Easy Avgolemono Soup Recipe

If you’ve ever longed for a hug in a bowl, this Easy Avgolemono Soup is pure comfort and sunshine. Tangy, creamy, and full of soothing chicken and rice, it’s impossible not to love how quickly this Greek classic lifts your spirits and fills you up! Every spoonful bursts with bright lemon and fresh dill, making it a weeknight winner or a cozy weekend treat you’ll crave.

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Ingredients You’ll Need

The beauty of Easy Avgolemono Soup is that it relies on real, honest ingredients you may already have—each one shines, balancing tang, creaminess, and a subtle herbal lift. Here’s how every element plays its part in this irresistible bowl of comfort.

• Chicken broth (3 cups): Forms the backbone of the soup, lending a savory depth that supports all the bright flavors.
• Bone broth (2 cups): Adds extra richness and body—perfect for creating that silky, hearty texture without cream.
• Zest of 1 lemon: Brings an incredible aroma and subtle citrus note that infuses the broth with freshness.
• Juice of 2 lemons: The unmistakable star! This is what gives Easy Avgolemono Soup its signature tangy personality.
• Bay leaves (2): Impart a gentle, earthy background note that quietly ties the flavors together.
• Salt & black pepper (½ tsp each): Simple, essential seasoning that sharpens every bite.
• Eggs (2-3 large): Responsible for the soup’s famously creamy, luscious texture—without a drop of dairy!
• Shredded rotisserie chicken (2 cups): A huge time-saver and a deliciously juicy protein boost.
• Cooked basmati rice (2 cups): Fluffy, fragrant rice turns this into a full, satisfying meal.
• Fresh dill (2 tbsp): That final herbal pop, adding color and a hint of grassy brightness to every serving.

Variations

Want to make Easy Avgolemono Soup uniquely yours? It’s such a flexible recipe—feel free to play with what’s in your pantry, tailor it to dietary needs, or mix things up based on your mood and the season.

• Swap the Protein: No chicken on hand? Try shredded turkey, leftover roast pork, or even chickpeas for a vegetarian twist.
• Grain Options: Replace the basmati with orzo, brown rice, or even cooked quinoa for different textures and flavors.
• Herb Your Way: Swap out dill for fresh parsley, chives, or a sprinkle of mint for an herby accent that suits your taste.
• Extra Veggies: Add baby spinach, peas, or thin carrot coins during the final minute for an extra burst of color and nutrition.

How to Make Easy Avgolemono Soup

Step 1: Simmer the Fragrant Broth

In a large saucepan, combine your chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper. Set it over medium heat and let the flavors gently mingle for 10–15 minutes—the steam will smell incredible and set the stage for everything to come!

Step 2: Whisk the Eggs & Lemon

Meanwhile, crack your eggs into a big bowl and give them a really good whisk until smooth. Add the juice from the second lemon one half at a time, whisking after each addition, so you have a creamy, fragrant base ready for tempering—this is where the magic begins.

Step 3: Temper the Eggs (The Secret to Silkiness!)

This is the step that makes Easy Avgolemono Soup so luscious: carefully ladle a scoop of hot broth into your eggs, whisking constantly so they gently warm up instead of scrambling. Repeat with two more ladles—this “tempering” ensures a velvety soup, no curdling in sight.

Step 4: Combine & Heat—But Don’t Boil!

Slowly pour the tempered egg-lemon mixture back into the hot—but never boiling—broth, whisking the whole time. Keep the heat gentler than a simmer; let it warm until it’s creamy and just shy of steaming. Boiling at this point would separate the eggs (no good!), so patience pays off with that classic, silky finish.

Step 5: Add Chicken, Rice & Finish

Remove your saucepan from the stove and stir in shredded rotisserie chicken and cooked basmati rice for a hearty, meal-worthy soup. Ladle into bowls and, just before serving, shower each with plenty of fresh dill, a drizzle of great olive oil, and a last grind of black pepper. Let the cozy times roll!

How to Serve Easy Avgolemono Soup

Garnishes

Don’t skip the finishing touches! Fresh dill brings an herbal burst that pairs perfectly with lemon, and a simple drizzle of high-quality olive oil makes each spoonful irresistibly silky. For extra zip, a sprinkle of freshly cracked black pepper or even a pinch of lemon zest will make your Easy Avgolemono Soup glow.

Side Dishes

A crusty loaf of bread or warm pita is perfect for dunking, soaking up every last bit of that glorious broth. If you want something light and fresh alongside, a classic Greek salad or roasted veggies makes a fabulous partner to your Easy Avgolemono Soup.

Creative Ways to Present

Pour your soup into gently warmed bowls and scatter with dill right at the table—it’s theatrical and fun! For a dinner party twist, serve in small cups as a zesty starter, or ladle Easy Avgolemono Soup into oversized mugs for pure, cozy relaxation on the couch.

Make Ahead and Storage

Storing Leftovers

Let leftover soup cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. The flavors get even more delicious overnight—a true reward for tomorrow’s lunch or dinner!

Freezing

Because of the eggs, traditional Easy Avgolemono Soup doesn’t always freeze smoothly (the texture may separate when thawed). If you need to freeze, do so before adding the eggs, chicken, and rice—then finish the soup when you reheat. For best results, make and enjoy fresh.

Reheating

Warm leftovers gently on the stovetop over low heat and stir frequently—don’t let it boil, as the eggs may curdle. If the soup thickens too much after chilling, just add a splash of broth or water to loosen it up before serving.

FAQs

Final Thoughts

I can’t recommend this Easy Avgolemono Soup enough—make it on a gray, chilly night, surprise your family with a bright and cozy dinner, or whip up a pot just for yourself because you deserve a bowl of pure warmth. I hope you love it as much as I do—let me know how you make it your own!

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