A Soup That Hugs You
This lemon chicken soup is my favorite comfort food. It feels like a warm hug on a chilly day. The creamy broth is so soothing. I make it whenever someone in my family feels a little under the weather.
It is called Avgolemono. That is a funny word, I know. It just means egg-lemon in Greek. The soup is both tangy and creamy. Doesnt that sound like a nice surprise?
A Little Kitchen Magic
The magic is in the egg and lemon sauce. You whisk the eggs until they are frothy. Then you slowly mix in the lemon juice. It looks like a sunny yellow cloud.
Now for the tricky part. You must add hot broth to the eggs slowly. This is called tempering. It warms the eggs without cooking them into lumps. Doing this right matters. It turns simple broth into a smooth, silky soup.
My First Time Making It
I was so nervous the first time I made this soup. I was afraid I would make scrambled eggs in my broth. My hands were shaking a little. But I went slow and kept stirring.
When it turned out creamy and perfect, I was so proud. I still laugh at how I danced around my kitchen. It is a good lesson. Sometimes the things that seem scary are the most rewarding.
Why This Soup is Special
This soup is more than just food. It is a way to show someone you care. Bringing a pot to a friend can say Im thinking of you. Food made with love feeds the heart, too.
Fun fact: The lemons in this soup are full of vitamin C. That is a great helper for your immune system! What is your favorite food to eat when you need a little comfort? Tell me about it.
Lets Talk Toppings
I love to add a big handful of fresh dill on top. It makes the soup smell like a summer garden. A squeeze of lemon from the wedge adds a fresh zing. Doesnt that smell amazing?
You can make this soup your own. Do you think you would use rice or orzo pasta? I like them both. The orzo makes it feel a bit more traditional to me.
A Tip For Your Soup
Remember, after you add the egg mixture, do not let the soup boil. Just keep it warm. A rolling boil will make the eggs curdle. We want it smooth and beautiful.
This little tip matters. It helps you create something wonderful with confidence. Have you ever had a cooking disaster that taught you a good lesson? I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tbsp | |
| Onion | 1 medium (~150 g) | Diced |
| Garlic | 2 cloves | Minced |
| Chicken broth | 6 cups (1.5 liters) | |
| Rice (or orzo) | ½ cup (100 g) | Uncooked |
| Cooked shredded chicken | 2 cups (300 g) | Rotisserie or poached |
| Eggs | 2 large | |
| Fresh lemon juice | Juice of 2 lemons (~½ cup or 120 ml) | |
| Salt and pepper | To taste | |
| Fresh dill | For garnish | Chopped |
| Lemon wedges | For serving |
A Bowl of Sunshine: My Greek Grandma’s Lemon Chicken Soup
Hello, my dear! Let’s make my favorite soup. It is called Avgolemono. That is a funny word, I know. It just means egg and lemon. This soup is like a big, warm hug. It is creamy but has no cream. My Yia Yia taught me this recipe. I still laugh at that. I was so scared to add the eggs the first time.
But it is easier than it sounds. I promise. You just need to be a little brave. The lemon makes everything taste fresh and sunny. Doesn’t that smell amazing? It always reminds me of spring. Let’s get our pot ready. We are going to make some magic together.
- Step 1: First, get your big soup pot. Pour a little olive oil into it. Let it get warm. Then add your chopped onion. We just want the onion to get soft and see-through. It takes about five minutes. Stir it so it does not burn. Now add the garlic. Oh, that smell is wonderful. It means good things are coming.
- Step 2: Now, pour all that lovely chicken broth into the pot. Turn the heat up until it boils. Then, add your rice or orzo. I like orzo. It looks like little grains of rice. Turn the heat down to a gentle bubble. Let it cook for about ten to twelve minutes. The rice will get soft and tender. (A hard-learned tip: Don’t walk away for long. The rice can stick to the bottom!)
- Step 3: While the rice cooks, we make the special sauce. Get a medium bowl. Crack two eggs into it. Now, whisk them like you mean it. You want them to get all frothy and light. Keep whisking! Slowly pour in the fresh lemon juice. This is the secret to the tangy flavor. Do you know what else uses lemon juice for a surprise? Share below!
- Step 4: This is the important part. Take one or two ladles of the hot broth. Pour it very, very slowly into the egg bowl. Whisk the whole time. This warms up the eggs so they won’t scramble. Now, pour this mixture back into the big pot. Stir everything together. Watch the soup turn creamy and beautiful.
