Greek Lemon Chicken Soup Recipe

Okay, let’s dive into crafting a comprehensive and enticing article for this beloved Greek Lemon Chicken Soup, also known as Avgolemono. This is a dish close to my heart, a bowl of pure comfort that has seen my family through chilly evenings, bouts of sniffles, and countless moments of simple, shared joy. The first time I successfully made Avgolemono, achieving that perfectly silky, tangy broth without a hint of scrambled egg, felt like a culinary rite of passage. My children, initially skeptical of “lemon in soup,” now request it specifically, their faces lighting up at the aroma of simmering chicken and bright citrus. It’s more than just a soup; it’s a hug in a bowl, a taste of Greek sunshine, and a testament to how simple ingredients can create something truly magical. I’m thrilled to share my version, honed over years, hoping it brings as much warmth and satisfaction to your table as it does to mine.

Avgolemono (Greek Lemon Chicken Soup): A Silky, Tangy Delight

Avgolemono, pronounced ah-vo-le-MO-no, is a cornerstone of Greek cuisine. Its name literally translates to “egg-lemon,” which perfectly describes the iconic sauce that gives this soup its distinctive creamy texture and vibrant flavor, all without a drop of actual cream. This soup is renowned not only for its comforting taste but also for its restorative properties, often served to those feeling under the weather. It’s a harmonious blend of rich chicken broth, tender chicken, your choice of rice or orzo, and the star duo: frothy eggs and zesty lemon juice, carefully tempered to create a velvety, dreamlike consistency.

Ingredients: Crafting Your Bowl of Sunshine

Here’s what you’ll need to create approximately 6-8 generous servings of this classic soup:

• For the Chicken & Broth:
  • 1 whole chicken (about 3-4 lbs/1.4-1.8 kg), or 2 lbs (900g) bone-in, skin-on chicken thighs or breasts
  • 12 cups (approx. 3 liters) cold water, or enough to cover the chicken
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • Salt to taste (start with 1 teaspoon, adjust later)
• For the Soup:
  • 1/2 cup (100g) medium-grain rice (like Arborio or Carolina Gold) OR 1/2 cup (85g) orzo pasta
  • 3 large eggs, at room temperature
  • 1/3 to 1/2 cup (80-120 ml) fresh lemon juice (from 2-3 large lemons), or to taste
  • Freshly ground black pepper to taste
  • Fresh dill or parsley, chopped, for garnish (optional)

Instructions: The Art of Making Perfect Avgolemono

Follow these steps carefully, especially when making the avgolemono sauce, to ensure a smooth and creamy result.

Phase 1: Creating the Flavorful Chicken and Broth

1. Prepare the Chicken: Rinse the whole chicken or chicken pieces under cold water. If using a whole chicken, remove any giblets from the cavity (you can add these to the pot for extra flavor if desired, then remove later).
2. Simmer the Broth: Place the chicken, quartered onion, chopped carrots, celery stalks, bay leaves, and peppercorns into a large stockpot or Dutch oven. Pour in the cold water, ensuring the chicken is mostly submerged. Add an initial teaspoon of salt.
3. Bring to a Boil, then Simmer: Bring the water to a boil over medium-high heat. Once boiling, you’ll notice foam and impurities rising to the surface. Skim this off with a large spoon or skimmer for a clearer broth. Reduce the heat to low, cover the pot loosely, and let it simmer gently for 1 to 1.5 hours, or until the chicken is cooked through and tender. For bone-in pieces, this might take closer to 45-60 minutes. The chicken should be easily falling off the bone.
4. Remove Chicken and Strain Broth: Carefully remove the cooked chicken from the pot and set it aside on a cutting board to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard the solids (onion, carrots, celery, bay leaves, peppercorns). You should have about 8-10 cups of rich chicken broth. If you have significantly more, you can simmer it down a bit to concentrate the flavor. If less, you can top it up with a little water or store-bought chicken broth.
5. Shred the Chicken: Once the chicken is cool enough to handle, remove the skin and bones. Shred or dice the meat into bite-sized pieces. Set aside.

