Description
Avgolemono is a classic Greek lemon chicken soup known for its bright, tangy flavor and creamy texture achieved by tempering eggs with lemon juice and hot broth. This comforting and hearty soup combines tender chicken, rice, vegetables, and fresh herbs, making it perfect for a family meal or when you need a soothing bowl of goodness.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
Liquids and Broth
- 8 cups low-sodium chicken broth
- 1/2 cup freshly-squeezed lemon juice
- 1/2 to 1 cup Extra Virgin Olive Oil (I used Private Reserve Greek olive oil, use 1 tbsp for cooking)
Grains and Proteins
- 1 cup rice (rinsed and optionally soaked for 15 minutes)
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz; store-bought rotisserie chicken works well)
Seasonings and Garnish
- 2 bay leaves
- Salt and pepper, to taste
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add finely chopped carrots, celery, and green onions and sauté briefly until they begin to soften. Stir in the chopped garlic to release its aroma without letting it brown.
- Add Broth and Simmer Rice: Pour in the low-sodium chicken broth and add the bay leaves. Increase the heat to high until the broth reaches a rolling boil. Add the rinsed rice along with salt and pepper to taste. Reduce the heat to medium-low and let it simmer uncovered for about 20 minutes or until the rice is tender.
- Incorporate Chicken: Stir in the shredded cooked chicken breast pieces into the soup, allowing them to warm through with the rice and broth mixture.
- Prepare the Avgolemono Sauce: In a medium bowl, whisk together the two large eggs and fresh lemon juice until well combined. While continuously whisking, gradually add two ladles of hot broth from the soup to the egg-lemon mixture to temper the eggs and prevent curdling.
- Combine Sauce with Soup: Slowly pour the tempered egg-lemon sauce back into the pot while stirring the soup gently. Immediately remove the soup from heat to avoid cooking the eggs further, which could cause the soup to separate and become curdled.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot alongside your favorite bread for a complete and satisfying meal.
Notes
- Cook’s Tip for Rice: Rinse the rice thoroughly and soak it in water for about 15 minutes to help it cook evenly and quickly.
- Substitution: You can use 1 cup of orzo instead of rice; reduce cooking time to about 7 minutes since orzo cooks faster.
- Important Tip on Tempering: When making the avgolemono sauce, whisk eggs and lemon juice together first, then slowly add hot broth while whisking continuously to prevent the eggs from cooking too quickly.
- Final Step: Add the avgolemono sauce to the soup at the very end and remove the pot from heat immediately to avoid curdling and separate texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg
