A warm bowl of Greek chicken avgolemono soup envelops you in cozy citrus goodness, the kind of comfort that chases away the chill of a rainy day. This recipe presents two variations of a comforting lemony chicken soup that can be made in about an hour and a half, yet delivers a rich and satisfying flavor that feels like a hug in a bowl. The unique addition of egg gives it a creamy texture that perfectly balances the zesty lemon flavor.
This soup is a wonderful option for families looking for a hearty meal or anyone who craves the refreshing taste of lemon in their comfort foods. It’s perfect for weeknight dinners or when you need to impress guests. Plus, the broth can be made ahead and stored for use in various soups or dishes throughout the week.
Why You’ll Love This Recipe
- The broth is homemade, creating a rich, flavorful base.
- Each bowl offers a perfect balance of zesty acidity and warming chicken.
- You can customize it with different grains like rice or orzo.
- It’s an impressive dish that requires minimal effort.
What You’ll Need
Here’s everything you need to prepare this delicious soup.
For the Stock
- 1 whole chicken, about 3 pounds
- 16 cups (4 liters) cold water
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 garlic cloves, crushed
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano, optional
- 1/2 teaspoon turmeric
For the Soup Base
- 1-2 cups Arborio rice
- 1-2 cups diced carrots
- 1/2 cup fresh lemon juice, or more
- Salt, to taste
- 8 eggs, separated
- Garnish: fresh dill or parsley
For the Yolk Version
- 1 cup orzo or rice
- 8 egg yolks
- 1 heaping tablespoon cornstarch
- 1/2 cup lemon juice, or more
- 2 tablespoons olive oil
- Garnish: dill or parsley
Note: For a gluten-free option, use rice instead of orzo.
Substitutions & Swaps
- Use chicken thighs for a richer flavor.
- Swap lemon juice for lime for a different zest.
- Replace orzo with quinoa for a gluten-free grain.
- Any short pasta can work in place of orzo.
How to Make It
Start by preparing the flavorful stock.
Make the Stock
Combine all of the stock ingredients in a large pot and bring to a boil. Skim the froth that rises to the top and discard. Reduce the heat to medium-low and simmer until the chicken is cooked, about 1 to 1.5 hours.
Strain the Broth
Remove the chicken and vegetables from the pot and strain the broth. Discard the garlic and peppercorns. Allow the chicken to cool, then chop or shred the desired amount for use in the soup, storing any leftover chicken for future meals.
Prepare the Soup Base
Pour the strained stock back into the pot and add the chicken, diced carrots, and rice. Season with 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium-low and cook until the rice is tender, about 15 minutes.
Juice the Lemons
In the meantime, juice the lemons. Separate the eggs into two bowls, whisk the egg whites until frothy, then add the yolks and whisk together. Incorporate the lemon juice and whisk until combined.
Combine Egg and Soup
Add some hot soup to the lemon sauce and whisk together. Continue adding hot soup to the lemon mixture until it warms up. Pour the egg-lemon sauce into the soup and mix well. Warm through over low heat for 5 minutes then taste and adjust seasoning if needed.
Serve the Soup
Serve with toasted bread, lemon wedges, and garnish with dill or parsley.
Make the Yolk-Only Sauce
Pour the strained stock into the pot, add chicken, diced carrots, and orzo or rice. Season with 1/2 teaspoon of salt, and bring to a boil. Reduce the heat and cook for 8-10 minutes.
Prepare the Yolk Sauce
In a large mixing bowl, combine cornstarch with 2 tablespoons of water, whisking until smooth. Add egg yolks, lemon juice, and olive oil, and continue whisking until combined.
Combine Yolk Sauce and Soup
Add some hot soup to the yolk-lemon sauce and whisk together, adding more hot soup until the mixture feels warm to the touch. Pour the sauce into the pot, warming through over low heat for 5 minutes. Taste and adjust seasoning as needed. Garnish with dill or parsley and serve with toasted bread and lemon wedges.
How to Store It
Fridge: store for up to 4 days in an airtight container.
Freezer: yes, for up to 3 months without egg.
Reheat: microwave or stovetop until heated through.
Tips for Best Results
- Make the stock a day ahead to deepen flavors.
- Always add the lemon slowly to avoid curdling the eggs.
- Use a thermometer to ensure chicken is cooked properly.
- Adjust the lemon juice based on your taste preference.
Serving Suggestions
- Pair with crusty bread for a complete meal.
- Serve as a starter for Mediterranean-themed dinners.
- Enjoy with a side salad for a refreshing contrast.
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