If you’ve ever wanted to master a heartwarming, tangy, and silky soup that feels like a warm hug in a bowl, then this Easy Avgolemono Soup Recipe is exactly what you need. With its bright lemon flavor, tender chicken, and creamy texture achieved by a unique egg and lemon mixture, this Greek classic is surprisingly simple to make yet incredibly satisfying. Perfect for chilly evenings or when you want something comforting but lively, this recipe brings a little sunshine and tradition to your table with every spoonful.
Ingredients You’ll Need
The magic of this soup lies in its simplicity. Each ingredient plays a vital role in building layers of flavor and texture that come together effortlessly. Everything you need is straightforward and easy to find, making it a perfect recipe for both beginners and seasoned home cooks.
- 3 cups chicken broth: The rich base that delivers warmth and depth.
- 2 cups bone broth: Adds extra nutrients and a full-bodied flavor.
- Zest of 1 lemon: Provides a fragrant citrus brightness that lifts the soup.
- Juice of 2 lemons: Essential for that signature tangy zing.
- 2 bay leaves: Infuse subtle earthy undertones during simmering.
- 1/2 tsp salt: Enhances every ingredient’s natural taste.
- 1/2 tsp black pepper: Adds a gentle, warming spice.
- 2-3 large eggs: The secret to the creamy, silky texture without cream.
- 2 cups shredded rotisserie chicken: Convenient, flavorful protein that makes this soup hearty.
- 2 cups cooked basmati rice: Soaks up the tangy broth and adds lovely body.
- 2 tbsp fresh dill: Brings fresh herbal notes as a perfect finishing touch.
How to Make Easy Avgolemono Soup Recipe
Step 1: Prepare the Broth Base
Start by combining chicken broth, bone broth, lemon zest, juice of one lemon, bay leaves, salt, and black pepper in a large saucepan. Bring this wonderful mixture to a gentle simmer and let it infuse for 10 to 15 minutes. This step allows all those fresh and comforting flavors to marry beautifully, creating a rich and fragrant foundation for your soup.
Step 2: Whisk the Egg Mixture
While the broth simmers, whisk the eggs in a separate large bowl until smooth and slightly frothy. Then, add the juice of the remaining lemon and whisk again. This step is crucial because the lemon juice combined with eggs is what makes this soup so creamy and bright without any cream. It’s the heart of the recipe and the secret to that silky signature texture.
Step 3: Temper the Eggs
To keep your egg mixture from curdling, temper the eggs by slowly adding a ladle of the hot broth into the eggs while whisking vigorously. This gradual warming prevents scrambled eggs and keeps the soup incredibly smooth. Once tempered, slowly pour the egg mixture back into the pan with the rest of the broth, whisking constantly. Remember not to boil the soup after this point or the texture will change.
Step 4: Combine Chicken and Rice
Now, stir in the shredded rotisserie chicken and cooked basmati rice. These ingredients make the soup wonderfully filling and add great texture contrasts. The chicken brings savory, tender bites, while the rice turns the broth into an invitingly satisfying meal.
Step 5: Final Touches and Serve
Remove the soup from heat, discard the bay leaves, and ladle the soup into bowls. Garnish generously with fresh dill, a drizzle of olive oil if you like, and a sprinkle of cracked black pepper. Each spoonful is a delicious celebration of tangy, creamy, and comforting flavors coming together.
How to Serve Easy Avgolemono Soup Recipe
Garnishes
Fresh dill is the classic garnish that provides an herbal brightness contrasting beautifully with the lemon tang. You can also add a drizzle of good extra virgin olive oil to introduce a silky richness on top, and a little cracked black pepper for subtle heat and texture. These simple touches elevate the soup’s appearance and flavor wonderfully.
Side Dishes
Avgolemono soup pairs wonderfully with crisp, fresh salads like a Greek salad or simple cucumber and tomato slices tossed with olive oil and oregano. For something heartier, crusty bread or garlic pita rounds make great companions, perfect for dipping in the luscious broth and soaking up every drop.
