This rich, flavorful, traditional Greek Avgolemono soup only requires 5 ingredients and is so easy to make! Gluten-free, too! High-fives for another delicious Souper Sunday.
Move over chicken noodle soup, Avgolemono has got you BEAT. Hands down.
If you’ve had Avgolemono soup before, you know what I’m saying. If you haven’t, there’s only one way to describe it: it’s like a big, Greek hug.
Not that I know what a big, Greek hug is like, as I’ve never been to Greece and I don’t have many uber-Greek friends, but thanks to Hollywood (see minute 1:30) I have a pretty good idea 😉 and I’m pretty sure it would be JUST like this soup. Full of warmth, love, and maybe a few pinched cheeks. 😘
Plus, the soup is Greek, so a big, GREEK hug is only fitting, right?
In Greek, Avgolemono means “egg-lemon sauce,” which is exactly what this soup is! It’s chicken broth, cooked rice, and leftover shredded chicken, mixed with an easy egg-lemon sauce, which is only made up of – you guessed it! – egg and lemon.
Um, did you catch that? There are only 5 ingredients! 5!!!! I was absolutely floored when Anthony’s mom gave me the recipe. How can 5 simple ingredients, namely eggs and some lemon juice, work that much magic?! Crazy and crazy good. It’s rich, hearty, thick, cozy soup perfection. 🍋
AND, at any given time, you probably have all of the needed ingredients on hand, which is a major WIN for this recipe. In our house, there always seems to be a little bit of cooked rice and chicken lingering in the fridge, so this soup has been a no-brainer on those days when the fridge is relatively bare, we can’t get to the store, but we want something delish for dinner.
Avgolemono, I ❤️ you.
For the cooked chicken in this recipe, you can really use whatever you have on hand – chop up some of the grilled chicken you made a few nights ago, poach some up in some chicken broth, or, my absolute favorite, use your leftover rotisserie chicken!
Though, I must admit that I’ve been known to go out of my way to buy a rotisserie chicken just for this soup. There is just nothing like it, especially in this soup! But warning: if you’re going the way of the rotisserie chicken, just make sure it’s gluten-free (some aren’t). We always get ours at Costco because theirs are safe, and, um, any excuse to go to Costco.
Yes, this soup is s-i-m-p-l-e, but there is onnne little tricky part: tempering the egg. If you don’t have enough patience or work with enough care, that lovely lemony egg sauce can go from the star of the show to the ugly step sister. I mean, we all like scrambled eggs, but do we want scrambled eggs in our soup? Mehhhh, not really.
To keep your eggs from scrambling, you’re going to want to make sure you start with room-temperature eggs. Do not cut any corners here. Trust me on this. You’re also going to want to whisk those eggs really, really, really well with the lemon juice, before any of the tempering begins. Again, no cutting corners here. Then, when you drizzle the hot broth into the lemon-egg sauce to temper the eggs, make sure you do so veeeery slowly, while whisking vigorously, and pause (but keep whisking!) after each 2-4 ounce addition. Patience is key here, and let me tell you if I can exercise patience with this, anyone can (my middle name while in the kitchen should be “MissShortCut” and/or “MissImpatient”). Then, again, make sure you slowly, and gently add the lemon-egg-broth mixture into the soup, while stirring constantly, to keep the egg from getting too much of a further shock (and scramble)
Phew! That sounds intense, but really, it’s not. Promise. Just make sure you are sloooow and steady.
Also, while we’re speaking about the trickiness of the eggs, let me share one more little secret with you that we had to learn the, ahem, hard way: it does not freeze well. The eggs definitely work some magic in making this soup hearty and thick, but eggs in liquid, as we learned, do not like to be frozen and reheated. So, if you’re looking to make a HUGE batch of soup that you can freeze and eat off for months, this may not be the one for you (if you’re dead-set on freezing, check out my beef stew, chicken chili, or butternut squash soup!) BUT if you want something quick, easy, and absolutely delicious that doesn’t stand a chance of lasting the afternoon anyways? Avgolemono soup it is!
The most special thing about this soup? The recipe came from Anthony’s Yaya.
While I never got to meet Yaya, I have heard so many wonderful things about her, and every time I eat this soup, I swear I can feel her warmth. She was evidently a very sassy woman (my favorite type!) but one of the most loving people around, too. So, thanks to Yaya, for leaving a BIG (edible) hug behind for me – I have a feeling she knew those would be my favorite kinds of hugs 😇😘
- 4 cups gluten-free chicken broth
- 3 cups chopped, cooked chicken*
- 2 cups cooked white rice
- Juice of 2 lemons (about ⅓ cup)
- 2 large eggs, room temperature
- Put broth, chicken, rice in large soup pot over medium heat.
- In a small bowl, whisk eggs and lemon juice together.
- Remove 8-10 ounces of the broth from the soup pot.
- To temper the eggs, using 2-4 ounces at a time, add the hot broth slowly into the egg-lemon mixture, whisking vigorously and continuously, until all of the broth is incorporated.
- Slowly add the egg mixture into the soup pot, stirring constantly!
- Continue stirring for 3-5 minutes.
- Garnish with dill, thyme, or extra lemon wedges, and enjoy!
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