avgolemono soup

Slow Cooker Greek Lemon Chicken Soup is the easiest way to make avgolemono soup!  It&#039;s an easy dump and go that the entire family will love!

Slow Cooker Greek Lemon Chicken Soup {Avgolemono}

chicken breast*

onion

celery

garlic (minced)

dry white rice

chicken stock

water

lemon juice

eggs

salt and pepper (to taste)

Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, rice or orzo, stock, water, 1 tablespoon kosher salt, and ½ teaspoon pepper in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low. *For best results, add rice or orzo during the last hour or so of cooking time to prevent overcooking.

When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks and place back in the slow cooker.

Place the eggs in a medium bowl and beat lightly. Whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly. After all the stock has been added, add the egg-lemon mixture to the soup in the crock pot and stir to combine. Season with salt and pepper to taste, serve, and enjoy!

Lemony Greek Chickpea Soup with orzo and fresh vegetables in a fragrant, silky broth. This vibrant vegetarian soup, inspired by Avgolemono Soup, is protein-packed and ready in just over 30 minutes. 

Lemony Greek Chickpea Soup

Tbsp. olive oil

yellow or sweet onion

carrots

(2-inch) strips lemon peel,

garlic cloves,

chickpeas,

pasta

kosher salt

black pepper

oregano

eggs,

Tbsp. finely chopped fresh dill, plus more for garnish

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally, until softened. Add garlic; cook 1 more minute, until aromatic.

Add broth and increase heat to bring mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and remove 3/4 cup hot broth from the soup. Set aside.

Place whole eggs, egg yolks, and lemon juice in a large bowl; whisk until combined. While whisking constantly, VERY slowly stream hot broth into egg mixture.*Note: It&#039;s easy to end up with scrambled eggs if you don&#039;t do this properly. When eggs are introduced to heat, they will immediately start to solidify, so to avoid this, you need to temper the eggs. This is achieved when you SLOWLY pour the hot broth into the eggs, while whisking constantly, which brings the eggs up to temperature without scrambling them.

While gently stirring the soup with a wooden spoon or ladle, stream the egg-broth mixture back into the pot of soup. Add kale and continue to cook over low heat for 5 minutes, or until the broth is slightly thickened and greens are wilted. Remove lemon peels.

Stir in fresh dill and taste/adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.

Avgolemono Soup is a traditional Greek Lemon Chicken Soup with rice that gets richness from eggs and tang from fresh lemons. This recipe is silky smooth, light, bright, healthy, and wonderful!

Avgolemono Soup (Greek Lemon Chicken Soup)

olive oil

sweet onion (, diced small)

celery (, diced small)

carrots (, diced small)

garlic (, minced)

salt table salt))

pepper

Arborio rice

bay leaf

(6 ounces each) chicken breasts (seasoned, cooked, and shredded)

dill

Warm the olive oil in a large saucepan over medium heat. Add in the onion, celery, and carrots; saute until the vegetables are tender and the onion is translucent, about 3 minutes. Add in the garlic and saute until slightly browned and fragrant, 30-60 seconds.

Add in the rice and stir to coat in the oil.

Add in the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes.

Add in the shredded chicken and maintain a gentle simmer.

In a medium bowl, whisk together the lemon juice and eggs until light and frothy.

Remove the saucepan from the heat (see note) and slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate. (This process equalizes the temperature between the two mixtures to avoid curdling the eggs.)

Stir in the dill.

Taste and adjust seasoning, if necessary.

Ladle into bowls and serve immediately.

https://embed.mediavine.com/videos/rzeacufjrqwqb6gpnpil

Avgolemono Soup is a traditional Greek Chicken Lemon Soup that gets richness from eggs and tang from fresh lemons. It’s silky smooth, light, bright, and wonderful!

This Creamy and Delicious Chicken Lemon Orzo Soup is an authentic greek recipe that thickens the soup using egg yolks as it is traditionally made. We make this recipe quick and easy by using rotisserie chicken so your soup is ready in minutes.

