Avgolemono soup is a creamy Greek delight made with chicken broth, fresh lemon juice, and eggs. It’s rich, tasty, and perfect for a cozy day!
This soup brings warmth and comfort like a big hug! 🍋 I love to sip on it when I’m feeling under the weather or just need a quick pick-me-up!
Key Ingredients & Substitutions
Chicken Broth: Homemade broth is the best choice for flavor, but low-sodium store-bought works well too. If you’re vegetarian, vegetable broth can be a great substitute, just keep in mind it’ll change the flavor profile a bit!
Cooked Chicken: Shredded rotisserie chicken is super convenient and adds great flavor. If you have leftover chicken from another meal, use that! For a vegetarian twist, go with chickpeas or tofu for added protein.
Eggs: These give the soup its creamy texture. If you’re vegan, you can try using silken tofu or a custard substitute, but the texture may vary.
Lemon Juice: Fresh lemon juice is essential for that bright flavor! Bottled lemon juice can work in a pinch, but fresh is always best. You can adjust the quantity based on your taste preference, adding more if you love tanginess.
Orzo or Rice: This is optional, but I love using orzo for its small, nice bites. If you don’t have orzo, any small pasta or even quinoa can fit well. Just be mindful of cooking times since those vary.
How Do You Prevent the Eggs from Scrambling?
One tricky part about Avgolemono soup is getting that creamy texture without scrambling the eggs. Here’s how to do it right:
- First, whisk the eggs until they’re frothy. This helps them blend smoothly.
- Next, slowly add hot broth to the egg mixture, a little at a time, whisking constantly. This warms the eggs gradually and keeps them from cooking too fast.
- Once you’ve added about a cup of broth, you can then pour this egg mixture back into the soup pot, stirring gently. Keep the heat low to prevent boiling, which can scramble the eggs.
With these steps, you’ll have a lovely creamy soup without any chunks of scrambled egg! Enjoy your cooking adventure!
How to Make Avgolemono Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked chicken, shredded or diced
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/3 cup orzo or rice (optional)
- Salt and freshly ground black pepper, to taste
For the Garnish:
- Fresh parsley, chopped, for garnish
- 1-2 lemon slices, for garnish
How Much Time Will You Need?
This Avgolemono Soup takes about 15 minutes of preparation time and around 15-20 minutes of cooking time, making it a quick and comforting meal to whip up. Overall, you’re looking at about 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a gentle boil over medium heat. If you’re using orzo or rice, add it to the pot now and cook according to package instructions—usually about 8-10 minutes for orzo, until it’s tender.
2. Add Chicken:
Once the orzo or rice is cooked, stir in the cooked shredded chicken. Let it warm through, but remember to keep the broth warm without boiling. You want a cozy simmer!
3. Whisk the Eggs:
While the broth is warming, crack the eggs into a separate bowl and whisk them until frothy. Then slowly whisk in the fresh lemon juice, blending well so they combine smoothly.
4. Temper the Egg Mixture:
This step is essential! To avoid scrambled eggs in your soup, gradually ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly. This helps to gently warm the eggs.
5. Combine Everything:
Slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring gently as you do. Continue to heat the soup over low to medium heat, stirring constantly, until it thickens slightly and is creamy. Do not boil, or you risk scrambling the eggs!
6. Season the Soup:
Taste your soup and season with salt and freshly ground black pepper as needed, adjusting to your preference.
7. Serve and Enjoy:
Dish the soup into bowls and garnish with chopped fresh parsley and a couple of lemon slices on top. Serve hot and enjoy this creamy, tangy delight!
This Avgolemono Soup is not only comforting and rich but it’s also a wonderful way to bring a taste of Greece to your table! Perfect for cold days or when you need some love in a bowl!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before using it. For quicker defrosting, place it in a sealed plastic bag and submerge it in cold water. Once thawed, cook as directed in the recipe.
How Can I Make This Recipe Vegetarian?
For a vegetarian version, substitute the chicken broth with vegetable broth and use cooked chickpeas or tofu instead of chicken. The recipe will still be delicious and creamy!
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup ahead of time without garnishing. Store it in the refrigerator for up to 3 days. When you’re ready to enjoy it, just reheat it gently on the stove, and add the parsley and lemon slices just before serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to re-incorporate the creamy texture.
