Louis Pappas’ Lemony Avgolemono Soup Recipe

Louis Pappas’ Lemony Avgolemono Soup Recipe is made with chicken broth, long-grain white rice, eggs, freshly squeezed lemon juice, shredded chicken (optional), and fresh parsley or dill for garnish. This comforting and traditional Avgolemono Soup recipe creates a light yet hearty dinner that takes about 30 minutes to prepare and can serve up to 6 people.

Louis Pappas’ Lemony Avgolemono Soup Recipe Ingredients

• 8 cups chicken broth (preferably homemade or low-sodium)
• 1 cup uncooked long-grain white rice
• 3 large eggs
• 1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
• 2 cups cooked, shredded chicken (optional, for a heartier version)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or dill, for garnish (optional)

Louis Pappas’ Lemony Avgolemono Soup Recipe Instructions

1. Cook the Rice In a large pot, bring the chicken broth to a boil over medium-high heat. Add the rice, reduce the heat to medium-low, and simmer uncovered for 15–20 minutes, or until the rice is tender.
2. Prepare the Egg-Lemon Mixture While the rice cooks, whisk the eggs in a medium bowl until frothy. Slowly whisk in the lemon juice until well combined.
3. Temper the Egg Mixture Once the rice is cooked, take 1–2 ladles of the hot broth and gradually whisk it into the egg-lemon mixture. This step prevents the eggs from curdling.
4. Combine and Heat Slowly pour the tempered egg-lemon mixture back into the pot of soup while stirring continuously.
5. Optional: Add Chicken If using shredded chicken, stir it into the soup at this stage and allow it to warm through for 2–3 minutes.
6. Season and Serve Taste the soup and adjust with salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with fresh parsley or dill, if desired.
7. Reduce the heat to low and let the soup heat through, but do not allow it to boil, as this could cause the eggs to curdle.

Recipe Tips

• Use Homemade Chicken Broth: Homemade chicken broth adds depth of flavor to the soup, but if you use store-bought, go for a low-sodium option to control the salt content.
• Rice Cooking Tip: If you want the rice to stay firm and not get too soft or mushy, rinse it under cold water before adding it to the broth to remove excess starch.
• Temper the Egg-Lemon Mixture Slowly: To avoid curdling, always add hot broth to the egg-lemon mixture slowly and gradually while whisking. This ensures a smooth texture when added back to the soup.

How To Store Louis Pappas’ Lemony Avgolemono Soup Recipe

Refrigerate: Allow the Louis Pappas’ Lemony Avgolemono Soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3–4 days.

Freeze: For longer storage, transfer the cooled soup to a freezer-safe container, leaving about 1 inch of space for expansion. Freeze for up to 2 months. When ready to enjoy, thaw the soup overnight in the refrigerator, then reheat gently on the stovetop over low heat. Be sure to stir frequently to maintain the creamy texture.

How To Reheat Leftover Louis Pappas’ Lemony Avgolemono Soup Recipe

On The Stovetop: Pour the leftover soup into a pot and reheat over low to medium heat, stirring frequently. Heat until the soup is warmed through but avoid boiling, as this can cause the eggs to curdle.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 1–2 minutes, stirring halfway through to ensure even warming.

In A Slow Cooker: If reheating a large amount, pour the soup into a slow cooker and set it to the low heat setting. Stir occasionally and heat until warmed through, approximately 1–2 hours.

What To Serve Louis Pappas’ Lemony Avgolemono Soup Recipe

Louis Pappas’ Lemony Avgolemono Soup Recipe pairs well with crusty bread, a Greek salad, roasted vegetables, and pita chips. It also can be served alongside spanakopita, grilled chicken skewers, marinated olives, and hummus for better savoring of the meal.

Frequently Asked Questions

Can I make this soup without chicken?

Yes, you can omit the chicken if you prefer a vegetarian version. The soup will still be delicious with the chicken broth, rice, and egg-lemon mixture.

What can I use instead of white rice?

You can use other types of rice, such as jasmine or basmati, though they may affect the texture slightly. For a lower-carb option, try cauliflower rice.

Can I make the egg-lemon mixture ahead of time?

It’s best to prepare the egg-lemon mixture just before adding it to the soup to prevent the eggs from becoming too thick or curdled. However, you can whisk the eggs and lemon juice together in advance and store them in the fridge.

Try more recipes:

• Julia Child French Onion Soup Recipe
• Giada Minestrone Soup Recipe
• Rick Stein Garlic Soup Recipe