Chicken Noodle Soup, then prepare to meet its sophisticated, zesty cousin! This soup has a tang that cuts through the richness, making it utterly irresistible, and it’s so easy, you’ll be making it all the time.
What is Greek Lemon Chicken Soup?
Greek Lemon Chicken Soup, or Avgolemono, is a traditional Greek soup that’s famous for its creamy, velvety texture and its bright, citrusy flavor. Think of it as a chicken soup that’s been given a total makeover! It’s essentially a simple chicken broth base that’s thickened with a mixture of eggs and lemon juice – hence the name “Avgolemono” (egg-lemon). It’s surprisingly simple to make, relying on just a few key ingredients to deliver a powerful punch of flavor. It’s not heavy or overly rich like some cream-based soups; instead, it’s refreshingly light and invigorating, perfect for a chilly day or when you’re feeling under the weather. The best part? You probably already have most of the ingredients in your kitchen!
Why you’ll love this recipe?
There’s so much to love about this Greek Lemon Chicken Soup, where do I even begin? First off, the flavor is absolutely incredible. The combination of savory chicken broth with the bright, tangy lemon is just *chef’s kiss*. It’s a taste that’s both comforting and invigorating at the same time. Secondly, this soup is surprisingly easy to make. Don’t let the “egg-lemon” part intimidate you! It’s a simple technique, and once you get the hang of it, you’ll be whipping this up in no time. Plus, it’s incredibly cost-efficient. Chicken, rice, lemons, and eggs are all relatively inexpensive, so you can feed the whole family without breaking the bank. It’s especially great if you have leftover chicken from a roast; that’s what my Yiayia used to do!
What I love most about this recipe is its versatility. You can adjust the amount of lemon juice to suit your own taste, add extra vegetables for more nutrients, or even use different types of pasta instead of rice. If you’re looking for a soup that’s packed with flavor, easy to make, budget-friendly, and endlessly customizable, this Greek Lemon Chicken Soup is it. It’s a step above your average chicken soup, trust me. If you love recipes like my Turkey Wild Rice Soup or even a simple creamy tomato soup, this will absolutely be a new staple in your house.
How do I make Greek Lemon Chicken Soup?
Quick Overview
Making Greek Lemon Chicken Soup might seem intimidating, but it’s actually quite straightforward. You’ll start by making a simple chicken broth, then cook some rice (or pasta). The magic happens when you create the avgolemono – the egg-lemon sauce. This involves tempering eggs with lemon juice and broth to create a smooth, velvety texture. The key is to add the avgolemono slowly to prevent the eggs from scrambling. Trust me, once you master that, the rest is a breeze! I promise it is easier than making scrambled eggs.
Ingredients
For the Chicken Broth: 1 tsp
* 1 whole chicken (about 3-4 pounds), or equivalent amount of bone-in, skin-on chicken pieces. Don’t skimp on the chicken! It’s the base of the flavor, so get the best quality you can find. * 10 cups water * 1 large onion, quartered * 2 carrots, roughly chopped * 3 celery stalks. * 4 cloves garlic, smashed * 1 teaspoon black peppercorns* 1 bay leaf *1 teaspoon salt (or more) * 2 teaspoons pepper powder.
For the Soup:
* 1/2 cup long-grain rice, rinsed (or orzo pasta) * 3 large eggs * 1/4 cup fresh lemon juice (from lemon) About 3-4 lemons), plus more to taste. Always use fresh lemon juice! Bottled just doesn’t compare. I learned that the hard way. * Fresh parsley, chopped, for garnish * Salt and pepper to taste *
How do I get
Step 1: Make the Chicken Broth
In a large pot or Dutch oven, combine the chicken, water, onion, carrots, celery, garlic, salt, pepper, and pepper to taste. Set aside. What are peppercorns, bay leaf, and salt? Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 1/2 hours, or up to 3 days. How long should I cook chicken for? The longer it simmers, the richer the broth will be.
Step 2: Shred the Chicken
Carefully remove the chicken from the pot and set aside. Discard the solids. Strain the broth through a fine-mesh sieve. Once the chicken is cool enough to handle, shred the meat and discard the skin and bones. I always save a bit of the chicken fat, it adds great flavour later on.
Step 3: Cook the Rice
Return the strained broth to the pot and bring to a boil. Add the rinsed rice and cook according to package directions, usually about 15-20 minutes, or until rice is tender. Is the rice tender? If you’re using Orzo, follow the same instructions but check for doneness a bit sooner.
