This Greek Avgolemono Soup is creamy, flavorful, and so satisfying! Tender chicken, rice, lemon, and dill are key ingredients in this tasty soup.
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Greek Avgolemono Soup
This Greek Avgolemono Soup is bright, creamy, and so satisfying! Tender chicken is combined with rice, lemon, egg, and dill in this deliciously light soup. However, the creaminess doesn’t come from heavy dairy-based ingredients. Read on to learn more about this amazing soup!
What Is Greek Avgolemono Soup?
Avgolemono is defined as a soup or sauce made from eggs, lemon, and stock. These ingredients are combined and create a velvety luscious texture.
Where traditional Chicken Noodle Soup offers comfort and familiarity for so many Americans, this Avgolemono Soup is similar in flavor and ingredients, likely offering the same degree of nostalgia for many.
How To Make Greek Avgolemono Soup
Although it may be difficult to pronounce it (av-goal-ah-mono), it couldn’t be easier to make! Clocking in at just 8 ingredients, the soup is remarkably simple.
The Ingredients
To make it you’ll need:
- Olive Oil
- Onion
- Chicken Stock
- Cooked Chicken (I like to boil and cube chicken to have on hand in the fridge!)
- Cooked Rice
- Eggs
- Dill
- Lemon Juice
The Method
- Cook rice according to package instruction. I like cooking the rice in advance, and then adding it to the soup, since you’ll divide the total amount to make a thickener for the soup.
- As the rice cooks, boil or roast your chicken. I like doing this in advance, so I have pre-cooked chicken at the ready.
- Sauté onion and olive oil in a large soup or stock pot. One fragrant, add chicken and stock.
- Meanwhile, combine egg, 1/4 cup reserved rice, and lemon juice in a blender or food processor. Blend until completely combined.
- Add the stock to the sautéed onions, followed by chicken and remaining cooked rice. Allow to cook gently for about 5 minutes.
- As you stir the soup, gently pour in the egg and rice mixture. Be sure to constantly stir the soup, reducing the risk of scrambling the egg.
- Add half of the chopped dill, allowing the soup to gently cook for an additional 10 minutes.
The egg and rice mixture thickens the soup, giving it amazingly light creaminess without any dairy-based ingredients!
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Greek Avgolemono Soup
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 4 cups chicken stock
- 2 cups cooked chicken, cubed in to bite sized pieces
- 2 cups cooked rice, divided
- 3 eggs
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup fresh dill, chopped
Instructions
- In a large stock pot set over medium heat, add olive oil and chopped onion. Saute until slightly softened and fragrant, about 4 minutes.
- In the meantime, prepare the thickener for the soup. Add 3 eggs, 1/4 cup of the cooked rice (make sure it has been cooled), and the lemon juice to a blender. Process until sauce is smooth.
- Add stock to the pot, followed by chicken and cooked rice. Add the thickener and half of the chopped dill, and stir the soup to combine.
- Allow soup to cook over medium low heat for about 15 minutes. You can cook it longer if you prefer, but note the rice will continue to cook and soften, which will of course impact its texture.
- Serve soup in bowls and garnish with remaining dill and lemon wedges.