Creative Ways to Present
If you’re serving guests, consider presenting tricked-out individual servings by adding a lemon wedge or a sprig of dill on top of each bowl. You can serve it in rustic bowls or delicate white soup cups depending on the occasion. Adding a swirl of yogurt on top can introduce a creamier tang, and toasted pine nuts sprinkled over the soup add a subtle crunch that’s unexpected and delightful.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Avgolemono Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness. Since the eggs are gently cooked, the texture remains smooth without separation if handled gently during reheating.
Freezing
Freezing avgolemono soup is a bit tricky because of the eggs, which can change texture when thawed. It’s best to freeze the broth and chicken mixture separately without the eggs and rice. When ready to eat, thaw thoroughly and add the eggs and rice fresh to maintain that signature creamy texture and perfect consistency.
Reheating
To reheat, warm the soup gently over low heat, stirring frequently to avoid boiling. If the soup thickens too much, add a splash of chicken broth or water and stir to loosen it up. Never bring it to a boil as that can cause the eggs to curdle and ruin the smooth silkiness of the soup.
FAQs
Can I use regular chicken broth instead of bone broth?
Absolutely! While bone broth adds extra depth and nutrients, regular chicken broth works just fine and keeps things budget-friendly and convenient.
Is it necessary to temper the eggs?
Yes, tempering the eggs by gradually adding hot broth prevents them from scrambling and ensures your soup stays smooth and creamy.
Can I make this soup vegetarian?
For a vegetarian version, substitute the chicken and bone broth with vegetable broth and add cooked rice and eggs as usual. The flavor will be slightly different but still comforting and delicious.
What type of rice is best for this recipe?
Basmati rice is recommended because it cooks fluffy and separate, preventing the soup from becoming overly thick or mushy. However, any long grain rice will work well.
How can I make this soup more filling?
Adding more shredded chicken or a handful of cooked vegetables like carrots or celery can make this already hearty soup even more substantial for a meal.
Final Thoughts
This Easy Avgolemono Soup Recipe is one of those rare dishes that feels like it took hours to make but actually comes together fast with simple ingredients you likely have on hand. It’s bright yet comforting, creamy without cream, and endlessly satisfying. I truly hope you give this recipe a try and enjoy a little bowl of sunshine and tradition in your home. Happy cooking!
Print
Easy Avgolemono Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Easy Avgolemono Soup is a comforting Greek classic that combines tangy lemon, tender chicken, and fluffy rice in a silky broth. Perfect for a light yet satisfying meal, it’s quick to prepare, taking just 25 minutes from start to finish. The soup’s creamy texture comes from eggs tempered into the broth, creating a luscious and aromatic dish that’s both hearty and refreshing.
Ingredients
Broth and 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
Main Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
Garnish
- 2 tbsp fresh dill
- Drizzle of olive oil
- Cracked black pepper
Instructions
- Prepare the Broth: 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 over medium heat and let it cook for 10-15 minutes to allow the flavors to meld.
- Mix the Eggs: While the broth simmers, crack the eggs into a large bowl and whisk them until smooth. Add the juice of the remaining lemon to the eggs and mix well.
- Temper the Eggs: To prevent the eggs from curdling, slowly whisk about half a cup of the hot broth into the egg and lemon mixture gradually. This step gently raises the temperature of the eggs.
- Combine Egg Mixture with Broth: Gradually pour the tempered egg mixture back into the saucepan with the hot broth, whisking constantly to create a smooth, creamy texture. Be careful not to let the soup boil after adding the eggs to avoid scrambling.
- Add Chicken and Rice: Remove the soup from heat. Stir in the shredded rotisserie chicken and cooked basmati rice until evenly combined and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with fresh dill, a drizzle of olive oil, and a sprinkle of cracked black pepper. Serve immediately and enjoy!
Notes
- Make sure to temper the eggs slowly to avoid scrambling and ensure a smooth soup texture.
- You can substitute rotisserie chicken with leftover cooked chicken breast or thighs.
- Adjust the lemon juice to your taste for a milder or more tangy soup.
- For a gluten-free option, confirm that the broths are gluten-free and use basmati rice as indicated.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
