Growing up in a Greek family, the aroma of my yiayia’s (grandmother’s) Greek Lemon Chicken Soup (Avgolemono) was a constant in our household. The tangy, velvety broth and tender chicken pieces always transported me back to my childhood, where family gatherings revolved around the communal bowl of this beloved soup. It wasn’t just a meal – it was a tradition, a hug in a bowl that nourished both the body and the soul.
As I got older and began experimenting in the kitchen, I made it my mission to master the art of Avgolemono. After countless attempts and tweaks, I finally cracked the code, and now I’m excited to share this perfected recipe with you. Trust me, once you try this Greek Lemon Chicken Soup (Avgolemono), it’s going to become a staple in your household too.
Table of Contents
Why This Greek Lemon Chicken Soup (Avgolemono) Recipe Will Become Your Go-To
The Secret Behind Perfect Greek Lemon Chicken Soup (Avgolemono)
The key to this Greek Lemon Chicken Soup (Avgolemono) lies in the careful balance of flavors and textures. The broth is infused with the bright, tangy notes of fresh lemon juice, which perfectly complements the richness of the chicken. But the real magic happens when you whisk in the eggs, creating a velvety, almost creamy texture that coats every spoonful. It’s a symphony of flavors and sensations that will leave you craving more.
What sets this recipe apart is the attention to detail. I’ve perfected the technique of tempering the eggs to ensure they seamlessly integrate into the broth, creating that signature Avgolemono silkiness. And the addition of just the right amount of cornstarch helps to thicken the soup without making it too heavy. The result is a soup that’s both comforting and refreshing – the ultimate elixir for the soul.
Essential Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces: The chicken is the star of the show, providing the protein and heartiness that makes this soup so satisfying.
- 6 cups chicken broth: A high-quality chicken broth is the foundation of this soup, infusing it with a rich, savory flavor.
- 3 large eggs: The eggs are the secret weapon, transforming the broth into a velvety, luxurious texture.
- 1/4 cup fresh lemon juice (about 2 lemons): The bright, tangy lemon juice is the signature flavor of Avgolemono, cutting through the richness of the broth.
- 2 tablespoons cornstarch: Just the right amount of cornstarch helps to thicken the soup without making it too heavy or starchy.
- 2 teaspoons dried oregano: Dried oregano adds a touch of earthy, aromatic seasoning that complements the other flavors beautifully.
- 1 teaspoon salt: A simple seasoning that brings out the best in the other ingredients.
- 1/4 teaspoon black pepper: A subtle kick of black pepper adds depth and complexity to the soup.
- 2 tablespoons chopped fresh dill, plus more for garnish: Fresh dill brightens up the soup and adds a delightful, herbaceous note.
- Lemon wedges, for serving: The lemon wedges provide a final touch of freshness and acidity, allowing each person to customize their soup to their liking.
Step-by-Step Greek Lemon Chicken Soup (Avgolemono) Instructions
Preparing Your Greek Lemon Chicken Soup (Avgolemono)
Prep time for this Greek Lemon Chicken Soup (Avgolemono) is just 15 minutes, and the cooking time is 20 minutes, for a total of 35 minutes. You’ll need a large pot or Dutch oven to bring the broth to a simmer, a whisk for incorporating the egg-lemon mixture, and a ladle for serving.
1- Start by cutting the boneless, skinless chicken breasts into 1-inch pieces, ensuring they’ll cook through quickly and evenly.
2- In a large pot or Dutch oven, bring the 6 cups of chicken broth to a gentle simmer over medium heat. Add the diced chicken and cook for about 10 minutes, until the chicken is cooked through and no longer pink.
3- While the chicken is simmering, whisk together the 3 large eggs, 1/4 cup of fresh lemon juice, and 2 tablespoons of cornstarch in a separate bowl. This is the key to creating that signature Avgolemono texture.
4- Once the chicken is fully cooked, reduce the heat to low and slowly pour the egg-lemon mixture into the broth, whisking constantly. This will thicken the soup and create a velvety, silky broth.
5- Stir in the 2 teaspoons of dried oregano, 1 teaspoon of salt, and 1/4 teaspoon of black pepper, allowing the flavors to meld together.
6- Finally, add the 2 tablespoons of chopped fresh dill and give the soup a final stir. Ladle the Greek Lemon Chicken Soup (Avgolemono) into bowls and serve hot, with additional lemon wedges on the side for guests to squeeze over the top.
Pro Tips for Success
- Use the freshest, highest-quality ingredients you can find. The bright, tangy notes of the lemon and the earthy, fragrant oregano are the backbone of this soup, so don’t skimp on quality.
- Take your time when tempering the eggs. Slowly drizzling the hot broth into the egg-lemon mixture and whisking constantly is crucial to preventing the eggs from curdling.
- Adjust the lemon juice to your taste. Some prefer a more pronounced tang, while others may want a slightly milder lemon flavor. Start with 1/4 cup and add more to suit your palate.
- Don’t be afraid to experiment with garnishes. A sprinkle of finely chopped parsley or a dollop of creamy yogurt can add a delightful twist to this classic soup.
