Best 7 Avgolemono Soup Chicken Soup Recipes

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Embark on a delightful culinary journey with our carefully curated collection of authentic Avgolemono soup recipes. Discover the perfect balance of tangy lemon, rich chicken broth, and velvety egg-lemon sauce in every spoonful. We bring you a diverse selection of Avgolemono soup variations, each offering a unique twist on this classic Greek comfort food. From the traditional Greek Avgolemono soup, known for its simplicity and timeless flavors, to the hearty Italian-inspired chicken and rice Avgolemono soup, there's a recipe for every palate.

Indulge in the aromatic goodness of our classic Greek Avgolemono soup, where succulent chicken pieces simmer in a flavorful broth infused with fragrant herbs and spices. Experience the magic of the egg-lemon sauce as it transforms the soup into a silky smooth delight. Elevate your taste buds with our zesty Lemon-Herb Avgolemono soup, where tangy lemon and a medley of fresh herbs elevate the soup to a new level of refreshment. For a touch of rustic charm, try our Avgolemono soup with Orzo, where plump orzo pasta adds a delightful bite to the velvety broth.

If you seek a protein-packed Avgolemono soup, our Chicken and Rice Avgolemono soup is the perfect choice. Succulent chicken and fluffy rice join forces in a flavorful dance, while the egg-lemon sauce adds a creamy richness. For a vegetarian delight, our Vegetable Avgolemono soup bursts with vibrant colors and textures, featuring an array of fresh vegetables swimming in a tangy and soothing broth. And for a unique twist, our Avgolemono soup with Spinach and Artichoke hearts combines the tangy flavors of lemon with the earthy notes of spinach and artichoke, creating a harmonious symphony of flavors.

Explore the versatility of Avgolemono soup with our diverse collection of recipes. Whether you prefer a classic Greek approach or a creative fusion of flavors, our Avgolemono soup recipes guarantee a satisfying and delectable experience.

Let's cook with our recipes!

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO



Greek Lemon Chicken Soup aka Avgolemono image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

Steps:

  • In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
  • Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
  • In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
  • Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

GREEK AVGOLEMONO CHICKEN SOUP



Greek Avgolemono Chicken Soup image

This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.

Provided by dimitra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
½ cup uncooked white rice
salt and freshly ground black pepper to taste
3 egg, beaten
2 lemons, juiced

Steps:

  • Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
  • When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
  • Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
  • You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Nutrition Facts : Calories 321 calories, Carbohydrate 16.4 g, Cholesterol 154.5 mg, Fat 17.4 g, Fiber 1.9 g, Protein 25.6 g, SaturatedFat 4.8 g, Sodium 93.7 mg, Sugar 0.2 g

GREEK CHICKEN & RICE SOUP WITH EGG & LEMON (AVGOLEMONO) RECIPE - (3.9/5)



Greek Chicken & Rice Soup with Egg & Lemon (Avgolemono) Recipe - (3.9/5) image

Provided by LRay

Number Of Ingredients 10

1 1/2 pounds chicken breasts, boneless, skinless, trimmed
Salt and pepper
12 (3-inch) strips lemon zest plus 6 tablespoons juice, plus extra juice for seasoning (3 lemons)
2 sprigs fresh dill, plus 2 teaspoons chopped
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 garlic clove, peeled and smashed
8 cups chicken broth
1 cup long-grain rice
2 large eggs plus 2 large yolks

Steps:

  • If you have homemade chicken broth such as our Classic Chicken Broth, we recommend using it in this recipe, as it gives the soup the best flavor and body. Our preferred commercial chicken broth is Swanson Chicken Stock. Use a vegetable peeler to remove strips of zest from the lemons. Cut each chicken breast in half lengthwise. Toss with 1 3/4 teaspoons salt and let stand at room temperature for at least 15 minutes or up to 30 minutes. Cut 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in center of cheesecloth and tie into bundle with kitchen twine. Bring broth, rice, and spice bundle to boil in large saucepan over high heat. Reduce heat to low, cover, and cook for 5 minutes. Turn off heat, add chicken, cover, and let stand for 15 minutes. Transfer chicken to large plate and discard spice bundle. Using two forks, shred chicken into bite-size pieces. Using ladle, transfer 1 cup cooked rice to blender (leave any liquid in pot). Add lemon juice and eggs and yolks to blender and process until smooth, about 1 minute. Return chicken and any accumulated juices to pot. Return soup to simmer over high heat. Remove pot from heat and stir in egg mixture until fully incorporated. Stir in chopped dill and season with salt, pepper, and extra lemon juice to taste. Serve.

AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE



Avgolemono: Chicken Soup with Egg-Lemon Sauce image

Provided by Cat Cora

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 11

One 3-pound free-range chicken
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 carrot, peeled and quartered
1 leek, cleaned and quartered
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 tablespoon salt
1 teaspoon ground pepper

Steps:

  • Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
  • Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
  • When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
  • Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
  • Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
  • In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.

AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE



Avgolemono: Chicken Soup With Egg-Lemon Sauce image

Found this on FoodTV site and am posting it for ZWT6. This is by Cat Cora and sounds delicious!! You might want to start out by using 2/3 of the stated amount of lemon juice and then if it isn't lemony enough, add the other 1/3 per reviewers comments.

Provided by diner524

Categories     Chicken

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (3 lb) free-range chicken
2 quarts water
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 leek, cleaned and quartered
1 carrot, peeled and quartered
2/3 cup arborio rice
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper

Steps:

  • Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
  • In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
  • When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
  • Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
  • In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 984.8, Fat 60.8, SaturatedFat 16.5, Cholesterol 348.4, Sodium 2047.2, Carbohydrate 36, Fiber 2.4, Sugar 3.5, Protein 69.6

AVGOLEMONO SOUP (CHICKEN SOUP)



Avgolemono Soup (Chicken Soup) image

Make and share this Avgolemono Soup (Chicken Soup) recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 whole chicken
1 cup rice or 1 cup orzo pasta
1 whole onion
avgolemono sauce
salt
pepper

Steps:

  • Place the chicken in a large stock pot and fill with enough water to cover it.
  • Bring to a boil and remove the foam.
  • At this point add the onion and salt and pepper to taste.
  • Once the chicken is boiled remove it and the onion from the pot.
  • Now add the rice or orzo to the broth and let it boil.
  • When the rice or orzo is ready, add the avgolemono sauce.

AVGOLEMONO CHICKEN SOUP



Avgolemono Chicken Soup image

This soup is deliciously different! Creamy, thick and easy with a nice taste of lemon, this is a recipe to make often.

Provided by Francine Lizotte

Categories     Chicken Soups

Time 1h10m

Number Of Ingredients 14

2 large chicken breasts
2 c white onions, roughly chopped
1 c carrots, peeled and roughly chopped
1 c celery, roughly chopped
1 tsp whole peppercorns (i always use mixed peppercorns)
1 large bay leaf
9 to 10 c low-sodium chicken broth, divided
1/2 tsp lemon zest
1 c arborio rice
3 large free-run eggs, room temperature
1/3 c freshly squeezed lemon juice, or to taste
freshly ground black pepper, to taste
ground himalayan sea salt, to taste
1 1/2 Tbsp fresh chopped parsley, for garnish

Steps:

  • 1. In a large saucepan over medium-high heat, add chicken, onions, carrots, celery, peppercorns, bay leaf and 4 cups broth. Bring to a boil, reduce the heat to medium and simmer for 25 minutes or until the internal temperature of chicken breasts reaches 165ºF. During the cooking time, skim off any foam on the surface.
  • 2. When it's done, transfer the chicken to the bowl of a stand mixer and set aside. Drain the broth through a fine sieve sitting over a large bowl or large measuring cup; discard the solids.
  • 3. For the recipe, 9 cups is needed therefore add more broth to get the volume asked for and transfer the 9 cups of broth to a Dutch oven. Add lemon zest, stir and bring it to a boil. Add rice and cook for about 15 minutes or until done, stirring often.
  • 4. Meanwhile, shred the chicken finely using the paddle attachment on a stand mixer; set aside.
  • 5. When the rice is plump, add the shredded chicken and stir well. Reduce the heat to medium.
  • 6. In a mixing bowl, whisk eggs until frothy. Slowly pour in the lemon juice, whisking constantly. Temper the egg mixture by adding the hot broth a little at a time, whisking constantly.
  • 7. When the eggs are warm, add the mixture to the broth and whisk very well.
  • 8. Turn off the heat and season with freshly ground black pepper and salt; taste and adjust if necessary. Add chopped parsley, combine well and serve.
  • 9. To view this recipe on YouTube, click on this link >>>> https://youtu.be/euBc9vyAy8E

Tips:

  • Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your soup. Use fresh, high-quality chicken, vegetables, and herbs for the best results.
  • Don't overcook the chicken: Overcooked chicken can be tough and dry. Simmer it gently until it is cooked through but still tender.
  • Use a good quality chicken broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is made with real chicken and has a rich flavor.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. Be careful not to overseason the soup, as you can always add more seasoning later, but it's difficult to remove it once it's been added.
  • Serve the soup hot: Avgolemono soup is best served hot, so make sure to reheat it thoroughly before serving.

Conclusion:

Avgolemono soup is a delicious and comforting soup that is perfect for a cold winter day. It is also a healthy soup, as it is packed with protein, vegetables, and vitamins. If you are looking for a new soup recipe to try, be sure to give avgolemono soup a try. You won't be disappointed!

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