Avgolemono soup has a way of warming me from the inside out, like a cozy hug in a bowl. This authentic Greek lemon chicken soup is my go-to when I need comfort, especially on chilly evenings. I remember my Yiayia making it, the bright, lemony aroma filling her kitchen, and that velvety texture on my tongue. It’s simple, yet so satisfying. For those wondering, ‘What is avgolemono soup?’, it’s essentially a classic chicken soup enriched with a magical mixture of eggs and lemon. This easy avgolemono soup recipe brings those cherished flavors right to your own kitchen. Let’s get cooking!

Why You’ll Love This Avgolemono Soup

• Incredibly comforting and flavorful taste
• Lightning-fast prep time of just 10 minutes
• Packed with lean protein and wholesome vegetables for amazing health benefits
• A budget-friendly meal that uses simple, accessible ingredients
• A guaranteed family-friendly favorite that even picky eaters will adore
• This Greek lemon chicken soup is perfect for a quick weeknight dinner
• Experience the authentic avgolemono soup that feels like a warm embrace
• It’s the ultimate Greek lemon chicken soup for cold weather comfort

Avgolemono Soup Ingredients

Gathering these simple Avgolemono soup ingredients is the first step to pure comfort. I love how humble items transform into something so special. You’ll need:

• 2 tablespoons olive oil – to sauté our aromatics
• 1 small white onion, finely chopped – forms the soup’s aromatic base
• 2 medium carrots, sliced – for a touch of sweetness and color
• 2 celery stalks, diced – adds depth and a subtle savory note
• 4 garlic cloves, minced – essential for that warm, fragrant flavor
• 1 teaspoon dried oregano – a classic Mediterranean herb
• 1/2 teaspoon dried thyme – pairs beautifully with chicken and lemon
• 6 cups low-sodium chicken broth – the soul of our soup
• 2 cups cooked shredded chicken (leftover or rotisserie) – makes this an easy avgolemono soup recipe
• 1 cup wide egg noodles (or any noodles you prefer) – these add a lovely heartiness
• 1 bay leaf – infuses a subtle herbal complexity
• Juice of 1 lemon (about 2 tablespoons) – the star ingredient that gives avgolemono its signature tang!
• Salt and pepper, to taste – to enhance all the flavors
• 2 tablespoons chopped fresh parsley (for garnish) – for a pop of freshness and color

How to Make Avgolemono Soup

Ready to dive into the most comforting soup? These Avgolemono soup cooking steps are super straightforward, and I promise, the result is pure magic. It’s a simple process that yields an incredibly flavorful and satisfying meal.

1. Step 1: Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Add the 1 small white onion, finely chopped, 2 medium carrots, sliced, and 2 celery stalks, diced. Sauté these vegetables for about 5–7 minutes, stirring occasionally, until they start to soften and the onion becomes translucent. The aroma will already be building!
2. Step 2: Stir in the 4 garlic cloves, minced, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Cook for another 1–2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic at this stage.
3. Step 3: Pour in the 6 cups low-sodium chicken broth and add the 1 bay leaf. Increase the heat to bring the broth to a gentle boil, then immediately reduce it to a simmer. Stir in the 2 cups cooked shredded chicken.
4. Step 4: Add the 1 cup wide egg noodles (or your chosen pasta) to the simmering broth. Cook for 7–10 minutes, or until the noodles are tender. Keep an eye on them to prevent overcooking; they’ll continue to soften in the hot soup.
5. Step 5: Turn off the heat. Stir in the juice of 1 lemon. This is where that signature bright, tangy flavor comes in! Season generously with salt and pepper, to taste. Remove and discard the bay leaf. These are crucial Avgolemono soup cooking steps for that authentic taste.
6. Step 6: Ladle the hot soup into bowls. Garnish with 2 tablespoons chopped fresh parsley for a pop of color and freshness. Serve immediately and enjoy this delicious bowl of goodness!

Pro Tips for the Best Avgolemono Soup

I’ve learned a few tricks over the years to make this Greek lemon chicken soup absolutely perfect. Follow these tips and your avgolemono soup will be a hit every time!

• For the most authentic avgolemono soup, make sure your chicken broth is rich and flavorful. Using homemade broth is ideal, but a good quality store-bought one works wonders too.
• Don’t skip tempering the eggs! Whisk the eggs and lemon juice together, then slowly ladle in some hot (but not boiling) broth while whisking constantly. This prevents the eggs from scrambling and creates that signature silky texture.
• Taste and adjust the lemon juice at the very end. The tartness can vary depending on the lemons, so add it gradually until you reach your desired brightness.
• If you’re making this for a crowd, it’s best to cook the noodles separately and add them to individual bowls just before serving. This prevents them from getting mushy in the broth.

What’s the secret to perfect Avgolemono Soup?

The magic lies in tempering the eggs with lemon juice. This creates the creamy, velvety texture that defines authentic avgolemono soup. It’s a simple step that makes all the difference for that classic Greek lemon chicken soup flavor. For more on the importance of fresh ingredients, check out this guide to vegetable gardening.

Can I make Avgolemono Soup ahead of time?

Yes, you can prep the soup base ahead! Sauté the vegetables and add the broth and chicken, but hold off on the noodles and lemon-egg mixture. Store the base in the fridge. When ready to serve, reheat the base, cook the noodles separately, temper the eggs and lemon, then combine everything.

