Greek Lemon Chicken Soup

Greek Lemon Chicken Soup (Avgolemono)

Introduction

Greek Lemon Chicken Soup, known as Avgolemono, is a beloved dish in Greek cuisine that combines the richness of chicken broth with the bright, tangy flavor of lemon and the silkiness of egg yolks. This comforting soup is often served as a starter or enjoyed as a main course, particularly during the Easter season or on special occasions. It’s not only delicious but also incredibly easy to make, making it a favorite among home cooks and professional chefs alike.

The History

Avgolemono, which translates to “egg-lemon,” has roots in both Greek and Sephardic Jewish cuisine. It’s believed to have been introduced to Greece by Sephardic Jews who migrated there after being expelled from Spain in the late 15th century. Over time, the soup became a staple in Greek households, especially during festive gatherings like Easter, where it’s often served after a day of fasting. The use of lemon and eggs to thicken the soup is a hallmark of Mediterranean cooking, and Avgolemono remains a symbol of Greek hospitality and tradition.

Ingredients Breakdown

This soup uses simple, wholesome ingredients that come together to create a rich and flavorful dish:

Chicken: Usually bone-in pieces like thighs or breasts, which infuse the broth with deep flavor.
Vegetables: Onions, carrots, celery, and sometimes garlic form the aromatic base of the soup.
Stock: Chicken broth, either homemade or store-bought, serves as the liquid base.
Eggs: Egg yolks are used to thicken the soup and give it a creamy texture without using cream.
Lemon: Fresh lemon juice adds a bright, tangy note that balances the richness of the chicken and eggs.
Rice or Orzo: Some versions of the soup include rice or orzo pasta for added heartiness.

Step-by-Step Recipe

Cook the Chicken: In a large pot, cook chicken thighs or breasts in a little oil until browned and nearly cooked through. Remove and set aside.
Sauté Aromatics: In the same pot, sauté chopped onions, carrots, and celery until softened. Add minced garlic if using.
Add Broth and Simmer: Pour in chicken broth and bring to a boil. Return the chicken to the pot and simmer until the chicken is fully cooked and tender.
Prepare the Egg-Lemon Mixture: In a bowl, whisk together egg yolks and the juice of 1–2 lemons (depending on desired tartness).
Temper the Eggs: Slowly ladle some hot broth into the egg mixture, whisking constantly to prevent curdling.
Thicken the Soup: Return the tempered egg-lemon mixture to the pot, stirring continuously. Cook on low heat until slightly thickened (do not boil).
Add Optional Pasta or Rice: If using, cook rice or orzo separately and add to the soup before serving.
Season and Serve: Taste and adjust seasoning with salt, pepper, and more lemon juice if needed. Serve hot.

Tips

Use Fresh Lemons: Bottled lemon juice lacks the brightness and freshness of real lemons. Always use freshly squeezed juice.
Don’t Boil the Egg Mixture: Once you add the egg-lemon mixture back to the pot, keep the heat low and stir constantly to avoid scrambling the eggs.
Make Ahead: You can prepare the soup base (without the egg-lemon mixture) a day ahead and finish it just before serving.
Shred the Chicken: For a more rustic texture, shred the cooked chicken and return it to the pot before adding the egg-lemon mixture.

Variations and Customizations

Vegan Option: Substitute chicken with tofu or chickpeas, and use vegetable broth. Replace eggs with a cornstarch slurry and vegan sour cream for a creamy texture.
Gluten-Free: Skip the orzo and use gluten-free pasta or extra rice.
Spicy Kick: Add a pinch of red pepper flakes or a few drops of hot sauce for a little heat.
Herb-Infused: Stir in fresh dill, parsley, or mint at the end for a fresh, herby twist.
Creamy Version: Add a splash of heavy cream or coconut milk to the finished soup for extra richness.

Health Considerations and Nutritional Value

Greek Lemon Chicken Soup is naturally high in protein and low in fat when made with skinless chicken and minimal oil. The egg yolks add healthy fats and vitamins like A and D, while the lemon juice provides a good dose of vitamin C. Adding rice or orzo increases the carbohydrate content, but this can be adjusted by reducing the amount or omitting it altogether. For a lighter version, use only egg whites or a small amount of cornstarch to thicken the soup.

Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken thighs or breasts
1 medium onion, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 clove garlic, minced (optional)
6 cups chicken broth
3 large egg yolks
1/2 cup freshly squeezed lemon juice (about 2 lemons)
1/2 cup cooked rice or orzo (optional)
Salt and pepper to taste

Directions

In a large pot, heat olive oil over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.
In the same pot, sauté onions, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook for another minute.
Pour in chicken broth and bring to a boil. Return chicken to the pot and reduce heat to a simmer. Cook for 20–25 minutes or until chicken is tender and cooked through.
Meanwhile, in a medium bowl, whisk egg yolks with lemon juice until smooth.
Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
Gradually return the egg mixture to the pot, stirring constantly. Cook over low heat for 2–3 minutes until the soup thickens slightly.
If using rice or orzo, stir in now.
Season with salt and pepper. Serve hot, garnished with fresh herbs if desired.

FAQ

Can I use egg whites instead of yolks?

Yes, you can use all egg whites or a combination of whites and yolks for a lighter version. The soup will still thicken, but it won’t be as rich.

How do I prevent the eggs from scrambling?

Tempering the eggs slowly with hot broth before adding them back to the pot is key. Stir constantly and keep the heat low after adding the egg mixture.

Can I freeze Greek Lemon Chicken Soup?

It’s best to avoid freezing this soup because the egg-lemon mixture can separate when thawed. However, you can freeze the chicken and broth portion and add the egg-lemon mixture fresh when reheating.

What can I substitute for lemon?

While lemon is essential for authentic flavor, you can try a small amount of lime juice in a pinch. However, the flavor profile will change significantly.