Avgolemono – Lemon Rice and Chicken Soup Recipe
Avgolemono, a classic Greek soup, offers a unique blend of chicken, rice, and eggs infused with the tangy brightness of fresh lemon. This comforting, silky smooth soup, known for its vibrant flavor, is a must-try for anyone seeking a wholesome and fulfilling meal.
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The Best Avgolemono Recipes
Avgolemono is a delightful balance of savory chicken and rice with a citrusy twist from lemons. The creamy texture comes from a simple yet delicate lemon-egg emulsion that requires a bit of technique but is well worth the effort.
Notes on Ingredients
For the best results, use freshly cooked chicken and homemade chicken broth for added richness. While white rice is traditional, you can adjust the amount based on how thick you prefer your soup. The lemon juice adds a refreshing brightness, and the eggs provide a velvety texture.
- Chicken: Choose fresh chicken breast for a tender, juicy bite.
- Rice: Long-grain or short-grain rice both work, though short-grain adds extra thickness.
- Lemon: Freshly squeezed lemon juice is essential for authentic flavor.
- Eggs: Use large eggs for the perfect consistency.
How to Make Avgolemono
- Begin by sautéing onions, celery, and carrots in butter or olive oil until translucent.
- In a large pot, simmer chicken broth and rice until the rice opens up.
- Add the sautéed vegetables and chopped chicken to the pot, cooking for 5-10 minutes to meld the flavors.
- Whisk eggs in a bowl and gradually add lemon juice while whisking.
- Slowly temper the egg mixture by adding ladles of hot soup into the eggs to avoid curdling.
- Pour the egg-lemon mixture into the soup, stirring constantly.
- Remove from heat and serve hot, garnished with lemon slices, alongside pita bread or oyster crackers.
How to Serve Avgolemono
Serve Avgolemono hot, garnished with fresh lemon slices to enhance the citrusy notes. Pita bread or oyster crackers make an excellent accompaniment to soak up the savory broth.
How to Store Avgolemono
Store leftover Avgolemono in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little broth or water if the soup has thickened.
FAQs about Avgolemono
Can I use other types of meat?
Yes, turkey or lamb can substitute for chicken.
Can I freeze Avgolemono?
It’s best enjoyed fresh, as the egg-lemon mixture can separate when frozen.
Avgolemono – Lemon Rice and Chicken Soup Recipe
Ingredients
- 1 Large Whole Chicken Breast Chopped (around 1 1/2-2 cups)
- 5 Cups Chicken Broth for more wholesome flavor use the broth where you cook your chicken
- 1/2 Cup Rice I use 3/4 Cup since I like my soup thick and with lots of rice
- 1 TBSP Butter or Olive Oil
- 1 Cup Onion Diced
- 1/2 Cup Carrots Diced
- 1/2 Cup Celery Diced
- 3 Eggs
- 1 Large Lemon Juiced
- 1/2 tsp Red Pepper Flakes
- Salt to taste
- Lemon slices for garnish
- Pita Bread or Oyster Crackers
Instructions
- In a pan, melt the butter on a little bit of oil for it not to burn or heat olive oil alone and saute veggies until onions and celery are translucent, around 5 minutes. Set aside.
- On a large pot add chicken broth bring to a simmer and add rice. Cook until rice blooms (opens), add sauteed veggies and chicken. Add red pepper flakes and salt if needed. Keep cooking for flavors to integrate, about 5-10 minutes.
- Now comes the tricky part, in a separate bowl beat eggs and while doing this add the lemon juice. Keep the whisking going, now slowly add a ladle at a time of the soup mixture to temper the eggs, you don’t want to end with an omelette in you soup. Add one or two ladles full, I don’t mind if rice or veggies get into it, the idea is to bring the eggs at the same temp of the soup in the pot.
- Pour the egg-lemon mixture into the soup pot keep mixing and remove from heat. Serve hot with lemon wedges, oyster crackers or pita bread, enjoy!