How do I avoid common mistakes with Avgolemono Soup?

The biggest pitfall is scrambling the eggs. Always temper them by slowly adding hot broth while whisking. Also, avoid boiling the soup after adding the egg-lemon mixture, as this can cause it to curdle. Lastly, don’t overcook the noodles!

Best Ways to Serve Avgolemono Soup

This delicious Greek lemon chicken soup is incredibly versatile, making it a joy to serve any time of year. For those chilly evenings when you need ultimate comfort, this Avgolemono soup is perfect paired with a crusty piece of bread for dipping. I also love serving it alongside a simple Caprese salad with feta and olives for a light yet satisfying meal. Another favorite way to enjoy it is with a side of grilled halloumi cheese. It truly is the best Avgolemono soup for cold weather, but its bright, fresh flavor makes it a welcome treat any day!

Nutrition Facts for Avgolemono Soup

Here’s a look at the nutritional breakdown per serving for this comforting Greek lemon chicken soup. I find knowing the details helps me appreciate this meal even more!

• Calories: 280
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Protein: 22g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 4g
• Sodium: 640mg
• Cholesterol: 65mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Avgolemono Soup

This delightful Greek lemon chicken soup is wonderful for meal prep, and I’ve found a few ways to keep its flavor fantastic. After cooking, let the soup cool completely on the counter for about an hour before storing. This is important to prevent condensation, which can make other foods soggy. For fridge storage, divide the soup into airtight containers. It will keep well for about 3 to 4 days. If you want to store it longer, consider it a fantastic candidate for freezing! For freezer-friendly Avgolemono soup variations, I recommend storing the broth, chicken, and vegetables separately from the noodles and the egg-lemon mixture. This way, the noodles don’t get mushy and the creamy element isn’t compromised. Frozen soup can be kept for up to 3 months.

To reheat, gently warm the broth mixture on the stovetop over low heat, stirring occasionally, until it’s heated through. If you froze portions without noodles, cook fresh noodles or add cooked noodles to the bowl before ladling in the reheated soup. For the egg-lemon mixture, whisk it with a little warm broth and then temper it back into the main pot, just as you did when first making it. Never boil the soup after adding the egg-lemon mixture, as it can cause the eggs to scramble! For a similar comforting dish, try this roasted carrot soup.

Frequently Asked Questions About Avgolemono Soup

What’s the best way to get the Avgolemono Soup taste and texture just right?

Achieving that perfect balance is all about the eggs and lemon! The key to the signature creamy Avgolemono soup taste and texture is properly tempering the eggs. Whisk your eggs and lemon juice together in a separate bowl, then slowly, and I mean *slowly*, ladle in some of the hot chicken broth while whisking constantly. This gentle process warms the eggs without scrambling them, creating that luscious, velvety consistency that makes this Greek lemon chicken soup so special. Don’t rush this step!

Can I make Avgolemono Soup with rice instead of noodles?

Absolutely! This recipe is very adaptable, and using rice is a fantastic alternative. If you prefer Avgolemono soup with rice, you’ll want to cook about half a cup of white rice separately until it’s tender. Then, simply add the cooked rice to your bowls before ladling in the hot soup. Some people even cook the rice directly in the broth, but be mindful that it can absorb a lot of liquid and may require you to add a bit more broth. It’s a wonderful variation for a slightly different texture! For another grain option, consider barley.

How do I make Avgolemono Soup without rice or noodles?

You can certainly enjoy this comforting soup without any grains! To make Avgolemono soup without rice or noodles, you’ll simply omit that ingredient from the cooking steps. The soup will be lighter but still wonderfully flavorful and creamy thanks to the avgolemonolemono mixture. You can bulk it up with extra chicken or add more vegetables like spinach or zucchini for a heartier, grain-free meal. It’s a great option if you’re looking for a lighter, low-carb version.

What is Avgolemono Soup origin?

The origins of Avgolemono soup trace back to ancient Greece, with variations also found in Sephardic Jewish cuisine and other Mediterranean cultures. The name itself comes from the Greek words ‘avgo’ meaning egg and ‘lemono’ meaning lemon, directly describing its key components. It’s a testament to simple, fresh ingredients creating something truly magical and enduringly popular. You can learn more about the history and variations of Avgolemono on Wikipedia.

Variations of Avgolemono Soup You Can Try

While this classic Greek lemon chicken soup is perfect as is, I love experimenting with Avgolemono soup variations to keep things interesting. It’s amazing how a few tweaks can offer a whole new experience!

• Avgolemono soup with orzo is a popular choice. Simply swap the wide egg noodles for about 3/4 cup of orzo pasta and cook according to package directions. The small pasta shape absorbs the rich broth beautifully.
• For a lighter, grain-free option, try Avgolemono soup without rice or noodles. You can increase the amount of shredded chicken or add extra vegetables like chopped spinach, zucchini, or even small florets of broccoli for a heartier bowl.
• If you want a richer flavor, consider using homemade chicken stock instead of store-bought broth. The depth of flavor is truly unparalleled and makes for an even more authentic avgolemono soup experience.
• You can also add a handful of chopped fresh dill or mint at the end for a different herbal note, complementing the lemon and chicken wonderfully.

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