Catching Up—Or, Why I Make This Greek Lemon Chicken Soup A Lot
Do you know those days when you just want a big, bright bowl of something cozy but your brain’s too fried to do a million steps? For me, that’s when I think of Greek Lemon Chicken Soup—aka Avgolemono, if you want to get fancy (sometimes I attempt the accent, but let’s be real, my Greek is tragic). My first go at this was actually because I’d overboiled some chicken for a pot pie that just never happened. Instead of crying about it (I mean, maybe I did a bit), I threw together this soup, and honestly, it’s now kind of a classic move in my kitchen. Plus, that sunshiney hit of lemon…it’s just the culinary equivalent of a hug on a rainy afternoon.
Why You’ll Love This—Or At Least Why I Keep Coming Back
I make this whenever my family starts sniffling or I just want something that tastes like I put in more effort than I actually did (don’t tell anyone). My family goes crazy for this because it’s creamy without cream (mystery: solved below), and even though folks get nervous about the whole egg-lemon thing, it’s never split on me yet (well, almost never; see pro tips, ha). Oh, and microwaving leftovers the next day? It thickens up in the fridge and is so good (unless you hate thick soups, then maybe not). But sometimes, and I’m not even ashamed, I just eat it for breakfast if no one’s looking.
Ingredients (With My Rambling Notes)
- 2-3 skinless chicken breasts or thighs (thighs are juicier but I grab whatever’s on sale; Grandma demanded organic, but honestly, anything goes)
- About 8 cups chicken stock (I use store stuff mostly, bouillon cubes in a pinch; homemade if I’m feeling superior)
- 3/4 cup uncooked rice (short-grain if you want it extra creamy—sometimes I use orzo or even leftover rice, which works fine)
- 2-3 large eggs (free range or whatever’s in the fridge)
- Juice of 2–3 lemons (plus a wedge or two to serve; the bottled stuff can work, but it’s just not the same)
- 1 good-sized onion (or a couple of small ones—no drama)
- 2 garlic cloves (well, 1 if you’re not a garlic fan – I have a heavy hand, oops)
- Salt and lots of black pepper
- A handful fresh parsley (optional, or dried if it’s snowing and I’m not leaving the house)
How I Actually Make It
- Chuck the chicken, onion, and garlic in a big pot. Cover with your stock. Salt it up a bit. Bring to a boil, skim off any weird foamy bits (gross, but oddly satisfying), then simmer for about 20-25 minutes, until that chicken is cooked through and you can shred it without much fuss.
- Fish out the chicken and set it on a plate (this is where I usually burn my fingers and swear under my breath). Chuck in the rice to the simmering broth and cook it about 15 minutes or until it’s nice and tender—taste a grain after 12 minutes to check. Sometimes I wander off and it gets a bit porridge-y; honestly, no one’s complained.
- Shred the chicken with a fork (or your hands, you animal) and toss it back in. Give it a stir, let everything get cozy again.
- In a bowl, whisk the eggs until they’re smooth, then slowly whisk in the lemon juice. It’ll smell proper zingy. Now comes the magical (and slightly nerve-wracking) bit: while whisking the eggs, ladle in a cup (or just shy) of the hot soup broth, but sloooowly, or you’ll get scrambled eggs. This is basically tempering, I suppose. Actually, I find it works better if you just be a bit patient.
- Pour this egg-lemon mix back into the pot, stirring gently. Keep the heat low, like really low, to avoid curdling. Soup’ll turn much creamier and thicken a bit. Don’t let it boil at this point; I made that mistake once and, well, scrambled Greek eggs are not so great in soup.
- Finish with a ton of cracked black pepper and that parsley (if you found any in the fridge not resembling seaweed). Taste. Add more lemon or salt if needed. This is the time I usually sneak my first spoonful—then another. Then just one more for science.
Notes (Things I Found Out The Hard Way)
- Using old rice? Cut the cooking time on the soup – sometimes it gets almost risotto-like, which isn’t terrible, but it’s not the same.
- Don’t skip the lemon. One time I did; it tasted like someone forgot to invite the main character.
- Buying pre-cooked rotisserie chicken? Absolutely works, just simmer the bones in the broth for more flavor.
- Missing parsley? Sub with a teeny pinch of dill. It’s different, but sometimes fun (in a green, herby way).
Variations (The Honesty Hour)
- Once I swapped rice for tiny pasta (the Greek kritharaki/orzo), and it was lighter, but my kids gave me the side-eye.
- I tried using lime instead of lemon—hmm, not my fave. Tasted off, somehow tropical, not in a good way.
- Adding a splash of cream at the end makes it richer, but honestly, the egg does the trick. (But who am I to judge?)
- Sometimes I’ll toss in a peeled potato with the onion if I need to stretch it a bit. Not exactly classic, but hearty.
Equipment Stuffed Drawer Problems
A big soup pot is handy, but if you only have a regular saucepan, just halve the recipe. My whisk vanished once, so I used a fork to mix the eggs – did the job, but my Irish granny would have given me a look. If you’re stuck for a ladle, a coffee mug does the trick for scooping out broth, not elegant but it works.
How to Store This (If You Have Leftovers… Hah)
Supposedly, this’ll keep airtight in the fridge up to three days, but honestly, it never makes it past the next lunch, especially if we’re all home. If it does, it thickens up a lot—add a splash of water or more stock when reheating. Freezer? I tried once, but it can split, so just eat it sooner rather than later.
Serving Ideas—The Way We Do It
I like it in a huge bowl with an unnecessary amount of crusty bread (baguette or, honestly, whatever’s on hand). If I’m feeling extra, a sprinkle of feta over the top is wonderful, but my son prefers his plain with even more lemon squeezed over. Sometimes my daughter puts black olives on hers, but I think she’s just winding me up. Oh, and we always have a loud argument over who gets the biggest piece of chicken. It’s tradition at this point.
Pro Tips (Learned the Hard Way)
- I once tried rushing the egg-lemon addition, and trust me, it turned into weird eggy ribbons. Go slow, it pays off.
- If the soup thickens too much in the fridge, don’t panic – just thin with stock or water as you warm it, and it’ll bounce back.
- Don’t bother peeling your onions too carefully – you’re straining them out anyway (well, unless you’re actually eating them, then, you know… peel them).
Frequently Asked Questions (And the Tangents They Inspired)
- Does it have to be rice? Nope! Orzo’s traditional in some places, and leftover cooked grains work. Once I tossed in some quinoa, and it worked…sort of.
- How do I keep my soup from scrambling? Don’t add the eggs to hot broth directly. Temper them slow, and don’t let it boil after. Or just call it rustic and pretend you meant it. Ha!
- Can I go heavy on the lemon? Oh, absolutely! My cousin once put in three – honestly, it’s your soup; do what tastes right. I tend to stick with two and a half, but that’s just me.
- What if I’m missing fresh herbs? Dried is fine, just use a smidge. Or nothing. It’ll still be soup; the world won’t end.
- What do I serve this with? I know people who swear by a Greek salad on the side, but I just do bread. Sometimes a boiled egg. Shrug.
- Can I make this vegetarian? Use veggie broth and skip chicken – add chickpeas or white beans for protein. Not exactly the same, but still good. Not that Grandma would approve.
Final (totally unnecessary) thought: Did you know there’s apparently a whole debate about whether you add lemon at the end or the start? I dunno, I like it at the end – it’s like giving the soup its own drumroll before the big finish. Try it and see what you think.
Ingredients
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth
- 1/2 cup uncooked white rice
- 2 large eggs
- 2 lemons, juiced
- 1 small onion, finely chopped
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
Instructions
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1Place the chicken breasts and chopped onion in a large pot with the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
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2Remove the cooked chicken from the broth, shred it with two forks, and return it to the pot.
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3Stir in the rice and simmer for about 10 minutes, or until the rice is tender.
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4In a separate bowl, whisk together the eggs and lemon juice. Slowly drizzle in a ladle of the hot soup while whisking to temper the eggs.
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5Gradually stir the egg-lemon mixture into the soup. Cook for another 2-3 minutes, ensuring it does not boil.
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6Stir in the fresh dill, season with salt and black pepper, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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