- Step 5: Next, add your shredded chicken. I often use a rotisserie chicken to save time. Stir it gently until the chicken is warm. This takes about five minutes. Please do not let the soup boil now. A gentle heat keeps the soup smooth and perfect.
- Step 6: Almost done! Taste your soup. Add a little salt and pepper. You decide how much you like. Pour it into bowls. Sprinkle some fresh, green dill on top. Add a lemon wedge on the side. This soup is best served right away. It is a bowl of pure comfort.
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup, Lunch, Dinner
Three Fun Twists on This Classic Soup
This soup is wonderful as it is. But you can also play with it. I love to change it up sometimes. It is fun to try new things in the kitchen. Here are a few ideas I have tried. They all make me smile.
- The Veggie Lover: Take out the chicken. Add a can of drained white beans and a big handful of spinach instead.
- The Zesty One: Add a little pinch of red pepper flakes with the garlic. It gives the soup a nice, warm kick.
- The Spring Garden: Stir in some fresh peas and chopped asparagus with the chicken. It tastes so green and fresh.
Which one would you try first? Comment below!
How to Serve Your Beautiful Soup
This soup is a meal all by itself. But it is nice to have a little something with it. A simple side makes it feel like a real feast. I love to serve it with a thick slice of crusty bread. You can dip it right into the creamy broth. A simple green salad with a light dressing is also perfect.
What should you drink with it? For a cozy night, a glass of crisp white wine is lovely. For the whole family, I make a big pitcher of iced mint tea. It is so refreshing with the lemon. Which would you choose tonight?
Keeping Your Lemon Chicken Soup Cozy
This soup is a wonderful friend to have in your fridge. It will stay good for about three days. Just let it cool completely before you put the lid on.
You can also freeze it for a cold day. I remember my first time freezing it. I was so pleased to find a ready-made lunch weeks later. Portion it into containers for easy thawing.
Reheat it gently on the stove. Do not let it boil. This keeps the soup smooth and creamy. Batch cooking like this saves you time and money. It means a good meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Troubles
Sometimes the eggs can scramble in the hot soup. This is the biggest worry. To stop this, you must temper the eggs. That means warming them up slowly with some broth first.
I remember when I rushed this step once. My soup looked a bit lumpy. Getting this right builds your cooking confidence. It shows you can handle a fancy technique.
If your soup is too thick, just add a splash of broth. If it is not lemony enough, stir in more juice at the end. These small changes make the flavor perfect for you. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Is this soup gluten-free? A: Yes, if you use rice. Orzo often has gluten, so check the package.
Q: Can I make it ahead? A: You can cook the broth and rice a day early. Wait to add the egg-lemon sauce until you reheat.
Q: What can I use instead of chicken? A: Try canned white beans. They are soft and creamy. Fun fact: This lemony egg sauce is used in many Greek dishes!
Q: Can I double the recipe? A: Of course! Just use a very big pot for all that goodness.
Q: Is the dill necessary? A: No, but it adds a lovely fresh taste. You could use a little parsley instead. Which tip will you try first?
A Bowl Full of Sunshine
I hope this soup brings a little sunshine to your table. It is a hug in a bowl. I love hearing your kitchen stories.
Did you make it for your family? Or maybe you tried a new twist. I would love to see your creations. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Mediterranean Lemon Chicken Soup Avgolemono
Description
A classic, comforting Greek soup featuring a creamy, lemony broth, tender chicken, and rice.
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the diced onion until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until its aroma is released.
- Pour the chicken broth into the pot and bring it to a boil. Add the rice (or orzo), reduce the heat to a simmer, and cook for 10-12 minutes, or until the grains are tender.
- As the rice cooks, prepare the avgolemono sauce. In a separate bowl, vigorously whisk the eggs until they are frothy. While continuing to whisk, gradually pour in the fresh lemon juice.
- Carefully temper the egg-lemon mixture by slowly whisking in one or two ladlefuls of the hot broth from the pot. Once combined, slowly pour this entire mixture back into the soup pot, stirring constantly to create a smooth, creamy broth.
- Add the shredded chicken to the pot and stir gently until it is heated through, about 5 minutes. Be careful not to let the soup boil at this stage to prevent the eggs from curdling.
- Season the finished soup with salt and pepper to your liking. Serve immediately, garnishing each bowl with a sprinkle of fresh dill and a lemon wedge on the side.
Notes
- Do not let the soup boil after adding the egg-lemon mixture, as this can cause the eggs to curdle. For a richer flavor, use a high-quality chicken broth.
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