Quick Greek Lemon Chicken Soup (Avgolemono) Recipe
Quick Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and creamy soup made with tender chicken, vegetables, Arborio rice, and a luscious lemon-egg sauce that thickens the broth naturally. This hearty yet light soup is perfect for a cozy meal and brings authentic Mediterranean flavors to your table with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 onion, peeled and diced
- 2 large carrots, peeled and diced
- 2 ribs of celery, diced
- 1 teaspoon minced garlic (1-2 garlic cloves)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 2 boneless skinless chicken breasts
- ¾ cup Arborio rice
Avgolemono Sauce
- 2 eggs, separated
- 2 lemons, juiced
To Serve
- Olive oil, for drizzling
- Fresh lemon juice or lemon wedges
- Chopped fresh herbs (recommended: fresh dill)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium-high heat. Add diced onion, carrots, celery, minced garlic, salt, and black pepper. Cook for 3-4 minutes until the onion becomes translucent and the vegetables soften slightly.
- Add Broth, Chicken and Rice: Pour in the chicken broth and add the boneless skinless chicken breasts along with the Arborio rice. Stir everything together and bring to a boil over medium-high heat.
- Simmer Soup: Once boiling, reduce heat to medium-low and cover the pot. Let it simmer for about 30 minutes or until the vegetables and rice are tender and the chicken reaches an internal temperature of 165℉ (74℃).
- Prepare Broth for Sauce: Carefully remove about 1 to 1½ cups of the hot broth from the pot and transfer it into a medium bowl or large measuring cup. Allow the broth to cool slightly but keep it warm for making the avgolemono sauce.
- Shred Chicken: Remove the chicken breasts from the pot, chop or shred them finely, and return the shredded chicken to the soup pot.
- Make Avgolemono Sauce: Separate the eggs. In a bowl, beat the egg whites until frothy. Add the egg yolks and whisk well until combined. Stir in the fresh lemon juice. Gradually whisk in the warm reserved broth a little at a time to temper the eggs and create a smooth sauce.
- Incorporate Sauce into Soup: Slowly drizzle the avgolemono sauce back into the soup pot while gently stirring to combine evenly.
- Heat Soup Gently: Place the soup back on low to medium-low heat and warm it through gently. Do not boil to prevent curdling. Stir occasionally until the soup achieves a creamy texture. Taste and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil, additional fresh lemon juice or wedges, and chopped fresh herbs such as dill for a fragrant finish.
Notes
- Be careful when adding the avgolemono sauce back to the soup to avoid curdling; keep heat low and stir gently.
- Use fresh lemons for best flavor and aroma in the avgolemono sauce.
- Arborio rice is preferred for its creamy texture but can be substituted with medium-grain rice if necessary.
- This soup can be made ahead and gently reheated; the sauce sometimes thickens upon standing but loosens with gentle warming.
- Garnish with fresh dill or parsley for an authentic Greek touch.
