Growing up in a big Greek family, I have so many fond memories of my grandma’s Greek Lemon Chicken Soup (Avgolemono). Whenever we’d visit, the heavenly aroma of this comforting soup would fill the entire house, drawing us all to the kitchen in anticipation. I can still picture my grandma stirring the pot, her face glowing with pride as she’d ladle up big bowls for each of us.
There was just something so special about her Avgolemono – the perfect balance of tangy lemon, rich chicken broth, and tender shredded chicken. It was the ultimate hug in a bowl, warming us from the inside out. I’d sit at the table, sipping the velvety broth and savoring each bite, feeling so content and nourished. To this day, that flavor takes me right back to those precious family gatherings.
That’s why I’m so excited to share my grandma’s cherished Greek Lemon Chicken Soup (Avgolemono) recipe with you. This is the dish that defines comfort food for me, and I know it’ll become a go-to in your home too.
Why This Greek Lemon Chicken Soup (Avgolemono) Recipe Will Become Your Go-To
The Secret Behind Perfect Greek Lemon Chicken Soup (Avgolemono)
What sets this Greek Lemon Chicken Soup (Avgolemono) apart is the incredibly silky, velvety texture. The secret lies in the slow, gentle tempering of the egg yolks, which creates a luxuriously creamy base without any risk of curdling. It’s a technique that takes a bit of practice, but once you nail it, you’ll be rewarded with the most heavenly Avgolemono you’ve ever tasted.
Another unique aspect is the blend of fresh lemon juice and zest, which provides the perfect balance of bright, tangy flavor. And of course, the tender, juicy chicken elevates this soup to new heights of deliciousness. Trust me, your family and friends will be begging you to make this Greek Lemon Chicken Soup (Avgolemono) again and again.
Essential Ingredients You’ll Need
- Chicken Broth: The foundation of the soup, go for a high-quality, flavorful broth.
- Boneless, Skinless Chicken Breasts: These will poach to tender perfection in the broth.
- Eggs: The key to that signature creamy texture.
- Fresh Lemon Juice and Zest: Brightens up the whole dish with its tangy goodness.
- Orzo Pasta: Small, rice-shaped pasta adds a lovely texture.
- Onion, Garlic, and Dill: Classic Greek flavors that elevate the overall taste.
Step-by-Step Greek Lemon Chicken Soup (Avgolemono) Instructions
Preparing Your Greek Lemon Chicken Soup (Avgolemono)
This Greek Lemon Chicken Soup (Avgolemono) is surprisingly easy to make, with just a handful of simple steps. It comes together in about an hour, making it the perfect nourishing meal for busy weeknights. You’ll need a large pot or Dutch oven, a whisk, and a ladle to get started.
1- Bring the chicken broth to a simmer in a large pot over medium heat. Add the boneless, skinless chicken breasts and poach them until cooked through, about 15-20 minutes.
2- Remove the chicken from the broth and shred it into bite-sized pieces using two forks. Return the shredded chicken to the simmering broth.
3- In a medium bowl, whisk together the egg yolks and lemon juice until smooth and creamy. Slowly ladle in about 1 cup of the hot broth, whisking constantly to temper the eggs.
4- Once the egg mixture is warm, slowly pour it back into the pot with the broth, whisking continuously to incorporate. You’ll know it’s ready when the soup has thickened to a velvety consistency.
5- Stir in the orzo pasta and fresh dill, and let the soup simmer for 5-7 minutes, until the pasta is tender.
6- Ladle the Greek Lemon Chicken Soup (Avgolemono) into bowls and garnish with additional lemon zest and dill if desired. Serve hot and enjoy!
Pro Tips for Success
The key to nailing this Greek Lemon Chicken Soup (Avgolemono) is to go low and slow when tempering the eggs. Take your time and whisk constantly to ensure a silky, curdled-free broth.
Another tip is to use fresh, quality ingredients for the best flavor. Opt for organic chicken breasts and a high-quality chicken broth. And be sure to use freshly squeezed lemon juice – it makes all the difference.
Finally, don’t be afraid to adjust the seasoning to your taste. Add a bit more lemon juice for extra tang, or a pinch of salt and pepper to balance the flavors.
Serving and Storing Your Greek Lemon Chicken Soup (Avgolemono)
Perfect Pairings for Greek Lemon Chicken Soup (Avgolemono)
This Greek Lemon Chicken Soup (Avgolemono) is the ultimate comfort food, but it’s also incredibly versatile. It makes a wonderful light lunch or dinner, especially paired with a fresh Greek salad and a hunk of crusty bread for dipping.
For a heartier meal, try serving the soup alongside some roasted vegetables or a simple side of sautéed greens. And don’t forget the wine – a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio complements the bright, tangy flavors beautifully.
