If you are looking for a comforting, bright, and soul-warming dish, this Easy Avgolemono Soup Recipe is an absolute must-try. It combines the silky richness of eggs with the tangy brightness of fresh lemons and the hearty goodness of tender chicken and fragrant rice. This Greek-inspired soup feels like a warm hug in a bowl, perfect for any day you want a quick yet special meal that delights your senses and fills your kitchen with the most inviting aromas.
Ingredients You’ll Need
The magic of this soup lies in its simplicity; every ingredient plays a crucial role in building layers of flavor, texture, and freshness. From savory broths to vibrant lemon and delicate dill, these pantry staples come together to create a dish that’s both nourishing and wonderfully aromatic.
- 3 cups chicken broth: Provides a flavorful, savory base that’s comforting and rich.
- 2 cups bone broth: Adds depth and extra nutrients, boosting the soup’s wholesome character.
- Zest of 1 lemon: Infuses subtle citrus notes and a refreshing aroma.
- Juice of 2 lemons: Brightens the soup with a vibrant, tangy kick that balances richness.
- 2 bay leaves: Bring warmth and mild herbal fragrance throughout the cooking process.
- 1/2 tsp salt: Enhances all the natural flavors without overpowering.
- 1/2 tsp black pepper: Adds a gentle peppery bite for balance.
- 2-3 large eggs: Create the signature creamy texture when whisked into the soup.
- 2 cups shredded rotisserie chicken: Convenient, tender protein that makes the soup hearty and easy.
- 2 cups cooked basmati rice: Offers a light, fluffy base that absorbs the broth perfectly.
- 2 tbsp fresh dill: Finishes with a fresh, herbal brightness that is quintessential to Greek cooking.
How to Make Easy Avgolemono Soup Recipe
Step 1: Prepare the Broth Base
Start by combining the chicken broth, bone broth, lemon zest, juice of one lemon, bay leaves, salt, and pepper in a large saucepan. Bring this mixture to a gentle simmer and let the flavors meld for about 10 to 15 minutes. This step gently infuses the lemon and herbs into the savory broth, building a fragrant foundation for the soup.
Step 2: Whisk the Egg Mixture
While your broth is simmering, take a large bowl and whisk the eggs until smooth. Then add the juice of the remaining lemon and whisk again to blend. To ensure the creaminess of the soup without curdling the eggs, temper them by slowly adding a ladle of the hot broth into your egg mixture while whisking vigorously. This gradual warming prepares the eggs for the next step.
Step 3: Combine and Thicken the Soup
Now, pour the tempered egg mixture back into the saucepan with the rest of the broth, stirring continuously. Keep the heat low and be sure not to bring the soup back to a boil—this careful technique helps the soup thicken gently and develop that signature creamy texture without scrambling the eggs.
Step 4: Add Chicken and Rice
Once your soup is creamy and well combined, remove the bay leaves and stir in the shredded rotisserie chicken and cooked basmati rice. These heartier ingredients absorb the broth’s lovely lemony flavors, turning the soup into a filling and satisfying meal that’s perfect any time of year.
How to Serve Easy Avgolemono Soup Recipe
Garnishes
The finishing touches make all the difference! Sprinkle fresh dill generously on top to add brightness and a lovely herbal note. A quick drizzle of good quality olive oil and a few cracks of black pepper add richness and a subtle pep that elevates every spoonful.
Side Dishes
This soup shines as a standalone meal but pairs beautifully with a side of crusty bread for dunking or a crisp Greek salad to add freshness and crunch. If you want to keep it light, some roasted vegetables are a wonderful complement that harmonizes with the soup’s lemony charm.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls and garnish with a lemon wedge on the side so everyone can add a little extra zing if they wish. You could also swirl in a little extra beaten egg at the table for visual appeal or sprinkle some toasted pine nuts on top for texture and a nutty surprise.
Make Ahead and Storage
Storing Leftovers
This Easy Avgolemono Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect recipe to prepare ahead for busy weekday lunches or dinners.
