Lemon Chicken Soup (Avgolemono)

This classic Greek soup is filled with eggs and lemon juice, which creates the creamiest (but no dairy!) soup I’ve ever tasted. Silky and velvety will come to mind when you taste this high protein soup that will be one of the simpliest and most tastiest soups you’ve come across.

LemonSoup1

In a large pot sauté the celery, carrots and onions. Add the broth and bring to a boil. Add the rice or orzo and continue boiling until it is fully cooked. Stir in the cooked chicken and turn heat down to a low simmer.LemonSoup2

In a large bowl, beat eggs with mixer on high for one minute. Add in cornstarch mixture and lemon juice. LemonSoup3

Turn mixer speed down to medium and VERY VERY slowly drizzle in 1 cup of the hot stock, only a tablespoon at a time, while constantly mixing. This will temper the eggs, and prevent them from turning to scrambled eggs. Once the first cup has been added, beat in another cup of the hot broth (but can be done a bit faster, drizzling in about 1/4 cup at a time). LemonSoup4

Now pour the entire mixture slowly back into the large pot on the stove, about 1/4 cup at a time, while whisking constantly.  Keep stove temperature on low-medium, and bring soup up to desired temperature. Do not let it come to a hard boil or the eggs may still curdle.LemonSoup5

 

Lemon Chicken Soup (Avgolemono)
4.5 from 2 reviews
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Serves: 6
The smoothest and creamiest taste soup, but without all the calories.
Ingredients
  • 3 celery stalks, thinly chopped
  • 2 carrots, peeled, chopped
  • 1 large onion, finely chopped
  • 1 Tbsp olive oil
  • 9 cups GF broth, half chicken/half vegetable
  • 4 large eggs, beaten to blend
  • 3 Tbsp cornstarch + ½ cup cold water
  • Juice of 4 lemons (3/4 cup)
  • ¾ cup long-grain white rice or GF orzo, optional
  • 1½ lbs cook chicken breast or thigh, cut into bite-size pieces (use rotisserie for quicker)
Instructions
  1. In a large pot bring sauté the celery, carrots and onion with oil until tender. Add stock and bring to a boil. Add the rice or orzo and continue boiling until it is fully cooked. Stir in the cooked chicken and turn heat down to a low simmer.
  2. In a small bowl combine cornstarch and water, set aside.
  3. In a large bowl, beat eggs with mixer on high for one minute. Beat in cornstarch mixture and lemon juice.
  4. Turn mixer down to medium and VERY VERY slowly drizzle in 1 cup of the hot stock (a tablespoon at a time), while constantly mixing. This will temper the eggs, and prevent them from turning to scrambled eggs. Once the first cup has been added, add in another cup of the hot broth (but can be added in a bit faster, drizzling in about ¼ cup at a time). Now pour the entire mixture slowly back into the large pot on the stove, about ¼ cup at a time, while whisking constantly.
  5. Once soup has heated to desired temperature, season with salt and pepper and serve. Keep stove heat on low-medium, do not let it come to a boil or the eggs may still curdle.

 

 
 

12 Comments

  1. I live in wisconsin and am having people from Colarodo visiting ,one of whom needs gluten free food.
    Do you have anything for main meals such as casseroles or hearty lunch morals?
    I thank you so much………………mercedes

  2. Use to love this before I became allergic to all poultry and poultry products (eggs), is there anyway I can make this without the eggs?

  3. No unfortunately this recipe can’t be made without eggs. The eggs are what give this soup its creamy texture and rich flavor.

  4. For fast meals I keep steamed rice in freezer .I reduced the broth by 1.5 cups and did the rest of the steps for this tasty soup.
    Thanks for sharing this great meal.

  5. I am so glad you’re going to try it! Some foods are so hard to take a great picture of, soups especially. I want my photos to look as great as the food tastes, and when the picture doesn’t end up doing the food justice I get a bit disappointed – especially since this soup is so fantastic!!! I hope you like it as much as I do, have a great day!

  6. I am Greek and I make this soup quite often. I never add the celery, carrots, onions, or cornstarch. I just boil chichen thighs till the meat falls off the bone. I take the meat out and strain the broth. When the broth comes to a boil, I throw in the rice. Once the rice is done I turn off the stove. That’s when I make my sauce.I beat 3 egg whites until frothy, then add the 3 egg yolks, one at a time, still beating, add the add the juice of 2-3 lemons, and finally 1 and 1/2 cups of broth with no rice. Then I add all the sauce into the pot and stir it well for a minute or two.
    Now your soup is a lot quicker than mine, and I’m definitely going to try it to see the difference in flavor. It must taste delicious with those veggies in it. Thanks!

  7. I worked in a authentic GREEK Resturant for 5 years and at Zorbas the owners were from Greece, used garlic, no carrots and they put the soup pot into a sink with ice water to stir in the eggs. When my dairy allergy hit first, I would’ve starved to death if it wasn’t for this soup. Whenever, we’ve taken I’ll my family runs for this soup because it really settles an upset stomach. Best place to eat in Oak Harbor Washington!

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