Avgolemono Soup (Greek chicken soup with lemon and egg)
User Reviews
4.9
Avgolemono Soup (Greek chicken soup with lemon and egg)
Description
This Greek Avgolemono Soup builds flavor by first sautéing celery and onions in butter, then simmering them with chicken broth and rice until the rice cooks through. Adding shredded cooked chicken integrates protein and texture. The star component is the avgolemono sauce made by blending eggs and lemon juice, then tempering them with hot chicken broth while blending to prevent curdling. This sauce thickens the soup and gives it a smooth, silky consistency along with a bright citrus tang.
Gently warming the finished soup without boiling prevents the eggs from curdling and maintains the creamy texture. The rice adds body and a slight chew, balancing the sharpness of the lemon.
This soup is versatile in ingredient substitutions and suitable for various dietary preferences, including vegetarian or dairy-free adaptations using suitable broth and fats. Lemon quantity can be adjusted to taste.
It stores frozen though texture changes in the eggs may occur, making gentle reheating important.
Ingredients
- 4 tablespoons butter divided (or ghee/olive oil, see notes)
- 2 ribs celery finely diced
- 1 onion finely diced
- 8 cups chicken stock divided, or broth
- 1 cup long grain white rice or another kind (see notes)
- 2 cups chicken such as rotisserie, cooked
- 5 egg
- 3/4 cup lemon juice from about 4-5 lemons (more or less if you like - see notes)
- salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
Instructions
- Melt 2 tablespoons of the butter in a large heavy pot with a lid (such as a Dutch oven). Add the diced celery and onions. Sauté over medium-high heat until softened (about 3 minutes).
- Pour in 6 cups of the chicken broth (reserving the other 2 cups) as well as about 1/2 teaspoon of salt. Bring to a boil. Add the rice (1 cup). Stir, cover, and simmer on low for 15 minutes, or until rice is fully cooked.
- Add the cooked chicken meat (2 cups) to the pot. Stir, cover, and continue simmering on low for 3-5 minutes, until chicken is heated.
- While chicken is heating, make the avgolemono sauce. Add the eggs (5) and lemon juice (3/4 cup) to your blender. Heat the remaining 2 cups of chicken broth in the microwave in a glass measuring cup until boiling (or on the stovetop in a small pot).
- Turn the blender on the thoroughly mix the eggs and lemon juice. While the blender is running, very gradually pour in the 2 cups of hot chicken broth. Continue blending until all the broth is added. You will end up with a foamy, cream-colored sauce.
- Turn off the heat on the soup. Slowly and gradually add the sauce back into the soup.
- Add the remaining 2 tablespoons of (cold) butter to the pot. Stir until it's melted. Taste and adjust seasoning if needed. Serve with freshly cracked black pepper on top.
Notes
- Reheat gently to avoid curdling, microwaving in short intervals with stirring.
- Soup can be frozen for up to 6 months, though texture may change.
- Vegetarian version omits chicken and uses vegetable stock with extra vegetables or beans for heartiness.
- Substitute butter with ghee or olive oil for dairy-free option.
- Use any rice variety you prefer; basmati or converted rice cooks quickly and work well.
- Adjust lemon juice quantity to suit your taste for brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 282kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 196mg | 8% |
| Potassium | 419mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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