Easy Hearty Avgolemono Soup
By Rebecca St.Clair
This hearty avgolemono soup is a traditional Greek favourite, but packed with veggies, pasta, and chicken for an extra satisfying meal. The creamy rich egg thickened broth has the perfect silky texture, while the sunny lemon brightens the rich savoury broth, keeping the soup light and fulfilling.
Serve this cozy soup with a side of your favourite crusty bread for a nourishing meal that is good to the last drop.
Made with just a handful of simple wholesome ingredients, this hearty avgolemono soup proves that letting the natural flavours of whole food ingredients is all that is needed for the perfect flavourful meal, making this a go-to recipe when you need something easy and satisfying.
Storage
Fridge
- Allow the soup to cool to room temperature.
- Store leftovers covered in an airtight container.
- Store in the fridge for up to 3 days.
Freezer
This soup looks and taste rich and creamy but contains no cream so it freezes extremely well.
- Allow the soup to cool to room temperature.
- Store leftovers in an airtight container.
- Store in the freezer for up to 3 months.
Why You’ll Love This Recipe
Nourishing – The chicken and eggs are a great source of high-quality protein, as well vitamins and minerals. The lemon is packed with vitamin C.
Wholesome Ingredients – Made with only simple ingredients like chicken, vegetables, and fresh lemon.
Easy recipe – This whole recipe cooks up in one pot and is a rich and hearty meal all on its own.
Make Ahead – While this soup looks and tastes creamy, it contains no cream or dairy so it freezes very well.
Traditional – This classic Greek soup brings a touch of tradition to your dinner table.
What type of chicken to use for hearty avgolemono soup
In this recipe I used 2 lbs of chicken breast, however this can be exchanged for the same amount of frozen chicken. Increase the cooking time by 15 minutes if using frozen.
This is a great recipe to use up leftover chicken or make this recipe quick and easy by shredding a precooked rotisserie chicken.
Quick and easy substitutions
Make this recipe quickly and easily any day of the week with these easy time saving substitutions.
Chicken – Use precooked rotisserie chicken that you can shred and add into the broth.
Vegetables – Add easy frozen store bought prechopped mixed veggies, no cutting required!
Lemon juice – No need to zest and squeeze your own lemons, using a squeeze bottle of lemon juice will taste just as delicious.
With these easy substitutions you can have dinner on the table in 30 minutes.
Tips and tricks for the perfect hearty avgolemono soup
Chicken stock or bone broth – While you can make this recipe with water, using stock or bone broth will add the perfect savoury depth of flavour to your soup.
Zest – Lemon zest is the very outer layer of the lemon peel. Packed with flavour and bright fragrance from the concentrated oils in the zest, this adds in intense bright citrus flavour to the recipe.
Temper the eggs – Tempering the eggs slowly increases the temperature of the egg mixture before adding it back into the soup. If you add the lemon and egg mixture straight into the soup, it will curdle and you will end up with chunks of scrambled eggs in the soup.
Perfect Pairings for Hearty Avgolemono Soup
My favourite side dish to this soup is bread, whether you want a fast and flaky biscuit or a classic crusty French bread. There is nothing more comforting than dipping bread into a hearty bowl of soup.
For a more unique bread option, serve your soup inside of a bread bowl.
A simple side salad or even more appropriate Greek salad is a great choice to serve with this Greek inspired recipe.
Ingredients
Chicken – Use fresh or frozen chicken breast for this recipe. For a quick version use precooked shredded chicken.
Carrots – Adds a hearty texture and bright pop of colour to the soup.
Celery – Adds flavour and texture to the soup.
Chicken broth – Adds a deep, rich savoury flavour.
Orzo – Orzo pasta can be replaced by cooked rice or even riced cauliflower for a low-carb option.
Lemon – A bright flavourful addition, this is the signature flavour of this soup.
Eggs – Adds a rich creaminess and thickens the broth.
Method
- In a large pot or Dutch oven, add 2 pounds of chicken breast along with 3 chopped carrots and 2 ribs of diced celery.
- Pour the chicken stock on top and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer covered for 30 minutes or until the chicken breast is cooked through.
- Remove the cooked chicken and set aside for about 10 minutes before shredding with two forks.
5. Return the chicken to the pot along with 3/4 cup orzo pasta. Return to the heat and boil for another 9 minutes (or the time according to your pasta directions), to reheat the chicken and cook the orzo.
6. Meanwhile, in a bowl add the lemon juice and zest.
7. Add in two eggs and whisk with the lemon juice until creamy and fully incorporated.
8. Remove the soup from the heat.
9. While constantly whisking, temper the egg and lemon mixture by slowly adding about 1 cup of the hot soup broth.
10. Then while mixing the soup, slowly pour the tempered lemon and egg mixture into the pot.
11. Season with salt and pepper to taste.
12. Garnish with parsley or fresh dill, if desired.
Easy Hearty Avgolemono Soup
In this soup the creamy rich egg thickened broth has the perfect silky texture, while the sunny lemon brightens the rich savoury broth, keeping it light and satisfying.
Ingredients
- 2 pounds chicken breast 907 g
- 3 carrots, chopped
- 2 ribs celery, diced
- 8 cups chicken stock 2 L
- 3/4 cup orzo 140 g
- juice and zest from 1 lemon
- 2 eggs
Instructions
- In a large pot or Dutch oven, add 2 pounds of chicken breast along with 3 chopped carrots and 2 ribs of diced celery.
- Pour the chicken stock on top and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer covered for 30 minutes or until the chicken breast is cooked through.
- Remove the cooked chicken and set aside for about 10 minutes before shredding with two forks.
- Return the chicken to the pot along with the orzo pasta. Return to the heat and boil for another 9 minutes (or the time according to your pasta directions), to reheat the chicken and cook the orzo.
- Meanwhile, in a bowl add the lemon juice and zest.
- Add in two eggs and whisk with the lemon juice until creamy and fully incorporated.
- Remove the soup from the heat.
- While constantly whisking, temper the egg and lemon mixture by slowly adding about 1 cup of the hot soup broth.
- Then while mixing the soup, slowly pour the tempered lemon and egg mixture into the pot.
- Season with salt and pepper to taste.
- Garnish with parsley or fresh dill, if desired.
Notes
Orzo pasta can be replaced with cooked rice. For a low-carb option used riced cauliflower.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 483Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 201mgSodium 669mgCarbohydrates 32gFiber 2gSugar 12gProtein 60g
Nutrition information isn’t always accurate.
Hungry for some perfect sides to serve with this soup? Hop over here!
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