I am Elena and I make this bright Greek lemon chicken soup when life needs a soft reset. The broth smells clean and sunny. Rice feels cozy in the spoon. Chicken stays tender. Egg and lemon turn everything silky without cream and that first sip goes warm then zesty. We keep things simple here on Elena Cooks at https//www.elenacooks.com and I like options. Maybe you came for Soup Recipes or you wandered in from a late night search for a 13 bean soup recipe or a 16 bean soup recipe. You might love a 7 can taco soup recipe easy on Tuesdays. You may swear by Baked French Onion Soup. Your slow cooker waits for Broccoli Soup Crockpot days. Or you crave a Brócoli Cheddar Soup with extra cheddar. Me too. But tonight I want lemon. Quick question do you hear the tiny whisk tapping the bowl The trick is tempering. We whisk warm broth into the eggs then slide that back into the pot. No scrambling. No stress. The steam smells bright and the soup tastes like a little holiday. If a drop lands on the counter I call it a chef tax and move on.
Table of Contents
- 1) Key Takeaways
- 2) Easy Greek Lemon Chicken Soup Avgolemono Recipe
- 3) Ingredients for Greek Lemon Chicken Soup Avgolemono
- 4) How to Make Greek Lemon Chicken Soup Avgolemono
- 5) Tips for Making Greek Lemon Chicken Soup Avgolemono
- 6) Making Greek Lemon Chicken Soup Avgolemono Ahead of Time
- 7) Storing Leftover Greek Lemon Chicken Soup Avgolemono
- 8) Try these Soup next
- 9) Greek Lemon Chicken Soup Avgolemono
- 10) Nutrition
1) Key Takeaways
I am Elena from Elena Cooks at https//www.elenacooks.com and this soup calms busy days. Bright lemon lifts tender chicken. Rice adds comfort. Eggs bring velvet. We cook with care and we eat with joy.
We whisk warm broth into the eggs so the texture stays smooth. Low heat keeps the pot kind. A squeeze of lemon at the end wakes the bowl. Fresh herbs add a clean finish.
Soup Recipes feel friendly and flexible. This one fits weeknights and Sunday plans. Leftovers reheat well and the flavor stays sunny.
2) Easy Greek Lemon Chicken Soup Avgolemono Recipe
I call this my reset bowl. Soup Recipes guide quick dinners and Soup Recipes bring comfort when time runs short. I reach for simple steps and pantry help and I still get a bright finish. The first steam smells citrusy and clean. I lean over the pot and I breathe in. Twice I whisper Soup Recipes since the name fits the feeling and the plan.
I learned to temper eggs after a long day when the kids napped and the house went quiet. I whisked like a tiny drum. Warm broth met the yolks in a slow stream and nothing curdled and I felt like I won a small prize. You can feel that too. You stir and you smile and the soup goes glossy.
One more small story. A friend once asked why lemon in chicken soup. I said the spoon needs spark. Lemon gives that spark. The bowl tastes light yet full. That contrast makes the second bite come fast.
3) Ingredients for Greek Lemon Chicken Soup Avgolemono
Chicken broth clear golden broth forms the base and carries the lemon and egg with grace. I like homemade when I have time and a good boxed broth on busy nights.
Fresh lemon juice sharp juice brings lift and a sunny scent. I squeeze right over the pot and catch the seeds with my fingers and I feel like a pro for three seconds.
Egg yolks rich yolks make the soup silky. They thicken without flour. The texture feels like a hug from a soft sweater.
Cooked white rice tender grains give the spoon some weight. I use leftover rice when it waits in the fridge. Warm it before it meets the soup so the heat stays steady.
Cooked chicken small bites of chicken soak up the lemon broth. Rotisserie meat works well. Poached chicken sits even softer and shreds like a dream.
Onion celery carrot this trio adds gentle sweetness and a little chew. I chop small so the spoon catches a bit of each bite.
White pepper and salt white pepper keeps the look clean and the heat mellow. Salt lifts flavor without noise. Taste and adjust near the end.
Fresh dill or parsley herbs finish the bowl with a green pop. Dill leans classic. Parsley feels bright and crisp. Both make sense.
