Greek Lemon Chicken Soup -

Introduction

Greek Lemon Chicken Soup, known affectionately as avgolemono (pronounced ah-vgo-lem-o-no), is a cherished staple of Greek cuisine that has warmed hearts and homes for generations. This luscious, velvety soup blends the rich savoriness of chicken broth with the bright, zesty tang of lemon in a way that feels both comforting and refreshing. Unlike many creamy soups that rely on dairy, avgolemono achieves its signature silky texture through a masterful emulsion of eggs and lemon juice—a technique passed down through centuries of Mediterranean culinary tradition. Whether enjoyed during cold winter months, served to soothe a sore throat, or prepared as part of a festive holiday meal, this soup embodies the essence of Greek hospitality: simple ingredients elevated into something deeply nourishing and soul-satisfying.

The History

The roots of avgolemono trace back to the Byzantine Empire, where egg-and-lemon sauces were commonly used to finish dishes, adding richness and acidity without relying on heavy creams or oils. The term “avgolemono” itself comes from the Greek words avgo (egg) and lemono (lemon), highlighting the soup’s defining ingredients. While variations exist across the Eastern Mediterranean—including in Turkey, where a similar sauce called terbiye is used—Greek avgolemono evolved into a standalone soup, particularly associated with home cooking and family gatherings. It gained wider recognition in the 20th century as Greek immigrants brought their culinary traditions abroad, introducing avgolemono to audiences around the world. Historically, it was also considered a restorative dish, often served to the sick or convalescing due to its gentle warmth, easy digestibility, and immune-boosting properties from lemon and chicken. Today, it remains a beloved national dish in Greece and a symbol of culinary ingenuity rooted in simplicity and balance.

Ingredients Breakdown

The magic of Greek Lemon Chicken Soup lies in its minimal yet powerful ingredients, each playing a crucial role in flavor, texture, and harmony:

Chicken: Traditionally, bone-in chicken (such as thighs or a whole stewing hen) is simmered to create a rich, gelatinous broth. However, shredded rotisserie or poached breast meat can be used for convenience.
Rice: Usually short-grain white rice like Arborio or converted rice is used. It thickens the soup slightly and adds heartiness. Some versions use orzo pasta instead, known as kritharaki in Greece.
Eggs: Large eggs are essential for the emulsification process. They act as a natural thickener when tempered with hot broth, creating a smooth, custard-like consistency without curdling.
Lemons: Freshly squeezed lemon juice provides the signature tartness. The zest can also be added for extra citrus aroma. Bottled juice is discouraged—it lacks brightness and depth.
Broth: While the chicken creates its own broth, additional low-sodium chicken stock may be used to adjust volume. Homemade stock is preferred for maximum flavor and body.
Onion and Garlic: These aromatics build the flavor base, sautéed gently before adding liquid.
Olive Oil: A drizzle of extra virgin olive oil adds richness and authentic Greek character.
Herbs: Fresh dill or parsley are common garnishes, contributing freshness and color.
Salt and Pepper: To taste, balancing the acidity and enhancing overall flavor.

Notably absent are cream, flour, or butter—this soup relies entirely on the emulsifying power of eggs and the natural starch from rice, making it surprisingly light despite its creamy mouthfeel.

