Description
Avgolemono is a classic Greek lemon chicken soup that combines tender chicken, aromatic vegetables, and a comforting, creamy lemon-egg sauce. This bright and tangy soup is perfect for a cozy meal and showcases traditional Mediterranean flavors with simple, wholesome ingredients.
Ingredients
Vegetables and Aromatics
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
Broth and Staples
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt and pepper, to taste
Protein and Finishing Ingredients
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz; store-bought rotisserie chicken works well)
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
- 1 tbsp extra virgin olive oil (I used Private Reserve Greek olive oil)
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the finely chopped carrots, celery, and green onions, tossing them together to sauté briefly. Then stir in the chopped garlic and cook for about 1 minute until fragrant.
- Simmer Soup Base: Pour in the 8 cups of low-sodium chicken broth and add the bay leaves. Increase the heat to high and bring the liquid to a rolling boil. Add the rice along with salt and pepper to taste. Reduce the heat to medium-low and simmer for about 20 minutes or until the rice is tender. Stir in the shredded cooked chicken, allowing it to warm through.
- Prepare Avgolemono Sauce: In a medium bowl, whisk together the lemon juice and eggs until combined. Slowly ladle about two full ladles of the hot soup broth into the egg-lemon mixture while whisking continuously; this tempering prevents the eggs from scrambling. Once fully blended, pour the egg-lemon sauce back into the soup pot, stirring gently. Remove the pot from heat immediately to avoid curdling.
- Serve: Garnish the soup with fresh parsley if desired. Serve hot alongside your favorite crusty bread and enjoy the comforting, tangy flavors of this traditional Greek soup.
Notes
- Be sure to temper the eggs carefully with hot broth to prevent curdling.
- You can use leftover or store-bought rotisserie chicken to save time.
- Adjust the amount of lemon juice to your taste preference for more or less tang.
- Low-sodium chicken broth allows better control of the saltiness.
- This soup pairs wonderfully with crusty bread or a green salad for a complete meal.
