This Easy Greek Avgolemono Soup is creamy, warm, and perfect for cozy days! It’s made with chicken, rice, and a zesty lemon-egg sauce that adds a bright touch.
When I’m feeling under the weather, this soup is my go-to. It’s so soothing, like a hug in a bowl! I love to sip it while wrapping up in a blanket. 😊
Key Ingredients & Substitutions
Chicken Broth: Using homemade broth makes this soup richer in flavor. If you’re short on time, low-sodium store-bought broth works fine. Vegetable broth can be used for a vegetarian version.
Rice or Orzo: Long-grain white rice is traditional, but you can swap in brown rice or even quinoa if you’re looking for something healthier. Orzo pasta is a nice touch, but any small pasta will do!
Eggs: Fresh eggs create a creamy texture in the soup. If you’re vegan, consider a mixture of silken tofu blended with some stock and lemon juice as a substitute.
Lemon Juice: Freshly squeezed lemon juice is key to the flavor. Bottled lemon juice can be more convenient but lacks that fresh zing. Try adding zest for even more lemon flavor!
Dill: Fresh dill adds a lovely touch. If you don’t have it, parsley or thyme can work as alternatives, or you can leave herbs out altogether for a simpler taste.
How Do I Get the Perfect Creamy Texture Without Curdling the Eggs?
Tempering the eggs is crucial for achieving that silky smooth texture. Here’s how to do it correctly:
- Whisk your eggs and lemon juice until mixed smoothly.
- Slowly add about 1 cup of hot broth, whisking continuously. This raises the egg temperature gradually without cooking them.
- Once combined, gently stir the tempered mixture back into the hot soup, and keep the heat low to avoid curdling the eggs.
- Stir gently and patiently for 3-5 minutes until slightly thickened, but do not allow it to boil.
This way, you’ll have a perfect creamy Avgolemono soup to enjoy!
Easy Greek Avgolemono Soup for Healing Comfort
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1/2 cup long-grain white rice or orzo pasta
- 2 cups cooked shredded chicken breast (optional for extra heartiness)
- Salt and freshly ground black pepper, to taste
For the Avgolemono Sauce:
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
For Garnish:
- Fresh dill sprigs
- Extra virgin olive oil, for drizzling
How Much Time Will You Need?
This comforting soup takes about 40 minutes total. You’ll spend around 10 minutes prepping and cooking the rice, another 10 minutes preparing the avgolemono sauce, and about 15-20 minutes for the soup to simmer and thicken. It’s a delightful, healing dish that comes together quickly!
Step-by-Step Instructions:
1. Cooking the Rice or Orzo:
Begin by pouring the chicken broth into a large pot and bringing it to a gentle boil over medium heat. Stir in the rice or orzo and cook according to package instructions, about 15-20 minutes, or until tender. Be sure to stir occasionally so it doesn’t stick!
2. Preparing the Avgolemono Sauce:
While the rice is cooking, grab a medium bowl. Crack the eggs into the bowl and whisk them until they are nice and smooth. Slowly add in the lemon juice while continuing to whisk until everything is combined beautifully.
3. Tempering the Eggs:
To ensure your eggs don’t scramble, you need to temper them. Take about 1 cup of the hot broth from the pot and gradually drizzle it into the egg-lemon mixture while whisking continuously. This gently raises the temperature of the eggs without cooking them.
4. Mixing it All Together:
Now, slowly pour the tempered egg-lemon mixture back into the pot with the remaining broth and rice, stirring gently so it combines well.
5. Simmering the Soup:
Reduce the heat to a gentle simmer. Continue to stir the soup for another 3-5 minutes. You’ll notice it starts to thicken slightly and becomes creamy. Remember, do not let it boil after adding the egg mixture, or it may curdle!
6. Adding Chicken & Seasoning:
If you’re using shredded chicken, stir it into the soup now and heat it through. Taste and season with salt and freshly ground black pepper to your liking.
7. Serving the Soup:
Ladle the warm soup into bowls, garnish with fresh dill sprigs, and drizzle a little extra virgin olive oil on top for an extra layer of flavor.
8. Enjoy!:
Dig into your comforting, healing bowl of Greek Avgolemono soup. It’s perfect for chilly days or when you’re in need of a little extra TLC!
Enjoy this soothing, lemony chicken and rice soup – perfect for comfort and healing!
FAQ About Easy Greek Avgolemono Soup
Can I Use Store-Bought Chicken Broth?
Absolutely! Store-bought chicken broth is convenient and works perfectly for this recipe. Just opt for low sodium if possible, so you can control the saltiness of the soup.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply replace the chicken broth with vegetable broth and omit the shredded chicken. You can also add in extra vegetables like carrots or celery for added flavor and texture.
What Should I Do If My Soup Becomes Too Thick?
If your soup thickens more than you’d like after adding the egg mixture, just stir in some additional chicken or vegetable broth until you reach your desired consistency. Heat gently while stirring to incorporate it smoothly.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