Step 4: Prepare the Avgolemono
What is the most important part of a successful business? In a medium bowl, whisk the eggs vigorously until they are light and frothy, about 2-3 minutes. Gradually whisk in the lemon juice until well combined. This step is crucial for preventing scrambled eggs. My grandmother always told me to make sure the eggs were room temp before whisking them, it helps.
Step 5: Temper the Eggs
Slowly drizzle about 1 cup of the hot chicken broth into the egg-lemon mixture, whisking constantly. This process is called tempering, and it gradually raises the temperature of the eggs, preventing them from rotting. How do you prevent them from curdling when added to hot soup? Be patient and go slowly!
Step 6: Combine Soup and Avgolemono
In a large pot, pour the egg-lemon mixture into the pot with the hot chicken broth and rice, whisking. Reduce the heat to low and cook for another 5-7 minutes, stirring frequently, until the soup has thickened. Is it possible to Do not boil, or the eggs will scramble. This is another crucial step!
Step 7: Add Chicken and Season
Add the shredded chicken to the soup and stir to combine. Taste and adjust seasoning with salt, pepper, and additional lemon juice, if desired. I like my avgolemono extra tangy, so I usually add a squeeze or two more lemon juice at the end.
Step 8: Serve
Greek Lemon Chicken Soup: Pour into bowls and garnish with fresh chopped parsley. Serve immediately and enjoy!
What is the best way to serve it?
Greek Lemon Chicken Soup is delicious on its own, but it’s even better with the right amount of lemon. What are What is a good side dish for lunch? What is a side salad?For a light lunch:Serve with a side of warm pita bread for dipping into the broth. What’s a good Greek salad with cucumbers, olives and feta cheese?What is a hearty dinner?Serve the soup with a crusty baguette and roasted vegetables, such as asparagus. Brussels sprouts. What What is the best way to serve Grilled Cheese sandwich?For a Cozy Meal:What’s a good soup to serve with toast and chamomile tea? I’m feeling a bit under the weather. This is my go-to snack!
How do I make Greek Lemon Chicken Soup?
How do I make Greek Lemon Chicken?
How do I use fresh lemon juice?Can you compare and contrast fresh lemon juice with bottled lemon? Is this true?Temper the Eggs Carefully:How do you avoid scrambled eggs? My grandmother’s tip about using room-temperature eggs really does help.Don’t boil the soup after adding the avgolemono: Is it safe?What causes eggs to curdle?How do you adjust lemon juice to taste?Some people like their avgolemono extra tangy, while others prefer milder flavor. How much lemon juice should I add?Use Good Quality Chicken Broth: The broth is the base of the soup, so use the best quality you can find. Homemade is always best, but store-bought broth works too. Just be sure to choose a low-sodium variety.
Add a Pinch of Turmeric for Color:What is the best way to add turmeric to a soup? What are some of the tricks I learned from a Greek friend?Don’t overcook rice. Cook it. Nobody wants mushy rice in their soup! Cook the rice until it’s just tender. It will continue to cook a bit in the hot broth.
Make It Vegetarian: You can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. Add some white beans or chickpeas for protein.
Storing and Reheating Tips
Storing: Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3 days. The soup will thicken as it sits, so you may need to add a little water or broth when reheating. I always store my leftovers in individual portions, ready for lunch the next day.
Reheating: Reheat the soup gently over low heat on the stovetop, stirring frequently. Do not boil. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from splattering.
Freezing: I don’t recommend freezing this soup, as the texture of the avgolemono can change when thawed. The eggs can become a bit grainy. It’s best enjoyed fresh!
Frequently Asked Questions
Final Thoughts
I truly hope you give this Greek Lemon Chicken Soup a try. It’s a recipe that’s been passed down in my family for generations, and it always brings a smile to my face. The combination of the comforting chicken broth, the tender rice, and the bright, tangy lemon is simply magical. It’s the perfect soup to warm you up on a cold day or to soothe a sore throat when you’re feeling under the weather. If you love this recipe, you might also enjoy my Creamy Tomato Soup with Grilled Cheese Croutons or my Easy Lentil Soup. And I’m so excited to hear how your avgolemono turns out! Be sure to leave a comment below with your own tips and variations and let me know if you have any questions. Happy cooking!
