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This comforting Avgolemono soup takes me back to my favorite Greek restaurant. The silky smooth texture and bright lemon flavor create pure comfort in every spoonful. Its become my go to recipe when we need something warming thats still light and fresh. The combination of tender chicken arborio rice and that magical egg lemon sauce never fails to bring smiles to the table.
Why You Need This Recipe
I love how this soup manages to be both creamy and refreshing at the same time. The lemon egg mixture gives it such a unique texture while keeping things light. Its packed with protein from the chicken and eggs plus all those wonderful Mediterranean ingredients. Perfect for when youre craving something cozy but dont want anything too heavy.
Everything You Need
- Olive Oil: 2 tablespoons for sautéing aromatics. Choose high-quality extra virgin olive oil for added health benefits.
- Onion: 1 medium, diced finely for a sweet and aromatic flavor base.
- Celery: 1 stalk, chopped small for an earthy undertone.
- Carrots: 1 medium, grated or finely chopped for natural sweetness.
- Garlic: 2 cloves, minced to release aromatic depth.
- Arborio Rice: 1/2 cup, releases starch for a creamy texture. Ensure it's fresh and free of discoloration.
- Chicken Stock: 6 cups, low-sodium preferred for balanced seasoning.
- Bay Leaf: 1 leaf, adds subtle earthy notes.
- Chicken Breast: 2 cups shredded, cooked, and tender. Pre-cook and shred for convenience.
- Lemon Juice: 1/3 cup freshly squeezed for a vibrant, tangy flavor.
- Eggs: 2 large, whisked with lemon juice to create a silky texture.
- Fresh Dill: 2 1/2 tablespoons chopped, for a fragrant, herbaceous finish.
Lets Make Soup
- Prepare the Aromatics
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add diced onion, chopped celery, and grated carrots. Sauté for 3 minutes until tender. Add minced garlic and cook for 20 seconds until fragrant.
- Cook the Rice and Broth
- Stir in 1/2 cup Arborio rice, coating it in the oil. Add 6 cups of chicken stock and 1 bay leaf. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the rice is tender.
- Add Shredded Chicken
- Stir in 2 cups of shredded chicken, ensuring the mixture simmers gently to maintain tenderness. Avoid boiling to preserve texture.
- Prepare Lemon-Egg Mixture
- In a bowl, whisk 1/3 cup fresh lemon juice with 2 large eggs until frothy. Gradually add 2 cups of hot broth to temper, whisking constantly to prevent curdling.
- Incorporate the Mixture
- Slowly pour the tempered egg mixture into the soup, stirring continuously for a creamy texture. Remove the bay leaf.
- Finish with Dill
- Stir in 2 1/2 tablespoons of fresh dill. Adjust seasoning with salt and pepper to taste. Serve immediately for best texture and flavor.
Good For You Too
This soup isnt just delicious its packed with goodness. The chicken and eggs give you protein while the rice adds energy boosting carbs. That fresh lemon juice supports your immune system and the dill brings antioxidants. Its comfort food you can feel good about eating.
Serving and Saving
We love serving this with crusty bread for dipping or a fresh Greek salad on the side. Leftovers keep well in the fridge for about 3 days. You can even freeze portions for up to 3 months just thaw overnight and warm gently adding extra broth if needed.
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Mix It Up
Sometimes I use orzo pasta instead of rice for a more traditional take. Adding spinach or kale gives it extra nutrients. For my vegetarian friends chickpeas and vegetable broth work beautifully. Try it with different herbs too parsley or mint add such nice flavor.
My Kitchen Secrets
The key to perfect Avgolemono is taking your time with the egg mixture. Add that hot broth slowly while whisking to keep it smooth and creamy. Always use fresh lemons never bottled juice and taste as you go. A tiny splash of cream makes it extra luxurious but its totally optional.
Packed With Nutrients
Every bowl gives you such a good balance of protein from the chicken and eggs plus those energy giving carbs from the rice. Its naturally light on fats and works for lots of different diets. You can even make it gluten free or dairy free if needed.
A Recipe With History
This soup has been warming Greek kitchens for generations. Its known for helping with colds and showing up at family gatherings. I love how it represents everything wonderful about Mediterranean cooking simple fresh ingredients coming together to make something truly special.
Perfect Pairings
A slice of crusty bread and Greek salad make this soup into a perfect meal. Sometimes we add grilled chicken or lamb on the side when were extra hungry. A sprinkle of fresh dill and drizzle of olive oil on top makes it look as good as it tastes.
Keep It Fresh
Leftovers stay good in the fridge for about 3 days in a sealed container. When youre ready to eat just warm it slowly on the stove stirring often to keep that creamy texture. If it thickens up add a splash of chicken stock to bring it back to life.
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Frequently Asked Questions
- → How do I prevent the eggs from curdling?
Slowly whisk hot broth into the egg mixture before adding it back to the soup. This tempering process equalizes the temperature and prevents curdling.
- → Can I use different rice?
While Arborio rice is traditional for its creamy texture, you can use other short-grain rice varieties. Cooking time may vary slightly.
- → Can I make this ahead?
This soup is best served fresh as reheating can affect the texture of the egg-lemon sauce. If needed, reheat gently to avoid curdling.
- → Can I use rotisserie chicken?
Yes, pre-cooked rotisserie chicken works well in this recipe. Simply shred and add it when called for in the recipe.
- → Why use kosher salt specifically?
Kosher salt has larger crystals than table salt, providing better seasoning control. If using table salt, reduce the amount by half.
Conclusion
A comforting and creamy Greek soup that combines tender chicken, Arborio rice, and a silky lemon-egg sauce. Perfect for warming up on a cool day and showcasing Mediterranean culinary traditions.