Description
Avgolemono Soup is a classic Greek chicken and rice soup made creamy and silky with a lemon and egg sauce. It is hearty, cozy, packed with protein and vitamin C, and perfect for a cold day or when you are feeling under the weather.
Ingredients
- 2 tablespoons butter or olive oil, optional
- 2 ribs celery, finely diced, optional
- 1 onion, finely diced, optional
- 8 cups low-sodium chicken stock or broth
- 1 cup long-grain white rice
- 2 cups cooked chicken, such as rotisserie chicken
- 5 eggs
- 3/4 cup fresh lemon juice, from about 4–5 lemons
- Salt and freshly cracked black pepper, to taste
- Extra butter or olive oil, optional
Instructions
- Optional vegetables: If using the celery and onion, melt 2 tablespoons of the butter in a large heavy pot with a lid over medium-high heat. Add the celery and onion and sauté until softened, about 3 minutes.
- Pour in the chicken stock and bring to a boil. Add the rice, stir, cover, and simmer on low for 15–20 minutes, or until the rice is fully cooked.
- Make the Avgolemono sauce: Add the eggs and lemon juice to a blender and blend thoroughly. While the blender is running, very gradually pour in some of the hot chicken broth from the pot. Continue blending until about 2 cups of broth have been incorporated. The mixture should become foamy and cream-colored.
- Add the cooked chicken to the pot. Stir, cover, and continue simmering on low for 3–5 minutes, until the chicken is heated through.
- Turn off the heat. Slowly and gradually pour the Avgolemono sauce into the soup while stirring continuously. The soup may still look foamy at this stage, which is normal.
- If desired, stir in extra butter or olive oil for a richer flavor. Taste and adjust with salt and freshly cracked black pepper. Serve with additional black pepper on top.
Notes
- Celery and onion are optional. Traditional Avgolemono can be made simply with chicken, rice, broth, and the lemon-egg sauce.
- When reheating, do not boil the soup. Heat it gently to prevent the eggs from curdling.
- The soup can be frozen for up to 6 months in an airtight container, although the texture may separate slightly and the eggs may curdle.
- For a vegetarian version, use vegetable stock, omit the chicken, and add vegetables such as mushrooms and spinach or beans such as white beans or chickpeas.
- For a dairy-free version, use olive oil or ghee instead of butter.
- Any rice can be used. Basmati or another long-grain white rice cooks quickly, while converted or parboiled rice is more traditional.
- Adjust the lemon juice to taste. For a milder lemon flavor, use 1/4 to 1/2 cup; for a more pronounced lemon flavor, use up to 1 cup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek