Pin it
My grandma's Avgolemono recipe is the backbone of this Greek Lemon Chicken Soup. You'll taste that wonderful mix of zesty lemon, aromatic herbs and juicy chicken all swimming in a velvety broth that sends me straight to memories in her cooking space. You'll have a sunny, satisfying yet light bowl ready in just over half an hour.
Soothing Nourishment
This soup stands out because it cheers you up and warms you down to your bones. The zingy lemon and smooth texture come from eggs instead of heavy cream, so it's naturally free of gluten. You'll want to cook more than needed because it gets even tastier overnight.
Grab These Items
- Fresh Dill: Adds a lovely brightness to everything.
- Seasonings: Salt, pepper, bay leaves, oregano.
- Spinach: Just a bunch for color and nutrients.
- Chicken: A store-bought rotisserie chicken works wonders.
- White Rice: Just half a cup, don't forget to wash it.
- Chicken Broth: Try homemade or grab a quality brand.
- Garlic: Five finely chopped cloves.
- Lemons: Must be fresh for both zest and juice.
- Fresh Veggies: Finely chopped celery, carrots, onion.
- Olive Oil: Spring for the nice stuff, you'll taste the difference.
Cooking Steps
Begin With Aromatics
Warm up olive oil, soften the carrots, celery, onion and lemon peel, then toss in garlic last minute.
Create The Base
Pour in broth, drop in herbs, let it bubble up, add rice and simmer for about 10 minutes.
The Egg Technique
Beat your eggs well, pour hot broth in bit by bit while stirring constantly for that smooth texture.
Final Touches
Mix in your chicken, dill, spinach, and lemon juice, let everything warm up, then check and tweak flavors.
Pin it
Quick Background
In Greek, Avgolemono literally means egg-lemon and it's been comforting folks for generations. We've tossed in some fresh spinach while keeping all the classic tangy flavors. It's a great example of how traditional recipes evolve and get better with time.
Pro Secrets
Don't rush when adding hot broth to eggs, go slow with your whisking. Only use newly squeezed lemons, it really counts. Don't forget to take out the bay leaves and lemon peels before you serve. Grabbing a rotisserie chicken from the store saves tons of time but still tastes fantastic.
Storage Smarts
Cool it down before you put it away and it'll stay good for 3-4 days in your fridge. Heat it back up gently without boiling or the eggs will get weird. Want to freeze some? Leave out the eggs and spinach then add them fresh when you warm it up later.
Great Pairings
A chunk of crusty bread or some warm flatbread works great for soaking up all that tasty broth. Add a simple Greek salad to make it a complete dinner. Sprinkle extra dill and fresh black pepper on top for a prettier presentation.
Kitchen Wonder
Basic ingredients somehow come together into something truly wonderful. The smooth, creamy feel just from eggs and that bright lemony smell brings joy to everyone. It's comfort food that actually leaves you feeling good after eating it.
Tasty Swaps
Switch the rice for orzo pasta or try quinoa if you want more protein. Don't eat meat? Use veggie broth and throw in some chickpeas instead. Love your veggies? Add whatever you've got—zucchini, bell peppers, anything that makes you happy.
Pin it
Frequently Asked Questions
- → What’s the reason for tempering eggs?
- Carefully warming eggs with hot broth stops them from clumping, creating a silky and smooth finish for the soup.
- → Can I swap rotisserie chicken for raw?
- Sure thing! Add shredded rotisserie chicken toward the end of cooking instead of starting with raw.
- → Is orzo replaceable?
- Totally! Small pasta shapes or rice can do the job. Just follow their cooking times.
- → Is this soup freezer-friendly?
- Best eaten fresh as reheating might separate the eggy broth. If reheating leftovers, do it slow and gentle!
- → Why not use whole eggs?
- Using just yolks keeps the broth creamy without that cloudiness whole eggs might give.