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Fall in love with my traditional Greek Avgolemono Soup Recipe. This luscious, flavorful chicken soup, featuring the iconic avgolemono sauce (lemon-egg sauce), transports you straight to the heart of Greece. And with this quick and easy weeknight version, you’ll have a comforting meal ready in just over 30 minutes!
The Best Greek Lemon Chicken Soup
Let me tell you about my Greek Lemon Chicken Soup recipe—it’s a game-changer! Picture this: succulent chicken, simmered in a flavorful broth infused with garlic and the tang of fresh lemon. With its rich aroma and satisfying taste, this soup is a true Mediterranean delight. And the best part? It’s a breeze to whip up, making it the perfect go-to for busy weeknights. One spoonful, and you’ll be hooked!
Ingredients You’ll Need
- Chicken: You’ll need some precooked chicken shredded or diced. If you have leftover rotisserie chicken, this would be perfect for this soup.
- Veggies: The classic mirepoix mix of onion, celery and carrots, all chopped up and sautéed in olive oil.
- Garlic: Fresh garlic is best and feel free to use as much or as little as you like.
- Chicken Broth: Opt for a high quality low sodium or no sodium chicken broth. You can also make your own chicken stock to use.
- Bay Leaf, Salt and Pepper: You’ll need a bay leaf to give the soup an earthy flavor and depth. Season with salt and pepper to taste.
- Arborio Rice: This is a short-grain rice that’s usually used in Italian cuisine in dishes like risotto but it’s also perfect in this Greek soup. Arborio rice has a high starch content, which will thicken our soup and make it nice and creamy.
- Eggs and Lemon Juice: We’ll mix eggs and lemon juice together to add to the soup. This is what makes this soup unique.
- Fresh Dill: This is one of my favorite herbs and it’s a perfect garnish in this soup.
Prepare The Base
Start by heating olive oil in a large pot over medium heat. Once shimmering, add chopped onion, diced carrots, and celery. Sauté until softened, about 5 minutes, then add minced garlic and cook for another minute, stirring constantly.
Cook The Soup
Pour in chicken broth and add a bay leaf. Bring to a gentle boil, then stir in Arborio rice. Reduce heat to a simmer and cook until rice is tender, about 20 minutes. Stir in shredded cooked chicken and let soup simmer gently.
Make The Avgolemono Sauce
In a separate bowl, whisk eggs until frothy, then gradually whisk in lemon juice. Slowly ladle a cup of hot soup into the egg-lemon mixture, whisking continuously to temper the eggs. Pour the mixture back into the pot, stirring continuously.
Finish The Soup
Heat the soup gently for a few more minutes, but do not let it boil. Remove the bay leaf and season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh dill, and serve warm.
Frequently Asked Questions
I don’t have Arborio rice. Can I use a different type of rice?
While Arborio rice is traditionally used in Greek Lemon Chicken Soup for its creamy texture, you can substitute with other short-grain rice varieties like Carnaroli or even long-grain rice if that’s what you have on hand.
Can I make this soup ahead of time?
Yes, you can definitely make this soup ahead of time. In fact, the flavors often develop even more if the soup is allowed to sit for a few hours or overnight. Just be sure to store it in an airtight container in the refrigerator and reheat gently on the stove before serving.
Can I freeze this soup?
Yes, this soup freezes well! Once cooled, transfer the soup to freezer-safe containers or resealable bags, leaving some space for expansion. It can be stored in the freezer for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm gently on the stove.
Expert Tips
- Temper the eggs slowly to prevent curdling: Gradually ladle hot soup into the egg-lemon mixture while whisking continuously to temper the eggs and ensure a smooth, creamy consistency.
- Garnish with fresh dill just before serving: Adding fresh dill as a garnish enhances the soup’s flavor and provides a vibrant pop of color.
- Let the soup rest before serving: Allowing the soup to rest for a few minutes after cooking helps the flavors meld together and enhances the overall taste.
More Delicious Soup Recipes
- Creamy Chicken Noodle Soup
- Instant Pot Creamy Potato Sausage Soup
- Italian Wedding Soup
- Zucchini Soup
- Tuscan Bean Soup
- Chicken and Dumplings
- Egg Drop Soup
Greek Lemon Chicken Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 medium carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 8 cups chicken broth low sodium
- 1 bay leaf
- ½ cup arborio rice
- 3 cups cooked chicken shredded
- 3 large eggs
- juice of 2 lemons
- salt and pepper to taste
- fresh dill chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.Add the minced garlic and cook for another minute, stirring constantly.
- Pour in the chicken broth and add the bay leaf. Bring to a boil. Add the rice to the pot and reduce the heat to a simmer. Cook until the rice is tender, about 20 minutes.
- Stir in the cooked, shredded chicken. Let the soup simmer gently while you prepare the egg-lemon mixture.
- In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice. Be sure to whisk continuously. Slowly ladle a cup of the hot soup into the egg-lemon mixture, whisking continuously to temper the eggs and prevent them from curdling.
- Slowly pour the egg-lemon mixture back into the pot, stirring continuously. Heat the soup gently for a few more minutes. It should thicken slightly but do not let it boil. Remove the bay leaf. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh dill. Serve warm.
Tips & Notes:
- For a thicker consistency, let the soup simmer uncovered for a bit longer to reduce slightly.
- Feel free to customize the soup by adding your favorite vegetables or herbs.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer.
