There’s something truly magical about a steaming bowl of soup that manages to be both comforting and refreshing at the same time. Enter Avgolemono, a Greek lemon chicken and rice soup that’s the perfect balance of creamy, tangy, and utterly satisfying. This bright and velvety soup transforms simple ingredients into an extraordinary meal that will have everyone at your table asking for seconds.
The best part? With a few meal prep shortcuts, you can have this restaurant-worthy dish on your table in under 30 minutes!
What Is Avgolemono Soup?
Ever wondered what makes a soup earn such a distinctive name? Avgolemono (pronounced ah-vo-le-MO-no) literally translates to “egg-lemon” in Greek, which perfectly describes the two key ingredients that give this soup its signature velvety texture and bright flavor. Isn’t it fascinating how some of the world’s most beloved dishes often have the simplest names?
As the saying goes, “the way to a man’s heart is through his stomach,” and this soup has been warming Greek hearts and homes for generations. Don’t let the unfamiliar name intimidate you—this is comfort food at its finest! While it might sound foreign, I promise that making this soup is easier than pronouncing its name. Why not impress your family tonight with this delicious Greek classic?
Why You’ll Love This Avgolemono Soup
Silky Smooth Texture That Surprises
What makes Avgolemono truly stand out is its incredibly silky texture. Unlike cream-based soups that can feel heavy, this soup achieves its luxurious consistency through a clever technique of blending eggs with lemon juice and a bit of rice. The result is a velvety broth that coats your spoon beautifully without any dairy in sight! Each spoonful delivers that perfect balance of richness and lightness that keeps you coming back for more.
Budget-Friendly Comfort Food
In today’s world of rising grocery prices, finding affordable yet satisfying meals is more important than ever. Avgolemono soup is incredibly economical, utilizing simple pantry staples and stretching premium ingredients like chicken. By using meal-prepped rice and leftover rotisserie chicken, you’re not only saving money but also reducing food waste. Plus, as mentioned in the recipe, you can easily add more broth to extend the servings even further—making this a fantastic option for feeding a family on a budget.
Bright Lemony Flavor Profile
The hallmark of this soup is its vibrant lemon flavor that cuts through the richness and adds a refreshing dimension you rarely find in traditional comfort foods. The tangy citrus notes transform what could be a basic chicken and rice soup into something truly special. It’s this perfect balance of comforting familiar ingredients with that unexpected brightness that makes Avgolemono a welcome change from your standard soup repertoire.
If you enjoy this bright flavor profile, you might also love my Lemon Garlic Shrimp Pasta that features similar zesty notes. Ready to bring some sunshine to your dinner table? Let’s get cooking!
How to Make Avgolemono Soup
Quick Overview
This weeknight-friendly Avgolemono soup comes together in just 30 minutes, making it perfect for busy evenings when you crave something homemade but don’t have hours to spend in the kitchen. The secret to its quick preparation is using pre-cooked rice and chicken while the uniquely silky texture comes from the egg-lemon mixture that thickens the broth naturally. With just a handful of ingredients and simple techniques, you’ll have a restaurant-quality soup that tastes like it simmered all day.
Key Ingredients for Avgolemono Soup
For the Base:
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced (about 1 cup)
- 2 celery ribs, chopped (about ¾ cup)
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
For the Egg-Lemon Mixture:
- 2 large eggs (room temperature works best)
- ¼ cup freshly squeezed lemon juice (from approximately 1-2 lemons)
- ¼ cup cooked white rice (preferably short-grain like Arborio)
To Complete the Soup:
- 1¼ cups additional cooked white rice (1½ cups total including the portion used in the egg mixture)
- 2 cups shredded cooked chicken
- Fresh dill for garnish
Ingredient Notes:
- Rice: Short-grain varieties like Arborio work best as they release more starch, helping to thicken the soup naturally. However, you can use any white rice you have on hand.
- Chicken: Store-bought rotisserie chicken provides great flavor and convenience, but you can also use home-roasted chicken or even poached chicken breasts.
- Lemon juice: Fresh is crucial here—bottled lemon juice lacks the bright flavor that makes this soup special.
- Broth: While low-sodium chicken broth is recommended so you can control the salt level, homemade chicken stock would elevate this soup even further if you have it available.
Step-by-Step Avgolemono Soup Recipe Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and celery, then sauté for 3-4 minutes until they begin to soften but not brown. This creates a flavor foundation for your broth.
- Prepare the broth base: Pour the chicken broth into the pot with the sautéed vegetables. Season with salt and pepper to taste. Bring the mixture to a gentle simmer—not a rolling boil.
Creating the Signature Egg-Lemon Mixture
- Create the egg-lemon mixture: While the broth heats, add the eggs, freshly squeezed lemon juice, and ¼ cup of your cooked rice to a blender. Blend on medium speed for approximately 20-30 seconds until completely smooth and slightly frothy.
- Temper the egg mixture: This is the critical step that prevents the eggs from curdling. While the blender is running on medium speed, slowly pour in two ladles of hot broth from your pot (about ½ cup total). This gradually raises the temperature of the egg mixture without cooking it too quickly.
Bringing It All Together
- Combine everything: Reduce the heat under your soup pot to medium-low. While stirring continuously, slowly pour the tempered egg-lemon mixture back into the pot. Keep stirring to incorporate it evenly throughout the broth. You’ll notice the soup immediately begin to take on a silky, slightly thicker consistency.
- Add protein and carbs: Stir in the shredded chicken and the remaining 1¼ cups of cooked rice. Allow the soup to simmer gently for 5-10 minutes, just enough time to warm the additions and allow the flavors to meld. Remember: do not let the soup boil at this point, as the eggs might curdle.
