Classic Greek Avgolemono Soup

Avgolemono is the quintessential Greek comfort soup, and this classic recipe shows why it’s so beloved. It’s a beautifully simple yet elegant soup featuring a rich chicken broth, tender shredded chicken, and tiny orzo pasta. The magic happens at the end, when a silky liaison of eggs and fresh lemon juice (the “avgolemono”) is tempered and stirred in, transforming the broth into a creamy, tangy, and bright soup without a drop of actual cream.

This soup is both light and satisfying, making it perfect for chasing away a chill or soothing a cold. The process of tempering the eggs is the key to its signature texture, and it’s easier than you think. In about 30 minutes, you can have a pot of this soul-warming, traditional Greek soup on your table.

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Why You’ll Love This Recipe

• Creamy Without Cream: Achieves a rich, velvety texture from the emulsified egg and lemon mixture.
• Bright & Comforting: The perfect balance of rich chicken broth and bright, zesty lemon.
• Quick & Easy: A sophisticated and satisfying soup that’s ready in about 30 minutes.
• Simple, Wholesome Ingredients: Made from a handful of pantry staples.

Ingredients

• 6 cups High-Quality Chicken Broth
• 2 cups Cooked Chicken, shredded (rotisserie chicken works perfectly)
• 1/2 cup Orzo pasta (or long-grain white rice)
• 3 large Eggs, at room temperature
• 1/2 cup Freshly Squeezed Lemon Juice (from 2-3 lemons)
• 1/4 cup Fresh Dill or Parsley, chopped, for garnish
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Cook the Orzo: In a large pot or Dutch oven, bring the chicken broth to a boil. Add the orzo and cook according to package directions, usually about 8-10 minutes, until al dente.
2. Add the Chicken: Reduce the heat to a low simmer. Stir in the shredded chicken and let it warm through for a couple of minutes.
3. Prepare the Avgolemono: While the soup is simmering, prepare the egg-lemon mixture. In a medium bowl, whisk the eggs vigorously until they are pale and very frothy, about 2 minutes.
4. Temper the Eggs (The Important Part): While still whisking the eggs, very slowly drizzle in the fresh lemon juice. Continue whisking until combined. Now, while still whisking constantly, use a ladle to add about 1 cup of the hot broth from the pot to the egg-lemon mixture, one or two tablespoons at a time. This slowly raises the temperature of the eggs without scrambling them.
5. Combine: Remove the soup pot from the heat. Slowly pour the tempered avgolemono mixture back into the pot, stirring the soup gently as you pour. The soup will instantly become opaque and creamy.
6. Serve: Taste and season with salt and pepper. Ladle into bowls and garnish generously with fresh dill or parsley. Serve immediately.

Tips & Variations

• Pro Tip: The tempering process is non-negotiable. If you add the hot broth to the eggs too quickly, or add the egg mixture to a boiling soup, the eggs will scramble. Go slowly!
• Don’t Boil: Never let the soup come to a boil after you have added the avgolemono mixture, as this can cause it to curdle.
• Best Broth: Homemade chicken stock will yield the most flavorful results, but a high-quality store-bought broth works great.
• Rice vs. Orzo: Both are traditional. If using rice, you may need to adjust the cooking time slightly.

Frequently Asked Questions (FAQ)

• Why did my soup curdle?
  • The soup likely curdled because the eggs were not tempered slowly enough or the soup was too hot when the avgolemono was added. The key is a slow, steady stream of broth into the eggs while whisking constantly.
• How do I reheat Avgolemono soup?
  • Reheat it gently in a saucepan over low heat. Do not let it boil. Stir frequently until it is just warmed through.
• Can I make this vegetarian?
  • You can make a vegetarian version with a good vegetable broth and omit the chicken (perhaps adding chickpeas for protein), but the classic, savory flavor is deeply rooted in the chicken broth.

Serving Suggestions

• This soup is best served hot and fresh, right after it’s made. A garnish of fresh herbs like dill or parsley is essential to brighten the flavors. Serve with a side of warm, crusty bread for dipping.

Abby

Avgolemono: Greek Lemon Chicken Soup

Silky, rich, and fragrant, Avgolemono is a classic Greek chicken soup finished with a luscious lemon-egg sauce. This quick weeknight version comes together in just over 30 minutes for a comforting and authentic Mediterranean meal.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 people

Course: Soup

Cuisine: Greek

Calories: 266

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp extra virgin olive oil
• 1/2 to 1 cup carrots, finely chopped
• 1/2 to 1 cup celery, finely chopped
• 1/2 to 1 cup green onions, finely chopped
• 2 cloves garlic, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice (or orzo)
• Salt and pepper, to taste
• 2 pieces cooked boneless chicken breast, shredded (6–8 oz or rotisserie chicken)
• 1/2 cup freshly-squeezed lemon juice
• 2 large eggs
• Fresh parsley, for garnish (optional)

Equipment

• Dutch oven or heavy pot
• Wooden spoon
• Medium bowl
• Whisk
• Ladle

Method

 

1. In a large Dutch oven, heat olive oil over medium-high. Add carrots, celery, and green onions. Sauté briefly, then stir in garlic.
2. Add chicken broth and bay leaves. Raise heat to high and bring to a rolling boil. Add rice, salt, and pepper. Reduce to medium-low and simmer for 20 minutes until rice is tender. Stir in shredded chicken.
3. In a bowl, whisk lemon juice and eggs together. While whisking, slowly add 2 ladles of hot broth to temper. Pour the egg-lemon mixture into the soup, stirring continuously.
4. Remove from heat immediately after adding sauce. Garnish with parsley, if desired, and serve hot with bread.

Notes

Rinse and soak rice for quicker, even cooking. Orzo can be substituted for rice but cooks faster (7 minutes).
Important: Always temper the eggs with hot broth before adding to the pot. Remove from heat immediately after adding the avgolemono sauce to avoid curdling.