Greek Lemon Soup, also known as Avgolemono Soup, is a delicious and comforting dish that is perfect for any occasion. This soup is bursting with vibrant lemon flavors and creamy textures that will leave you craving for more. It’s easy to make and is sure to become a family favorite in no time.
Why You’ll Love This Recipe?
- The combination of tangy lemon and rich chicken broth creates a flavor profile that is simply irresistible.
- With simple ingredients and quick prep time, this soup is perfect for a busy weeknight dinner or a cozy weekend meal.
- The addition of rice or orzo adds a hearty element to the soup, making it a satisfying and filling dish.
Ingredient Notes:
- Water or unsalted veggie broth: The base of the soup that provides a flavorful liquid for the other ingredients to cook in.
- Yellow onion, garlic cloves, celery ribs, carrot: These aromatic vegetables add depth and flavor to the soup.
- Salt: To season the soup to taste.
- Chicken breast or thighs: Adds protein and a rich flavor to the soup.
- Rice or orzo: Adds a comforting and satisfying element to the soup.
- Avgolemono Sauce: Made with egg yolks, lemon zest, lemon juice, and freshly chopped parsley, this sauce gives the soup its signature creamy texture and tangy flavor.
Step-by-Step Instructions:
- In a large pot, combine water or veggie broth, onion, garlic, celery, carrot, and salt. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Add chicken and continue to simmer until cooked through. Remove chicken and shred or chop into bite-sized pieces.
- Return chicken to the pot and add rice or orzo. Cook until rice is tender.
- In a small bowl, whisk together egg yolks, lemon zest, lemon juice, and parsley. Slowly add some of the hot soup liquid to the egg mixture to temper it.
- Gradually stir the Avgolemono Sauce into the soup, stirring constantly until it thickens slightly. Do not let the soup boil once the egg mixture has been added.
Helpful Tips:
- For a vegetarian version, swap chicken for tofu or chickpeas.
- To make the soup ahead of time, prepare the base and add the Avgolemono Sauce just before serving for the best texture.
- Add a dollop of Greek yogurt on top for an extra creamy finish.
Expert Tips for the Best Results:
- Use freshly squeezed lemon juice for the brightest flavor.
- Keep the heat low when adding the Avgolemono Sauce to prevent curdling.
- Let the soup sit for a few minutes after adding the sauce to allow the flavors to meld together.
Serving Suggestions:
Serve Greek Lemon Soup with a side of crusty bread and a Greek salad for a complete and satisfying meal. Pair it with a glass of chilled white wine for a refreshing combination.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to maintain the soup’s creamy texture.
Frequently Asked Questions:
- Can I freeze Greek Lemon Soup?
Yes, you can freeze the soup without the Avgolemono Sauce. Thaw in the refrigerator overnight and reheat gently on the stovetop before adding the sauce. - Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it may require a longer cooking time. - How can I make the soup thicker?
Increase the amount of rice or orzo in the soup or whisk in a slurry of cornstarch and water to thicken it to your liking.
Conclusion:
Greek Lemon Soup is a delightful and comforting dish that is sure to impress your friends and family. With its bright flavors and creamy texture, this soup is a true crowd-pleaser. Give this recipe a try and enjoy a taste of Greece in your own kitchen!
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Greek Lemon Soup
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
A comforting and tangy Greek Lemon Soup made with chicken, rice, and a creamy Avgolemono Sauce. This soup is perfect for cold days or when you need a light and refreshing meal.
Ingredients
Scale
Main Ingredients:
- 10 cups water or unsalted veggie broth
- 1 yellow onion, whole and peeled
- 4 garlic cloves, whole and peeled
- 2 celery ribs, washed and cut in half
- 1 carrot, peeled and whole
- 1 tablespoon salt, to taste
Additional Ingredients:
- 2 chicken breasts or thighs
- 1/2 cup rice or orzo
-
Avgolemono Sauce:
- 2 egg yolks
- Zest and juice of one lemon
- Freshly chopped parsley
Instructions
- Prepare the Broth: In a large pot, add water or veggie broth, onion, garlic, celery, carrot, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Cook the Chicken: Add chicken to the broth and simmer for an additional 20-25 minutes until cooked through. Remove chicken, shred, and set aside.
- Add Rice: Add rice or orzo to the broth and cook until tender, about 15 minutes.
- Make Avgolemono Sauce: In a bowl, whisk together egg yolks, lemon zest, and juice. Slowly add some hot broth from the pot while whisking continuously.
- Combine Everything: Pour the Avgolemono Sauce back into the pot, add shredded chicken, and simmer for a few more minutes. Remove from heat, sprinkle with parsley, and serve hot.
Notes
- You can use vegetable broth for a vegetarian version of this soup.
- For a thicker soup, you can add more rice or orzo.
- Adjust the lemon juice and salt according to your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 100 mg