Is there anything more comforting than a big bowl of soup? I don’t think so! And when that soup is the classic Easy Lemon Chicken Soup Avgolemono Recipe? Forget about it! You’ve got pure gold in a bowl. It’s seriously one of the easiest, most satisfying things you can whip up, especially when you’re feeling under the weather or just need a hug from the inside out.
I remember the first time I tried this soup. I was visiting my friend Maria’s Yiayia (that’s grandma in Greek!) and she made a huge pot. The smell alone was incredible – lemony, chicken-y, just… wow. One spoonful and I was hooked. I begged her for the recipe, and I’ve been making my own version of this Easy Lemon Chicken Soup Avgolemono Recipe ever since. Trust me, you’re gonna love it!
Why You’ll Love This Easy Lemon Chicken Soup Avgolemono Recipe
Okay, so why is this soup about to become your new fave? Let me break it down:
- Quick to make!
- Seriously easy (promise!).
- Flavors that POP!
- Healthy and good for you.
- Comfort in a bowl – need I say more?
Quick and Easy
Listen, weeknights are crazy, right? This soup? It’s a lifesaver. You can throw it together without spending hours in the kitchen. Boom! Dinner is served.
Bursting with Flavor
Oh man, the flavor! It’s like sunshine in a bowl. That bright lemon, the fresh herbs… it’s tangy, it’s zesty, it’s just… perfect. You gotta taste it to believe it!
Comfort in a Bowl
Seriously, this Easy Lemon Chicken Soup Avgolemono Recipe is like a warm hug. Feeling down? Got a cold? This soup is your new best friend. It’s pure comfort food, guaranteed to soothe your soul.
Ingredients for Your Easy Lemon Chicken Soup Avgolemono Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Easy Lemon Chicken Soup Avgolemono Recipe. Don’t worry, most of it’s stuff you probably already have! I’ve tried to be super clear, so there’s no confusion. Trust me, the better the ingredients, the better the soup!
Chicken and Aromatics
You’ll want about 1 pound 2 ounces (500g) of skinless chicken thighs – bone-in is best for flavor! Also, grab 1/2 a small white onion (finely chopped), 2 fat cloves of garlic (minced), 1 small celery stalk (finely chopped), and 1 medium carrot (also finely chopped).
Spices and Herbs
For spices, we’re talking 3/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground turmeric, and 2 bay leaves. And don’t forget the dill! You’ll need 1 to 2 tablespoons, chopped – fresh dill is *amazing* if you can get it, but dried works in a pinch.
Broth and Rice
You’ll need 3 1/4 cup (750ml) of good quality chicken stock – the better the stock, the better the soup! Also, you’ll want a scant 1/2 cup (90g) of short or medium-grain white rice. Make sure you rinse that rice!
Lemon and Eggs
Okay, key ingredients alert! You’ll need 3 extra-large eggs, 1 teaspoon of finely grated unwaxed lemon zest (that lemon smell is gonna be incredible!), and 6 tablespoons of lemon juice. Freshly squeezed is always best, trust me!
How to Prepare This Easy Lemon Chicken Soup Avgolemono Recipe: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, this Easy Lemon Chicken Soup Avgolemono Recipe is way easier than it sounds! Just follow these steps, and you’ll be slurping up deliciousness in no time. I promise, even if you’re not a super experienced cook, you can nail this!
Simmering the Chicken
First, pop your chicken thighs into a large saucepan. Then, add your chopped onion, garlic, celery, and carrot – all those yummy aromatics! Sprinkle in the cinnamon and turmeric, toss in the bay leaves, and pour in the chicken stock and 2 cups (that’s 480ml) of hot water. Season with a teaspoon of salt and half a teaspoon of black pepper. Bring it all to a boil, then turn the heat down low, cover the pot, and let it simmer for about 40 minutes, until the chicken’s cooked through.
