Authentic Avgolemono Soup - Greek Lemon Chicken Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
4 servings
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Calories
244 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean, Greek
Authentic Avgolemono Soup - Greek Lemon Chicken Soup
Description
Authentic Avgolemono Soup - Greek Lemon Chicken Soup combines chicken cooked gently with celery, carrot, and aromatics to build a rich broth. Short grain rice is added during the simmering process to soften and thicken the soup slightly. The defining feature is the avgolemono technique where beaten eggs mixed with lemon juice are tempered with hot broth to create a creamy, tangy sauce that enriches the soup without curdling. The chicken is shredded and returned to the pot along with the cooked carrot, providing tender pieces throughout. The finished soup has a bright lemon flavor balanced by savory chicken and subtly thickened broth enhanced by the rice. It’s an ideal dish for cooler days or when you want a gentle yet flavorful chicken soup.
Serving this soup garnished with fresh parsley adds a herbaceous note that complements the lemony broth. The inclusion of vegetables provides texture and natural sweetness balancing the acidity. This preparation highlights the balance of acid and protein unique to Avgolemono.
Store leftovers covered in the refrigerator for up to three days. Reheat gently on low heat to avoid breaking the sauce, and freeze if desired for longer storage, thawing in the fridge before gentle reheating.
Ingredients
- 1 ½ pounds (700 g) chicken pieces with skin and bone
- 1 bunch celery leaves or 2 celery sticks
- 1 bay leaf
- 2-3 carrot peeled, medium
- 1 red onion quartered, medium
- ½ - ¾ cup (90-135 g) short grain rice amount varies, please see recipe, uncooked
- 2 egg room temperature, whole
- lemon juice of 2
- salt as needed
- black pepper as needed
- 2 tbsp parsley optional for garnish, chopped, fresh
Instructions
- Place the chicken in a large pot with celery leaves, carrots, onion and the bay leaf. Add enough hot water (I measure how much water I add so that I can calculate how much rice to add later- I needed 8 cups of water) to cover the chicken. Ideally the water should already be hot as it helps maintain the juices of the chicken. Simmer for about 1 ½ hour.
- Once the chicken is cooked, remove and place on a plate along with the vegetables. Discard the onion, celery leaves and bay leaf. Keep the carrot. Leave broth in the pot.
- Remove about 1 cup of broth and add the juice of 1 lemon to it-set aside.
- Bring the rest of the broth to a simmer, add salt to taste and add the rice. Add 1 to 1 ½ tablespoons of short grain rice per 1 cup broth depending on how thick you want the soup. By adding more rice, you will have a thicker soup. Lower heat and let it simmer for 15-20 minutes until rice is done. Turn off heat.
- In the meantime, remove the skin from the chicken, add salt and pepper to taste and shred the chicken. Slice the carrot. Place shredded chicken pieces and sliced carrots in the soup, cover and set aside.
Make avgolemono sauce
- Separate egg yolks and whites. In a small bowl add only the yolks and the juice of 1 lemon-do not mix and set aside.
- In another large bowl add the whites, whip with a mixer until stiff peaks develop, add the yolks to the egg whites and mix on low until blended.
- Now add the broth that you had set aside gradually to the egg mixture while mixing on very low-make sure broth is not hot otherwise it will cook the egg; it should be lukewarm. Add about 2 tablespoons at a time until you have used all the broth that you had set aside. *You may leave the chicken and carrots on a plate and serve separately.
Assemble the soup
- Add the egg lemon broth mixture back in the pot to the rice and chicken. With a wooden smooth do about 2 swirls (do not mix more) to blend the soup with the avgolemono sauce. Heat, on very low heat for a few minutes to get soup warm.
- Remove immediately from heat.
- Serve warm. Season with black pepper and salt as needed. Sprinkle with chopped parsley (optional).
Notes
- Store refrigerated for up to 3 days and reheat gently on low heat without boiling.
- Freeze prepared soup after cooling; thaw in refrigerator and reheat slowly to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 22g | 44% |
| Fat | 3.6g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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