Avgolemono Soup—tangy with lemon, thickened with rice, and loaded with hearty chunks of chicken —perfectly illustrates the star power of eggs. In fact, the eggs are real game changers here; they act as an emulsifier, thickening up the broth, giving it that velvety smoothness that makes it so comforting and craveable. And with the zingy hit of lemon in there, this soup is bright and bold, while still exuding a delightful simplicity.
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This soup is the essence of rustic Greek simplicity. The name itself, avgolemono, is a portmanteau of its two key ingredients: ‘avgo’ meaning egg and ‘lemono’ meaning lemon. And it’s the fusion of these two ingredients that transports you to the sun-drenched shores of the Mediterranean.
Lemon’s bright acidity brings a refreshing contrast to the comforting base of chicken broth. It’s bold, invigorating, and comforting all at once. This balance is also beautifully showcased in Harissa Lemon Chicken, where the citrus zing of lemon meets the fiery depth of harissa.
Why You’ll Love This Dish
Avgolemono soup is not your everyday chicken soup. It takes a short list of basic ingredients and turns them into a creamy, tangy, and iconic soup that is far more than the sum of its parts. The richness of the eggs contrasts with the sharpness of the lemon to create a balance unexpected but still just so right. Here are a few reasons I love this soup:
- It’s comforting: The creaminess of the broth makes it feel a bit decadent.
- Quick to prepare: You can make this soup in just 40 minutes from start to finish, so it’s perfect for those busy evenings when time is short.
- Full of flavor: The zing of lemon gives it a refreshing brightness.
Ingredients You Need
The beauty of avgolemono lies in its simplicity. Each ingredient serves a purpose, either to build the base, enrich the body, or to add that distinctive citrus flavor.
- Chicken: White meat chicken is traditional here. It’s lean, which is what you need in this soup. The chicken can be roasted or poached and then shredded. You could even use rotisserie chicken from the market to save time.
- Rice: Rice thickens the soup. Use a long-grain white rice for the best texture.
- Olive oil: A good quality olive oil adds authentic flavor, but you could substitute avocado oil if you like.
- Carrot: Brings sweetness and color.
- Celery: Adds a slight crunch. Use the tender inner stalks if you can for a more delicate flavor.
- Onion and garlic: Sweet yellow onions and aromatic garlic give an earthy depth to the broth.
- Chicken broth: Homemade broth is idea, but store-bought works great, too.
- Bay leaves: Don’t be tempted to skip these. They impart a subtle depth to the broth. Don’t forget to remove them before serving, though.
- Salt and pepper: Don’t skip these essential seasonings either.
- Freshly squeezed lemon juice: This is one half of the power duo that gives this soup star power. Use real lemons and juice them just before adding the juice to the soup.
- Eggs: Along with lemon juice, these are what make this soup special as they thicken it and give it rich flavor. Make sure they’re at room temperature.
- Parsley: A sprinkle of fresh green herbs is the perfect final touch.
How to Make It
Making avgolemono is a simple process that yields a soup with complex flavors. Follow these steps:
- First, sauté the vegetables in olive oil until they start to soften, stirring in the garlic at the end
- Add broth and bay leaves and let simmer before adding a bit of rice. Simmer the rice in the broth until it begins to break down, adding heft.
- Stir in shredded chicken.
- Meanwhile, whisk the eggs and lemon juice together before tempering them with a couple of ladles of broth before adding the mixture to the soup.
- Shower with a bit of minced fresh parsley and serve immediately.
What to Serve With It
This soup is almost a complete meal on its own, but like most soups, it’s best with some good bread. Add a crisp green salad to round out the meal.
If you’re intrigued by using eggs for emulsification, try making Homemade Mayonnaise or Champagne Sabayon.
Avgolemono Soup
Ingredients
- 2 cooked and shredded chicken breasts
- 1 cup uncooked rice
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped carrot
- ½ cup chopped celery
- ¼ cup chopped onion
- 3 garlic cloves minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup freshly squeezed lemon juice
- 2 large eggs
- Chopped parsley for garnish
Instructions
- In a stockpot over medium-high heat, heat the olive oil. Add the onions, celery, and carrots, and cook, stirring, until the vegetables begin to soften, about 4 minutes..
- Add the garlic and continue to cook, stirring, for another 30 seconds or so.
- Add the broth and bay leaves and bring to a rolling boil. Add the rice, salt, and pepper. Turn the heat to low and let it simmer for 20 minutes until the rice is cooked. Next, add the shredded chicken and let it cook for a few minutes until the chicken is heated through and absorbs the flavors.
- Meanwhile, in a medium bowl, whisk together the eggs and lemon juice. While whisking, add 2 ladles full of the hot broth from the pot. Once combined, add the mixture to the soup and stir.
- Remove from the heat immediately.
- Serve hot garnished with chopped parsley.
