What is Greek lemon chicken soup (Avgolemono) made of?

Greek lemon chicken soup, or Avgolemono, is made from chicken broth, lemon juice, eggs, and rice or orzo. The key is the avgolemono sauce—a mixture of beaten eggs and fresh lemon juice tempered with hot broth. This creates a creamy, tangy soup without any dairy. Cooked chicken, sometimes shredded, is added along with rice or orzo for body. The soup balances bright citrus flavors with the richness of eggs and silky texture from the broth.

Can I substitute orzo for rice in Greek lemon chicken soup?

Yes, orzo can be used instead of rice in this soup. Use about 1 cup of orzo in place of rice and reduce the cooking time since orzo cooks faster—usually around 7-9 minutes. Add orzo towards the end of cooking to avoid overcooking, ensuring it remains tender but not mushy. This variation offers a pasta-like texture while maintaining the traditional flavor.

How do I prevent the eggs from curdling when making avgolemono sauce?

To avoid curdling, slowly temper the beaten eggs with hot broth before adding them back to the main soup. Gradually whisk warm broth into the eggs in a separate bowl to raise their temperature gently. Then stir the egg mixture into the pot over low heat without boiling. Constant stirring and low heat are key to creating a smooth, creamy sauce.

Can Greek lemon chicken soup be frozen and reheated?

Yes, you can freeze Greek lemon chicken soup, but with caution. Let the soup cool completely, then store it in airtight containers, leaving space for expansion. Freeze for up to 3 months. When reheating, thaw in the refrigerator overnight and warm gently on the stove over low heat. Add a little broth or water if the soup thickens. Stir frequently to keep the texture smooth and prevent the eggs from separating.

Is Greek lemon chicken soup healthy and suitable for a light meal?

Greek lemon chicken soup is light and nutritious, making it an excellent choice for a healthy meal. It’s low in fat since it contains no cream, yet provides protein from chicken and eggs. The lemon adds vitamin C and a fresh flavor without added calories. It’s also gluten-free if you use rice instead of orzo, and nourishing if you include vegetables or herbs like parsley for extra vitamins and antioxidants.

Greek Lemon Chicken Soup Recipe Classic Avgolemono

Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: – 1 tablespoon extra virgin olive oil for sautéing the vegetables; – 1/2 to 1 cup finely chopped carrots adds sweetness and nutrition; – 1/2 to 1 cup finely chopped celery provides crunch and flavor depth; – 1/2 to 1 cup finely chopped green onions brings a fresh, aromatic touch; – 2 finely chopped garlic cloves enhances the soup’s aroma; – 8 cups low-sodium chicken broth forms the hearty base; – 2 bay leaves infuses subtle herbal notes; – 1 cup rice or orzo choose rice for a traditional feel or orzo for faster cooking; – Salt and pepper to taste balances and seasons the flavors; – 6 to 8 ounces shredded chicken (from about 2 cooked boneless chicken breast pieces) adds lean protein and heartiness; – 1/2 cup freshly squeezed lemon juice creates the tangy avgolemono sauce; – 2 large eggs thickens the sauce for that silky texture; – Fresh parsley (optional) for a bright garnish if you want extra flavor

Description

🍋 This Avgolemono Soup is a classic Greek comfort food with a tangy, silky broth made from lemon and eggs.
🍲 It’s a light yet satisfying chicken and rice soup that’s quick to make and perfect for any season.

Ingredients

– 1 tablespoon extra virgin olive oil for sautéing the vegetables

– 1/2 to 1 cup finely chopped carrots adds sweetness and nutrition

– 1/2 to 1 cup finely chopped celery provides crunch and flavor depth

– 1/2 to 1 cup finely chopped green onions brings a fresh, aromatic touch

– 2 finely chopped garlic cloves enhances the soup’s aroma

– 8 cups low-sodium chicken broth forms the hearty base

– 2 bay leaves infuses subtle herbal notes

– 1 cup rice or orzo choose rice for a traditional feel or orzo for faster cooking

– Salt and pepper to taste balances and seasons the flavors

– 6 to 8 ounces shredded chicken (from about 2 cooked boneless chicken breast pieces) adds lean protein and heartiness

– 1/2 cup freshly squeezed lemon juice creates the tangy avgolemono sauce

– 2 large eggs thickens the sauce for that silky texture

– Fresh parsley (optional) for a bright garnish if you want extra flavor

Instructions

1-Gathering and Prepping Ingredients: Begin by chopping your vegetables and shredding the chicken to make the process easier. For instance, finely chop the carrots, celery, green onions, and garlic cloves as specified. This preparation step ensures the veggies sauté evenly and release their flavors into the broth.

2-Cooking the Base: Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add the chopped carrots, celery, green onions, and garlic, then sauté them until they soften and smell wonderful, which takes about 5 minutes. Next, pour in the 8 cups of low-sodium chicken broth and add the 2 bay leaves, bringing the mixture to a boil for a rich base.

3-Cooking the Base: Once boiling, stir in 1 cup of rice or orzo remember, orzo cooks faster so keep an eye on it. Simmer until the rice is tender, about 15-20 minutes for rice or 7-9 minutes for orzo. Add the 6 to 8 ounces of shredded chicken and let it heat through, blending the flavors together.

4-Making the Avgolemono Sauce: In a separate bowl, whisk together 2 large eggs and 1/2 cup of freshly squeezed lemon juice until well combined. To avoid curdling, slowly temper the mixture by adding a ladle of the hot broth while whisking constantly. Once tempered, stir this sauce back into the soup off the heat for a silky finish.

5-Final Seasoning and Serving: Finally, season with salt and pepper to taste, and garnish with fresh parsley if desired. Serve hot, perhaps with bread for dipping. For variations, you might try substituting cauliflower rice for a low-carb twist, as mentioned in our tips. This method keeps the soup light and nutritious, making it a hit for busy parents or health-conscious eaters.

Notes

🍚 Rinse and soak rice before cooking to ensure even texture.
🥄 Temper the eggs carefully to prevent curdling and achieve a smooth broth.
❄️ Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Sautéing, Simmering, Tempering
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 280
Sodium: 500 milligrams
Fat: 8 grams
Saturated Fat: 2 grams
Carbohydrates: 20 grams
Fiber: 1 gram
Protein: 20 grams
Cholesterol: 120 milligrams

Keywords: avgolemono soup, Greek lemon chicken soup, traditional Greek soup, lemon egg soup