Adding Rice and Kale
Carefully fish out those bay leaves – we don’t want anyone accidentally chomping on those! Now, take the chicken out and let it cool a bit on a plate (careful, it’ll be hot!). Then, add the rinsed rice to the soup with the remaining 2 cups (480ml) of hot water. Cover it up and let it cook for about 10 minutes. While that’s happening, shred the chicken – just use your hands to pull the meat off the bones into small pieces. Once the rice is cooked, stir in the shredded kale and then add the chicken back into the pot. Simmer for another 5 minutes. Almost there!
Creating the Avgolemono: Tempering the Eggs
This is the trickiest part, but don’t worry, it’s still easy! In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until it’s all foamy and there are no streaks left. Now, grab a cup and pour in about 2 ladles of the hot broth from the saucepan. This is where the “tempering” comes in – you don’t want scrambled eggs! Grab your whisk again. Slowly, *slowly*, add the hot broth to the bowl of lemony eggs, just a couple of tablespoons at a time, whisking like crazy! Don’t rush it! Once you’re about halfway through, you can increase to a steadier stream, but keep whisking! Keep going until you’ve mixed all the broth in.
Finishing the Easy Lemon Chicken Soup Avgolemono Recipe
Okay, now *slowly* drizzle that egg mixture back into the saucepan, whisking the soup constantly as you do it. You want to incorporate it nice and gently. Put the pot back on low heat, stir in the dill, and cook for about 5 minutes, so the soup thickens up a bit. But watch it like a hawk! Don’t let it boil, just a gentle simmer. If it gets too thick, just add a splash of hot water to loosen it up. Finally, taste it and add more lemon juice, herbs, salt, or pepper, until it’s *perfect* for you. Serve it up in warm bowls with a drizzle of extra-virgin olive oil. Yum!
Tips for the Best Easy Lemon Chicken Soup Avgolemono Recipe
Want to take your Easy Lemon Chicken Soup Avgolemono Recipe to the *next level*? Of course, you do! Here are my top tips for making it absolutely perfect, every single time. These are the little things that make a HUGE difference, trust me!
Don’t Boil After Adding the Egg Mixture
Seriously, this is the most important tip! If the soup boils after you add the egg mixture, it’ll curdle, and nobody wants that! Keep it at a gentle simmer. Low and slow is the way to go!
Adjust Lemon to Your Taste
Lemon is the star of the show, so make sure it’s *your* kind of lemon! Some people like it super tangy, others prefer it a bit milder. Add more or less lemon juice until it’s perfect for you. Don’t be shy!
Use Fresh Ingredients
Okay, this might seem obvious, but it’s worth saying! Fresh lemon juice and fresh herbs (especially that dill!) make a world of difference. The flavor is just so much brighter and more vibrant. Worth it!
Variations on This Easy Lemon Chicken Soup Avgolemono Recipe
Okay, so you’ve got the basic Easy Lemon Chicken Soup Avgolemono Recipe down? Awesome! But what if you wanna mix things up a bit? No problem! This soup is super versatile. Here are a couple of my favorite ways to tweak it. Don’t be afraid to experiment – that’s where the real magic happens!
Vegetarian Easy Lemon “Chicken” Soup Avgolemono Recipe
Don’t eat chicken? No worries! You can totally make a vegetarian version of this soup. Just swap out the chicken broth for vegetable broth, and instead of chicken, toss in some chickpeas or white beans. It’s still super yummy and comforting, I promise!
Different Herbs and Spices
Want to play with the flavors a bit? Try using different herbs! Oregano or thyme would be amazing in this soup. And if you like a little kick, add a pinch of red pepper flakes. Ooh, spicy lemon soup! Sounds intriguing, right?
FAQ About This Easy Lemon Chicken Soup Avgolemono Recipe
Got questions about my Easy Lemon Chicken Soup Avgolemono Recipe? I got you covered! Here are some of the most common things people ask, so you can make this soup with total confidence! Don’t be shy, cooking should be fun!
Can I use pre-cooked chicken?
Absolutely! If you’ve got leftover cooked chicken hanging around, it’s perfect for this Easy Lemon Chicken Soup Avgolemono Recipe. Just skip the simmering step and add the chicken when you add the kale. Since the chicken’s already cooked, you’ll just need to heat it through. Easy peasy!
