Greek Egg Lemon Soup

This Greek egg-lemon soup called Avgolemono brings together comfort and sunshine in a single bowl. With velvety broth, juicy chicken, and bright fresh lemon, it is a family dish I reach for every time someone needs a healing meal or just a taste of something special. The first spoonful always brings back memories of my grandmother’s kitchen, where I learned patience is the key to creamy results.

I first made this soup when my youngest felt under the weather and ever since it has turned chilly evenings into something we look forward to together. Even picky eaters ask for seconds thanks to the silky broth and bright lemon zip.

Ingredients

• Chicken thighs or breast: Boneless pieces give deep flavor and tender meat Thighs are especially forgiving but breast cooks more quickly
• Short grain rice: Releases starch which naturally thickens the broth Select a plump variety for best texture
• Fresh lemons: Only use real lemons for zest and juice Bottled lemon will not have the same zing
• Eggs: Room temperature eggs blend more smoothly into the broth
• Onion: Sweet and yellow onion adds a mellow flavor Base flavor gets better the longer you cook it
• Garlic: Cloves should be firm and aromatic A must for depth
• Good chicken stock: Homemade or low sodium store bought makes a big difference Choose one with clear flavor and not too salty
• Extra virgin olive oil: For sautéing and drizzling at the end Go for the best you can find for extra richness
• Fresh dill or parsley: Adds herbaceous lift in every bowl Pick vibrant leaves with no wilting
• Sea salt and black pepper: Brings all the flavors together Taste as you go for balance

Step-by-Step Instructions

Prepare the Aromatics:

Warm olive oil in a large heavy pot set over medium heat Add the onions and garlic Cook slowly for 8 to 10 minutes until soft and fragrant Stir often and avoid browning to maintain delicate flavor

Simmer the Broth:

Add chicken pieces Into the pot pour in your chicken stock along with a generous pinch of salt Bring to a gentle simmer Skim off any foam that rises for a clear broth

Cook the Rice:

Stir in short grain rice Lower the heat Cover and let the rice cook until tender and the chicken is cooked through This takes about 20 minutes for thighs and a little less for breast meat

Remove and Shred Chicken:

Lift the cooked chicken from the pot onto a plate Shred into bite sized pieces using forks Set aside while you finish the broth

Temper the Eggs and Lemon:

In a medium mixing bowl whisk eggs until smooth Squeeze in the juice of one to two fresh lemons Bit by bit ladle hot soup broth into the egg mixture whisking constantly Repeat until the eggs are warm to the touch and well blended

Finish the Soup:

Slowly pour the warm egg lemon mixture back into the pot with the rice and broth Stir gently over the lowest heat just until the soup thickens and turns creamy Do not let it boil Return the shredded chicken to the pot and season with extra salt lemon and fresh herbs to taste

Serve and Garnish:

Ladle soup into wide bowls and finish each serving with a drizzle of extra virgin olive oil a sprinkle of dill or parsley and a generous twist of black pepper Serve with crusty bread or warm pita

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Ever since discovering the magic of tempering eggs I never rush this step The way the soup transforms from simple broth to silk in the pot is a bit of family magic that always gets a few wows from the table

Storage Tips

Avgolemono soup keeps in the refrigerator for up to three days stored in a sealed container Always reheat gently over low heat stirring often to avoid curdling Never boil after adding eggs or the soup loses its creaminess If freezing avoid adding the egg lemon mixture until after you thaw and then finish the soup as directed for best results

Ingredient Substitutions

If you are out of short grain rice try orzo or other tiny pasta shapes even couscous in a pinch Chicken breast works for a lighter version Use fresh spinach instead of kale or leave out greens if you are going for simplicity Bottled lemon juice is not recommended as the flavor falls flat but in a true pinch it can carry the dish through

Serving Suggestions

Pair your bowl of avgolemono with a classic Greek salad topped with briny olives and feta Or serve alongside roasted vegetables like carrots and squash for extra color and nutrition A light sprinkle of feta or a handful of fresh mint leaves can add unexpected personality If you toast bread or pita in olive oil it makes the perfect vessel for dunking

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Cultural and Historical Context

Avgolemono is one of the most beloved soups in Greece symbolizing both celebration and healing It is served during holidays or when a nourishing touch is needed in the home Some families have secret touches from extra dill to a hint of spice Every version is different yet shares the iconic blend of chicken rice eggs and lemon

Recipe FAQs

→ Why temper the eggs?

Tempering slowly warms the eggs by adding hot broth bit by bit, preventing curdling and resulting in a smooth, silky broth.

→ Can I use chicken breast instead of thighs?

Chicken thighs add more flavor and stay tender longer; if using breast, cook for a shorter time to avoid dryness.

→ Why is short grain rice preferred?

Short grain rice releases starch that naturally thickens and adds creaminess to the soup unlike long grain varieties.

→ Can this soup be made ahead?

It's best served fresh since reheating can affect the silky texture; if reheating, do so gently without boiling.

→ What if my soup is too thick?

Add hot water gradually while stirring to loosen the consistency, and avoid boiling after eggs are added to keep smoothness.

→ Are there good vegetable substitutions?

Spinach can replace kale, and orzo pasta works well instead of rice; summer squash or peppers add colorful freshness.