Indulge in the flavors of Greece with a comforting bowl of Greek Avgolemono Soup. This traditional Greek soup is a delightful combination of chicken, rice, lemon, and eggs, resulting in a creamy and tangy broth that will warm your soul. The velvety texture and vibrant citrus notes make it a favorite in Greek cuisine. Whether enjoyed as a starter or a main course, Greek Avgolemono Soup offers a delicious and satisfying culinary experience that will transport you to the Mediterranean.
The velvety texture and vibrant citrus notes make it a favorite in Greek cuisine. Whether enjoyed as a starter or a main course, Greek Avgolemono Soup offers a delicious and satisfying culinary experience that will transport you to the Mediterranean.
Greek Avgolemono Soup is not just a flavorful delight, but it also boasts a rich cultural history. This traditional Greek dish has been enjoyed for generations, passed down through families, and celebrated in Greek cuisine. The combination of tangy lemon and creamy broth creates a harmonious balance of flavors that is both comforting and refreshing. Whether you're looking to explore new culinary experiences or craving a taste of Greece, Greek Avgolemono Soup is a must-try recipe that will transport you to the sun-drenched shores of the Mediterranean with each spoonful. Prepare to be captivated by the enticing aromas and delightful flavors of this beloved Greek classic.
Ingredients needed to make Greek Avgolemono Soup
- 1 T. olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 1 lb. boneless, skinless chicken breasts, halved lengthwise
- 8 c. chicken broth, preferably low-sodium
- ½ c. orzo
- 5 large eggs
- ½ c. lemon juice, freshly squeezed
- ¼ c. fresh dill, chopped
- ¼ c. fresh parsley, chopped
- Sea salt and black pepper to taste
How to make Greek Avgolemono Soup
- Heat olive oil in a large soup pot over medium heat.
- Add the onion and carrots to the pot and season to taste with salt and pepper.
- Cook, stirring occasionally, just until the vegetables begin to soften, approximately 2-3 minutes.
- Add chicken and pour in the chicken broth.
- Bring to a simmer and cook until the chicken is fully cooked 20-25 minutes.
- Remove the chicken from the pot and transfer it to a plate to cool.
- Add the orzo to the soup and simmer until cooked, approximately 8-10 minutes or according to the package instructions.
- Shred the chicken using two forks and return to the soup pot.
- While the orzo is cooking, whisk the eggs and lemon juice in a heatproof bowl.
- Slowly pour ½ cup of the hot broth into the egg mixture, while constantly whisking. This will temper the eggs so they do not scramble.
- Continue whisking and ladle another two or three ½ cups of broth additions into the egg mixture.
- Pour the lemony egg mixture into the soup pot and continue cooking until thickened from the eggs, approximately another 5-10 minutes, stirring constantly to prevent the eggs from sticking to the bottom of the pot.
- Remove from heat and add the fresh dill and parsley. Taste and adjust the seasonings if needed. Serve immediately and enjoy!
Variations on the Greek Avgolemono Soup recipe
Here are 10 variations to explore:
- Vegetarian Version: Replace the chicken with vegetable broth and add extra vegetables like carrots, celery, and peas.
- Orzo Substitute: Swap the rice for orzo pasta to add a different texture to the soup.
- Shredded Chicken: Use pre-cooked, shredded chicken for quicker preparation.
- Herbs and Spices: Add herbs like dill, oregano, or thyme for an extra layer of flavor.
- Spinach Twist: Toss in a handful of fresh spinach leaves for added color and nutrients.
- Mediterranean Seafood: Incorporate cooked shrimp, mussels, or scallops to create a seafood version of the soup.
- Greek-Inspired Garnish: Top the soup with crumbled feta cheese, chopped Kalamata olives, and a drizzle of olive oil.
- Creamy Variation: Stir in a touch of Greek yogurt or heavy cream for an even richer and creamier soup.
- Lemon Zest: Enhance the citrus flavor by adding some lemon zest to the soup.
- Spicy Kick: Sprinkle a pinch of red pepper flakes or a dash of hot sauce to add a spicy twist to the soup.
Storage for the Greek Avgolemono Soup.
Greek Avgolemono Soup can be stored in the refrigerator for up to 3-4 days. Allow the soup to cool completely before transferring it to an airtight container. When reheating, gently warm the soup on the stovetop over low heat until it reaches the desired temperature, stirring occasionally.
Top tips to know when making Greek Avgolemono Soup
10 Top Tips for Making Greek Avgolemono Soup:
- Use homemade chicken broth for the best flavor, or choose a high-quality store-bought option.
- Cook the rice separately and add it to the soup just before serving to prevent it from becoming too mushy.
- Whisk the eggs and lemon juice together separately, then gradually temper the mixture with some hot broth before adding it to the soup to prevent curdling.
- For a smoother texture, strain the soup after adding the egg-lemon mixture to remove any potential lumps.
- Adjust the amount of lemon juice according to your taste preferences, adding more or less for a more or less tangy flavor.
- Don't let the soup come to a boil after adding the egg-lemon mixture, as it can cause the eggs to curdle.
- Season the soup with salt and pepper to taste, adjusting as needed.
- Stir the soup gently when reheating to avoid breaking up the delicate pieces of chicken.
- Garnish each bowl with a sprinkle of fresh herbs like dill or parsley for added freshness.
- Serve the soup hot and enjoy it with crusty bread on the side for a complete and satisfying meal.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]: