If you’ve ever craved a comforting bowl that feels like a warm hug from the inside out, then let me introduce you to the incredible Avgolemono Soup: Greek Healing Lemon & Chicken Broth Soup Recipe. This timeless Greek classic perfectly blends silky chicken broth, bright fresh lemons, and creamy eggs into a soup that’s utterly soothing and bright with flavor. Each sip delivers a delicate balance of tangy lemon and rich chicken, enhanced by herbaceous dill, making it a go-to for nourishing meals that heal body and soul. It’s incredibly simple yet elegant, perfect for cozy evenings or when you need a revitalizing boost in your weeknight dinner rotation.
Ingredients You’ll Need
What’s truly wonderful about this Avgolemono Soup recipe is how thoughtfully simple the ingredients are. Each one brings a special dimension to the bowl; from the tender chicken and savory broth to the vibrant lemon and fresh dill, every element contributes texture, flavor, and color that make this soup so memorable.
- Boneless skinless chicken breasts: Choose fresh, high-quality chicken for tender, lean protein that will gently infuse the broth with flavor.
- Low-sodium chicken broth: This forms the heart of the soup, providing a rich, comforting base without overpowering saltiness.
- Fresh lemons (juiced): The star of the show; their bright acidity lifts the entire soup and balances the richness of the eggs beautifully.
- Large eggs: Whisked to a frothy consistency, they create the signature creamy texture that makes Avgolemono so uniquely luscious.
- Fresh dill (chopped): Adds a fresh, slightly tangy herbal note that finishes the soup with a lovely aroma and zest.
How to Make Avgolemono Soup: Greek Healing Lemon & Chicken Broth Soup Recipe
Step 1: Poach the Chicken
Start by placing the chicken breasts in a large pot and covering them with the low-sodium chicken broth. Bring everything to a gentle boil, then reduce the heat so it simmers quietly. This slow cooking ensures the chicken stays juicy, and as it simmers, the broth becomes rich with the savory essence of chicken. Plan for about 20 to 25 minutes until the chicken is thoroughly cooked and tender, perfect for shredding later.
Step 2: Shred the Chicken
Once the chicken has cooked through, carefully remove the breasts and place them on a cutting board. Use two forks or your fingers to shred the meat into bite-sized pieces, keeping the texture light and tender. Don’t discard the broth—you’ll be adding it back in, so keep it warm on the stove.
Step 3: Whisk Eggs and Lemon Juice
In a mixing bowl, crack the eggs and add the fresh lemon juice. Whisk them together energetically until the mixture becomes frothy and well combined. This frothy blend is what will thicken the soup and give it its signature creamy finish without dairy.
Step 4: Temper the Eggs
Here’s a crucial step to prevent scrambled eggs in your soup: slowly pour some of the warm broth into the egg-lemon mixture while whisking continuously. This gradual blending gradually raises the temperature of the eggs, tempering them so they integrate seamlessly into the soup.
Step 5: Combine and Enrich
Pour the tempered egg-lemon mixture back into the pot with the remaining chicken broth, stirring gently to blend everything together. Now, add your shredded chicken pieces and the chopped fresh dill, which brings a hint of brightness and herbaceous character to the soup. Stir gently and keep the heat low to preserve the creamy texture.
Step 6: Simmer and Serve Warm
Let the soup simmer on low heat for just a few more minutes. This allows all the flavors to marry beautifully while ensuring the soup is deliciously warm without curdling. Now, your Avgolemono Soup is ready to pour into bowls and enjoy.
How to Serve Avgolemono Soup: Greek Healing Lemon & Chicken Broth Soup Recipe
Garnishes
While this soup shines on its own, a sprinkle of freshly chopped dill or a pinch of black pepper on top enhances its aroma and adds a lovely finishing touch. A few thin lemon slices placed on top can also brighten the presentation and invite an extra lemony punch.
Side Dishes
Pair this soup with crusty bread or warm pita for dipping into the rich broth—you can never go wrong with a chewy side to mop up every drop. For a heartier meal, serve alongside a fresh Greek salad with tomatoes, cucumbers, and feta to complement the soup’s brightness.
