Easy Avgolemono Soup

This Greek-inspired avgolemono soup transforms simple ingredients into a silky, lemony comfort food that brightens even the dreariest days. The secret lies in the creamy egg-lemon mixture that gives this traditional soup its distinctive velvety texture without adding any cream.

I first made this avgolemono soup after returning from a trip to Greece where I fell in love with the bright, lemony flavors. Now it's my go-to recipe whenever someone in my family feels under the weather or when we need a comforting meal on chilly evenings.

Ingredients

• Chicken broth: Provides the foundation flavor that makes this soup so comforting
• Bone broth: Adds extra richness and nutritional benefits, look for one with visible gelatin when cold
• Fresh lemon juice and zest: Bright acidic notes that cut through the richness, use organic unwaxed lemons if possible
• Large eggs: Create the signature silky texture, always use room temperature eggs for best results
• Rotisserie chicken: Convenient protein that saves tremendous time while adding flavor depth
• Cooked basmati rice: Adds delicate texture and helps thicken the soup, use leftover rice from another meal
• Fresh dill: Adds the authentic Greek flavor profile that complements lemon perfectly
• Bay leaves: Impart subtle earthy notes that balance the bright lemon

Step-by-Step Instructions

Create the broth base:

Combine chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt and black pepper in a large saucepan. Bring to a gentle simmer over medium heat for 10-15 minutes to allow flavors to meld. The broth should steam but never reach a rolling boil.

Prepare the egg-lemon mixture:

In a large bowl, whisk the eggs until completely smooth with no visible egg white strands. Very slowly whisk in the juice from the remaining lemon, adding just a little at a time. This prevents the eggs from curdling when they meet the acid. The mixture should become pale yellow and slightly frothy.

Temper the eggs:

This is the critical step for silky texture. While whisking the egg mixture constantly, gradually add a ladle of the hot broth in a thin stream. Continue whisking for a full minute. Repeat this process with two more ladles of broth, whisking continuously. This slowly raises the temperature of the eggs without scrambling them.

Create the velvety soup base:

Very slowly pour the tempered egg mixture back into the pot of hot broth, whisking vigorously the entire time. Keep the heat low and never allow the soup to boil after adding the eggs. Just heat until everything is warmed through. The soup will noticeably thicken and develop a silky, velvety texture.

Finish the soup:

Remove from heat before gently stirring in the shredded rotisserie chicken and cooked rice. The residual heat will warm these ingredients through without overcooking the delicate egg base. Let the soup rest for 2-3 minutes to allow flavors to meld.

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The first time I made this soup for my family, my grandmother who rarely comments on my cooking asked for the recipe. She said it reminded her of the soups she enjoyed while traveling through Greece decades ago. Now it's become our special tradition whenever she visits.

Troubleshooting Tips

The most common issue with avgolemono soup is curdled eggs. If your soup looks grainy rather than silky, you likely added the eggs too quickly or had the heat too high. To fix a slightly curdled soup, try blending a small portion with an immersion blender and mixing it back in.

Make It Your Own

While traditional avgolemono follows this basic formula, feel free to customize it to your taste. Some families add small pasta instead of rice, while others include vegetables like carrots, celery, or spinach. For a heartier version, double the amount of chicken and rice.

Cultural Context

Avgolemono soup has deep roots in Greek cuisine but variations appear throughout Mediterranean and Middle Eastern cooking. The egg-lemon mixture serves both as a thickening agent and flavor enhancer. In Greece, this soup is often served during Easter celebrations, but its comforting properties make it popular year-round.

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Mastering the silky texture takes some practice, but this Greek avgolemono soup will quickly become a family tradition.

Frequently Asked Questions

→ How do I prevent the eggs from curdling in Avgolemono soup?

To prevent curdling, properly temper the eggs by slowly adding hot broth to them while whisking continuously. Add the tempered egg mixture back to the pot only after removing it from direct heat, and never let the soup boil after adding eggs. Keep whisking as you combine and only warm gently.

→ Can I make Avgolemono soup ahead of time?

Yes, but with caution. The soup can be made ahead and refrigerated for 2-3 days, but reheat gently over low heat to prevent the eggs from separating. Never bring to a boil when reheating. You may need to add a bit more broth if the soup thickens too much in the refrigerator.

→ What can I substitute for rotisserie chicken?

You can substitute rotisserie chicken with any cooked chicken. Try poached chicken breasts, leftover roast chicken, or even turkey. For a vegetarian version, substitute with white beans or chickpeas and use vegetable broth instead of chicken broth.

→ Is there a rice alternative for this soup?

Absolutely! Traditional alternatives include orzo pasta or pastina. You can also use quinoa, farro, or cauliflower rice for a low-carb option. Adjust cooking times accordingly as these alternatives may cook differently than basmati rice.

→ What makes Avgolemono soup creamy without dairy?

The creaminess comes from the emulsion created when whisking eggs with lemon juice and then carefully incorporating them into the hot broth. This technique creates a silky, velvety texture without any cream or milk, making it naturally dairy-free while achieving that luxurious mouthfeel.

→ How can I adjust the lemony flavor?

For a milder lemon flavor, start with the juice of just one lemon and adjust to taste. For a more pronounced citrus kick, add extra lemon zest rather than juice to avoid making the soup too acidic. Fresh lemons will give the best flavor compared to bottled juice.