Why You’ll Love This Recipe
- Creamy and Comforting: The unique combination of eggs and lemon creates a creamy consistency without the need for dairy.
- Simple Ingredients: Made with common pantry staples and fresh produce, it’s both accessible and budget-friendly.
- Nutritious: Packed with protein from the chicken and eggs, plus vitamins from the fresh lemon juice.
- Versatile: Easily adaptable to include your favorite grains or to be made gluten-free.
Ingredients
- 1 (3-pound) whole chicken
- ½ cup uncooked white rice
- Salt and freshly ground black pepper to taste
- 3 large eggs, beaten
- 2 medium lemons, juiced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken: Rinse the chicken and remove any internal organs. Place it in a large pot, adding the neck if available.
- Cook the Chicken: Fill the pot with enough water to cover the chicken by about 1 inch. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming off any fat that rises to the surface. The chicken is ready when the meat easily pulls away from the bones.
- Remove and Cool Chicken: Transfer the chicken to a large bowl and set aside to cool.
- Cook the Rice: Add the rice to the broth in the pot and season with salt and pepper. Simmer over low heat until the rice is tender, approximately 20 minutes.
- Prepare Egg-Lemon Mixture: While the rice cooks, whisk together the beaten eggs and lemon juice in a bowl.
- Shred the Chicken: Once cooled, remove the meat from the bones, discarding the skin and bones.
- Temper the Egg Mixture: Gradually add about 2 cups of the hot broth to the egg-lemon mixture, whisking continuously to prevent curdling.
- Combine All Ingredients: Slowly pour the tempered egg mixture back into the pot, stirring constantly. Add the shredded chicken back into the pot.
- Heat Through: Continue to cook over low heat for a few more minutes until the soup is heated through. Avoid bringing it to a boil to prevent curdling.
- Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
Variations
- Grain Options: Substitute rice with orzo pasta for a different texture.
- Herbs: Add fresh dill or parsley for added flavor.
- Vegetarian Version: Use vegetable broth and omit the chicken for a meatless option.
- Gluten-Free: Ensure all ingredients, especially broths and pastas, are certified gluten-free.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to prevent the soup from curdling.
FAQs
What is Avgolemono?
Avgolemono is a traditional Greek soup made with chicken broth, rice or pasta, and thickened with an egg-lemon mixture, giving it a creamy texture and tangy flavor.
Can I use store-bought broth?
Yes, using high-quality store-bought chicken broth can save time and still provide excellent flavor.
How do I prevent the eggs from curdling?
Tempering the eggs by slowly adding hot broth while continuously whisking helps prevent curdling when adding them to the soup.
Can I add vegetables to this soup?
While traditional Avgolemono is simple, you can add vegetables like carrots, celery, or spinach for added nutrition and flavor.
Is this soup gluten-free?
Yes, as long as you use rice or gluten-free pasta and ensure all other ingredients are gluten-free.
Can I make this soup ahead of time?
Yes, Avgolemono can be made ahead and stored in the refrigerator. Reheat gently to prevent curdling.
What can I serve with Avgolemono?
It’s often served with crusty bread and a side salad for a complete meal.
Can I use leftover cooked chicken?
Absolutely, using pre-cooked chicken can reduce the overall cooking time.
How can I adjust the lemon flavor?
Adjust the amount of lemon juice to your taste preference, adding more for a tangier flavor or less for a milder taste.
Is it safe to reheat this soup?
Yes, but reheat it slowly over medium-low heat to prevent the eggs from curdling.
Conclusion
Greek Avgolemono Chicken Soup is the perfect combination of creamy texture, savory chicken, and bright, tangy lemon. Whether you’re looking for a comforting dish to warm you up or simply craving something flavorful, this soup fits the bill. Easy to prepare and customizable with simple ingredients, it’s a timeless recipe that can be enjoyed all year round. Try it today, and enjoy the rich flavors of this classic Greek dish!
Greek Avgolemono Chicken Soup
Greek Avgolemono Chicken Soup is a creamy, comforting dish made with tender chicken, rice, and a rich egg-lemon broth. This easy-to-make soup brings together the perfect balance of tangy lemon and savory chicken, making it a perfect meal for any season. Enjoy this classic Greek recipe that’s both nutritious and versatile!
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 1 (3-pound) whole chicken
- ½ cup uncooked white rice
- Salt and freshly ground black pepper, to taste
- 3 large eggs, beaten
- 2 medium lemons, juiced
Instructions
- Prepare the Chicken: Rinse the chicken and remove any internal organs. Place it in a large pot, adding the neck if available.
- Cook the Chicken: Fill the pot with enough water to cover the chicken by about 1 inch. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming off any fat that rises to the surface. The chicken is ready when the meat easily pulls away from the bones.
- Remove and Cool Chicken: Transfer the chicken to a large bowl and set aside to cool.
- Cook the Rice: Add the rice to the broth in the pot and season with salt and pepper. Simmer over low heat until the rice is tender, approximately 20 minutes.
- Prepare Egg-Lemon Mixture: While the rice cooks, whisk together the beaten eggs and lemon juice in a bowl.
- Shred the Chicken: Once cooled, remove the meat from the bones, discarding the skin and bones.
- Temper the Egg Mixture: Gradually add about 2 cups of the hot broth to the egg-lemon mixture, whisking continuously to prevent curdling.
- Combine All Ingredients: Slowly pour the tempered egg mixture back into the pot, stirring constantly. Add the shredded chicken back into the pot.
- Heat Through: Continue to cook over low heat for a few more minutes until the soup is heated through. Avoid bringing it to a boil to prevent curdling.
- Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Notes
- Grain Options: Substitute rice with orzo pasta for a different texture.
- Herbs: Add fresh dill or parsley for added flavor.
- Vegetarian Version: Use vegetable broth and omit the chicken for a meatless option.
- Gluten-Free: Ensure all ingredients, especially broths and pastas, are certified gluten-free.
