Avgolemono soup is the Greek answer to chicken noodle soup, but I've got to say - I think they win. Not only is it comfortingly warming, it has a lovely lemony undertone. Perfect for a cold day.
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I've mentioned before that I grew up with Scotch broth as the kind of equivalent to chicken noodle soup, and it's one my husband now often asks for, particularly if he is not feeling great.
This soup has all the same great qualities - a broth-based soup with simple ingredients, mild flavors but that is so warming and comforting.
It's also a great way to use up leftovers, as you can use any leftover chicken as well as homemade stock, which I make pretty much any time we have chicken on the bone. It might seem a pain, but it's so easy to do and tastes so much better (with less salt) than store bought.
What is avgolemono?
Avgolemono can refer to both a soup and a sauce made with lemon and egg. It's the same basic sauce that then thickens up the soup with the same name and gives it a deliciously lemon flavor. It's really easy to make, as all you do is beat together the egg and lemon.
The only trick is to then add a little of the hot stock to temper the egg before you add it to the post of soup so that you get a nice smooth soup rather than dribbles of egg in there.
Some people use whole eggs, others just use yolks - I have gone with one of each to make it slightly richer without leaving you with too many spare whites 🙂
Steps to make avgolemono soup
There's more than one way to make this, but I've gone for what I find the most practical for what I tend to have. That is, leftover chicken and chicken stock.
First you cook the rice in the stock, then add in shredded chicken (you can also add this in towards the end, as in the video, you just want to warm it anyway).
Whisk together the lemon and egg, then as I say temper it with some warm stock. I'd add a couple of spoonfuls, one at a time, to ensure it blends well. Then add this in to the soup, cook a little more (but don't boil) then serve.
Can avgolemono soup be reheated?
Yes, you can re-heat this soup but just make sure you heat it very gently rather than boiling it. The egg mixture isn't going to separate when it is cooled and reheated, but it is still more heat-sensitive.
Avgolemono soup is a really simple but delicious combination of warming comfort food with a little bit of Mediterranean brightness from the lemon.
Smooth, satisfying, and a bowlful everyone will be asking for again and again.
Try these other warming soups from around the world:
- German white asparagus soup (with a lovely delicate flavor)
- Mexican sopa de lima (lime and chicken soup, in a light broth)
- French chestnut soup (super smooth!)
- Irish fish chowder (a classic mix of fresh and smoked fish, bacon and potato)
- Thai tom yum soup (flavored with lemongrass and chili)
- Plus get more comforting ideas in the winter recipes archives.
Avgolemono soup
Ingredients
- 4 cups chicken stock homemade if possible, or if not good quality, low sodium (see notes)
- ¼ cup medium grain rice or short grain, eg arborio, calrose
- 1 cup cooked chicken shredded (see notes)
- 1 egg
- 2 tablespoon lemon juice freshly squeezed
- a little fresh dill, salt and pepper to serve
Instructions
- Warm the stock in a medium-large pot so that it starts to simmer. Add the rice, cover and bring back to a simmer. Reduce the heat and leave the rice to cook (timing will depend on the type of rice - see packet for expected time).
- Once the rice is just tender, add the chicken to the pot and stir through.
- Whisk the egg white in a small bowl with a hand whisk until gently fluffy. Add in the egg yolk and lemon juice. Temper the egg with a small spoonful of the warm stock and whisk in, then repeat a couple times. Add the mixture into the pot of soup and stir it through. Season with some salt and pepper.
- Serve the soup, getting a good balance of rice, chicken and the stock in each bowl, and top with a little dill. Season with additional salt and pepper to taste (and a little more lemon if you like, too).
Video
Notes
Nutrition
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Julissa Sandoval says
How long does this soup last in the fridge?
Caroline's Cooking says
I'd say best not to keep it more than 2-3 days.
Pam Greer says
Such a pretty soup! I could have used some of this last week when I had the flu! But with a cold front coming in tonight, it will be perfect for tomorrow's dinner!
Caroline's Cooking says
Thanks, sadly that time of year when there are many times soup is needed, but I'm happy with having the excuse 🙂
Ramona says
As a kid my mum always used to ‘dress’ any meat soup with egg either this way (no lemon) or egg shreddings. I love even dropping whole eggs (my kids love quails) in a soup. It’s lovely. I really love the idea of adding lemon and I will definitely try it. It looks amazing 👍😍
Caroline's Cooking says
Thanks, do give it a try. I remember having egg drop soup as a kid and loved it. This is quite different - you wouldn't be able to tell it has egg in it - but we loved this too.
Laura says
My mom used to break an egg in our chicken soup when we were little but I never though of adding lemon. It is a great idea. I also like the technique to make it smoother. I will try
Caroline's Cooking says
Thanks, I can't take credit for the technique since it's a traditional soup, but it does work so well and tastes delicious - enjoy!
Josette says
SO much better than just plain old chicken noodle soup! Yours really looks divine. <3
Caroline's Cooking says
Thanks, I'm glad you agree 🙂