Avgolemono soup is a warm and tangy Greek dish made with chicken broth, rice, and a creamy egg-lemon sauce. It’s the perfect comfort food for chilly days!
The best part? Mixing in the eggs and lemon gives it a fun, velvety texture. I love enjoying it with crusty bread—just dip away! 🍞😊
Key Ingredients & Substitutions
Chicken broth: Using homemade broth gives a richer flavor, but store-bought low-sodium broth works well too. You can even try vegetable broth for a vegetarian version!
Rice or orzo: I love using orzo for its charming, small shape, but you can substitute with any small pasta, like ditalini or even quinoa for a gluten-free option.
Eggs and lemon: Fresh eggs bring creaminess, while lemon juice gives that zesty kick. If you’re avoiding eggs, use silken tofu blended until smooth, though it changes the texture a bit.
Shredded chicken: This adds protein and makes the soup heartier, but feel free to skip it for a lighter dish. You could also use other cooked meats, like turkey.
How Do I Temper Eggs Without Scrambling Them?
Tempering is an essential step to keep your eggs creamy and smooth. Here’s how to do it successfully:
- Whisk your eggs and lemon juice in a bowl until frothy.
- Slowly add 1-2 cups of hot broth from the pot to this egg mixture while whisking constantly. This warms the eggs gently.
- Once combined, slowly pour this tempered mixture back into the pot with the remaining broth and rice.
- Keep the heat low to prevent boiling; otherwise, it can curdle!
Stir gently to combine and enjoy your creamy Avgolemono soup!
How to Make Avgolemono Soup
Ingredients You’ll Need:
- 6 cups: chicken broth (preferably homemade or low sodium)
- 1 cup: cooked rice or orzo pasta
- 3 large: eggs
- 1/4 cup: fresh lemon juice (about 2 lemons)
- 2 cups: cooked chicken, shredded (optional but traditional)
- Salt and pepper to taste
- Fresh parsley or dill for garnish
- Lemon slices for garnish
How Much Time Will You Need?
This delicious Avgolemono soup takes about 20 minutes to prepare and cook. It’s a quick dish that is perfect for a hearty meal any day of the week!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a gentle simmer over medium heat. Once it’s bubbling lightly, add the cooked rice or orzo. Let it heat through for a few minutes while you prepare the egg-lemon mixture.
2. Make the Egg-Lemon Mixture:
In a medium bowl, whisk the eggs until they become frothy. Gradually whisk in the fresh lemon juice until well combined. This will give your soup that signature tangy flavor!
3. Temper the Eggs:
To prevent the eggs from scrambling, you need to temper them. Gradually add 1-2 cups of the hot broth from the pot into the egg mixture, while continuously whisking. This helps warm up the eggs and keeps them smooth.
4. Combine Everything:
Carefully pour the tempered egg mixture back into the pot with the remaining broth and rice. Stir gently to combine all the ingredients. Remember, keep the heat low! You don’t want to boil the soup at this point, as it will curdle the eggs.
5. Add Chicken and Season:
If you’re using shredded chicken, add it to the soup now and stir to combine. Heat through just until everything is warmed. Don’t forget to taste your soup, and season it with salt and pepper to your liking!
6. Serve and Enjoy:
Once the soup is ready, ladle it into bowls. Garnish with fresh parsley or dill, and add a lemon slice on the side for an extra zing.
Enjoy this creamy, tangy, comforting Avgolemono soup that brings the taste of Greece right to your table!
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, simply replace the chicken broth with vegetable broth and omit the shredded chicken. You can still use the rice or orzo for a filling meal!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. When reheating, do it gently over low heat to avoid curdling the eggs.
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice in a pinch. Just make sure to use the same amount and adjust to taste, as bottled varieties can be quite strong!
What If My Soup Curdles?
If your soup curdles, don’t worry! It’s still safe to eat. To avoid curdling in the future, remember to temper the egg-lemon mixture slowly and keep the soup heat low once the eggs are added.
