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AVGOLEMONO SOUP (GREEK LEMONY CHICKEN RICE SOUP)

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/4 onion, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked chicken, diced small
  • 8 cups chicken stock
  • 1 cup medium or long-grain rice
  • zest of one lemon
  • 2 tablespoons fresh herbs
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 egg
  • 2 egg yolks
  • 1/3 cup lemon juice
  • fresh parsley or dill, for garnish
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Since the beginning of Summer, I have been craving Avgolemono Chicken Rice Soup from my favorite Greek restaurant in Charlotte. As I was placing my order a few months ago, they tell me they stop making this soup during the summer. WTF? Seriously, I call about every two weeks just to see if it is back on the menu. However, it is not. So, I decided to make this incredibly delicious lemony chicken rice soup, myself!This recipe is a combination of recipes I found on Pinterest, TikTok, and the Internet.

Be sure to check out the recipe below to view my short TikTok video making this fabulous traditional Greek lemon soup. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

a green bowl filled with Avgolemono chicken rice soup with three lemons in the background

WHAT IS AVGOLEMONO SOUP?

Avgolemono can either be a soup, or sauce. It is found in traditional Greek cuisine. The word “Avgolemono” literally means egg-lemon. The basic ingredients include; chicken broth, rice, lemon juice, and eggs.

WHAT DOES AVGOLEMONO SOUP TASTE LIKE?

If you are a lover of lemons, this soup is definitely for you! Honestly, you will not believe that this Lemony Chicken Rice Soup does not contain cream, or even butter. This Avgolemono Soup is silky, and creamy. Basically, the eggs, lemon juice and broth emulsify to create a luxurious texture, and mouthfeel.

Even if you are not much of a lemon fanatic, this traditional Greek soup, is a must try. Feel free to adjust the level of tartness to your liking.

HOW TO TEMPER THE EGGS FOR AVGOLEMONO SOUP

Ok, so tempering the eggs is really the only tricky part. Do NOT let this deter you from trying this recipe for Avgolemono Chicken Rice Soup. Once the eggs and lemon juice have been whisked together in a bowl, take some of the hot broth (about a half cup, or so) and whisk briskly into the egg lemon mixture.

The key is to keep the whisk moving so that the eggs do not have time to scramble. Repeat this step two more times.

Be sure to remove the pot from the heat prior to adding the tempered egg mixture. Again, whisk the mixture, vigorously into the pot.

TIPS ON MAKING THE BEST AVGOLEMONO CHICKEN RICE SOUP

  • Homemade chicken stock is best, but feel free to substitute with a boxed stock!
  • For ease, use the breast meat of a rotisserie chicken if adding chicken
  • The rice can be substituted with orzo
  • If you do not have cheese cloth for the herb bundle, place the herbs in the chicken stock, whole. Be sure to remove prior to adding the egg/lemon mixture.
  • Garnish with fresh parsley, or dill.

HOW TO SERVE AVGOLEMONO CHICKEN RICE SOUP

In Greece, this Lemony Soup is traditionally served as a main course, which may include bread and/or salad. Even though traditional Avgolemono soup is not served with chicken, a number of recipes will include chicken to make the soup a bit heartier.

HOW TO STOREAVGOLEMONOSOUP

Leftovers should be stored in the fridge, and will last two to three days. You can also freeze this Lemony Rice Soup. Just be sure to follow reheating instructions below.

HOW TO REHEAT AVGOLEMONO SOUP

The biggest issue with reheating this Greek Lemon Soup, is the risk of it separating. Because of this, reheating in the microwave is not recommended. Reheat the soup, very gently, over a medium-low heat.

Print
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a green bowl filled with Avgolemono chicken rice soup with three lemons in the background

AVGOLEMONO SOUP (GREEK LEMONY CHICKEN RICE SOUP)


  • Author:Charlotte Fashion Plate
  • Prep Time:5 minutes
  • Cook Time:20 minutes
  • Total Time:25 minutes
  • Yield:6 servings 1x

Description

Make your very own Avgolemono Soup in your very own kitchen. This traditional Greek soup is so full of lemony flavor. It’s silky, smooth and easy to prepare.


Ingredients

Scale
  • 1 1/2 tablespoons olive oil
  • 1/4 onion, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked chicken, diced
  • 8 cups chicken stock
  • 1 cup medium to long-grain rice
  • zest of one lemon
  • 2 tablespoons fresh herbs
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1 egg
  • 2 egg yolks
  • 1/3 cup lemon juice
  • fresh parsley, for garnish

Instructions

  1. Heat olive oil to medium.
  2. Add the minced onions. Season with kosher salt and pepper.
  3. Soften the onions for a few minutes.
  4. Bundle the lemon zest, herbs, bay leaves or peppercorns, or use whole.
  5. Add the chicken stock, rice and herbs to the pot.
  6. Bring to a boil.
  7. Reduce heat.
  8. Simmer the rice for about 15 minutes. Stirring often.
  9. In a separate bowl, whisk together the egg, egg yolks and lemon juice.
  10. Remove the pot from the heat.
  11. Remove and discard the herbs and zest.
  12. Whisk about one-half cup of the hot broth into the egg mixture to temper. Whisk vigorously so as to not scramble the eggs.
  13. Repeat this two more times.
  14. Whisk the egg/lemon mixture into the pot, vigorously.
  15. Add the cooked chicken.
  16. Place back on the heat to medium-low to heat through.
  17. Serve in bowls garnished with fresh parsley.

Notes

SEE POST FOR TIPS!

Nutrition

  • Serving Size:1 1/2 Cups

Keywords: how to make avgolemono soup, how to make lemon chicken rice soup, how to make traditional Greek lemon soup, what is avgolemono soup, is avgolemono soup easy to make, how to temper eggs,

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