- Check consistency and seasoning: If the soup is thicker than you prefer, add more chicken broth until you reach your desired consistency. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
- Serve and garnish: Ladle the hot soup into bowls and garnish generously with freshly chopped dill. The herbs add both visual appeal and a complementary flavor to the bright lemony broth.
What to Serve Avgolemono Soup With
This rich and satisfying soup can easily stand alone as a complete meal, especially for lunch or a light dinner. However, if you’re looking to create a more substantial spread, consider these perfect pairings:
- Greek Salad: The crisp vegetables and tangy feta cheese make an ideal contrast to the creamy soup.
- Warm Pita Bread: Perfect for dipping into the silky broth and soaking up every last drop.
- Kalamata Olives and Feta: A small plate of these Mediterranean staples adds a salty, briny complement.
- Spanakopita: These spinach and feta phyllo pastries make the meal feel like a Greek taverna experience.
- Crusty Artisan Bread: Something sturdy like a sourdough or rustic country loaf works beautifully alongside.
For a simple weeknight approach, just add a slice of good quality bread and perhaps a small side salad dressed with olive oil and lemon juice to echo the flavors in the soup.
5 Top Tips for Perfecting Avgolemono Soup
1. Master the Tempering Technique
The most important aspect of this soup is properly tempering the egg-lemon mixture. Always blend the hot broth into the egg mixture slowly while the blender is running—never the other way around. This gradually raises the temperature of the eggs without cooking them, preventing that dreaded scrambled egg texture in your soup.
2. Choose the Right Rice for Your Avgolemono
While any rice will work, short-grain varieties like Arborio contribute more starch to the broth, creating that signature silky texture. If using longer grain rice, consider blending a little extra rice into your egg mixture to help thicken the soup properly.
3. Adjust the Consistency to Your Preference
Some people prefer Avgolemono as a thicker, stew-like dish, while others enjoy it as a more brothy soup. Don’t hesitate to add an extra cup or two of chicken broth if you prefer a thinner consistency—the flavor will still be there, and you’ll get additional servings as a bonus!
4. Mind Your Heat After Adding Eggs
Once the egg-lemon mixture has been incorporated, keep the soup at a gentle simmer and never let it boil. Too much heat will cause the eggs to curdle, resulting in a grainy texture rather than silky smoothness. If you need to reheat the soup later, use low heat and stir frequently.
5. Balance Your Lemon Flavor
The brightness of the lemon is key to authentic Avgolemono. Start with the recommended amount, but don’t be afraid to add more fresh lemon juice at the end if you prefer a more pronounced citrus flavor. Remember that the intensity of lemons can vary, so taste and adjust accordingly.
Storing and Reheating Tips
Refrigerator Storage
Avgolemono soup will keep beautifully in the refrigerator for 3-4 days when stored in an airtight container. The soup will thicken considerably as it cools, which is completely normal. When planning leftovers, consider slightly under-cooking the rice in the initial preparation, as it will continue to absorb liquid while stored.
Freezer Instructions
This soup can be frozen for up to 3 months, though the texture may change slightly. For best results:
- Cool the soup completely before freezing
- Store in portion-sized containers or silicone soup trays for easy reheating
- Leave a little space at the top of containers as the soup will expand when frozen
- Label with the date and contents for easy identification
Reheating Method for Best Results
The key to reheating Avgolemono soup is gentle heat to prevent the eggs from curdling:
- Stovetop method (preferred): Place the soup in a saucepan over medium-low heat. Add a splash of chicken broth or water to thin it out as needed. Stir frequently until just heated through—do not boil.
- Microwave method: For single servings, microwave on 50% power in 30-second intervals, stirring between each interval until heated through. The lower power and frequent stirring help maintain the creamy texture.
- Texture revival tip: If your reheated soup seems too thick or slightly separated, whisk in a tablespoon of fresh lemon juice and a small pat of butter just before serving to revitalize the texture and brightness.
Try These Other Comforting Soups
If you loved the bright and creamy Avgolemono, why not explore other comforting soup recipes that are just as satisfying and flavorful? Here are some other delicious options to try:
- Green Chicken Enchilada Soup A zesty and hearty soup with a kick of green enchilada sauce, tender chicken, and a mix of fresh vegetables. Perfect for those who love bold, spicy flavors!
- Beef and Barley Soup This rich and hearty soup is packed with tender beef, wholesome barley, and plenty of vegetables. Ideal for a cozy meal on a chilly evening.
- Cabbage Soup A light yet satisfying option, this cabbage soup is full of fresh vegetables and perfect for those looking for a healthy, low-calorie dish.
- Black Bean Soup A flavorful and protein-packed soup with black beans, spices, and a smoky depth that will warm you from the inside out.
- One-Pan Lasagne Soup Everything you love about lasagna, but in soup form! A hearty, cheesy, and flavorful dish that will become a family favorite in no time.
These soups offer a variety of flavors and textures, perfect for warming up any time of year. Enjoy exploring these delicious options!
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Avgolemono Soup (Greek Lemon Chicken & Rice)
- Total Time: 30 minutes
- Yield: 4
Description
This easy weeknight Avgolemono soup brings together tender chicken, hearty rice, and a silky lemon-egg broth for a comforting yet refreshing meal. Perfect for chilly evenings when you need a bit of sunshine in a bowl!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 celery ribs, chopped
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)
- 1½ cups cooked white rice, divided
- 2 cups shredded chicken
- Chopped fresh dill for garnish
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and celery and sauté for 3 to 4 minutes, until softened.
- Add the broth, season with salt and pepper, and bring to a simmer.
- In a blender, add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.
- Stir the lemon egg puree into the lightly simmering stock along with the remaining rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.
- Garnish with dill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, soup
- Cuisine: greek
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 309 kcal
- Sugar: 2g
- Sodium: 158mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 134mg
