Greek Lemon Chicken Soup (Avgolemono) has been a staple in my family for as long as I can remember. Growing up, my yiayia (Greek grandmother) would make this soothing, tangy soup whenever someone in the family was feeling under the weather. The aroma of lemon and oregano would fill the entire house, and we’d all gather around the table, eager to savor the comforting flavors.
One of my fondest memories is when I was sick with the flu as a child. Yiayia showed up at our doorstep with a large pot of her famous Greek Lemon Chicken Soup (Avgolemono), and the moment I took that first sip, I felt instantly better. There’s just something about the way the bright lemon cuts through the rich chicken broth, with the silky egg-lemon mixture adding a velvety texture that warms you from the inside out.
Over the years, I’ve perfected my own version of this beloved dish, and I’m excited to share it with you. This Greek Lemon Chicken Soup (Avgolemono) recipe is not only incredibly delicious, but it’s also incredibly easy to make. With a prep time of just 15 minutes and a cook time of 25 minutes, you can have a comforting, restaurant-quality soup on the table in under an hour.
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 making the best Greek Lemon Chicken Soup (Avgolemono) lies in the balance of flavors and textures. By carefully adjusting the lemon juice, eggs, and chicken broth, you can create a soup that’s simultaneously tangy, creamy, and hearty. The addition of cornstarch helps to thicken the broth, giving it a luxurious mouthfeel, while the dried oregano adds a subtle, earthy note that ties the whole dish together.
But the real secret is in the technique. Tempering the eggs with a small amount of hot broth before adding them to the pot is the key to achieving that silky, velvety texture that sets this soup apart. It’s a simple step that makes all the difference, and once you’ve tried it, you’ll never go back to a traditional egg-drop method.
Essential Ingredients You’ll Need
To make this Greek Lemon Chicken Soup (Avgolemono), you’ll need just a few key ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes: The chicken provides the protein and heartiness in this dish, and the bite-sized pieces make it easy to enjoy in each spoonful.
- 6 cups chicken broth: The rich, flavorful broth is the foundation of the soup, providing a savory base for the lemon and egg.
- 3 eggs: The eggs are essential for creating the signature creamy, velvety texture of Avgolemono.
- 1/4 cup fresh lemon juice: The bright, tangy lemon juice is the star of the show, cutting through the richness of the broth and chicken.
- 2 tablespoons cornstarch: The cornstarch helps to thicken the broth, giving it a luxurious mouthfeel.
- 1 teaspoon dried oregano: The earthy, aromatic oregano complements the lemon flavors perfectly.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: These simple seasonings enhance the overall flavor of the soup.
Step-by-Step Greek Lemon Chicken Soup (Avgolemono) Instructions
Preparing Your Greek Lemon Chicken Soup (Avgolemono)
With a prep time of just 15 minutes and a cook time of 25 minutes, this Greek Lemon Chicken Soup (Avgolemono) comes together in a snap. You’ll need a large pot or Dutch oven to make the soup, along with a whisk or fork for mixing the egg-lemon mixture.
1- Start by cutting the boneless, skinless chicken breasts into 1-inch cubes. This will ensure the chicken cooks through quickly and evenly in the broth.
2- In the large pot, bring the 6 cups of chicken broth to a gentle simmer over medium heat. Once the broth is simmering, add the cubed chicken and let it cook for about 10 minutes, or until the chicken is cooked through.
3- While the chicken is cooking, in a separate bowl, whisk together the 3 eggs and 1/4 cup of fresh lemon juice until well combined.
4- Once the chicken is cooked, reduce the heat to low and slowly pour a small amount of the hot broth into the egg-lemon mixture, whisking constantly. This tempers the eggs, preventing them from scrambling when added to the hot soup.
5- Gradually pour the tempered egg-lemon mixture back into the pot, whisking continuously to incorporate it into the broth. This will create a silky, velvety texture.
6- Finally, stir in the 2 tablespoons of cornstarch, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Allow the soup to simmer for a few minutes, stirring occasionally, until the broth has thickened to your desired consistency. Serve hot and enjoy!
Pro Tips for Success
1- Resist the urge to boil the soup once the egg-lemon mixture has been added. Gentle simmering is key to preventing the eggs from scrambling.
2- Make sure to temper the eggs by slowly adding a small amount of hot broth before incorporating them into the pot. This step is essential for achieving that velvety, smooth texture.
3- Adjust the lemon juice to your taste preference. If you like a more pronounced lemon flavor, feel free to add an extra tablespoon or two.
4- For a heartier meal, serve the Greek Lemon Chicken Soup (Avgolemono) with a side of crusty bread or a simple salad.
Serving and Storing Your Greek Lemon Chicken Soup (Avgolemono)
Perfect Pairings for Greek Lemon Chicken Soup (Avgolemono)
This Greek Lemon Chicken Soup (Avgolemono) is the perfect comfort food, serving 6 generous portions. For a complete meal, consider serving it alongside a fresh, crisp salad dressed with a light vinaigrette. The tangy, herbal notes of the soup pair beautifully with the refreshing greens. And for a classic Greek-inspired pairing, serve the soup with a side of warm, crusty bread for dipping.