Serving and Storing Your Greek Lemon Chicken Soup (Avgolemono)
Perfect Pairings for Greek Lemon Chicken Soup (Avgolemono)
This Greek Lemon Chicken Soup (Avgolemono) is a versatile dish that pairs well with a variety of accompaniments. For a light, refreshing meal, serve it alongside a fresh Greek salad with crisp veggies and a tangy vinaigrette. For a heartier option, crusty bread or pita wedges make the perfect dipping companions. And to round out the meal, a glass of dry white wine or a light, citrusy cocktail would complement the flavors beautifully.
Storage and Make-Ahead Tips
One of the best things about this Greek Lemon Chicken Soup (Avgolemono) is that it reheats and stores incredibly well. Once cooled, the soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply transfer the desired portion to a saucepan and warm it over medium heat, stirring occasionally, until piping hot.
For longer-term storage, the soup can also be frozen for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight and then reheat on the stovetop. Keep in mind that the texture may change slightly after freezing, but the flavor will still be just as delicious.
This recipe also lends itself well to meal prepping. You can make a larger batch on the weekend and portion it out for easy lunches or dinners throughout the week. The soup will keep its flavor and texture beautifully, making it a convenient and nourishing option for busy days.
Variations and Dietary Adaptations for Greek Lemon Chicken Soup (Avgolemono)
Creative Greek Lemon Chicken Soup (Avgolemono) Variations
While the classic Avgolemono is a true delight, there’s always room for a little creativity. For a heartier version, you can add cooked orzo or rice to the soup, transforming it into a more substantial meal. Swap out the chicken for shrimp or even chickpeas for a vegetarian twist. And for a seasonal flair, consider adding diced vegetables like carrots, celery, or spinach to the broth.
Making Greek Lemon Chicken Soup (Avgolemono) Diet-Friendly
To make this Greek Lemon Chicken Soup (Avgolemono) suitable for a variety of dietary needs, you can easily make some simple substitutions. For a gluten-free version, use a gluten-free cornstarch or arrowroot powder instead of the regular cornstarch. For a dairy-free or vegan option, replace the eggs with a combination of silken tofu and lemon juice. And if you’re following a low-carb diet, you can skip the optional rice or orzo and enjoy the soup as-is for a satisfying and nourishing meal.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs would work perfectly well in this recipe. Just be sure to adjust the cooking time accordingly, as thighs may take a few extra minutes to cook through.
Q: How long does this Greek Lemon Chicken Soup (Avgolemono) take to make?
A: The total time to prepare this soup, including 15 minutes of prep and 20 minutes of cooking, is 35 minutes.
Q: Can I make this soup ahead of time?
A: Yes, this soup reheats and stores very well. You can make it in advance and keep it in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Q: How many servings does this recipe make?
A: This Greek Lemon Chicken Soup (Avgolemono) recipe yields 6 servings.
Q: What should I do if the egg-lemon mixture curdles?
A: If the egg-lemon mixture curdles when you add it to the hot broth, don’t worry! Simply transfer the soup to a blender and blend until smooth and velvety. This will help to re-emulsify the mixture.
Greek Lemon Chicken Soup (Avgolemono)
- Total Time: 35
- Yield: 6 servings
Description
Experience the bright, tangy flavors of Greece with this creamy Greek Lemon Chicken Soup (Avgolemono). Packed with tender chicken, fresh herbs, and a rich, lemon-infused broth, this comforting classic is the perfect meal for a chilly day.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 6 cups chicken broth
– 3 large eggs
– 1/4 cup fresh lemon juice (about 2 lemons)
– 2 tablespoons cornstarch
– 2 teaspoons dried oregano
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh dill, plus more for garnish
– Lemon wedges, for serving
Instructions
1. In a large pot, bring the chicken broth to a simmer over medium-high heat. Add the chicken and cook for 8-10 minutes, until the chicken is cooked through.
2. In a medium bowl, whisk together the eggs, lemon juice, and cornstarch until smooth.
3. Slowly pour the egg mixture into the simmering broth, whisking constantly, until the soup thickens, about 2-3 minutes.
4. Stir in the oregano, salt, and pepper. Remove from heat and stir in the 2 tablespoons of chopped dill.
5. Serve the Greek Lemon Chicken Soup (Avgolemono) hot, garnished with additional fresh dill and lemon wedges.
Notes
This soup can be made in advance and reheated gently before serving. The key is to temper the eggs slowly to prevent curdling. Adjust the lemon juice to taste for your desired level of tanginess.
- Prep Time: 15
- Cook Time: 20
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Greek
Conclusion
This Greek Lemon Chicken Soup (Avgolemono) is a true masterpiece of comfort and flavor. With its bright, tangy notes and velvety, luxurious texture, it’s a soup that will transport you straight to the heart of a Greek family gathering. Whether you’re seeking a soothing, restorative meal or a new twist on a classic, this recipe is sure to become a cherished staple in your culinary repertoire.
So, what are you waiting for? Gather your ingredients, follow the simple steps, and get ready to experience the magic of Avgolemono. I can’t wait to hear how much you and your loved ones enjoy this truly special soup. Don’t forget to leave a comment and let me know your thoughts!