Step-by-Step Recipe

Prepare the Chicken Broth: Place 1.5 lbs (700g) of bone-in chicken pieces (thighs, drumsticks, or a combination) in a large pot. Cover with 8 cups (2 quarts) of water. Add 1 chopped onion, 2 crushed garlic cloves, a bay leaf, and a few peppercorns. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes to 1 hour until chicken is tender and broth is flavorful.
Shred the Chicken: Remove chicken from the pot and let cool slightly. Discard bones and skin, then shred the meat into bite-sized pieces. Set aside.
Strain and Return Broth: Strain the broth into a clean pot, discarding solids. Return the broth to medium heat.
Cook the Rice: Add 1/2 cup (90g) of rinsed short-grain rice to the hot broth. Simmer for 20–25 minutes, stirring occasionally, until rice is tender and broth begins to thicken slightly.
Prepare the Avgolemono Mixture: In a medium bowl, whisk together 3 large eggs until frothy. Slowly add 1 cup (240ml) of freshly squeezed lemon juice while continuing to whisk—this prevents the eggs from cooking prematurely.
Temper the Eggs: Take a ladleful of the hot broth (about 1/2 cup) and very slowly drizzle it into the egg-lemon mixture while whisking constantly. Repeat this process 3–4 times to gradually raise the temperature of the eggs and prevent curdling.
Combine and Thicken: Pour the tempered egg mixture back into the pot of broth, stirring continuously over low heat. Do not boil—keep the soup below a simmer. Cook for 5–7 minutes, stirring gently, until the soup thickens to a creamy, velvety consistency.
Add Chicken and Adjust Seasoning: Stir in the shredded chicken. Taste and season with salt and freshly ground black pepper. If desired, add a teaspoon of lemon zest for extra brightness.
Serve Warm: Ladle into bowls and garnish with chopped fresh dill or parsley. Drizzle each serving with a small amount of extra virgin olive oil for authenticity.

Tips

Never Boil After Adding Egg-Lemon Mixture: High heat will cause the eggs to scramble. Keep the temperature low and stir constantly for a smooth texture.
Use Fresh Lemons: The quality of the lemon juice makes or breaks this soup. Roll lemons on the counter before juicing to extract more liquid.
Whisk Vigorously When Tempering: Continuous whisking ensures even heat distribution and prevents clumping.
Choose the Right Rice: Short-grain rice releases more starch, helping to thicken the soup naturally. Avoid instant or parboiled rice if possible.
Make Ahead Broth: For deeper flavor, prepare the chicken broth a day in advance and refrigerate overnight. Skim off excess fat before reheating.
Reheating Carefully: Reheat leftovers gently over low heat, adding a splash of water or broth if the soup thickens too much in the fridge.
Double the Recipe: This soup freezes well (without the egg-lemon mixture). Freeze the broth and chicken separately, then add the avgolemono base when reheating.
Test for Balance: The ideal avgolemono should be rich but bright—taste as you go and adjust lemon and salt levels at the end.

Variations and Customizations

While traditional avgolemono sticks to chicken, rice, eggs, and lemon, regional and modern interpretations offer delightful twists:

Orzo Version (Kritharaki Soupa): Replace rice with 1/2 cup of orzo pasta, cooked directly in the broth until al dente. This version is especially popular in southern Greece.
Vegetarian Avgolemono: Use mushroom or vegetable broth instead of chicken, omit the meat, and add diced carrots, celery, and leeks for body. Chickpeas can provide protein and texture.
Turkey or Pork Variants: Some families use leftover holiday turkey or slow-cooked pork for a richer flavor profile.
Dairy-Enhanced Creaminess: Though not traditional, a splash of heavy cream or Greek yogurt can be stirred in at the end for an even silkier texture (add after tempering).
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for those who enjoy heat.
Gluten-Free Option

: Ensure the broth is gluten-free and use certified GF rice or substitute with quinoa.

Lemon-Only Version: Omit eggs for a lighter, non-traditional take—simply stir lemon juice into the broth and serve with herbs.
Frozen Convenience: Prepare the broth and rice base ahead, then add the egg-lemon mixture just before serving for quick weeknight meals.

Health Considerations and Nutritional Value

Greek Lemon Chicken Soup is not only delicious but also offers several health benefits:

High in Protein: Chicken and eggs contribute high-quality protein, supporting muscle repair and satiety.
Vitamin C Boost: Lemon juice is rich in vitamin C, which supports immune function and enhances iron absorption.
Low in Fat: Especially when made with skinless chicken and minimal oil, this soup is relatively low in saturated fat.
Hydrating and Soothing: The warm broth helps with hydration and can ease symptoms of colds or respiratory infections.
Contains B Vitamins: Eggs and chicken provide B6, B12, and folate, important for energy metabolism and nervous system health.
Gluten-Free Potential: Naturally gluten-free when using safe ingredients, making it suitable for those with celiac disease or sensitivity.

