Greek Avgolemono Chicken Soup Recipe

Chicken: The main protein of the soup, providing a rich and hearty base.

Water: Used to create the broth that forms the foundation of the soup.

Rice: Adds texture and substance to the soup, making it more filling.

Eggs: Whisked with lemon juice to create a creamy, velvety texture.

Lemons: Provide the essential tangy flavor that defines avgolemono soup.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a touch of heat and depth to the soup.

When tempering the eggs with the hot broth, make sure to add the broth very slowly while whisking constantly. This gradual process helps to gently heat the egg mixture without causing it to scramble, ensuring a smooth and creamy texture for your soup.

• whole chicken - Substitute with chicken thighs: Chicken thighs are flavorful and can provide a rich taste similar to a whole chicken.

• whole chicken - Substitute with rotisserie chicken: Using a pre-cooked rotisserie chicken can save time and still provide a delicious flavor.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the soup compared to plain water.

• uncooked rice - Substitute with orzo pasta: Orzo pasta has a similar texture and can be used to create a slightly different but still satisfying soup.

• uncooked rice - Substitute with quinoa: Quinoa is a nutritious alternative that provides a unique texture and additional protein.

• large eggs - Substitute with egg yolks: Using just the yolks can make the soup even richer and creamier.

• large eggs - Substitute with cornstarch slurry: A mixture of cornstarch and water can thicken the soup if you prefer to avoid eggs.

• juiced lemons - Substitute with lime juice: Lime juice can provide a similar tangy flavor with a slightly different citrus note.

• juiced lemons - Substitute with white wine vinegar: White wine vinegar can add acidity and brightness to the soup in place of lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth and umami flavor to the soup.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can complement the soup.

• Allow the soup to cool completely before storing. This helps to prevent the growth of bacteria and ensures the flavors remain intact.
• Transfer the Greek avgolemono chicken soup to airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Label the containers with the date of preparation. This will help you keep track of how long the soup has been stored.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the soup in the freezer. It can be stored for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
• When using freezer bags, lay them flat in the freezer to save space and allow for quicker thawing.
• To reheat, thaw the soup in the refrigerator overnight if frozen. Alternatively, you can use the defrost setting on your microwave.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the egg mixture to curdle.
• Adjust the seasoning with additional salt and black pepper if needed after reheating.
• Enjoy your Greek avgolemono chicken soup as a comforting meal, knowing it has been stored and reheated with care.

• For stovetop reheating:

  1. Place the leftover Greek Avgolemono Chicken Soup in a pot.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating and to prevent the eggs from curdling.
  3. If the soup has thickened too much, add a splash of water or chicken broth to reach your desired consistency.
  4. Once the soup is hot and steamy, serve immediately.

• For microwave reheating:

  1. Transfer a portion of the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue heating in 30-second intervals, stirring each time, until it reaches the desired temperature.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Greek Avgolemono Chicken Soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is hot throughout.
  5. Stir the soup halfway through the heating process to ensure even warming.
  6. Serve hot and enjoy the comforting flavors.

• Large pot: To cook the chicken and later the rice and broth.

• Strainer: To strain the broth after cooking the chicken.

• Bowl: To whisk the eggs and lemon juice together.

• Whisk: To mix the eggs and lemon juice, and to temper the eggs with hot broth.

• Ladle: To add hot broth to the egg mixture for tempering.

• Cutting board: To shred the cooked chicken.

• Knife: To shred the cooked chicken.

• Measuring cups: To measure the rice and water.

• Juicer: To extract juice from the lemons.

• Tongs: To remove the chicken from the pot.

• Serving spoon: To serve the soup.

Use rotisserie chicken: Save time by using a pre-cooked rotisserie chicken from the store. Simply shred and add it to the soup.

Instant rice: Opt for instant rice to cut down on cooking time. It cooks faster and still absorbs the broth flavors well.

Pre-squeezed lemon juice: Use bottled lemon juice to skip the step of juicing fresh lemons.

Broth in a box: Use pre-made chicken broth instead of making it from scratch. This can significantly reduce your prep time.

Egg tempering shortcut: Use a blender to quickly temper the eggs with hot broth, ensuring a smooth mixture.