Avgolemono Soup

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Creamy, tangy, and soul-soothing, Avgolemono Soup is the Greek comfort dish you didn’t know you were missing. This traditional soup is made with chicken, rice, lemon, and eggs to create a velvety broth that’s simultaneously bright and hearty. It’s the kind of dish that wraps around you like a warm hug on a chilly evening.

With just a few humble ingredients, Avgolemono transforms everyday kitchen staples into something extraordinary. The magic lies in tempering the eggs just right so they don’t curdle when added to the hot broth. The result? A silky, luxurious soup that feels indulgent but is light enough for any time of year.

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Preparation Phase & Tools to Use

To prepare a flawless Avgolemono Soup, a few reliable kitchen tools make all the difference:

• Large Soup Pot or Dutch Oven: This is your base station for cooking the broth, chicken, and rice. A heavy-bottomed pot helps maintain even heat and prevents scorching.
• Whisk: Essential for creating the egg-lemon mixture and tempering it without scrambling the eggs.
• Ladle: You’ll use it to gradually incorporate the hot broth into the egg mixture. This is the key to getting that smooth texture.
• Fine Mesh Strainer (optional): For a perfectly clear broth before adding the eggs.
• Cutting Board & Knife: To prep aromatics like celery or carrots if you’re including them.

Each tool plays a role in maintaining the integrity and texture of the soup—particularly the whisk and ladle, which are crucial for that iconic creamy finish.

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Ingredients for the Avgolemono Soup

Each ingredient in Avgolemono Soup serves a unique purpose, working in harmony to create a comforting and nourishing bowl.

• Chicken Broth: The flavorful backbone of the soup, providing depth and warmth.
• Cooked Chicken (shredded or diced): Adds protein and heartiness, traditionally made with leftover or freshly poached chicken.
• White Rice (or orzo): Acts as the soup’s filler and provides a pleasant texture.
• Eggs: Essential for the creamy texture, emulsifying the broth without any cream.
• Lemons (juice and zest): Brings the signature tang and brightness that sets Avgolemono apart.
• Salt and Black Pepper: Simple seasonings that elevate all the other flavors.
• Fresh Dill or Parsley (optional): For garnish and a pop of herbal freshness.

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How To Make the Avgolemono Soup

Step 1: Prepare the Broth Base

Bring your chicken broth to a gentle boil in a large pot. Add rice or orzo and cook until tender. If you’re starting with raw chicken, add it now to poach; otherwise, you can stir in precooked shredded chicken near the end.

Step 2: Make the Egg-Lemon Mixture

In a medium bowl, whisk together the eggs and fresh lemon juice until fully blended. You can also add a bit of lemon zest for extra flavor.

Step 3: Temper the Eggs

This is the most crucial step. Slowly ladle some of the hot broth into the egg-lemon mixture while whisking constantly. This gradual process warms the eggs without scrambling them.

Step 4: Add the Egg Mixture to the Pot

Once the eggs are tempered, slowly stir the mixture back into the pot with the rice and chicken, keeping the heat low. Do not let the soup boil—you want it warm and silky.

Step 5: Season and Serve

Add salt and pepper to taste. Finish with a sprinkle of fresh dill or parsley, and serve immediately while it’s warm and creamy.

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How to Serve and Store Avgolemono Soup

Avgolemono Soup is best served fresh, right after the egg-lemon mixture is added. The warmth brings out the velvety texture and zesty aroma, making it perfect as a starter or main dish. Garnish with a little fresh dill, cracked black pepper, or a lemon slice for a lovely presentation.

To store leftovers, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat while stirring frequently to prevent the eggs from curdling. Avoid microwaving, as the uneven heating may split the broth.

This soup does not freeze well due to the egg content, which can separate and change texture when thawed.

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Frequently Asked Questions

What does “Avgolemono” mean?

“Avgolemono” is Greek for “egg-lemon.” It refers to the traditional sauce or soup base made by whisking eggs with lemon juice and combining it with hot broth.

Can I use orzo instead of rice?

Absolutely! Orzo is a popular variation that adds a slightly different texture but still soaks up the lemony broth beautifully.

How do I keep the eggs from curdling?

Tempering is key. Slowly whisk hot broth into the egg-lemon mixture before adding it to the pot. Never pour the eggs directly into boiling soup.

Is this soup gluten-free?

If you use rice instead of orzo and ensure your chicken broth is gluten-free, then yes, Avgolemono Soup can be completely gluten-free.

Can I make Avgolemono Soup vegetarian?

Yes! Simply swap chicken broth for vegetable broth and omit the chicken or replace it with chickpeas for a protein boost.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended. It provides a bright, natural flavor that bottled juice just can’t match.

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Want More Soup Ideas with a Comforting Twist?

If you love the creamy, lemony comfort of Avgolemono Soup, you’ll definitely want to try these cozy bowls next:

• Creamy Alfredo Lasagna Soup for a rich pasta-inspired spin.
• Hearty Creamy Ditalini Soup that brings warmth to any cold day.
• Hearty Vegetarian Tortellini Soup for a meatless option packed with flavor.
• Moroccan Sweet Potato Soup with Chickpeas if you’re craving a bit of spice.
• Creamy Parmesan Italian Sausage Soup for a full-bodied, cheesy broth.

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📌 Save this recipe to your Pinterest dinner or comfort food board so you can come back to it any time: Life With Olivia Pinterest

And let me know in the comments how yours turned out! Did you go for rice or orzo? Add extra lemon? I love hearing how you make these recipes your own.

Got a question or tip? Share it below—let’s make Avgolemono even better together!

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