Cautions:

Raw Egg Concern: Since the eggs are heated but not boiled, there’s a minimal risk for immunocompromised individuals, pregnant women, or young children. Using pasteurized eggs can mitigate this.
Acidity Sensitivity: Those with acid reflux or ulcers may find the lemon content irritating—reduce lemon juice or omit zest.
Sodium Control: Use low-sodium broth and adjust salt at the end to manage blood pressure concerns.

Ingredients

1.5 lbs (700g) bone-in chicken pieces (thighs or drumsticks)
8 cups (2 quarts) water
1 medium yellow onion, chopped
2 cloves garlic, crushed
1 bay leaf
6–8 black peppercorns
1/2 cup (90g) short-grain white rice, rinsed
3 large eggs
1 cup (240ml) freshly squeezed lemon juice (about 4–6 lemons)
1 tsp lemon zest (optional)
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh dill or parsley, for garnish
2 tbsp extra virgin olive oil, for drizzling

Directions

In a large stockpot, combine chicken, water, onion, garlic, bay leaf, and peppercorns. Bring to a boil over medium-high heat.
Reduce heat to low, partially cover, and simmer for 45–60 minutes, skimming foam as needed, until chicken is fully cooked and broth is aromatic.
Remove chicken, let cool, then shred meat and set aside. Strain broth into a clean pot; discard solids.
Return broth to medium heat and stir in rice. Simmer for 20–25 minutes until rice is tender.
While rice cooks, whisk eggs in a bowl until smooth. Gradually whisk in lemon juice and zest until well blended.
Slowly temper the egg mixture: Ladle 1/2 cup hot broth into the egg-lemon mix, whisking constantly. Repeat 3 more times.
Pour the tempered mixture back into the pot, stirring continuously over low heat. Cook 5–7 minutes until soup thickens and coats the back of a spoon.
Stir in shredded chicken. Season with salt and pepper to taste.
Serve hot, garnished with fresh dill or parsley and a drizzle of olive oil.

FAQ

Can I make avgolemono without eggs?
Yes, though it won’t be traditional. You can thicken with a cornstarch slurry or pureed potatoes, but you’ll lose the characteristic creamy emulsion.

Why did my soup curdle?
Curdling usually happens if the egg mixture wasn’t tempered properly or if the soup boiled after adding it. Always add slowly and keep heat low.

Can I freeze Greek lemon chicken soup?
It’s best frozen before adding the egg-lemon mixture. Freeze the broth and chicken base, then prepare the avgolemono fresh when reheating.

What can I substitute for rice?
Orzo, quinoa, barley, or even small pasta like pastina work well. Adjust cooking time accordingly.

Is avgolemono served as a main course?
Yes, especially when made with plenty of chicken and rice. It’s hearty enough on its own but pairs beautifully with a Greek salad and crusty bread.

Can I use chicken breast only?
Absolutely. Boneless, skinless breasts can be poached directly in the broth, though bone-in pieces yield a richer flavor.

How long does it keep in the fridge?
Up to 4 days. Reheat gently over low heat, adding a splash of water if too thick.

Can I make it in a slow cooker?
Yes! Cook chicken and broth on low for 6–8 hours, remove and shred chicken, then finish the avgolemono step on the stove to control temperature.

Summary

Greek Lemon Chicken Soup, or avgolemono, is a timeless recipe that marries tender chicken, fluffy rice, and a luxuriously creamy broth enriched with eggs and lemon. Hearty yet bright, it’s a nourishing dish steeped in history and perfect for any season.

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