To complete the meal, consider offering a glass of dry white wine, such as a Sauvignon Blanc or Pinot Grigio. The acidity and citrus notes in the wine will complement the lemon flavors in the soup perfectly.
Storage and Make-Ahead Tips
This Greek Lemon Chicken Soup (Avgolemono) is a fantastic option for meal prepping or making ahead of time. Once the soup has cooled, you can store it in an airtight container in the refrigerator for up to 4 days.
For longer-term storage, the soup can also be frozen for up to 3 months. Simply let it cool completely, then transfer it to a freezer-safe container or bag. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight, then reheat it gently on the stovetop until heated through.
When reheating the soup, whether from the refrigerator or freezer, be sure to do so over low heat. This will help prevent the eggs from curdling or the broth from separating. Stir the soup frequently as it warms up to ensure a smooth, creamy texture.
Variations and Dietary Adaptations for Greek Lemon Chicken Soup (Avgolemono)
Creative Greek Lemon Chicken Soup (Avgolemono) Variations
While the classic Greek Lemon Chicken Soup (Avgolemono) is a true delight, there are a few ways you can put your own spin on this versatile dish:
- Swap out the chicken for shrimp or even cubed tofu for a seafood or vegetarian version.
- Add in some chopped spinach or kale for an extra nutrient boost.
- Try using fresh dill in place of the oregano for a slightly different flavor profile.
- Stir in a handful of cooked orzo or rice to make the soup more filling and substantial.
Making Greek Lemon Chicken Soup (Avgolemono) Diet-Friendly
For those looking to make this Greek Lemon Chicken Soup (Avgolemono) a little more diet-friendly, there are a few simple substitutions you can try:
- Use low-sodium or no-sodium-added chicken broth to reduce the overall sodium content.
- Replace the cornstarch with arrowroot powder or a gluten-free flour blend for a gluten-free version.
- Swap the chicken breasts for boneless, skinless chicken thighs for a boost of flavor and moisture.
- Omit the eggs or use a plant-based egg substitute to make the soup vegan or dairy-free.
No matter how you choose to customize it, this Greek Lemon Chicken Soup (Avgolemono) is sure to satisfy and nourish your body and soul.
Frequently Asked Questions
Q: Can I use lemon juice from a bottle instead of fresh lemons?
A: While bottled lemon juice can work in a pinch, the fresh lemon juice really makes all the difference in this recipe. The bright, tart flavor of freshly squeezed lemons is essential for achieving the signature Avgolemono taste.
Q: How long does it take to make this Greek Lemon Chicken Soup (Avgolemono)?
A: This recipe has a total time of 40 minutes, with a prep time of 15 minutes and a cook time of 25 minutes. It’s a quick and easy soup that can be on the table in under an hour.
Q: Can I make this soup ahead of time?
A: Absolutely! This Greek Lemon Chicken Soup (Avgolemono) is a great make-ahead option. You can store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Just be sure to reheat it gently on the stovetop to prevent the eggs from curdling.
Q: How much does this recipe yield?
A: This Greek Lemon Chicken Soup (Avgolemono) recipe serves 6 generous portions, making it the perfect meal for a family or a group of friends.
Q: What if the soup seems too thin or too thick?
A: If the soup is too thin, you can thicken it by mixing a bit more cornstarch with water and stirring it into the pot. If it’s too thick, simply add a splash of chicken broth to thin it out to your desired consistency.
Greek Lemon Chicken Soup (Avgolemono)
- Total Time: 40
- Yield: 6 servings
Description
Savor the bright, tangy flavors of this classic Greek Lemon Chicken Soup (Avgolemono). This comforting and nourishing dish features tender chicken, a creamy egg-lemon sauce, and a squeeze of fresh lemon juice for a truly authentic taste of the Mediterranean.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 6 cups chicken broth
– 3 eggs
– 1/4 cup fresh lemon juice
– 2 tablespoons cornstarch
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. Add the cubed chicken and cook for 10-12 minutes, until the chicken is cooked through.
3. In a medium bowl, whisk together the eggs, lemon juice, and cornstarch until well combined.
4. Slowly pour the egg-lemon mixture into the simmering broth, whisking constantly, to create a creamy sauce.
5. Stir in the dried oregano, salt, and black pepper.
6. Reduce the heat to low and let the soup simmer for 5 more minutes, stirring occasionally, until the sauce has thickened.
7. Serve the Greek Lemon Chicken Soup (Avgolemono) hot, garnished with fresh lemon slices and chopped parsley, if desired.
Notes
– For a thicker soup, you can add an extra egg and 1 tablespoon of cornstarch to the egg-lemon mixture.
– Leftover soup can be stored in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Greek
Conclusion
This Greek Lemon Chicken Soup (Avgolemono) is a true taste of comfort and tradition. With its bright, tangy flavors and velvety smooth texture, it’s no wonder this soup has been a beloved classic for generations. By following this easy, step-by-step recipe, you can bring the flavors of Greece right to your own kitchen.
Whether you’re craving a comforting meal on a chilly day or looking for a nourishing option to soothe a sick loved one, this Greek Lemon Chicken Soup (Avgolemono) is sure to become a new family favorite. So why not give it a try today? I promise, once you taste this incredible soup, it’ll be hard to go back to anything else. Let me know how it turns out in the comments below – I can’t wait to hear your thoughts!
