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My love affair with Avgolemono started in my grandmother's kitchen. This Greek lemon chicken soup combines juicy chicken, tender vegetables, and rice in a velvety broth brightened with fresh lemon and eggs. That first spoonful takes me back to Sunday dinners at her house—now I make it whenever we need a bowl of pure comfort.
Why Everyone Loves This
This isn't your ordinary chicken soup. The bright lemon flavor and silky smooth broth, made without cream, feel like sunshine in a bowl. Every spoonful brings tender chicken, fresh herbs, and perfectly cooked rice. It's become our go-to meal on cold nights or when someone needs a little extra love from the kitchen.
What You'll Need
- The Basics: Good chicken stock, plump rice, and juicy chicken pieces form our foundation.
- Fresh Flavors: Real lemons (never bottled juice) and fresh herbs bring everything to life.
- The Magic Makers: Fresh eggs create that silky texture while garlic and onions build flavor.
- Extra Love: Good olive oil, fresh dill, and sea salt make everything pop.
Kitchen Time
- Start Your Base
- Warm olive oil in your biggest pot, cook onions and garlic until they smell amazing.
- Build The Soup
- Add your broth, rice, and chicken. Let it bubble gently until the rice gets tender and chicken cooks through.
- The Egg Magic
- Whisk eggs with lemon juice in a bowl. Now comes the tricky part: slowly stir in hot broth to warm up the eggs without scrambling them.
- Bring It Together
- Pour that creamy egg mixture back into your pot, stirring gently until the soup turns silky smooth.
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Kitchen Secrets
Take your time with those eggs—they need gentle love to create that silky texture. Always use fresh-squeezed lemons—the flavor makes such a difference. Keep your heat low after adding the egg mixture—nobody wants scrambled egg soup. Taste as you go, especially with salt and lemon—some lemons are stronger than others.
Time to Serve
Nothing beats dunking crusty bread or warm pita into this sunny soup. I love serving it with a simple Greek salad on the side or some roasted vegetables for a complete meal. A final drizzle of your best olive oil and fresh dill on top makes every bowl look beautiful.
Saving For Later
This soup keeps beautifully in the fridge for about 3 days, tucked away in a good container. When reheating, go slow and gentle, stir often to keep that creamy texture. Skip high heat—it'll break the egg mixture and lose all that silky smoothness we worked so hard for.
Mix It Up
Some days I throw in spinach instead of kale or swap the rice for tiny orzo pasta. Try adding summer squash or colorful peppers for extra vegetables. Want it lighter? Chicken breast works just as well as thighs. My kids love it with little pasta stars instead of rice—makes it fun.
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Your Kitchen Your Rules
Play around with the flavors—add a pinch of ground coriander for warmth or sprinkle some crumbled feta on top for a salty bite. Fresh parsley or mint bring their own personality to the party. That's what cooking is all about: taking a beloved recipe and making it sing your own tune.
Frequently Asked Questions
- → Why temper the eggs?
Tempering prevents eggs from curdling. Adding hot broth gradually while whisking keeps eggs silky instead of scrambled.
- → Can I use chicken breast?
Thighs provide better flavor and stay tender. If using breast, reduce initial cooking time to 30 minutes.
- → Why short grain rice?
Short grain rice releases more starch, helping thicken the soup naturally. Long grain won't give same creamy texture.
- → Can I make ahead?
Best served fresh as reheating can affect egg texture. If needed, reheat gently without boiling.
- → What if soup is too thick?
Add hot water gradually while stirring until desired consistency. Never boil after adding eggs.
Conclusion
Avgolemono is a traditional Greek soup that combines tender chicken, rice, and a silky lemon-egg sauce. The delicate process of tempering eggs creates a creamy, bright broth that's both comforting and refreshing.