Avgolemono soup is a warm and cozy dish made with chicken, rice, and a zesty egg-lemon sauce. It’s creamy, comforting, and perfect for chilly days!
Every spoonful brings a smile, especially with that tangy lemony taste. Trust me, it’s like a hug in a bowl! I love pairing it with warm bread for a complete meal.
Key Ingredients & Substitutions
Chicken Broth: Homemade is always great, but low sodium store-bought works too. You can even use vegetable broth for a vegetarian version, though the flavor will change a bit.
Rice: Long grain white rice gives a nice texture. If you’re gluten-free, use orzo made from rice flour or try quinoa for a different take.
Eggs: Fresh eggs are key for the creamy texture. If you want to avoid raw eggs, you could use a cornstarch slurry instead, but it won’t be quite the same.
Lemon Juice: Freshly squeezed makes all the difference for flavor. If you’re in a pinch, bottled lemon juice can work too, but it won’t be as bright.
Chicken: Shredded rotisserie chicken is super convenient. You can also use leftover chicken or turkey. If you need a vegetarian option, skip the meat entirely or replace it with silken tofu for some protein.
How Do I Avoid Curdling When Mixing in the Eggs?
Tempering the egg-lemon mixture is crucial to getting that creamy consistency without curdling. This means slowly bringing the eggs up to temperature before adding them to the hot soup.
- Start by whisking the eggs with lemon juice in a bowl until frothy.
- Then, slowly add about 1 cup of the hot broth to the eggs while whisking continuously. This gradually warms the eggs.
- Once combined, gently pour the egg mixture back into the pot, stirring the soup gently to avoid any curdling.
Remember to keep the soup on low heat after adding the eggs to prevent boiling, which can lead to small bits of cooked egg instead of a nice smooth soup!
How to Make Avgolemono Soup
Ingredients You’ll Need:
- 6 cups chicken broth (homemade or low sodium store-bought)
- 1/2 cup long grain white rice (or orzo pasta)
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
- 2 cups cooked shredded chicken (from rotisserie chicken or poached breast)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This Avgolemono Soup recipe takes about 30 minutes in total. You’ll need about 10 minutes for prep and around 20 minutes for cooking and combining all the ingredients to get that perfect creamy texture.
Step-by-Step Instructions:
1. Cooking the Broth and Rice:
Start by pouring the chicken broth into a large pot and bringing it to a gentle boil over medium heat. Once it’s bubbling, add the rice (or orzo) and let it cook for about 15-20 minutes, or until the rice is tender. If you’re using orzo, make sure to cook it until it’s just al dente.
2. Preparing the Egg-Lemon Mixture:
While the rice is cooking, crack the eggs into a medium bowl. Whisk them together until they look frothy and combined. Then, slowly add the freshly squeezed lemon juice to the eggs while continuing to whisk. This will create your avgolemono mixture, giving the soup its signature tart flavor.
3. Tempering the Eggs:
This step is essential to keep the eggs from curdling. To do this, take about 1 cup of the hot broth from the pot and ladle it into the egg mixture while whisking constantly. This gradual warming will help prevent the eggs from cooking too quickly when added to the soup.
4. Combining the Mixtures:
Now, slowly pour the tempered egg-lemon mixture back into the pot with the remaining soup. Stir gently as you pour to blend everything together smoothly. Be careful not to let the soup boil after you add the egg mixture, or it may curdle.
5. Final Touches:
Add the cooked shredded chicken to the soup, stirring well to combine. Taste your soup and season with salt and freshly ground black pepper according to your preference.
6. Serving the Soup:
Ladle the warm Avgolemono Soup into bowls. Garnish with freshly chopped dill or parsley for a fresh flavor boost. Serve with lemon wedges on the side, so everyone can add a bit more zing to their bowl if they like!
Enjoy your deliciously creamy and tangy Avgolemono Soup! Perfect for warming up on a chilly day. 🥣✨
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to fully thaw it before shredding. The best way to thaw is to leave it in the fridge overnight or submerge it in cold water in a sealed bag for a quicker option.
What If I Don’t Have Fresh Lemons?
If you’re out of fresh lemons, bottled lemon juice can work in a pinch! Just make sure to use a high-quality brand for the best flavor, and start with a little less than the recipe calls for, tasting as you go.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and omit the chicken. You might also want to add some sautéed vegetables or tofu for extra body and flavor.
How to Store Leftovers?
Store any leftover Avgolemono Soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of broth if it thickens too much. Avoid boiling to maintain the creamy texture!