Creative Ways to Present
For a special touch, ladle the soup into elegant soup bowls or rustic mugs to create a cozy atmosphere. Adding a drizzle of good-quality olive oil or a few sprigs of dill right before serving gives a gourmet flair that will impress any guest.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the soup to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. Keep the soup well-sealed to maintain the brightness of the lemon and avoid absorption of other fridge odors.
Freezing
While fresh is best for Avgolemono Soup, you can freeze it if needed. Freeze in a freezer-safe container, leaving space for expansion but know the texture may slightly change upon thawing because of the eggs. For best results, freeze the broth and chicken separately from the egg-lemon mixture if possible, then combine after thawing and reheating.
Reheating
To reheat, gently warm the soup on the stove over low heat, stirring frequently. Avoid boiling, which can cause the eggs to scramble and the soup to separate. Warm it just until heated through for the best texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and flavor, plus they stay moist when simmered. Just be sure to remove any bones and shred the meat well once cooked.
Is there a dairy alternative to this soup?
This recipe is naturally dairy-free, thanks to the eggs providing the creamy texture instead of cream or milk. It’s perfect if you’re avoiding dairy but still want a silky, comforting soup.
How do I prevent the eggs from curdling?
The key is tempering: slowly whisk warm broth into the egg-lemon mixture before adding it back to the pot. Also, keep the heat low after combining to avoid scrambling the eggs.
Can I make this soup vegan or vegetarian?
Traditional Avgolemono relies heavily on chicken broth and eggs. To veganize it, you’d need to substitute vegetable broth and find a plant-based egg alternative, though the classic flavor and texture will change significantly.
How tangy should the soup be?
The lemon juice gives the Avgolemono Soup its signature tang, but you can adjust to taste. Start with the recommended amount, then add a bit more lemon juice if you love that bright, citrusy zip.
Final Thoughts
This Avgolemono Soup: Greek Healing Lemon & Chicken Broth Soup Recipe is truly a treasure from Greek cuisine, offering a soul-soothing experience that is as healing as it is delicious. Once you try making it at home, I’m confident it will become a cherished comfort food in your family too. Its vibrant lemony notes and silky texture bring warmth and nourishment in every bowl—a beautiful way to share Greek tradition with those you love.
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Avgolemono Soup: Greek Healing Lemon & Chicken Broth Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Avgolemono Soup is a traditional Greek healing soup made with tender chicken, rich chicken broth, fresh lemon juice, and eggs, creating a creamy, tangy, and comforting dish perfect for nourishing the body and soul.
Ingredients
Chicken and Broth
- 4 boneless skinless chicken breasts (about 1 lb)
- 6 cups low-sodium chicken broth
Avgolemono Mixture
- 3 fresh lemons (juiced)
- 4 large eggs
- 1/4 cup fresh dill (chopped)
Instructions
- Cook the Chicken: In a large pot, add the chicken breasts and cover them with the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently for 20-25 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the pot and place them on a plate. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks. Reserve the cooking broth in the pot for later use.
- Prepare the Avgolemono Mixture: In a mixing bowl, whisk together the eggs and freshly squeezed lemon juice vigorously until the mixture becomes frothy and well combined.
- Temper the Eggs: Slowly ladle about a cup of the warm chicken broth into the egg and lemon mixture in a steady stream while whisking continuously. This gradual addition warms the eggs gently to prevent curdling when added to the soup.
- Combine and Heat Through: Pour the tempered egg and lemon mixture back into the pot with the remaining broth, stirring gently to combine. Add the shredded chicken and chopped fresh dill to the soup.
- Simmer and Serve: Let the soup simmer on low heat for an additional 3-5 minutes, stirring occasionally, just until heated through and slightly thickened. Do not boil to avoid curdling. Serve the soup hot, garnished with extra dill if desired.
Notes
- Tempering the eggs is crucial to prevent them from scrambling in the hot broth.
- For a richer broth, you can also add thinly sliced carrots or celery during simmering.
- Adjust the lemon juice according to your taste preference for tanginess.
- This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
