Why You’ll Love This Recipe

• Comforting and satisfying: A warm, creamy soup that soothes the soul.
• Easy to make: Simple ingredients with straightforward steps.
• Rich and tangy flavor: The lemon and egg combination adds a unique twist to chicken soup.
• Nutrient-packed: Protein from chicken and eggs, plus the benefits of lemon juice.
• Versatile: Add rice, orzo, or other grains to make it heartier.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the soup:

• 6 bone-in, skin-on chicken thighs
• 8 cups cold water
• 1 large unpeeled yellow onion, quartered

Directions

1. Prepare the Broth: In a large pot, combine the chicken thighs, water, and onion. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer until the chicken is cooked through, about 30-40 minutes.
2. Strain and Shred: Remove the chicken from the pot and set aside to cool slightly. Strain the broth, discarding the onion, and return it to the pot. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.
3. Cook the Grains: If adding rice or orzo, cook it in the simmering broth according to package instructions until tender.
4. Prepare the Avgolemono Sauce: In a medium bowl, whisk together eggs and lemon juice until smooth. Gradually add a ladle of hot broth to the egg mixture while whisking constantly to temper the eggs.
5. Combine and Serve: Slowly pour the egg mixture back into the pot, stirring continuously to prevent curdling. Add the shredded chicken back to the soup and warm through without boiling. Season with salt and pepper to taste, then serve hot.

Servings and Timing

• Servings: This recipe makes approximately 4-6 servings.
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Add grains: Include rice, orzo, or pearl couscous to make the soup more filling.
• Vegetarian option: Use vegetable broth and omit chicken, adding vegetables like carrots or celery instead.
• Herbaceous touch: Garnish with fresh dill or parsley for an aromatic twist.
• Spicy kick: Add a pinch of red pepper flakes for heat.
• Creamier texture: Stir in a splash of cream for an extra-rich version.

Storage/Reheating

• Storage: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently to prevent the eggs from curdling. Avoid boiling the soup after adding the egg mixture.

FAQs

1. What is Avgolemono?

Avgolemono is a traditional Greek soup made with chicken broth, eggs, lemon juice, and often rice or orzo, creating a creamy and tangy dish.

2. Can I use chicken breast instead of thighs?

Yes, but chicken thighs provide a richer flavor and tenderness.

3. How do I prevent the eggs from curdling?

Temper the eggs by gradually whisking in hot broth before adding them to the soup. Also, avoid boiling the soup after the eggs are added.

4. Can I make this soup ahead of time?

Yes, but it’s best to add the egg-lemon mixture just before serving.

5. Is this soup gluten-free?

Yes, as long as you use a gluten-free grain or omit it entirely.

6. Can I freeze Avgolemono?

It’s not recommended because the egg-lemon mixture can separate when thawed.

7. What can I serve with Avgolemono?

Crusty bread, Greek salad, or a side of roasted vegetables pair well.

8. Can I use store-bought broth?

Homemade broth is preferred for its depth of flavor, but store-bought works in a pinch.

9. How much lemon juice should I use?

Start with 1/3 cup and adjust to your taste preference.

10. Can I add other vegetables?

Yes, carrots, celery, or spinach can be added for extra nutrition.

Conclusion

Avgolemono is a creamy, tangy, and comforting Greek soup that’s easy to prepare and packed with flavor. Its versatility allows you to adapt it to your preferences, making it a perfect addition to your meal rotation. Enjoy this cozy classic with family and friends for a taste of Greece at home.

Avgolemono (Greek Egg and Lemon Soup)

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• Author: Isabella
• Total Time: 1 hour
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

Savor the comforting flavors of Avgolemono, a traditional Greek soup combining chicken, eggs, and lemon in a velvety broth. Perfect for chilly evenings, this creamy and tangy dish is easy to make and customizable with grains like rice or orzo.

 

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Ingredients

• For the Soup:
  • 6 bone-in, skin-on chicken thighs
  • 8 cups cold water
  • 1 large unpeeled yellow onion, quartered
  • Optional: 1 cup rice, orzo, or other grain
• For the Avgolemono Sauce:
  • 2 large eggs
  • 1/3 cup fresh lemon juice (adjust to taste)
  • Salt and pepper to taste

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Instructions

• Prepare the Broth:
  • Combine chicken thighs, water, and onion in a large pot.
  • Bring to a boil, skimming foam, then simmer on low for 30–40 minutes.
• Strain and Shred:
  • Remove chicken and let cool.
  • Strain broth, discarding onion, and return to pot.
  • Shred cooled chicken, discarding skin and bones.
• Cook Grains (Optional):
  • Add rice or orzo to simmering broth and cook until tender.
• Prepare Avgolemono Sauce:
  • Whisk eggs and lemon juice until smooth in a medium bowl.
  • Gradually whisk in a ladle of hot broth to temper the eggs.
• Combine and Serve:
  • Slowly pour egg mixture into the soup, stirring continuously.
  • Add shredded chicken back to the pot and heat through without boiling.
  • Season with salt and pepper, and serve hot.

Notes

• Avoid boiling the soup after adding the egg mixture to prevent curdling.
• Garnish with fresh dill or parsley for extra flavor.
• Store leftovers in the refrigerator for up to 3 days and reheat gently

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek