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Lemon Pesto Chicken Avgolemono Soup

December 9, 2021
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The most herbaceous pesto marinated chicken cooked down in a creamy, healthy traditional Greek chicken and rice soup: this Lemon Pesto Chicken Avgolemono Soup is the coziest dish for these cold days!!
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The most herbaceous pesto cooked down with chicken and veggies in a creamy, healthy traditional Greek rice soup: this Lemon Pesto Chicken Avgolemono Soup is the coziest dish for these cold days!!

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We had our first snow today!! Well… barely. I mean, there were flurries — and that’s testament enough of just how cold it is, as least to me. With temperatures hovering in the 30s all day, and a very overcast (almost white) sky from all angles, it’s definitely a soup day. And, much to my warm-blood’s dismay, I’m anticipating a whole lot more of these soup days ahead — a whole lot of days where I’ll be desperately seeking a comforting, dependable soup recipe. Hence, this Lemon Pesto Chicken Avgolemono Soup was born out of pure necessity. It’s cozy, it’s healthy, and it’s oh-so creamy. Plus this soup is a bit different than the others in my repertoire. With the traditional Greek method of making the soup creamy through the use of some whisked egg, but also a modern twist of some pesto and seasonings, this Lemon Pesto Chicken Avgolemono Soup is the best of both worlds. It’s truly my go-to for warming up in the cold!

The most herbaceous pesto marinated chicken cooked down in a creamy, healthy traditional Greek chicken and rice soup: this Lemon Pesto Chicken Avgolemono Soup is the coziest dish for these cold days!!

the breakdown…

This Lemon Pesto Chicken Avgolemono Soup is truly the most flavor packed soup you can imagine. To start things off, you’ve got to make a simple herb pesto that infuses both the chicken and the soup itself with so much freshness. It’s my classic herb pesto recipe — nothing crazy. Simply blend some herbs, nuts, oil, water, parmesan, lemon, and garlic in a food processor or blender. You’ve got the herbs as a nice base, the nuts for some umph, and some oil and water to smooth everything out. Then, with a tangy bite from the parmesan, lemon, and garlic? It’s the best. Don’t fix what ain’t broken, right? 

This pesto is truly the secret weapon for flavoring this soup. Sure, you have a few extra spices and seasonings to get those veggies going… but, really, the freshness that pesto can bring to a soup like this is truly unmatched. Oh, and don’t forget to save some of that pesto for the end! You’ll want to top off your soup with just a little drizzle of that pesto for some freshness. It really takes things above and beyond.

The most herbaceous pesto marinated chicken cooked down in a creamy, healthy traditional Greek chicken and rice soup: this Lemon Pesto Chicken Avgolemono Soup is the coziest dish for these cold days!!

now to the soup…

Next up, you have to get that actual “Avgolemono” going. Avgolemono is a traditional Greek soup made thicker with the use of whisked eggs with lemon juice, as opposed to cream or flour. I start off with the traditional players of some sauteed carrots, celery, and garlic… but I of course mix things up with a bite from some more onions and garlic. What can I say!? I can’t stick to tradition when garlic’s on the table! Then, I continue to mix things up by throwing in some extra seasonings — I’m talking salt, pepper, oregano, dill weed, sumac, and red pepper flakes. And of course bay leaves… one of the key ingredients in a Greek soup! All together, these flavors are over the top amazing. Don’t skimp on the seasoning!

Next up, sear that chicken to get the cooking process started then toss in the broth. While the chicken holds on to some of that pesto goodness, the broth also takes some of those flavors and carries them throughout. Mixed with those fresh herbs and a parmesan rind, this broth is absolutely divine. At this point, you should also mix in some rice to get that cooking. You can also throw in some beans, if you would like. Really, though, I don’t find them necessary. Go with what you love, though!

The most herbaceous pesto marinated chicken cooked down in a creamy, healthy traditional Greek chicken and rice soup: this Lemon Pesto Chicken Avgolemono Soup is the coziest dish for these cold days!!

that chicken!!

After about 20-25 minutes, your chicken should be cooked through and SO juicy! There’s nothing better than chicken cooked low and slow (ish). Plus, that rice should be all cooked through and ready to get all creamy. Easy peasy.

