The Ultimate and Authentic Avgolemono Soup (Greek Lemon Chicken Soup)

I grew up with this delicious classic Greek chicken soup. Avgolemono which is pronounced av-g(w)o-le-mono means egg and lemon in Greek is a comforting soup is made with chicken broth, chicken, rice, carrots and then blended with this sublime avgolemono sauce, the result is a creamy and thick soup that contains no cream! This soup is deceptively light even though it appears so rich! The secret is in the sauce as they say.

This was a staple in our home in the winter, but also for holiday dinners like Christmas eve or Easter eve. It is great for those cold evenings or when you are feeling under the weather and just want something soothing that tastes good. You may have enjoyed this at your local Greek restaurant but believe me this homemade version takes it to another level.

Avgolemono Soup Family Recipe

This recipe comes from my mother. It is a family favorite. Using my step by step instructions you will master the authentic avgolemono recipe and make it like a pro.

What is Avgolemono Soup?

Avgolemono is a traditional Greek preparation/sauce that is made by blending lemon juice with eggs and warm broth resulting in a delicious creamy and frothy sauce. This preparation is added to chicken-rice soup resulting in avgolemono soup. But in traditional Greek cuisine it is also added to other dishes particularly pork dishes as well as stuffed vegetables.

Avgolemono Soup Ingredients

• Chicken: Use whole chicken pieces with skin and bones to make a delicious broth. If you do you use ready-made broth, at minimum add chicken meat from whole pieces of chicken, not boneless, skinless chicken.
• Rice: Rice should be a short or medium grain rice. Avoid using any aromatic rice such as basmati or jasmine, it will interfere with the flavors of this traditional soup.
• Vegetables: There are only 3 vegetables used in this soup: carrots and onion plus celery leaves. If you are unable to find celery leaves, just use some celery.
• Eggs: Use whole eggs at room temperature.
• Lemon: Fresh lemon juice is key.

Nutrition Benefits of Avgolemono Soup: The Dietitian’s Take

Is Avgolemono soup good for you?

Yes! Even though this soup looks so creamy and rich, it’s actually a low fat dish with only 13% of calories coming from fat. This soup combines protein-rich chicken, hearty vegetables like celery, carrots and garlic providing antioxidants, and immune-boosting nutrients. The eggs add extra protein and healthy fats, and choline which is important for the brain and nervous system. Fresh lemon juice adds vitamin C for a stronger immune system. Together, these ingredients make for a balanced, comforting soup that is great for immunity and digestive health.

How do you make avgolemono soup?

See below my step by step instructions for making the best avgolemono soup:

1. Place the chicken in a large pot with celery leaves, 2-3 carrots, bay leaf and one whole onion. Add enough water (I measure how much water I add so that I can calculate how much rice to add later- I needed about 8 cups) to cover the chicken. Ideally the water should already be hot as it helps maintain the juices of the chicken. Simmer for about 1 ½ hour. Remove foam with a slotted spoon.

2. Once the chicken is cooked (chicken is ready when skin will easily come off and meat is tender), remove and place on a plate along with the vegetables, season with some salt and pepper. Discard the onion and celery leaves and keep the carrot. Leave broth in the pot.

3. Remove about 1 cup of broth, add the juice of 1 lemon and set aside.

Make avgolemono sauce

1. Separate egg yolks and whites. In a small bowl add only the yolks and the juice of 1 lemon-do not mix and set aside.

2. In another large bowl add the whites, whip with a mixer until stiff peaks develop, add the yolks to the egg whites and mix on low until blended.

3. Now add the broth that you had set aside gradually to the egg mixture while mixing on very low-make sure broth is not hot otherwise it will cook the egg, it should be lukewarm. Add about 2 tablespoons at a time until you have used all the broth that you had set aside.

4. Add the egg lemon broth mixture back in the pot to the rice and chicken. With a wooden spoon do about 2 swirls (do not mix more) to blend the soup with the avgolemono sauce. Heat, on very low heat for a few minutes to get soup warm.

5. Remove immediately from heat and serve.

Leftovers

Once the soup is cool, you can store in the refrigerator in air-tight containers for up to 3 days. To reheat, place it in a pot, cover, and heat at a very low heat-(do not bring it to a boil) until the soup is warm. You may also add a squeeze of lemon to brighten it up.

Can You Freeze Avgolemono?

You can also freeze avgolemono soup. You may freeze in individual servings or in a larger container. The soup can be stored in the freezer for up to 3 months. Make sure to defrost in the refrigerator and re-heat at a very low heat, stirring occasionally

What to Serve with Avgolemono Soup

Typically, we have this soup with a green Greek romaine salad and the soup is the main course. However, you can also serve it in small servings as a first course, especially for special occasions.

Nutritional Value of Avgolemono Soup

Even though this soup looks so creamy and rich, it’s actually a low fat dish with only 13% of calories coming from fat, in addition it’s a great source of protein. Pair with a salad and you have a very balanced meal.