Pin it
Avgolemono soup brings Greek comfort straight to your bowl - smooth, zingy with lemon, and packed with soft rice and chicken. This quick version delivers all the genuine taste in just over half an hour, showing that the tastiest dishes often mix simplicity with old-world tradition.
After making this soup countless times, I've found that getting the avgolemono sauce just right is the key - it's what turns basic chicken soup into something truly special.
Key Ingredients
- Eggs at Room Temp: They mix in much better this way
- Real Lemons: Their tangy kick can't be matched - skip the bottled stuff
- Good Chicken Stock: Make your own if possible, but boxed works too
- Medium-Grain Rice: Soaks up flavors while staying nicely chewy
- Carrots: For a touch of natural sweetness
- Celery: Forms part of the classic soup foundation
- Green Onions: Add a light oniony flavor
- Already Cooked Chicken: Grab a rotisserie chicken to save time
Step-by-Step Cooking Guide
- Start Your Base (8-10 minutes):
- Warm olive oil in a sturdy pot. Cook carrots, celery, and white parts of green onions. Keep going until they start to soften. Toss in garlic just until you can smell it. Sprinkle with salt and pepper.
- Create Your Soup (20 minutes):
- Pour in chicken stock and drop in bay leaves. Let it come to a light boil. Mix in rice, lower the heat. Cook until rice gets tender. Toss in shredded chicken. Keep barely simmering while you make the sauce.
- Whip Up the Magic Sauce (5-7 minutes):
- In a bowl, beat eggs until they're foamy. Slowly add lemon juice as you keep whisking. Scoop in 1 cup hot broth, whisking the whole time. Add another cup of broth, still whisking. Your sauce should look smooth and a bit thick.
- Put It All Together (3-5 minutes):
- Take soup off the heat. Slowly pour in your egg-lemon mix. Keep whisking as you add it. Put it back on very low heat if needed. Don't let it boil after the eggs go in.
- Add The Finishing Touches:
- Give it a taste and fix the seasoning. More lemon? Go for it. Sprinkle with fresh dill. Add some black pepper. Serve it up right away.
Pin it
When I first tried making this soup, I learned you can't rush the tempering step. If you hurry, you'll end up with scrambled eggs floating in your soup instead of that gorgeous silky texture avgolemono is famous for.
Fixing Common Problems
Pin it
- Sauce Looking Chunky: Turn down the heat fast and whisk like crazy
- Soup Too Thick: Stir in hot broth bit by bit
- Rice Turned Mushy: Next time, cook your rice in a separate pot
- Not Enough Lemon Zing: Squeeze in fresh lemon at the end, not more sauce
Prep In Advance
For the best results:
- Make the soup base early but leave out the rice
- Cook rice in another pot if making ahead
- Mix up the egg-lemon sauce right before eating
- Keep all parts in separate containers
- Warm everything gently before mixing together
Keeping Leftovers
- Put extra soup in a container with a tight lid
- Keep in the fridge up to 3 days
- Don't try freezing after adding the egg-lemon mix
- Warm up slowly to stop the eggs from separating
- Squeeze in fresh lemon when warming up
Try These Twists
- Swap in orzo pasta for the rice
- Throw in some spinach for extra veggies
- Use leftover turkey instead of chicken
- Add some dill or parsley for freshness
- Try a tiny bit of saffron for beautiful color
This Avgolemono Soup shows off what makes Greek comfort food so amazing - taking simple ingredients and turning them into something special through clever cooking. It works perfectly on chilly winter nights or as a bright spring lunch, bringing both coziness and fancy flavor in every spoonful.
Pin it
Frequently Asked Questions
- → Why should eggs be tempered?
- It ensures the eggs mix smoothly and don’t turn into scrambled pieces in the hot liquid.
- → Is orzo okay as a replacement?
- Definitely, orzo is a great option and cooks faster, usually taking around 7 minutes.
- → Why remove the pot after adding the egg-lemon mix?
- It stops the eggs from overcooking and avoids splitting the broth.
- → Is washing rice necessary?
- Yep, rinsing helps it cook evenly and more quickly by removing extra starch.
- → Can store-bought rotisserie chicken work?
- Absolutely, rotisserie chicken is a quick and tasty substitution.