Storage and Make-Ahead Tips
Leftover Greek Lemon Chicken Soup (Avgolemono) will keep in the fridge for up to 4 days. Simply reheat gently on the stovetop, stirring frequently, until warmed through. You can also freeze the soup for up to 3 months – just be sure to thaw it in the refrigerator before reheating.
For make-ahead convenience, you can prepare the soup base (sans eggs and pasta) in advance. Store the broth and shredded chicken separately, then temper the eggs and stir in the orzo when you’re ready to serve. This way, you can have a fresh, homemade Greek Lemon Chicken Soup (Avgolemono) on the table in no time.
Variations and Dietary Adaptations for Greek Lemon Chicken Soup (Avgolemono)
Creative Greek Lemon Chicken Soup (Avgolemono) Variations
While the classic version is absolutely delicious, you can have fun with different variations of this Greek Lemon Chicken Soup (Avgolemono). For a heartier meal, try adding in some diced potatoes or chickpeas. You could also swap the orzo for other small pasta shapes like ditalini or acini de pepe.
In the summer, try making a chilled Avgolemono by omitting the pasta and serving the soup cold, garnished with fresh herbs and lemon slices. And for a vegetarian version, simply replace the chicken broth with a flavorful vegetable broth and omit the chicken.
Making Greek Lemon Chicken Soup (Avgolemono) Diet-Friendly
To make this Greek Lemon Chicken Soup (Avgolemono) suitable for gluten-free diets, simply swap the orzo for a gluten-free grain like quinoa or brown rice. For a low-carb twist, leave out the pasta altogether and serve the soup over zucchini noodles or cauliflower rice.
If you’re following a dairy-free diet, you can easily make this soup without the egg yolks. The broth will still be deliciously creamy and flavorful. And for a vegan version, use a plant-based broth and omit the chicken, tempering the soup with a cornstarch slurry instead of eggs.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will work just as well in this Greek Lemon Chicken Soup (Avgolemono) recipe. They’ll add a bit more richness and flavor to the broth.
Q: How do I prevent the eggs from curdling?
A: The key is to go slowly and whisk constantly when tempering the eggs. Make sure the broth is not boiling, and ladle it in gradually while whisking vigorously. This gradual process gently heats the eggs without causing them to curdle.
Q: Can I make this soup ahead of time?
A: Yes, you can easily make this Greek Lemon Chicken Soup (Avgolemono) in advance. Prepare the broth and shredded chicken, then store them separately. When ready to serve, simply temper the eggs and stir in the pasta. This allows you to have a fresh, homemade soup on the table in no time.
Q: How much does this recipe serve?
A: This Greek Lemon Chicken Soup (Avgolemono) recipe serves 4-6 people, depending on portion size. It makes a hearty, satisfying meal, especially when paired with some crusty bread or a salad.
Q: My soup seems too thick – how do I thin it out?
A: If your Greek Lemon Chicken Soup (Avgolemono) ends up thicker than you’d like, simply add a bit more chicken broth or water to thin it out to your desired consistency. Taste and adjust the seasoning as needed.
Greek Lemon Chicken Soup (Avgolemono)
- Total Time: 30
- Yield: 4
Description
Discover the authentic flavors of Greece in this Homemade Greek Lemon Chicken Soup (Avgolemono) – a comforting, 30-minute recipe that’s full of bright, citrusy notes.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 6 cups chicken broth
– 3 large eggs
– 1/4 cup fresh lemon juice (about 2 lemons)
– 2 tbsp lemon zest
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. – In a large pot, bring the chicken broth to a simmer over medium heat.
2. – Add the cubed chicken and simmer for 10-12 minutes, until the chicken is cooked through.
3. – In a medium bowl, whisk together the eggs and lemon juice.
4. – Slowly pour the egg-lemon mixture into the simmering broth, whisking constantly, to create the velvety avgolemono sauce.
5. – Stir in the lemon zest, garlic, and oregano. Season with salt and pepper to taste.
6. – Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
– For a heartier meal, serve the soup with crusty bread or pita.
– Adjust the lemon juice to taste, adding more for a stronger citrus flavor.
– Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Stovetop
- Cuisine: Greek
Conclusion
Get ready to experience the ultimate comfort food with this authentic Greek Lemon Chicken Soup (Avgolemono) recipe. With its silky, velvety broth, tender chicken, and bright, tangy flavors, this soup is sure to become a new family favorite.
I hope this recipe transports you to my grandma’s kitchen, just as it does for me. Go ahead and give it a try – I know you and your loved ones are going to absolutely love it. Be sure to let me know how it turns out in the comments below. Opa!