Phase 2: Cooking the Soup Base

6. Cook the Rice/Orzo: Return about 8 cups of the strained chicken broth to the stockpot (reserve any extra broth for later if needed). Bring the broth to a gentle simmer over medium heat. Add the rice or orzo and cook according to package directions, or until tender. For rice, this is typically 15-20 minutes. For orzo, it’s usually 8-10 minutes. Stir occasionally to prevent sticking.
7. Add Chicken Back: Once the rice or orzo is cooked, stir the shredded chicken back into the soup. Reduce the heat to very low to keep the soup warm while you prepare the avgolemono sauce. It’s crucial the soup is not boiling when you add the egg-lemon mixture.

Phase 3: Making the Avgolemono Sauce (The Crucial Step!)

8. Prepare Eggs and Lemon: In a medium-sized heatproof bowl, whisk the eggs vigorously until they are pale yellow and frothy, about 2-3 minutes. A hand mixer on low speed can also be used. Gradually whisk in the fresh lemon juice.
9. Temper the Eggs: This is the most critical step to prevent the eggs from scrambling. While continuously whisking the egg-lemon mixture, slowly ladle about 1 to 1.5 cups of the warm (not boiling!) broth from the soup pot into the egg-lemon mixture, one ladleful at a time. This gradually raises the temperature of the eggs. If you add the hot broth too quickly, the eggs will cook and curdle.
10. Combine with Soup: Slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring gently but constantly as you pour.
11. Gently Heat (Do Not Boil!): Continue to cook the soup over very low heat, stirring gently and constantly, for another 3-5 minutes, or until the soup has thickened slightly and is heated through. Absolutely do not let the soup come to a simmer or boil once the avgolemono sauce has been added, as this will cause the eggs to curdle. The soup should be steaming and creamy.
12. Taste and Adjust: Taste the soup. Add more salt, freshly ground black pepper, or a bit more lemon juice if desired, to reach your preferred balance of flavors.
13. Serve: Ladle the Avgolemono into bowls immediately. Garnish with fresh chopped dill or parsley, and an extra grind of black pepper.

Nutrition Facts

• Servings: Approximately 6-8 servings
• Calories per serving (estimated): Around 300-450 kcal, depending on the amount of chicken and rice/orzo per serving, and whether skin was included.

This estimate is based on using lean chicken meat and standard serving sizes. The soup is a good source of protein, and if made with homemade bone broth, it offers collagen and minerals. The lemon provides Vitamin C.

Preparation Time

• Prep time: 20 minutes (chopping vegetables, preparing chicken)
• Cook time (Broth & Chicken): 1 – 1.5 hours
• Cook time (Soup & Avgolemono sauce): 25-30 minutes
• Total time: Approximately 2 hours to 2 hours 30 minutes (much of this is hands-off simmering time)

How to Serve Your Glorious Avgolemono

Avgolemono is a star on its own but can be enhanced with simple accompaniments. Here are some serving suggestions:

• Garnishes:
  • A generous sprinkle of freshly chopped dill is classic and highly recommended for its bright, herbaceous notes that complement the lemon beautifully.
  • Freshly chopped parsley (flat-leaf or curly) is another excellent fresh herb option.
  • A good grinding of fresh black pepper just before serving.
  • A thin slice of lemon or a small lemon wedge on the side of the bowl for those who like an extra citrusy kick.
  • A delicate drizzle of high-quality extra virgin olive oil over the top can add richness and a peppery note.
• Accompaniments:
  • Crusty Bread: Essential for soaking up every last drop of the delicious broth. A good sourdough, baguette, or a traditional Greek village bread (Horiatiko Psomi) works wonders.
  • Pita Bread: Warm, soft pita bread is another fantastic pairing.
  • Olives: A small bowl of Kalamata olives on the side can provide a lovely briny contrast.
  • Simple Green Salad: A light salad with a vinaigrette dressing can round out the meal, especially if serving the soup as a main course.
• Serving Occasions:
  • As a comforting first course for a larger Greek meal.
  • As a hearty and satisfying main course for lunch or a light dinner.
  • The ultimate get-well-soon soup when someone is feeling under the weather.
  • A sophisticated yet easy option for entertaining guests.

