Name: The Ultimate Homemade Greek Avgolemono Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Americans
Ingredients: • 6 cups (1.4 L) chicken broth• 3 large eggs• 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)• 2 cups (280 g) cooked, shredded chicken• 2 tablespoons (30 ml) cornstarch• 1 teaspoon (5 ml) salt• 1/4 teaspoon (1.25 ml) white pepper

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Imagine a smooth, creamy soup that transports you to the heart of Greece, where the aromas of lemon, eggs, and tender chicken mingle in perfect harmony. This is the magic of Greek Avgolemono Soup, a beloved culinary treasure that has been passed down through generations. Get ready to embark on a delectable journey as we unveil the secrets to creating this ultimate comfort food in your own kitchen.

As you stir the fragrant broth and watch the silky strands of egg gently swirl, you’ll be captivated by the sheer elegance of this dish. With its velvety texture and the bright, tangy notes of lemon, each spoonful will leave you craving more. But this recipe is more than just a taste sensation – it’s a celebration of the rich cultural heritage that has given us this timeless classic.

So, let’s dive in and discover why this Greek Avgolemono Soup will soon become a cherished part of your culinary repertoire.

🌟 Reasons This Recipe Will Become a Favorite

Greek Avgolemono Soup is a true masterpiece of balance and simplicity. The harmony of its few, but carefully selected, ingredients creates a depth of flavor that is truly unparalleled. The richness of the egg yolks, the brightness of the lemon, and the comforting warmth of the chicken broth come together in a way that is both soothing and invigorating.

But it’s not just the taste that makes this recipe a standout. The preparation is remarkably easy, making it the perfect choice for a quick weeknight meal or a cozy weekend gathering. With its ability to be customized to suit various dietary needs, this soup is a true crowd-pleaser that will have your family and friends raving about your culinary prowess.

🛒 Ingredients: Your Shopping List

• 6 cups (1.4 L) chicken broth
• 3 large eggs
• 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
• 2 cups (280 g) cooked, shredded chicken
• 2 tablespoons (30 ml) cornstarch
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1.25 ml) white pepper

The key to this recipe’s success lies in the interplay between the rich, velvety egg yolks and the bright, tangy lemon juice. The cornstarch helps to thicken the soup, creating a luxurious mouthfeel that perfectly complements the tender chicken. And the salt and white pepper provide the perfect seasoning to bring out the natural flavors of the ingredients.

📝 Let’s Get Cooking: Detailed Instructions

Bring the Broth to a Simmer: In a large saucepan, bring the chicken broth to a gentle simmer over medium heat. Maintain the simmer throughout the cooking process.
Temper the Eggs: In a medium bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle about 1/2 cup (120 ml) of the hot broth into the egg mixture, whisking constantly. This process, known as tempering, helps to gradually raise the temperature of the eggs without scrambling them.
Thicken the Soup: Gradually pour the tempered egg mixture back into the simmering broth, whisking constantly. Continue to whisk until the soup thickens, about 2-3 minutes. The cornstarch will help to create a velvety, creamy texture.
Add the Chicken: Stir in the cooked, shredded chicken and heat through, about 1-2 minutes. This ensures the chicken is warmed and fully incorporated into the soup.
Season to Perfection: Season the soup with salt and white pepper, adjusting the amounts to your taste. The white pepper adds a subtle kick that complements the lemon and egg flavors beautifully.

⏱️ Timing Overview

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

💪 Understanding the Nutritional Value

Nutritional information is an estimate per serving, based on 4 servings.

• Calories: 259 kcal
• Protein: 26 g
• Carbohydrates: 11 g
• Fat: 12 g
• Fiber: 1 g

🎨 Make It Your Own: Substitutions & Ideas

• For a Gluten-Free Version: Ensure the chicken broth is gluten-free, and substitute the cornstarch with a gluten-free thickener, such as arrowroot powder or potato starch. The measurements should remain the same.
• To Make it Vegan: Replace the chicken broth with a high-quality vegetable broth and omit the chicken. For the egg replacement, whisk together 3 tablespoons (45 ml) of aquafaba (the liquid from a can of chickpeas) with 1 tablespoon (15 ml) of lemon juice. Proceed with the recipe as written, using the aquafaba mixture in place of the eggs.
• To Add a Spicy Kick: Stir in a teaspoon (5 ml) of red pepper flakes or a finely chopped fresh chili pepper (such as jalapeño or serrano) along with the shredded chicken. This will provide a subtle heat that complements the tangy lemon flavor.