Freezing
While you can freeze this soup, be cautious as the texture of the eggs may change slightly when thawed. To keep the creaminess intact, freeze the broth and chicken mixture separately from the cooked rice and add the rice freshly cooked when reheating.
Reheating
Warm your soup gently on the stove over medium-low heat, stirring frequently. Avoid boiling to maintain the smooth texture of the eggs and prevent curdling. If the soup thickens too much, simply add a splash of broth or water to loosen it back up to your desired consistency.
FAQs
What is avgolemono soup?
Avgolemono is a classic Greek soup known for its unique creamy texture derived from eggs and lemon juice, mixed into broth. It’s traditionally made with chicken and rice or orzo, offering a perfect balance of tangy and savory flavors.
Can I make avgolemono soup without rice?
Yes! While rice is a common ingredient, you can substitute it with orzo pasta or even omit grains altogether if you prefer a lighter soup—just adjust cooking times accordingly.
How do I prevent the eggs from curdling?
Tempering is key. Slowly whisk hot broth into the beaten eggs before combining the mixture back into the soup, and avoid bringing the soup to a boil afterward to ensure a silky texture.
Is this recipe gluten-free?
Absolutely. Using basmati rice keeps this Easy Avgolemono Soup Recipe naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
Can I use homemade broth?
Definitely! Homemade chicken or bone broth will enhance the soup’s flavor even more, giving it a richer, more personalized taste compared to store-bought versions.
Final Thoughts
This Easy Avgolemono Soup Recipe is such a treasure—simple ingredients coming together to create a bowl full of warmth, comfort, and a little bit of sunshine from the lemon. It is a wonderful way to brighten any day or impress your loved ones with authentic Greek flavors. I genuinely encourage you to give it a try and savor every delicious, silky spoonful!
Print
Easy Avgolemono Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Easy Avgolemono Soup is a traditional Greek chicken and lemon soup that’s creamy, comforting, and bursting with bright citrus flavors. Made with a combination of chicken and bone broth, tender shredded rotisserie chicken, cooked basmati rice, and a luscious egg-lemon sauce (avgolemono), this soup comes together quickly in just 25 minutes. Garnished with fresh dill and cracked pepper, it’s perfect as a light meal or starter for any season.
Ingredients
Soup Base
- 3 cups chicken broth
- 2 cups bone broth
- Zest of 1 lemon
- Juice of 2 lemons (divided)
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
Egg Mixture
- 2–3 large eggs
Additional Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill (for garnish)
- Olive oil (for drizzle, optional)
- Cracked black pepper (for garnish)
Instructions
- Prepare the Soup Base: In a large saucepan, combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes to allow the flavors to meld.
- Make the Egg Mixture: While the broth simmers, whisk the eggs in a large bowl until smooth. Add the juice of the remaining lemon to the eggs and whisk to combine. To temper the eggs, slowly add a few ladlefuls of the hot broth to the egg mixture while whisking continuously to prevent curdling.
- Incorporate the Egg Mixture: Gradually pour the tempered egg mixture back into the saucepan with the hot broth, whisking constantly to create a creamy consistency. Be careful not to let the soup boil after adding the eggs, or it may curdle.
- Add Chicken and Rice: Remove the soup from heat. Stir in the shredded rotisserie chicken and cooked basmati rice until evenly distributed and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with fresh dill, a light drizzle of olive oil if desired, and freshly cracked black pepper. Serve immediately and enjoy the comforting, tangy flavors of this classic Greek soup.
Notes
- Temper the eggs carefully by slowly adding hot broth to prevent scrambling.
- Do not allow the soup to boil after adding the egg mixture to maintain a smooth texture.
- Using rotisserie chicken reduces cooking time and adds rich flavor.
- Bone broth adds extra depth and nutrition but can be substituted with additional chicken broth.
- Fresh dill elevates the flavor but can be omitted if unavailable.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated.
