What is Avgolemono Soup?
Avgolemono soup is a traditional Greek dish that is simple to make yet packed with flavor. The name “avgolemono” literally translates to “egg-lemon,” which are two of the key ingredients in this comforting soup. I first heard of Avgolemono when babysitting for my math teacher in high school, who happened to be Greek. She had two little girls at the time who used to beg for Avgolemono with sad little voices whenever they were sick. This soup was the remedy to anything that ailed them. I think they were on to something because it always makes me feel better too and I’ll choose this over Chicken Noodle Soup any day.
Key Ingredients
The basic ingredients in avgolemono soup are chicken broth, rice, and the egg-lemon mixture. To add more depth of flavor while still keeping it simple, this recipe includes chicken that cooks right in the soup with the rice and a good dose of parsley and lemon zest at the end.
The Chicken Stock
The base of the soup is chicken broth, so it’s essential to use a good-quality stock. Homemade chicken stock is ideal, but store-bought stock can also work. If you use store-bought, look for a low-sodium option so you can control the seasoning of the soup.
Lemon & Eggs
The lemon and eggs give the soup its signature tangy and creamy texture. It’s important to use fresh lemons for the best flavor. And when it comes to eggs, use the best quality eggs you can find. I always look for pasture-raised eggs, since they come from the most humanely cared for chickens.
Tempering the Eggs
When adding the eggs to the soup, it’s crucial to temper them first to prevent them from scrambling. To do this, slowly drizzle in a small amount of the hot broth into the beaten eggs while whisking constantly. Then, whisk the slightly warmed eggs back into the soup. This will raise the temperature of the eggs gradually, allowing them to cook gently and thicken the soup.
Shredding the Chicken
You can prepare the chicken in one of two ways. I like to shred the chicken with two forks, keeping the chicken pieces very rustic in the soup. You might prefer to dice the chicken into spoon-sized pieces. Either way works.
Storing and Re-heating Avgolemono
Avgolemono soup can be stored in an airtight container in the refrigerator for up to three days. When reheating, make sure to do so gently to avoid curdling the eggs. Heat the soup over low heat and stir frequently until it’s at a low simmer and warmed through. Avgolemono soup is a delicious and comforting Greek classic that is easy to make at home. It only takes a few key ingredients and some simple technique. You can enjoy this flavorful soup any time of the year, but it’s especially comforting when you’re feeling blue or under the weather.
This soup looks great, but can I make it with vegetable broth and no chicken?
Sure. You can make the soup however you’d like. It will be just a lemon and rice soup without the chicken, of course. Just make sure you really like the vegetable stock you are using – that is going to carry the flavor.
Greek lemon soup
Does long grain rice need to be cooked before adding to soup recipe?
No – just add the rice raw and it cooks in the soup.
I’m rating this even before making it! Sounds so good but I do have to ask one question. In the ingredients, parsley is listed at 1/4 chopped fresh parsley. One quarter what? Cup, I’m guessing? Thanks!
Yes. It is ¼ cup. Thanks for pointing that typo out.
For the parsley, is that 1/4 bunch or 1/4 cup?
Hi Sandy, I’ve fixed the typo. It’s ¼ cup.
Delicious and so easy to make! I used rotisserie chicken breast and cut into cubes. I will be making this again!
Does this soup taste eggy? In many foods eggs give texture but not a really prominent flavor. Is this one of those?
This soup does not taste like eggs. The tempered eggs just thicken and a richness to the broth. It will not have an egg-like texture.
Delicious. It’s my favourite soup!
I’ve made this a few times and it is one of my favorites. I love the chicken lemon flavor. Also love that you can customize this any way you want, sometimes I add in carrots and peas, other times leave as is in the recipe.
SO very tasty!! My wife and I Love it!!!
Alexandra
question, ingredients say bone in chicken breast, but video shows boneless/skinless. If using bone in, does it need to cook longer than 20 min stated in video and directions? Love this, definitely going to make it! Thank you!
Hi Jacqui. 20 minutes at a simmer is enough for the bone in chicken breasts as long as the chicken breasts are not huge. You can use either boneless or bone in, but the bone in will have more flavor and lend more flavor to the soup.
ML
Can you freeze this soup
Hi Tom,
You can freeze this soup, but the texture won’t be the same when you defrost it and re-heat it. The eggs will most likely curdle a little. It will still taste the same, but it won’t be pretty. 🙂
ML