Avgolemono: Creamy and Delicious Greek Soup

Creamy Greek Soup

This creamy and delicious Greek soup, Avgolemono, get its name from egg-lemon. 

The eggs and rice help to thicken the soup and the lemon and dill give it a tangy, distinct flavor.  This soup is easy to make and hearty, yet light enough to enjoy year round. 

Many years ago, I tasted this soup a few times when we went out for Greek food and liked it.  I truly grew to appreciate this soup when I met my boyfriend’s Yaya, Lula.  Lula was a fabulous cook and introduced me to many delicious Greek specialties including this mouthwatering soup.  I try to keep memories of Yaya and her best recipes alive by making them as often as possible.  

Chicken, rice, Lemon and Dill Soup

This list of ingredients is short and the preparation and cooking time is less than an hour.  You can easily make this soup on short notice since it does not have a long list of specialized ingredients.  The only things I need to remember to pick up for this soup are chicken and fresh dill.  I have boiled my own chicken breast or used a store bought rotisserie chicken.  The store bought chickens are usually inexpensive, save some time and have a nice flavor.

Any recipe that I currently cook is often doubled or tripled in my house.  Aside from my husband, I have four constantly hungry, growing teenagers, so food disappears quickly.   If I want to enjoy more than one bowl of this soup, I need to make a huge batch.  Mom tip:  when the soup is cooled, hide some in a small container in the back of the fridge.  This helps insure that your husband and children won’t finish the last bowl!  Yes, I hide food from my family!

 Easy to Make Greek Soup

We puree some of this soup in our blender, anywhere from 1/3 to 2/3 of the pot.  The puree step of this recipe makes this soup thick and creamy.  I prefer a thicker version, my husband adds a bit more chicken stock to his soup before devouring it.  This Greek soup recipe is easy to thicken or thin depending on your personal preference.  If you like it thinner, only puree about 1/3 of the batch.  If you prefer a thicker soup, put as much as 2/3 of the soup through your blender in small batches.

When we first began using our blender to thicken soups, we quickly ruined two blenders.  Since thin watery soup is not an option, we decided to invest in a high quality blender.  We have been using our Nutri Ninja for the past two years to puree soups with no issues at all.  After burning out the motor on two “good” brand name blenders, it has been a pleasure to use the Ninja.  We fill the blender container a little more than half way with warm soup (not boiling hot) and use the pre-timed puree setting.

 Easy Greek Soup in less than an hour

Not only is the Ninja motor strong and efficient for soups, the pre-timed settings make it easy to use.  For smoothies and shakes we love the different sized portable containers to take to work or on the go.  Since the Ninja comes with 3 different sized drink containers, We can both make our favorites without needing to wash anything but the blade.

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As far as Chicken stock, I have tried countless brands over the years.  My favorite stock with the best flavor, that I recommend is the Knorr Homestyle stock in the concentrated tubs.  These tubs are easy to use, don’t take up too much room in the pantry and have a great flavor.  If you haven’t tried them, you are missing out on the flavor and convenience.

Avgolemono Greek Soup

If you have not already tasted this soup, try it! 

I guarantee you will want to make it again!  Let readers know how it turns out!



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Creamy Greek Soup
Avgolemono: Creamy and Delicious Greek Soup
Print Recipe
This creamy and delicious Greek soup, Avgolemono, get its name from egg-lemon. The egg and rice help to thicken the soup and the lemon and dill give it a tangy, distinct flavor. A short list of ingredients makes it a quick weeknight dinner.
Servings Prep Time
4-6 Servings 15 Minutes
Cook Time
30 mi
Servings Prep Time
4-6 Servings 15 Minutes
Cook Time
30 mi
Creamy Greek Soup
Avgolemono: Creamy and Delicious Greek Soup
Print Recipe
This creamy and delicious Greek soup, Avgolemono, get its name from egg-lemon. The egg and rice help to thicken the soup and the lemon and dill give it a tangy, distinct flavor. A short list of ingredients makes it a quick weeknight dinner.
Servings Prep Time
4-6 Servings 15 Minutes
Cook Time
30 mi
Servings Prep Time
4-6 Servings 15 Minutes
Cook Time
30 mi
Ingredients
Servings: Servings
Instructions
  1. Dice or shred the chicken while the rice is cooking, then set both aside. Heat chicken stock in a large pot.
  2. In a small bowl, separate the eggs and whip the yolks.
  3. Using your blender, add two cups of cooked rice and two cups of warm (not boiling) stock to your blender. Mix well using a puree setting. Pour in the egg yolks and add the lemon juice, mixing again. The result should be a thick, creamy almost paste-like mix to thicken your soup. Using a rubber spatula to get every drop, pour the mixture back into the soup pot and mix with the ladle. Add half of the chopped chicken to the soup and mix.
  4. If you want your soup even thicker, add another batch into the blender. You Will Not be adding additional eggs and lemon this time, just puree more soup from the pot. Add the thickened soup mix back into the main pot. Repeat if needed.
  5. When the soup is thickened to your liking, add in the reminder of the chicken and chopped dill mixing well.
  6. Season the pot with salt, pepper and add more lemon to suit your taste. Enjoy with a nice crusty bread to wipe the bowl clean!
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2 comments

  1. Delicious and easy to make soup. Tried making it this past weekend and since the whole family loved it I’ll make it again for my Greek in laws for Mother’s Day! Thanks for sharing!

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