Authentic Greek Chicken Lemon Orzo Soup (Avgolemono)

orzo

Chicken (Shredded)

Chicken broth (2 containers)

carrots (sliced)

onions

green onions (top green part of onion

tbsp garlic (fresh chopped)

salt (fresh cracked is best)

tsp black pepper

lemon juice (fresh squeezed)

bay leaves

First begin shredding your rotisserie chicken and place aside.

Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.

Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.

Once your soup is finished, you can turn off the burner and add the shredded chicken.

In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.

Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks

Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.

If you love a good chicken and rice combo, this Greek Avgolemono soup is comforting and delicious with a bright, lemony flavor. And my version is super easy to make - just watch the video above!

Avgolemono Soup (Greek Lemon Chicken & Rice Soup)

celery rib (chopped)

chicken broth

kosher salt and black pepper (to taste)

¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)

white rice

chicken

Saute

Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and saute for 3 to 4 minutes, until softened.

Simmer

Add the broth, season with salt and pepper, and bring to a simmer.

Blend

In a blender, add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.

Stir

Stir the lemon egg puree into the lightly simmering stock along with the rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.

Garnish

https://www.youtube.com/watch?v=8SxfU9R-B30

This Greek Avgolemono soup is always a winner! Shredded chicken, rice, and a few simple vegetables are stirred into a silky smooth lemon-and-egg broth for a cozy balanced meal. 

The ingredients are fairly simple, although, I will say I created a small shortcut. Instead of cooking a whole chicken from scratch to create the shredded chicken and broth, I'm using a rotisserie chicken and boxed chicken broth. I'm also using pre-cooked white rice. Hello meal prep! 

Is this an authentic avgolemono soup? Technically, no, but it follows the same concept, with very similar results and flavor. You know me - I'm all for simplifying things as much as I can for a seamless (and easy!) cooking experience. Plus my version gets this healthy Mediterranean soup recipe on the table fast for an easy weeknight dinner meal!

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► TIMESTAMPS:
00:00 Intro
00:34 Meal prep some chicken and rice to make this recipe fast and easy
01:28 Dice the celery and onion
02:12 Juice fresh lemons
02:21 Saute the veggies in a pot on the stove, then add the chicken broth
02:54 Make the avgolemono lemon and egg mixture in a blender
03:41 Pour the lemon and egg mixture back into the soup, and add the chicken and rice
04:34 Serve up the avgolemono soup and garnish with fresh dill
05:02 Taste test

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#avgolemono #chickenrecipe #souprecipe

GREEK AVGOLEMONO SOUP | a lemony chicken and rice soup (in less than 30 minutes!)

This avgolemono soup recipe is comforting with bright flavors. Made with the classic egg lemon sauce, avgolemono, this Greek lemon chicken soup is so satisfying. Follow along for all my tips and instructions to make this authentic Greek chicken soup.

Avgolemono (Greek Lemon Chicken Soup)

boneless skinless chicken breast (see notes)

tsp peppercorn

garlic (peeled)

tsp kosher salt

carrot (diced)

short grain rice (such as arborio)

Place the chicken in a large pot with the peppercorn, onion, garlic, celery and salt. Add 8 cups of water to the chicken and cover with the lid. Turn the heat on to medium high and bring it to a boil. Reduce the heat to medium and simmer the chicken for about 40 minutes until it&#39;s fully cooked. Turn the heat off.

Remove the chicken from the pot and let it cool completely then shred it. Discard the peppercorn, onion, garlic and celery so the broth is clear.

Turn the heat on to medium high and add the carrots and rice to the broth. Bring it to a simmer and cook for 20 minutes or until the rice and carrots are cooked completely. If the soup is too thick, add 1 cup water. Turn the heat off.

In a large bowl whisk the eggs with the lemon juice until combined. Slowly add 2 cups of the soup to the egg mixture and whisk constantly to temper the eggs. Then again, slowly add the tempered eggs back into the pot while stirring the soup.

Once all the tempered eggs are added to the soup, turn the heat on to low and cook for 5 minutes, stirring occasionally. Then add the shredded chicken and cook for 5 more minutes.

Serve warm topped with parsley if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663370492/vnnjsbyrsibtspwnkc6m.mp4

Incredibly tasty and flavorful, this Greek Lemon and Chicken Soup is perfect for cozying up with during the cold winter days!

