Avgolemono soup is a warm and cozy dish made with chicken, rice, and a creamy lemon-egg sauce. It’s like a hug in a bowl, perfect for any chilly day!
This soup is so comforting; I love how the tangy lemon gives it a zesty kick! It’s super easy to make, and you can enjoy it with some crusty bread by your side. Yum!
Key Ingredients & Substitutions
Chicken Broth: I like using homemade broth for the best flavor, but low sodium store-bought is a great option. If you’re vegetarian, vegetable broth can work too, though it will change the taste.
Rice or Orzo: Long-grain white rice or orzo makes this soup hearty. If you’re short on time, you can use pre-cooked rice or another small pasta like ditalini or acini di pepe.
Eggs: Fresh eggs are best for that creamy texture. If you want to make it lighter, you can reduce the number of eggs or try egg substitutes, but the taste will be different.
Lemon Juice: Freshly squeezed lemon juice is key for that bright flavor. Bottled lemon juice works in a pinch, but fresh is always better!
How Do I Prevent the Eggs from Curdling?
The trick to smooth and creamy avgolemono soup is in how you add the egg-lemon mixture. First, you temper the eggs by gradually mixing in hot broth while whisking. This step is crucial as it warms the eggs without cooking them too quickly.
- Whisk the eggs until frothy, then slowly pour in hot broth while whisking.
- Once combined, pour this mixture into the pot gently, stirring to incorporate.
- Keep the heat low and avoid boiling the soup after adding the egg mixture.
With these tips, you’ll have velvety soup every time! Enjoy your cooking!
Avgolemono Soup Recipe
Ingredients You’ll Need:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked chicken, shredded (using chicken breast or thighs)
- 1/2 cup rice or orzo pasta (un-cooked)
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: lemon slices for garnish
How Much Time Will You Need?
This delicious avgolemono soup takes about 20 minutes to prepare and cook. It’s a quick and satisfying meal that’s perfect for a cozy evening or a comforting lunch!
Step-by-Step Instructions:
1. Cooking the Base:
In a large pot, bring the chicken broth to a boil. Once boiling, add the rice or orzo. Lower the heat slightly and allow it to simmer gently until the grain is tender, which should take about 15 minutes.
2. Whisking the Eggs:
While the rice or orzo is cooking, take a medium bowl and whisk the eggs until they become frothy. Gradually add the fresh lemon juice to the eggs while whisking constantly. This will help temper the eggs and avoid curdling later on.
3. Combining the Mixtures:
Once the rice or orzo is cooked, lower the heat of the pot to low. Carefully ladle about 1 to 2 cups of the hot broth into the egg-lemon mixture, whisking all the while. This step is crucial to prevent the eggs from cooking too quickly.
4. Adding the Egg Mixture to the Soup:
Slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring gently as you do so. Be cautious not to let the soup come to a boil after adding the egg mixture, otherwise, it will curdle and you won’t get that creamy texture.
5. Finishing the Soup:
Add the shredded cooked chicken to the pot and gently heat through for a few minutes. Afterward, taste the soup and season with salt and pepper according to your preference.
6. Serving:
Ladle the piping hot soup into bowls and garnish with fresh chopped parsley. You can also add a slice of lemon on the side for an extra zing if you’d like!
7. Enjoy!
Serve the avgolemono soup hot with some crusty bread on the side for dipping. Enjoy this comforting, creamy soup that has a delightful lemony flavor!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works wonderfully in this recipe. Just shred it and add it to the soup when you’re ready to incorporate the chicken!
Can I Make Avgolemono Soup Ahead of Time?
Yes, you can prepare the soup base in advance. Just keep the egg-lemon mixture separate until you’re ready to serve, as adding it to the hot broth before serving will maintain that creamy texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove over low heat to prevent curdling of the eggs.
What Can I Substitute for Rice or Orzo?
You can use any small pasta, such as ditalini or acini di pepe, or even quinoa for a gluten-free option. Just keep in mind that cooking times may vary slightly based on the type of grain you choose!