🎉 Elevate Your Meal with These Serving Tips

• Main Course Pairing: Serve the Greek Avgolemono Soup alongside a fresh, crisp Greek salad for a light and satisfying meal.
• Garnish Suggestions: Garnish the soup with a sprinkle of fresh dill, a lemon wedge, and a drizzle of high-quality extra virgin olive oil for a visually stunning presentation.
• Beverage Pairing: This dish pairs beautifully with a chilled glass of dry white wine, such as a Sauvignon Blanc or a Pinot Grigio, or a refreshing, herbal iced tea.

🔍 Troubleshooting Common Recipe Issues

• Mistake 1 – Curdled Eggs: If the eggs curdle when added to the hot broth, it’s likely because the temperature of the broth was too high. Be sure to temper the eggs slowly and whisk constantly to prevent this from happening.
• Mistake 2 – Thin, Watery Soup: If the soup doesn’t thicken properly, it could be due to not using enough cornstarch or not whisking it in thoroughly. Increase the cornstarch by 1 teaspoon (5 ml) and whisk vigorously to ensure it’s fully incorporated.
• Mistake 3 – Overpowering Lemon Flavor: If the lemon flavor is too strong, reduce the amount of lemon juice by 1-2 tablespoons (15-30 ml). The key is to achieve a balance between the tangy lemon and the rich, creamy egg base.

🥡 Smart Storage for Maximum Flavor

• Refrigeration: Store the Greek Avgolemono Soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container or resealable bag. When ready to serve, thaw the soup in the refrigerator overnight and reheat gently on the stovetop.
• Reheating: To reheat the soup, gently warm it on the stovetop over medium heat, stirring occasionally, until heated through. Avoid boiling the soup, as this can cause the eggs to curdle.

❓ FAQs

Can I use leftover roasted chicken instead of cooked chicken breast?

Absolutely! Leftover roasted chicken is a wonderful substitute for the cooked chicken breast in this recipe. The richness and depth of flavor from the roasted chicken will complement the other ingredients perfectly. Just be sure to shred or chop the chicken into bite-sized pieces before adding it to the soup.

How can I make this recipe dairy-free?

To make this Greek Avgolemono Soup dairy-free, simply replace the chicken broth with a high-quality, dairy-free vegetable broth. For the egg-based thickener, you can use a dairy-free milk alternative, such as unsweetened almond or oat milk, in place of the tempered egg mixture. Whisk the dairy-free milk with the lemon juice and add it to the simmering broth, following the same steps as the original recipe.

Can I make this soup ahead of time?

Yes, you can easily make this soup in advance. Prepare the soup up to the point where you’ve added the shredded chicken, then allow it to cool completely. Store the soup in an airtight container in the refrigerator for up to 4 days. When ready to serve, gently reheat the soup on the stovetop, being careful not to let it boil, which could cause the eggs to curdle. This makes it a great option for meal prepping or entertaining.

How can I adjust the thickness of the soup?

The thickness of the Greek Avgolemono Soup can be easily adjusted to your personal preference. If you prefer a thicker, more velvety texture, you can increase the amount of cornstarch by 1-2 teaspoons (5-10 ml). Conversely, if you’d like a thinner, more broth-like consistency, reduce the cornstarch by 1 teaspoon (5 ml). Keep in mind that the soup will thicken slightly as it cools, so you may want to err on the side of a slightly thinner consistency when it’s hot.

Can I use egg whites instead of whole eggs?

While you can use egg whites instead of whole eggs in this recipe, the resulting soup will have a significantly different texture and mouthfeel. The egg yolks are crucial for creating the rich, velvety base that is characteristic of traditional Greek Avgolemono Soup. If you choose to use egg whites, the soup will be thinner and less creamy. We recommend sticking to the whole eggs for the best possible result.

⭐ Final Thoughts on This Amazing Recipe

As you savor the last spoonful of this extraordinary Greek Avgolemono Soup, you’ll be left with a sense of pure culinary contentment. The harmonious blend of flavors and textures will linger on your palate, leaving you eager to share this recipe with family and friends. Whether you’re looking for a comforting meal on a chilly day or a sophisticated starter for a dinner party, this soup is sure to impress and delight. So, go forth and bring the taste of Greece into your own kitchen – your taste buds will thank you!