Mediterranean Lemon Chicken Soup (Avgolemono)
Avgolemono is a traditional Greek soup made with chicken, rice (or orzo), eggs, and fresh lemon juice. The magic of this soup lies in its creamy texture—achieved without any dairy—thanks to the technique of tempering eggs into the hot broth. It’s refreshing yet comforting, perfect for any season, especially during cold weather or when you’re under the weather.
Total Time:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients:
For the Soup Base:
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 medium carrots, sliced thin
1 celery stalk, chopped (optional)
8 cups chicken broth (preferably low sodium, homemade or store-bought)
1 cup cooked chicken (shredded or diced; preferably from a rotisserie or poached chicken)
1/2 cup long grain white rice (or orzo)
1 bay leaf
Salt and freshly ground black pepper, to taste
For the Avgolemono (Lemon-Egg Mixture):
3 large eggs
1/3 cup fresh lemon juice (from 2–3 lemons)
Garnishes (Optional):
Chopped fresh parsley or dill
Lemon zest
Freshly cracked black pepper
Instructions:
1. Saute the vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery (if using). Cook for about 5–7 minutes until softened. Stir in the garlic and saute for another 30 seconds until fragrant.
2. Simmer the broth:
Pour in the chicken broth, add the bay leaf, and season lightly with salt and pepper. Bring to a boil.
3. Add rice and cook:
Add the rice (or orzo) to the boiling soup. Reduce heat to a gentle simmer. Cover and cook for 15–20 minutes, or until the rice is tender.
4. Add chicken:
Stir in the shredded cooked chicken and let simmer for another 5–10 minutes until heated through.
5. Make the avgolemono (egg-lemon mixture):
In a medium bowl, whisk together the eggs until frothy, then whisk in the lemon juice slowly.
Tempering step: While whisking constantly, slowly ladle 1 cup of the hot broth into the egg-lemon mixture—a little at a time—to warm it without curdling the eggs.
6. Add avgolemono to soup:
Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly. Cook over low heat (do not boil!) for about 5 minutes until the soup thickens slightly and becomes creamy. Remove bay leaf.
7. Taste and adjust:
Season with more salt, pepper, or lemon juice as needed. Garnish with fresh herbs and lemon zest if desired.
Tips & Notes:
Tempering is key: Never skip tempering the egg-lemon mixture; this prevents the eggs from scrambling.
Don’t let it boil after adding eggs: Heat it gently to maintain a smooth texture.
Rice vs. Orzo: Both work well. Orzo is more traditional in some recipes, but rice is great for a gluten-free version.
For thicker soup: Use slightly less broth or more egg.
Make-ahead: You can cook the soup base ahead and add the avgolemono just before serving to keep the texture ideal.
Frequently Asked Questions
Q: Can I use leftover chicken or turkey?
A: Absolutely! Rotisserie chicken or leftover turkey works perfectly.
Q: Is it safe to eat with the eggs not fully cooked?
A: Yes. The eggs are tempered and then added to the hot soup, which gently cooks them. Just don’t boil the soup after adding the egg mixture.
Q: Can I freeze this soup?
A: The base can be frozen before adding the egg-lemon mixture. Once eggs are added, it’s best enjoyed fresh as it may separate when reheated from frozen.
Q: Can I use other grains?
A: Yes, try cooked quinoa or cauliflower rice for low-carb alternatives.
Q: Is this soup keto-friendly?
A: It can be! Swap the rice with cauliflower rice and ensure your broth is sugar-free.
Nutritional Information
Calories: 260
Protein: 20g
Fat: 12g
Saturated Fat: 2.5g
Carbohydrates: 16g
Fiber: 1g
Sugars: 2g
Cholesterol: 110mg
Sodium: 620mg (varies based on broth)