Speaking of that creaminess, let’s talk about the method — the Avgolemono method, that is. In a bowl to the side, you’ll want to whisk together some eggs and lemon juice. I only go with 3 eggs for this Lemon Pesto Chicken Avgolemono Soup recipe. While some traditional varieties call for 4 or 5, I find that to be a bit overload and unnecessary. Really, with a good amount of lemon juice whisked REALLY well with some eggs (i’m talking bubbles forming), you should get the perfect consistency. Now, the next step is very important: make sure you continue whisking your eggs and lemon while you pour in some of the hot broth. In continuing to whisk those eggs, you are able to temper those eggs (aka make them warmer at a slow increment) without scrambling them. If you simply throw the whisked eggs and lemon into the hot soup, your eggs will scramble and just flat out be disgusting. It’s super important to temper!

The most herbaceous pesto marinated chicken cooked down in a creamy, healthy traditional Greek chicken and rice soup: this Lemon Pesto Chicken Avgolemono Soup is the coziest dish for these cold days!!

how to serve it up…

With that egg mixture ready to go, it’s time to finish up this Lemon Pesto Chicken Avgolemono Soup. Shred that chicken, remove that parmesan rind, and get things rolling. Stir in that tempered egg-lemon mixture and mix everything up! After a few minutes of simmering time, your soup will be as creamy as can be… and all without cream! It’s truly delicious. Serve it up with some fresh herbs, leftover pesto, and some crusty bread. Bonus points if you make garlic bread with even more extra pesto. There’s no wrong answer when it comes to soup and bread — especially when it’s this Lemon Pesto Chicken Avgolemono Soup.

I hope you love this Lemon Pesto Chicken Avgolemono Soup as much as I do! Let me know what you think in the comment below:))

Lemon Pesto Chicken Avgolemono Soup
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Lemon Pesto Chicken Avgolemono Soup

Recipe by Annie PatrickCourse: Main Course, SoupCuisine: Greek, Mediterranean, FusionDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

The most herbaceous pesto marinated chicken cooked down in a creamy, healthy traditional Greek chicken and rice soup: this Lemon Pesto Chicken Avgolemono Soup is the coziest dish for these cold days!!

Ingredients

  • pesto chicken:

  • 1 cup fresh basil, chives, and/or parsley

  • 2 tbsp walnuts or pine nuts

  • ⅓ cup olive oil

  • 2 tbsp water

  • ¼ cup parmesan cheese, grated

  • 1 lemon, juiced

  • 4 cloves garlic, smashed

  • 3 boneless skinless chicken breasts

  • avgolemono soup:

  • 2 tbsp olive oil or butter

  • 4 carrots, shaved and finely diced

  • 1 medium yellow onion, finely diced

  • 4 stalks celery, finely diced

  • 1 cup baby Bella mushrooms, roughly chopped (optional)

  • 4 cloves garlic, finely diced

  • 1 tsp dried oregano

  • 1 tsp dried dill weed

  • 1 tsp sumac

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • 2 bay leaves

  • 8 cups low sodium chicken broth (about 2 quarts)

  • 1 parmesan rind

  • ¾ cup short cut rice*

  • ¾ cup lemon juice

  • 3 eggs

  • Fresh herbs, such as parsley, chives, or basil, to serve

Instructions

  • In a food processor, puree all of the pesto ingredients until smooth. Reserve 1/4 cup for topping.
  • In a large pot or dutch oven, heat the olive oil or butter over medium-high heat. Once hot, toss in the onion, carrots, and celery. Sauté for 3-4 minutes, then mix in the garlic, oregano, dill weed, sumac, salt, pepper, red pepper flakes, and bay leaves. Nestle the chicken into the vegetables and sear for 2 minutes on each side. Mix in the pesto.
  • Pour the chicken broth, parmesan rind, and rice into the pot, and bring the liquids to a boil. Once boiling, reduce the heat to medium and simmer until the rice and chicken are cooked through, about 20 minutes.
  • Meanwhile, in a medium bowl, whisk the lemon juice and eggs until they’re very well beaten. While continuing to whisk the eggs, slowly stir 2 ladles of the hot broth into the lemon and egg mixture (This tempers the eggs so that you’re not pouring cold eggs into hot soup and scrambling them).
  • Once the chicken is cooked through, remove from the pot and shred with two forks or an electric mixer. Return to the soup. Remove the parmesan rind.
  • Pour the egg mixture into the soup and stir to combine. Bring the soup to a simmer (but not a boil) and cook for another 5 minutes.
  • Divide the soup into your bowls and top with some of the reserved pesto and some fresh herbs. Enjoy!

Notes

  • Both brown and white rice work for this recipe. Just make sure it is the type that cooks in about 20 minutes. Basmati is my favorite. You could also prepare the rice on the side and stir it in.
  • You could also add white beans or chickpeas to this recipe
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