4) How to Make Greek Lemon Chicken Soup Avgolemono
Step one simmer aromatics place broth onion celery and carrot in a large pot then bring to a gentle simmer. Let the vegetables soften and share their sweetness with the broth.
Step two cook the chicken add shredded chicken to the pot and let it warm and relax in the broth. Small bubbles look fine and steady heat keeps flavor bright.
Step three temper the eggs whisk yolks in a bowl. Ladle hot broth into the bowl in a thin stream while whisking fast. The mix grows warm and loose. Slide it back into the pot and stir.
Step four add rice and lemon stir in warm rice and fresh lemon juice. Keep the heat low. The soup thickens and turns glossy and smooth.
Step five finish and serve taste for salt and white pepper. Ladle into warm bowls. Top with dill or parsley. Breathe in the citrus steam and take a slow first spoonful.
5) Tips for Making Greek Lemon Chicken Soup Avgolemono
Use hot broth to temper the yolks so the texture stays smooth. Whisk like you mean it. A steady pour builds trust between the bowl and the pot. Keep the burner low after the eggs join.
Warm the rice before it meets the broth. Cold rice pulls heat and dulls flavor. A short zap fixes that. Fresh lemon near the end keeps the aroma vivid.
Save a pinch of herbs for the bowls. That little green confetti tells your nose what comes next. For a richer sip use homemade stock. For a faster path use good boxed broth. Both make a fine dinner.
6) Making Greek Lemon Chicken Soup Avgolemono Ahead of Time
I batch this soup on quiet mornings then I reheat for weeknights. The flavor deepens after a day. The texture stays gentle when the pot stays under a simmer.
Store the lemon juice in a small jar and add it when you reheat. The citrus tastes brighter that way. Keep herbs separate too so the color stays fresh.
For meal prep I portion bowls with rice and chicken and I hold back a little broth. At dinner I add hot broth and the soup feels newly made. This trick fits busy weeks and school nights.
7) Storing Leftover Greek Lemon Chicken Soup Avgolemono
Cool the soup to warm then spoon into airtight containers. Chill within two hours. The soup keeps well in the fridge for four days and in the freezer for three months.
Reheat on low and stir now and then. Add a splash of broth if the texture grows thick. Finish with a squeeze of lemon and a shake of fresh herbs to wake the flavor.
Label the container with the date so you know what waits inside. A tidy fridge brings calm. Warm bowls bring peace to the table.
8) Try these Soup next
9) Greek Lemon Chicken Soup Avgolemono
Greek Lemon Chicken Soup Avgolemono — Soup Recipes
Ingredients
- 8 cups chicken broth
- 1/2 cup fresh lemon juice
- 1/2 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 6 tablespoons chicken soup base
- 1/4 teaspoon ground white pepper
- 1/4 cup margarine
- 1/4 cup all purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- Lemon slices for serving
Instructions
- Set a large pot on medium heat and add broth lemon juice carrots onion celery soup base and white pepper then bring to a gentle boil and simmer until the vegetables turn tender about 15 to 20 minutes.
- Stir margarine with flour in a small bowl until smooth then whisk that paste into the pot and cook until slightly thick about 8 to 10 minutes while stirring.
- Beat the egg yolks in a bowl until lighter. Ladle in some hot soup in a thin stream while whisking fast. When warm and loose pour the egg mix back into the pot while stirring. Keep the heat low. Do not let it boil.
- Fold in the cooked rice and the diced chicken. Warm through for a few minutes until steamy and unified.
- Serve in warm bowls with a lemon slice on top. Add dill or parsley if you like.
10) Nutrition
I count on balanced bowls so I watch portions and I listen to my body. A typical serving brings protein from chicken and comfort from rice. The broth carries minerals and the lemon adds vitamin C. If you track numbers place your own data here from your preferred tool. I use a kitchen scale at times and it helps with consistency and repeatable results.
Thanks for reading and cooking with me on Elena Cooks at https//www.elenacooks.com where we cook with calm and eat with joy. Share your bowl with the people you love and write me with feedback so I can keep testing and improving this recipe for your table and mine.
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