Can I freeze Easy Lemon Chicken Soup Avgolemono Recipe?
Okay, so freezing this soup isn’t *ideal*, mostly because of that egg mixture. It can get a little weird and separated when you thaw it. BUT! You can definitely store leftovers in the fridge for up to 3 days. Just reheat it gently on the stovetop, and you’re good to go!
What kind of rice should I use for Easy Lemon Chicken Soup Avgolemono Recipe?
Short or medium-grain white rice works best for this Easy Lemon Chicken Soup Avgolemono Recipe. It gets nice and tender and thickens the soup up just right. Long-grain rice might not give you the same creamy texture. So, stick with the short or medium stuff!
Nutritional Information for Easy Lemon Chicken Soup Avgolemono Recipe
Okay, just a quick heads-up: the nutrition info can vary depending on the exact ingredients and brands you use. So, don’t take it as gospel, okay?
Enjoy Your Homemade Easy Lemon Chicken Soup Avgolemono Recipe!
There you have it! I hope you love this Easy Lemon Chicken Soup Avgolemono Recipe as much as I do! Don’t forget to leave a comment and rate the recipe if you try it. And hey, share your creations on social media! I wanna see ’em!
Print
Devastatingly Easy Lemon Chicken Soup Avgolemono Recipe
- Prep Time: PT15M
- Cook Time: PT70M
- Total Time: PT85M
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Greek
- Diet: Gluten Free
Description
Easy and comforting Lemon Chicken Soup (Avgolemono) recipe. This soup is packed with flavor and is perfect for a cozy meal.
Ingredients
- 1 pound 2 ounces (500g) skinless chicken thighs on the bone
- 1/2 small white onion, finely chopped
- 2 fat cloves garlic, minced
- 1 small celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 2 bay leaves
- 3 1/4 cup (750ml) chicken stock
- 4 cups (960ml) just-boiled water, divided
- Scant 1/2 cup (90g) short or medium-grain white rice, rinsed
- 3 1/2 ounces (100g) kale, stalks removed, leaves shredded
- 3 extra large eggs
- 1 teaspoon finely grated unwaxed lemon zest
- 6 tablespoons lemon juice, or to taste
- 1 to 2 tablespoons chopped dill, or to taste
- Extra virgin olive oil
- Salt and black pepper
Instructions
- Place the chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, stock, and 2 cups (480 ml) hot water in a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, until the chicken is cooked.
- Spoon out the bay leaves and chicken and set aside on a plate to cool. Add the rice to the soup with remaining 2 cups (480ml) hot water. Cover and cook for 10 minutes. Meanwhile, use your hands to shred the chicken meat from the bones into very small pieces.
- After the rice has cooked, add the kale and return the chicken to the pot. Simmer for 5 minutes, then take off the heat.
- In a separate medium sized bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture is foamy with no streaks remaining.
- Pour 2 ladles of broth from the saucepan into a cup. Then grab a whisk and slowly add this broth to the bowl of lemony eggs, a couple of tablespoons at a time, whisking constantly. Don’t pour in too much hot broth too quickly, or you’ll end up with scrambled eggs. Increase to a steady stream once you are halfway through, still whisking, until you’ve incorporated all of it. Slowly drizzle the mixture back into the saucepan, whisking the soup constantly as you do so and incorporating it slowly.
- Return the pot to low heat, add the dill, and cook for 5 minutes to allow the soup to thicken. Don’t let it come up to more than a gentle simmer and, if it starts to look a bit too thick, simply loosen it with a bit of hot water.
- Finally, taste and adjust the seasoning, adding a bit more lemon juice, herbs, salt, or black pepper to taste. Serve in warmed bowls with a drizzle of extra-virgin olive oil.
Notes
- Adjust lemon juice and dill based on your preference.
- Use high-quality chicken stock for better flavor.
- Be careful not to overheat the soup after adding the egg mixture to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
