Avgolemono Soup is a traditional Greek soup that combines rich chicken broth, lemon, and eggs to create a velvety, tangy dish. Paired with tender rice and hearty rotisserie chicken, this comforting soup is perfect for any occasion. The balance of flavors between the creamy eggs and zesty lemon makes this a uniquely satisfying meal.

Ingredients

• 8 cups chicken stock
• 2 sprigs fresh thyme
• ¾ cup white rice
• 4 eggs
• Juice of 3 lemons (about ¾ cup)
• 1 whole rotisserie chicken, removed from bones and roughly chopped
• Salt and pepper, to taste

Instructions

1. Cook the Rice:
   • In a large heavy-bottomed pot, bring the chicken stock and fresh thyme to a simmer over medium-high heat.
   • Add the rice, stir, and return the mixture to a simmer. Cover the pot and cook for approximately 14 minutes, or until the rice is tender.
2. Prepare the Egg-Lemon Mixture:
   • While the rice cooks, whisk together the eggs and lemon juice in a medium bowl until smooth.
3. Temper the Egg Mixture:
   • Once the rice is cooked, carefully ladle a small amount of the hot broth into the egg-lemon mixture while whisking continuously. This step helps temper the eggs and prevents them from curdling when added to the soup.
4. Add the Egg Mixture to the Soup:
   • Reduce the heat to low. Slowly pour the egg-lemon mixture back into the pot of broth and rice, stirring continuously to ensure a smooth consistency.
5. Add the Chicken:
   • Stir in the chopped rotisserie chicken. Continue to cook over low heat for a few minutes to warm the chicken through, being careful not to let the soup boil.
6. Season and Serve:
   • Season the soup with salt and pepper to taste. Serve immediately, garnished with extra thyme if desired.

Tips and Tricks

• Avoid boiling the soup after adding the egg mixture: This ensures the eggs remain creamy and don’t curdle.
• Customizing the texture: If you prefer a thicker soup, you can add more rice or cook it a little longer before adding the egg mixture.
• Reheating leftovers: When reheating, warm the soup over low heat to avoid curdling the eggs. Stir continuously until heated through.

FAQ

Can I use orzo instead of rice?

Yes, orzo is a popular alternative to rice in Avgolemono soup and will work perfectly. Just adjust the cooking time based on the orzo’s package instructions.

How long does Avgolemono soup last in the fridge?

This soup will keep in an airtight container in the refrigerator for up to 3 days. Be sure to reheat gently to maintain the creamy texture.

Can I make Avgolemono soup ahead of time?

Yes, but it’s best to add the egg-lemon mixture just before serving to ensure the texture remains smooth.

Enjoy this classic Avgolemono Soup for a cozy, tangy, and satisfying meal. If you try it, tag me on Pinterest or Instagram—I’d love to see your creation! For more comforting soups, check out my other recipes here.

Avgolemono Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

• Author: Andrea Buckett
• Yield: 4-6

Ingredients

8 Cups of chicken stock 2 sprigs fresh thyme 3/4 cup white rice 4 Eggs Juice of 3 lemons (about 3/4 cup) 1 whole rotisserie chicken removed from bones and roughly chopped. Salt and pepper

Instructions

1. Place chicken stock and thyme in a heavy bottomed pot over medium-high heat and bring to a simmer. Addthe  rice and return to a simmer.  Cover and cook until the rice is tender, about 14 minutes.

2. Meanwhile, In a bowl, beat eggs and lemon juice together.

3. Once the rice is cooked, ladle some of the hot broth into the egg mixture while continually whisking.

4. Turn the heat to low. Pour the egg and lemon mixture into the broth and rice mixture while continually whisking. Add the chicken and stir to combine. Season to taste with salt and pepper.

Serve

To reheat leftovers, add the soup to a pot and heat over low until warm.