If you’re looking for a warm, comforting soup that’s both bright and soothing, this Easy Avgolemono Soup Recipe will quickly become your go-to. Bursting with lemony goodness and tender chicken, it masterfully blends simplicity with rich, vibrant flavors. The silky texture from the eggs whisked into the broth, paired with fluffy rice and fresh dill, makes every spoonful feel like a cozy hug. Whether you’re new to Greek cooking or just craving something fresh and uplifting, this recipe is straightforward, quick, and absolutely delicious.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient is carefully chosen to build layers of flavor without fuss. From the bright lemon zest and juice bringing zest and lightness, to the hearty shredded rotisserie chicken adding protein and comfort, every element plays an essential role in the soup’s character.
- 3 cups chicken broth: The savory foundation that gives the soup its comforting base.
- 2 cups bone broth: Adds deep, rich flavor and nutritional goodness.
- Zest of 1 lemon: Provides a fresh, aromatic citrus hit that brightens the broth.
- Juice of 2 lemons: Delivers that signature tang that makes avgolemono so irresistible.
- 2 bay leaves: Infuse subtle earthiness and complexity during simmering.
- 1/2 tsp salt: Enhances all the natural flavors without overpowering.
- 1/2 tsp black pepper: Adds a gentle kick and warmth.
- 2-3 large eggs: Whisked in to create the soup’s famously smooth, creamy texture.
- 2 cups shredded rotisserie chicken: Tender and flavorful, making this soup hearty and satisfying.
- 2 cups cooked basmati rice: Each grain adding subtle nuttiness and heartiness to every bite.
- 2 tbsp fresh dill: Sprinkled at the end for a fresh, herbaceous note that complements the lemon perfectly.
How to Make Easy Avgolemono Soup Recipe
Step 1: Prepare the Flavorful Broth
Start by combining the chicken broth, bone broth, lemon zest, the juice of one lemon, bay leaves, salt, and black pepper in a large saucepan. Bring this mixture to a gentle simmer and allow it to infuse for 10 to 15 minutes. This step ensures your broth is flavorful, fragrant, and the perfect canvas for the rest of the ingredients to shine.
Step 2: Whisk the Egg and Lemon Mixture
While your broth simmers, take a large bowl and whisk the eggs until they are smooth and frothy. Then, add the remaining lemon juice and continue whisking to blend it in completely. This mixture is the heart of avgolemono soup and will give it that luxuriously silky texture once incorporated into the hot broth.
Step 3: Temper the Eggs
To prevent the eggs from scrambling when added to the hot broth, carefully temper them by slowly adding a few ladlefuls of the hot broth into the egg and lemon mixture while whisking vigorously. This gradual warming allows the eggs to adapt to the heat and remain smooth once combined.
Step 4: Combine Soup Components
Pour the tempered egg mixture back into the saucepan with the remaining hot broth, whisking constantly to form a creamy, cohesive soup. It’s important not to bring the soup to a boil after this point to avoid curdling. Remove the bay leaves and gently stir in the shredded rotisserie chicken and cooked basmati rice, blending heartiness with the velvety broth.
Step 5: Final Touches and Serve
Once everything is combined and warmed through, your Easy Avgolemono Soup Recipe is ready to serve. Garnish generously with fresh dill, add a drizzle of good-quality olive oil, and sprinkle with cracked black pepper for an extra pop of flavor and aroma that will make each spoonful irresistible.
How to Serve Easy Avgolemono Soup Recipe
Garnishes
Fresh dill is a classic garnish that adds a lovely herbal brightness, pairing beautifully with the lemony broth. A drizzle of olive oil on top not only enriches the flavor but also adds a silky mouthfeel. Don’t forget a crack or two of black pepper to bring subtle heat and complexity right as you dig in.
Side Dishes
This soup stands well on its own, but for a fuller meal, serve it alongside warm crusty bread or pita to sop up every last drop. A simple Greek salad with tomatoes, cucumbers, and olives pairs wonderfully, balancing the warm, creamy soup with cool, crisp freshness.
