Avgolemono Soup

Avgolemono Soup is one of those dishes that brings warmth and comfort, especially on chilly winter days. I remember the first time I tried it. My friend’s grandmother served it at her home, filling the air with the tangy aroma of lemon and fresh herbs. The creamy texture, combined with the zest of lemon and dill, instantly captivated my taste buds. Ever since, I’ve been on a mission to recreate that experience in my kitchen. There’s something so soothing about a bowl of this soup, making it the perfect dish for family gatherings or a quiet night in. It’s a magical blend of savory and citrus that warms the soul.

What Goes Into Avgolemono Soup

The ingredients for Avgolemono Soup are simple yet harmonious, creating a rich and flavorful broth. Each component plays a crucial role, from the creamy texture of the eggs to the zesty brightness of the lemon. Together, they form a comforting embrace in every spoonful.

• 1 tablespoon olive oil: This serves as the base for sautéing, adding a depth of flavor to the soup.
• 1 small onion (chopped): Provides sweetness and aroma, forming the foundation of the soup.
• 1 medium carrot (chopped): Offers a subtle sweetness and vibrant color.
• ½ cup Arborio rice: This short-grain rice creates a creamy texture, absorbing flavors beautifully.
• 4 cups chicken broth (low sodium): The heart of the soup, providing the necessary liquid and rich flavor.
• 3 tablespoons lemon juice (freshly squeezed): Delivers a bright, zesty flavor that elevates the dish.
• 3 large eggs: Adds creaminess and richness, thickening the soup beautifully.
• 2 chicken breasts (cooked and shredded): A great source of protein, adding heartiness to the soup.
• ½ teaspoon salt (or to taste): Enhances all the flavors present in the soup.
• 1 teaspoon pepper (or to taste): Provides a mild kick that complements the overall flavor.
• ¼ cup dill (chopped): A traditional herb that adds freshness and a touch of elegance.

Step by Step Guide for Avgolemono Soup

Making Avgolemono Soup is a delightful experience, and I’m excited to walk you through it step by step! The process is straightforward, and soon you’ll be enjoying a bowl full of warmth and flavor. Let’s dive into the details.

1. Begin by heating 1 tablespoon of olive oil in a soup pot or a 6 Quart Dutch Oven over medium-high heat. Once the oil is shimmering, add the chopped onion and carrot. Sauté for about 5 minutes until the onion becomes translucent and the carrot is tender. You’re looking for a fragrant base that forms the backbone of your soup.

2. Next, add ½ cup of Arborio rice and pour in 4 cups of chicken broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce to a simmer, and let it cook for about 15 minutes until the rice is tender. Stir occasionally to prevent sticking and keep an eye on the texture.

3. While the rice is cooking, prepare the egg and lemon mixture. In a small bowl, beat together 3 large eggs and 3 tablespoons of freshly squeezed lemon juice. This step is crucial as it provides the creamy, tangy element to the soup.

4. Once the rice is cooked, add the shredded chicken to the pot. Now, take a ladle of the hot broth and slowly whisk it into the egg mixture. This process, known as tempering, is essential to avoid cooking the eggs too quickly and turning them into scrambled eggs.

5. After tempering, pour the egg and lemon mixture back into the pot while stirring continuously. You should notice the soup thickening up beautifully. Season the soup with ½ teaspoon of salt and 1 teaspoon of pepper. If you like a stronger lemon flavor, feel free to add more lemon juice at this point.

6. Finally, remove the pot from the heat and garnish with plenty of fresh dill. If desired, you can also add some feta cheese and lemon slices for an extra touch. Serve hot and enjoy!

Ways to Customize

Customizing Avgolemono Soup is a delightful way to make it your own. Here are some creative ideas to enhance this classic dish.

• Experiment with herbs: While dill is traditional, try adding parsley or chives for a different flavor profile.
• Vegetarian option: Substitute chicken broth with vegetable broth and omit the chicken for a vegetarian version.
• Make it spicy: Add a pinch of red pepper flakes for a little heat to contrast with the creamy soup.
• Use different proteins: If you’re not keen on chicken, consider adding cooked shrimp or tofu as a protein alternative.
• Serve with crusty bread: Pair the soup with a side of crusty bread or a fresh salad for a complete meal.
• Garnish creatively: Top with toasted pine nuts or a swirl of yogurt for an extra touch of flavor and presentation.

How to Enjoy Avgolemono Soup

Serving Avgolemono Soup is as delightful as making it! Here are some fabulous ways to enjoy this comforting dish:

• Ideal for lunch: It’s perfect for a light lunch, served on its own or with a side salad.
• Hearty dinner: Serve it as a main dish with crusty bread to soak up the delicious broth.
• Perfect for gatherings: This soup is an excellent choice for family gatherings or holidays, impressing everyone with its unique flavor.
• Seasonal pairing: In the winter, it provides warmth, while during spring, its lemony freshness makes it a great choice.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days, adding a splash of broth when reheating.
• Freezing: While it can be frozen, the texture might change, so it’s best enjoyed fresh.

FAQ

Conclusion

Avgolemono Soup is a beautiful blend of flavors that captures the essence of comfort food. Its creamy texture and bright lemony notes make it truly special and a favorite among many. I encourage you to try making this soup; it’s not just a meal but a warm hug in a bowl. Whether you’re enjoying it on a cold day or sharing it with loved ones, it’s sure to bring smiles and satisfaction.

Avgolemono Soup

The ultimate comfort food, Avgolemono Soup is a creamy, lemony delight that's perfect for cozy dinners. Rich with the flavor of chicken and fresh herbs, it’s an easy weeknight dinner that will warm your heart. Try making it tonight and experience the magic yourself!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: Greek

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small onion (chopped)
• 1 medium carrot (chopped)
• ½ cup Arborio rice
• 4 cups chicken broth (low sodium)
• 3 tablespoons lemon juice (freshly squeezed)
• 3 large eggs
• 2 breasts chicken (cooked and shredded)
• ½ teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• ¼ cup dill (chopped)

Equipment

• 6 Quart Dutch Oven

Method

 

1. Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the chopped onion and carrot and cook for about 5 minutes until the onion is translucent and the carrot is tender.
2. Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes until the rice is cooked through.
3. Meanwhile, in a small bowl, beat the eggs together with lemon juice.
4. Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup, stirring continuously.
5. Season with salt and pepper, and adjust the lemon juice as needed.
6. Garnish with plenty of dill and serve hot.

Notes

• Tempering the eggs: Slowly whisk in hot broth before adding them to the soup to avoid scrambled eggs.
• Use fresh lemon juice: Bottled juice won’t give you the same bright, fresh flavor. Start with the recipe amount, then adjust to taste.
• Arborio rice: Makes the soup naturally creamy, but if you use another type, you may need less broth since long-grain rice doesn’t absorb as much.
• Reheat gently: The soup thickens as it sits, so add a splash of broth or water when reheating, and stir over low heat to prevent the eggs from curdling.
• No pre-cooked chicken: Simmer raw chicken breasts in the broth while the rice cooks, then shred and return to the pot.
• Make ahead: Prep the broth, rice, and chicken in advance, but add the egg-lemon mixture fresh when reheating for the best texture.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.