Savory Avgolemono Soup Recipe: Your New Favorite Greek Comfort Dish

Savory Avgolemono Soup Recipe: Greek Lemon Chicken Delight is a heartwarming dish that embodies comfort.

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Course: Dinner

Cuisine: Greek

Keyword: Avgolemono, Chicken, comfort food, lemon, recipe, soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 320kcal

Equipment

Dutch oven

Ingredients

For the Soup Base

1 tablespoon Extra Virgin Olive Oil avocado oil can be used as a substitute
1/2 to 1 cup Finely Chopped Carrots feel free to adjust based on taste or use parsnips
1/2 to 1 cup Finely Chopped Celery green bell pepper can work as an alternative
1/2 to 1 cup Finely Chopped Green Onions substitute with yellow onions if needed
2 cloves Garlic finely chopped; garlic powder can be used in a pinch
8 cups Low-Sodium Chicken Broth vegetable broth is a lighter option
2 leaves Bay Leaves remove before serving

For the Soup Filling

1 cup Rice orzo or quinoa are great swaps
to taste Salt and Pepper use sea salt and freshly cracked black pepper
2 breasts Cooked Boneless Chicken shredded; rotisserie chicken is a convenient substitute

For the Finishing Touch

1/2 cup Freshly-Squeezed Lemon Juice bottled lemon juice is not desirable
2 large Eggs essential for creamy finish
Fresh Parsley for garnish

Instructions

Steps to Prepare Soup

Heat the extra virgin olive oil in a large Dutch oven over medium-high heat. Add the finely chopped carrots, celery, and green onions; sauté for 3-4 minutes until they soften and become fragrant. Stir in the chopped garlic for about 1 minute more.
Pour in the low-sodium chicken broth and toss in the bay leaves. Bring the mixture to a rolling boil before adding the rice, salt, and pepper. Lower the heat, cover, and let it simmer for about 20 minutes until the rice is tender and soaked with flavor.
While the soup simmers, shred the cooked boneless chicken breasts into bite-sized pieces. Once the rice reaches the perfect tenderness, stir the shredded chicken into the pot, allowing it to meld with the flavors.
In a medium bowl, whisk together the freshly-squeezed lemon juice and eggs. Carefully temper the mixture by adding two ladles of the hot broth while whisking continuously—this step ensures a creamy, smooth texture without scrambling the eggs.
Gently pour the egg-lemon mixture back into the soup, stirring well while removing it from the heat immediately. Taste for seasoning and adjust as needed. If desired, sprinkle fresh parsley on top for a burst of color before serving hot.

Notes

Optional: Add a squeeze of fresh lemon juice to enhance brightness when serving. Store leftovers in an airtight container to maintain creaminess. Consume within 3 days or freeze for up to a month.

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