Creative Ways to Present
For a fun twist, serve the soup in individual small bowls or even hollowed-out bread bowls for a rustic presentation. You can also sprinkle toasted pine nuts or a little crumbled feta cheese on top before serving to add texture and a salty counterpoint to the lemony broth.
Make Ahead and Storage
Storing Leftovers
Transfer leftover soup to an airtight container and store it in the refrigerator for up to 3 days. Since the lemon and egg mixture is delicate, it’s best to consume the soup fresh or within this timeframe for optimal flavor and texture.
Freezing
While avgolemono soup is delicious fresh, freezing is not ideal due to the eggs, which can separate or curdle. If you must freeze, omit adding the eggs before freezing. Instead, freeze the broth, chicken, and rice, and add freshly whisked eggs and lemon juice when reheating.
Reheating
Reheat the soup gently over low heat, stirring frequently to avoid curdling. If frozen components are reheated separately, gently whisk in the tempered egg and lemon mixture at the end to restore the signature silky texture of your Easy Avgolemono Soup Recipe.
FAQs
Can I use regular rice instead of basmati in this Easy Avgolemono Soup Recipe?
Absolutely! While basmati rice adds a lovely aroma and fluffiness, you can use any cooked rice you have on hand. Just keep in mind that different rice types may alter the texture slightly.
What if I don’t have bone broth available?
No worries! Using all chicken broth will still yield a delicious soup. Bone broth adds extra depth, but regular chicken broth keeps the soup flavorful and comforting.
Why do I need to temper the eggs?
Tempering prevents the eggs from curdling when they hit the hot broth. By slowly warming them with broth before combining, you keep the texture smooth and creamy, which is essential for an authentic avgolemono experience.
Can I make this soup vegetarian?
This traditional version centers on chicken and broths, but you could substitute vegetable broth and skip the chicken to create a vegetarian version. However, keep in mind the texture and taste will shift away from classic avgolemono.
Is avgolemono soup traditionally served hot or cold?
Typically, avgolemono soup is served hot to best enjoy its comforting, creamy lemon flavor. However, some variations can be chilled in warmer months, though that’s less common.
Final Thoughts
There’s something truly special about the comforting warmth and bright flavors of the Easy Avgolemono Soup Recipe. It’s the kind of dish you want to return to time and again, whether you’re craving a quick weeknight meal or a taste of Greek tradition. Give it a try—it’s simple, satisfying, and sure to become a beloved favorite in your kitchen.
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Easy Avgolemono Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
A comforting and tangy Greek Avgolemono Soup made with chicken broth, lemon juice, eggs, shredded chicken, and rice. This easy-to-make soup combines rich flavors of lemon and dill, perfect for a light yet satisfying meal ready in just 25 minutes.
Ingredients
Broth Base
- 3 cups chicken broth
- 2 cups bone broth
- Zest of 1 lemon
- Juice of 2 lemons
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
Egg Mixture
- 2–3 large eggs
Main Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill
Instructions
- Prepare the Soup Base: In a large saucepan, combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper. Bring to a gentle simmer over medium heat and let it simmer for 10-15 minutes to infuse the flavors.
- Make the Egg Mixture: While the broth simmers, whisk the eggs in a large bowl until smooth. Add in the juice of the remaining lemon and mix well.
- Temper the Eggs: Slowly add a few ladles of the hot broth into the egg and lemon mixture while whisking continuously to gradually raise the temperature and prevent the eggs from curdling.
- Combine Egg Mixture with Broth: Gradually pour the tempered egg mixture back into the simmering broth, whisking constantly. Make sure the soup does not boil after adding the eggs to avoid curdling.
- Add Chicken and Rice: Remove the soup from heat and stir in the shredded rotisserie chicken and cooked basmati rice until well combined.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh dill, a drizzle of olive oil, and a crack of black pepper. Serve immediately and enjoy the bright, creamy flavors.
Notes
- Tempering the eggs is critical to avoid scrambling in the soup.
- Use freshly squeezed lemon juice for the best flavor.
- Bone broth adds extra depth and nutrition but can be substituted with more chicken broth if needed.
- Serve immediately as the rice will continue to absorb liquid and thicken the soup if left to sit.
- For a thinner soup, adjust the broth amount according to preference.