Additional Tips for Avgolemono Perfection

1. Use Quality Broth: The soul of any good soup is its broth. While this recipe guides you through making your own, if you’re short on time, use the best quality store-bought chicken broth or stock you can find. Homemade is always superior for depth of flavor and nutritional benefits.
2. Fresh Lemon Juice is Key: Bottled lemon juice simply doesn’t compare to the bright, zesty flavor of freshly squeezed lemons. The difference is remarkable. Start with the recommended amount and adjust to your taste – some prefer it tangier than others.
3. Room Temperature Eggs: Bringing your eggs to room temperature before whisking helps them incorporate more easily and create a frothier base for the avgolemono sauce, reducing the risk of them scrambling when tempered. Simply take them out of the fridge 30 minutes before you start.
4. Don’t Overcook Rice/Orzo: Cook the rice or orzo until just tender. It will continue to absorb liquid as it sits in the soup, so slightly al dente is perfect to prevent it from becoming mushy, especially if you plan on having leftovers.
5. Gentle Reheating: If you have leftovers, reheat Avgolemono very gently over low heat on the stovetop, stirring frequently. Do not let it boil, or the egg-lemon emulsion may break or curdle. Microwaving can also work if done in short intervals at lower power, stirring in between.

FAQ Section: Your Avgolemono Questions Answered

Q1: My eggs scrambled! What did I do wrong?
A1: This is the most common issue and usually happens for two reasons: either the broth added to the egg-lemon mixture during tempering was too hot or added too quickly, or the soup was allowed to boil after the tempered egg mixture was incorporated. To fix it (or rather, prevent it next time): ensure the soup broth is warm, not boiling, when you ladle it into the eggs. Add the broth very slowly, whisking constantly. Once the avgolemono sauce is in the main pot, keep the heat extremely low and never let it reach a simmer or boil.

Q2: Can I use chicken breasts or thighs instead of a whole chicken?
A2: Absolutely! Using 2 lbs (900g) of bone-in, skin-on chicken thighs or a mix of breasts and thighs works very well. Bone-in, skin-on pieces will yield a more flavorful broth than boneless, skinless. If using boneless, skinless breasts, be mindful not to overcook them as they can dry out, and your broth might need a flavor boost from good quality store-bought stock.

Q3: Can I make Avgolemono ahead of time?
A3: Yes, you can. Prepare the soup up to the point before adding the avgolemono sauce. Cook the chicken, make the broth, shred the chicken, and cook the rice/orzo. Store the shredded chicken and broth (with rice/orzo) separately or together in the refrigerator for up to 2-3 days. When ready to serve, gently reheat the soup base until warm, then prepare and incorporate the avgolemono sauce as directed. If the entire soup is made, it can be stored in the fridge for 2-3 days and reheated very gently (see tip #5).

Q4: Is Avgolemono soup gluten-free?
A4: It can be! If you use rice (like medium-grain or Arborio) as your starch, the soup is naturally gluten-free. If you use traditional orzo, it is not gluten-free as orzo is a wheat-based pasta. However, you can easily find gluten-free orzo pasta alternatives to make a gluten-free version with orzo.

Q5: How can I make my Avgolemono thicker or thinner?
A5: For a thicker soup, you can:
* Use slightly more rice or orzo.
* Add an extra egg yolk (along with the whole eggs) to the avgolemono mixture – yolks are powerful emulsifiers and thickeners.
* Simmer the broth (before adding rice/orzo) a bit longer to reduce it.
* A less traditional method, but effective, is to make a small slurry of cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the soup before adding the avgolemono sauce, simmering until slightly thickened.
For a thinner soup, simply stir in a little extra warm chicken broth or hot water after the avgolemono sauce has been incorporated, until it reaches your desired consistency. Remember not to boil it.

Print