Avgolemono soup is one of those little life-savers when you’re craving something cozy but do not want to totally blow half your day in the kitchen. I’m telling you, if you’ve ever had a chilly evening where plain chicken soup just didn’t cut it, this Greek twist (yep, it’s Greek) is the answer.
A lot of folks see “Avgolemono” on a menu and get nervous – but it’s EASY. Like, easier-than-you-think easy. And it’s the kind of thing people ask about, which I learned after a friend practically begged for my version at our last potluck. Honestly, if you love trying classic comfort food with a bit of a story, you gotta check out more quick-to-table European soups while you’re here.
What is Avgolemono?
Okay, let’s break this down. Avgolemono soup is basically Greece’s answer to chicken soup, but it’s so much more than that. The name comes from “avgo” meaning egg and “lemono” meaning lemon. Put seriously, it’s like chicken soup decided to go on vacation and brought home a zesty secret.
The texture is kinda in between regular soup and something silkier. The magic is, obviously, all about the eggs and the lemon juice whisked together, which thicken up the broth without any cream. You get this bright, tangy flavor with a hint of richness from the egg. There’s a bit of history, too, since people all over the Mediterranean have riffs on this, but in Greece, Avgolemono soup is almost a point of pride.
Weird thing? The first time I tasted it, I couldn’t figure out how just eggs, lemon, chicken, and a handful of rice could taste so… fancy. It’s almost like a hug disguised as a soup! Believe me, don’t let the name scare you.
“I tried making Avgolemono soup after reading about it here, and wow, even my picky kids loved it! It’s officially on our weekly dinner rotation.” — Sarah, Dallas
Avgolemono Soup
Key Ingredients in Avgolemono
At its heart, Avgolemono soup keeps things simple. You only need a few real-deal ingredients to make this pop. Here’s what you should have:
First, there’s chicken. Most use breasts, but honestly, thighs have way more flavor and keep things tender. If you have leftover cooked chicken, even better. Next, rice gives the soup its body. Long-grain works best for me, but short-grain does fine if that’s what’s hanging out in your pantry.
Now about those eggs – you’ll need fresh ones. This isn’t the place to use up old eggs you forgot in the fridge. And lemon! Don’t skimp. You really want bright, juicy lemons, squeezed right before you use them. The chicken broth (homemade is incredible, but boxed is okay) brings it all together.
A little cracked black pepper and sea salt, maybe a few herbs if you’re feeling fancy. But, cross my heart, you can taste the difference when you use good lemons and a rich broth. I always say, buy one extra lemon – trust me, you’ll want the extra zing.
Avgolemono Soup
How to Make Avgolemono
So, brace yourself, because making Avgolemono soup isn’t some big chef-y ordeal. You start by simmering your chicken in broth until it’s cooked through and falling apart. Scoop it out, shred it up, set it aside.
Here’s where it gets a bit wacky—the eggs and lemon. In a bowl, whisk together a couple eggs with that fresh lemon juice. Gently, and I mean gently, add a bit of hot broth into the mixture, whisking the whole time. This keeps the eggs from scrambling. It’s called tempering, I know it sounds fussy, but just go slow.
With the rice, toss that into the broth after you’ve pulled the chicken out, let it cook til tender. Then, take everything off the heat, and swirl in that lemony egg magic. Return shredded chicken, season up, and don’t let it boil anymore once eggs are in. Otherwise, you’ll have a weird breakfast soup – don’t ask.
Let the soup rest a couple minutes before serving, it thickens as it sits. And oof, it smells so inviting.
Avgolemono Soup
Helpful Swaps
Alright, nobody’s perfect, and sometimes you just gotta work with what you have. Here are my favorite quick swaps for Avgolemono soup:
- No fresh chicken? Leftover rotisserie works like a charm. Even turkey in a pinch.
- Trying to skip rice? Orzo pasta fits right in, and makes it feel even more Mediterranean.
- Dairy-free? Good news: there’s no cheese or milk in classic Avgolemono soup anyway. Easy win!
- Extra veggies in your fridge? Add spinach, kale, or carrots for a boost.
- If you’re low on fresh lemons, bottled will work… but maybe toss in a little zest to make up for flavor.
Just don’t use instant rice. It gets too mushy and kinda ruins the magic!
Avgolemono Soup
Make-Ahead, Storage, and Reheating Tips
If you’re a planner (look, I’m not, but my sister is), Avgolemono soup is a solid make-ahead option. The key thing is that once the eggs are in, you want to keep the soup BELOW boiling when reheating.
Store it in a tightly sealed container in the fridge for up to three days. When it’s soup night, gently rewarm on the stove over low heat. Don’t let it bubble, or you’ll get eggy bits, which isn’t bad, just less creamy.
This soup also freezes like a champ. I find it thickens up a bit after thawing, so add a splash of chicken broth to loosen it up when reheating. And for the love of fluffy soup, stir constantly while warming, so no egg weirdness happens.
If you’ve ever wondered what to serve with Avgolemono soup, try:
- A hunk of crusty bread (yes, please!)
- Sharp Greek salad on the side
- Little bowl of olives
- Fresh parsley or dill scattered on top for color
The leftovers barely ever last at my house.
Looking for more? I could talk soups for ages, but if you want the real nitty-gritty from experts who have perfected their Avgolemono soup, check out this BEST Authentic Avgolemono Soup Recipe | the Mediterranean Dish. And hey, share your experiments, tweaks, or disasters – that’s what kitchen fun is all about!
Avgolemono Soup
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Avgolemono Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy Greek chicken soup with a tangy lemon and egg base that’s easy to make and perfect for chilly evenings.
Ingredients
- 2 cups cooked chicken (breasts or thighs)
- 1/2 cup long-grain rice
- 4 cups chicken broth
- 2 large eggs
- Juice of 2 juicy lemons
- Cracked black pepper, to taste
- Sea salt, to taste
- Fresh herbs (optional, for garnish)
Instructions
- In a pot, simmer the chicken in the chicken broth until cooked through and falling apart. Remove the chicken, shred it, and set aside.
- In a bowl, whisk together the eggs and lemon juice.
- Slowly add a little hot broth into the egg mixture, whisking continuously to temper the eggs.
- Add the rice to the broth and cook until tender.
- Take the pot off the heat, and slowly stir in the egg and lemon mixture. Return the shredded chicken to the pot.
- Season with salt and pepper. Do not boil once the eggs are added.
- Let it rest a few minutes before serving to thicken.
Notes
Serve with crusty bread or a Greek salad for a hearty meal. Don’t let the soup boil after adding the eggs to maintain a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 220mg