If you are craving a bowl of comfort that feels like a warm hug in liquid form, the Easy Avgolemono Soup Recipe is your new best friend. This Greek lemon and egg soup is bright, silky, and nourishing, combining simple ingredients like chicken broth, eggs, and lemon to create a harmonious melody of flavors and textures. It’s incredibly satisfying, super easy to make, and perfect for when you want something cozy but fresh. Trust me, once you try this recipe, it will quickly become your go-to soup for any occasion.
Ingredients You’ll Need
What I love most about this Easy Avgolemono Soup Recipe is how it calls for straightforward, wholesome ingredients that each play a crucial role. Every element adds a layer of flavor or texture, making the final soup irresistibly balanced and bright.
- 3 cups chicken broth: The rich base that adds warmth and savoriness to the soup.
- 2 cups bone broth: Adds depth and a hearty, nourishing quality to the broth.
- Zest of 1 lemon: Provides a subtle citrus fragrance that wakes up your senses.
- Juice of 2 lemons: Offers the signature tang that defines Avgolemono’s fresh flavor.
- 2 bay leaves: Impart a mild herbal note that complements the lemon beautifully.
- 1/2 tsp salt: Enhances all the flavors without overpowering the delicate balance.
- 1/2 tsp black pepper: Adds just the right hint of spice to keep things interesting.
- 2-3 large eggs: Whisked in to create that signature creamy texture without cream.
- 2 cups shredded rotisserie chicken: Makes the soup hearty and satisfying with tender bites of meat.
- 2 cups cooked basmati rice: Brings comforting body and a fluffy texture to every spoonful.
- 2 tbsp fresh dill: Offers an aromatic, fresh finish that brightens the soup beautifully.
How to Make Easy Avgolemono Soup Recipe
Step 1: Prepare the Broth
Begin by combining your chicken broth, bone broth, lemon zest, juice of one lemon, bay leaves, salt, and pepper in a large saucepan. Bring it to a gentle simmer and let it bubble away for 10 to 15 minutes so that all those flavors meld together beautifully. This step is what lays the flavorful foundation for your Easy Avgolemono Soup Recipe and sets the stage for the magic to come.
Step 2: Whisk the Egg Mixture
While the broth bubbles away, grab a large bowl and whisk your eggs until fully smooth and frothy. Now pour in the juice of the remaining lemon and whisk some more. This mixture adds that special silky texture and tang that makes Avgolemono so uniquely delicious.
Step 3: Temper the Eggs
Next, the key to a creamy, lump-free soup: tempering. Slowly add a small ladle of the hot broth to your egg and lemon mixture while whisking constantly. This step warms the eggs gently so they don’t curdle when added to the hot soup later. Patience here is your friend!
Step 4: Combine and Finish Cooking
Return to your saucepan and, whisking continuously, gradually pour the tempered egg mixture into the simmering broth. Make sure you do not allow the soup to boil at this point, or the eggs will scramble. Remove the pan from heat and stir in the shredded rotisserie chicken and cooked basmati rice. This blend brings satisfying protein and comforting texture that turns this soup into a meal.
How to Serve Easy Avgolemono Soup Recipe
Garnishes
Fresh dill is the classic finishing touch, sprinkled on top to add a lovely burst of color and herbal brightness. A drizzle of good-quality olive oil adds richness, while a few cracks of black pepper give a subtle bite that rounds out each spoonful.
Side Dishes
This soup is fantastic on its own but pairs just perfectly with a simple, crisp green salad to add crunch and freshness. Warm, crusty bread or soft pita alongside is ideal for sop-up duty, making every last drop count.
Creative Ways to Present
If you want to impress guests or add a personal flair, serve the soup in charming individual bowls topped with a sprig of dill and a small lemon wedge on the side for extra zing. You can also add a swirl of yogurt on top for a creamy contrast that’s visually beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
Store leftover Easy Avgolemono Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it’s perfect for meal prep or a quick lunch during the week.
Freezing
Because of the delicate egg and lemon mixture, freezing this soup is not ideal—it can affect the texture of the eggs, causing curdling upon reheating. For best results, enjoy fresh or refrigerated leftovers instead.
Reheating
When reheating, warm the soup gently over low heat, stirring frequently to keep the texture smooth and prevent the eggs from scrambling. Add a splash of broth or water if it seems too thick, and avoid boiling at all costs!
FAQs
Can I use regular chicken broth instead of bone broth?
Yes absolutely! Bone broth adds extra depth and richness, but regular chicken broth works perfectly fine if that’s what you have on hand. The soup will still be delicious and comforting.
Is there a substitute for basmati rice?
You can use other types of cooked rice like jasmine, long-grain, or even small pasta such as orzo if you prefer. Just be mindful that different starches will slightly alter the texture but keep deliciousness intact.
Can I make this soup vegetarian?
Avgolemono traditionally contains chicken broth and meat, but you can swap the chicken and bone broth for vegetable broth and omit the chicken for a vegetarian version. The lemon and eggs create plenty of flavor to keep the soup satisfying.
Why do I need to temper the eggs?
Tempering gradually warms the eggs before adding them into the hot soup, preventing them from curdling or scrambling. This simple step ensures the soup stays silky smooth and velvety.
What if my soup curdles?
If the soup accidentally curdles, try whisking it vigorously off the heat or blending it briefly to smooth it out. Next time, remember to temper the eggs gently and keep the soup below boiling after adding the egg mixture.
Final Thoughts
This Easy Avgolemono Soup Recipe is one of those dishes you’ll want to make again and again. It’s comforting yet refreshing, simple yet impressive, and always hits the spot whether you’re feeling under the weather or just craving a cozy meal. Give it a try and watch this bright, creamy soup become a treasured favorite in your kitchen!
Print
Easy Avgolemono Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Easy Avgolemono Soup is a classic Greek chicken and lemon soup made with flavorful chicken broth, tender shredded rotisserie chicken, and fluffy basmati rice, all brought together by a silky egg-lemon sauce. It’s a comforting, tangy, and protein-packed soup perfect for any day of the week, ready in just 25 minutes.
Ingredients
Broth and Base
- 3 cups chicken broth
- 2 cups bone broth
- Zest of 1 lemon
- Juice of 2 lemons, divided
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
Soup Add-ins
- 2–3 large eggs
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill, chopped
Instructions
- Prepare the Soup Base: In a large saucepan, combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper. Bring the mixture to a simmer over medium heat and let it cook gently for 10-15 minutes to develop flavors.
- Whisk Egg Mixture: While the broth simmers, crack the eggs into a large bowl and whisk them until smooth. Add the juice of the remaining lemon to the eggs, whisking to combine.
- Temper the Eggs: To prevent curdling, gradually add hot broth from the saucepan into the egg-lemon mixture while continuously whisking. This slowly raises the temperature of the eggs without cooking them too fast.
- Incorporate Egg Mixture into Broth: Slowly pour the tempered egg mixture back into the saucepan with the remaining hot broth, stirring constantly. Be careful not to let the soup boil at this stage to keep the eggs silky and smooth.
- Add Chicken and Rice: Remove the soup from heat, then stir in the shredded rotisserie chicken and cooked basmati rice until well combined and heated through.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped dill, a drizzle of olive oil, and a sprinkle of cracked black pepper. Serve immediately for the best flavor and texture.
Notes
- Tempering the eggs is crucial to avoid curdling and achieve a smooth, creamy texture.
- Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
- You can substitute basmati rice with orzo or another small pasta if desired.
- If you prefer a thicker soup, add more rice or reduce the broth slightly.
- Adjust lemon juice to taste for more or less tanginess.