Greek Lemon and Chicken Soup (Avgolemono Soup)

Olive oil

Onion, (diced)

Garlic cloves, (chopped)

Cups Chicken Broth

Cup Water

Cup Long Grain White Rice, (uncooked)

Tablespoons Leek, ((white part of leek, chopped))

Celery stalks, (sliced)

Cups Rotisserie Chicken, (shredded)

Eggs, (lightly beaten)

Lemon, (juice)

Lemon

Dill, (dried)

Parsely, (for garnish)

Salt and Fresh Ground Pepper, (to taste)

In a large pan, heat the olive oil on medium high heat. Add the onions, garlic, leek and celery and cook until tender, about 3-5 minutes.

Add in the chicken broth, water and long grain white rice and bring to a boil. Reduce heat and simmer until the rice is cooked al-dente, about 15-20 minutes.

Crack the 3 eggs in a separate bowl. Slowly pour 1 cup of the hot soup broth from the pan into the bowl of eggs while whisking. &nbsp;

After the eggs are mixed with the broth, whisk the egg mixture into the soup.

Add the rotisserie chicken, dill, lemon juice and lemon zest into the soup and stir well.

Cook the soup until it's done, about 5 more minutes.Add in salt and pepper to taste and garnish with parsley.

Avgolemono is a traditional Greek lemon chicken soup that&#x27;s simply comfort in a bowl! It&#x27;s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.

Avgolemono — Greek Lemon Chicken Soup

onion,

carrot,

celery stalks, diced

2-3 garlic cloves, finely chopped

chicken breasts (about 12 oz / 350 g total)

(175 g) orzo

lemon

Salt and black pepper

Heat the olive oil in a large stock...

Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.

Add the garlic and cook for another minute,...

Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.

Bring to a boil, then lower the heat...

Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

Take out the chicken breasts and bay leaves....

Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.

Shred the chicken with two forks and add...

Shred the chicken with two forks and add it back to the pot.

While the orzo is cooking, whisk the egg...

While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.

Stir in the fresh dill, adjust the seasoning...

Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

https://mediavine-res.cloudinary.com/video/upload/moro8g7ntkgure70dzir.mp4

Avgolemono is a traditional Greek lemon chicken soup that's simply comfort in a bowl! It's a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.

This Avgolemono Soup is your chicken noodle soup taken to the next level. It’s silky and smooth and oh so delicious.

Avgolemono Soup

carrots, chopped

celery stalks, chopped

garlic

Salt and pepper

Parsley,

Heat olive oil in a soup pot over...

Heat olive oil in a soup pot over medium high heat. Add in veggies and sauté for 5-10 minutes, until they start to soften up.

Add in stock, bay leaves and lemon zest....

Add in stock, bay leaves and lemon zest. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Stir in orzo and cook till al dente,...

Stir in orzo and cook till al dente, then add in chicken.

Whisk together the eggs, egg yolks and lemon...

Whisk together the eggs, egg yolks and lemon juice in a large bowl. Gradually add in two cups of the hot broth into the egg mixture, whisking continuously. It is very important to do this stop slowly, as you want the egg to come up in temperature slowly to prevent it from cooking and clumping together. When done correctly, this provides the creamy silky texture.

Stir the sauce into the soup and immediately...

Stir the sauce into the soup and immediately remove from heat.

Garnish with parsley and serve.

Avgolemono Soup is creamy and rich. It’s a lemon and egg broth filled with fluffy rice, and makes a wonderful appetizer or light meal.

Greek Avgolemono Soup with Chicken

lb rotisserie chicken (shredded)

eggs (room temperature)

lemons (juiced (1/2 cup))

salt

dill sprigs

In a large saucepan over medium heat warm the chicken broth.

Beat the eggs in a bowl, or if using an immersion blender, a tall cup.

Slowly add the lemon juice and blend until combined. Slowly add 1 cup of the hot chicken broth, beating continuously.

Pour this egg/lemon mixture into large saucepan of chicken broth and stir over low heat. Soup will thicken after a minute or two.

At this point it is a traditional Avgolemono Soup and can be served as is. I like to add steamed white rice (See Note 1) and the chicken.

Serve in soup bowls and garnish with fresh cracked black pepper and dill sprig.

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