Avgolemono Soup

Why You’ll Love This Recipe

Avgolemono Soup is a traditional Greek soup known for its comforting texture and bright, tangy flavor. Made with chicken, rice or orzo, and a creamy lemon-egg mixture, this dish strikes the perfect balance between rich and refreshing. It’s both hearty and light, making it ideal for any season or as a nourishing meal when you’re feeling under the weather.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken broth
cooked shredded chicken
long-grain rice or orzo
eggs
fresh lemon juice
salt
black pepper
olive oil (optional)
fresh dill or parsley for garnish (optional)

directions

In a large pot, bring the chicken broth to a gentle boil over medium heat.

Add the rice or orzo and cook until tender, about 15-20 minutes.

Lower the heat to a simmer and stir in the cooked shredded chicken.

In a separate bowl, whisk the eggs and lemon juice together until smooth.

Temper the egg-lemon mixture by slowly adding a ladle of hot broth while whisking constantly.

Gradually pour the tempered mixture back into the soup pot, stirring gently to avoid curdling.

Simmer the soup for another 5 minutes, stirring occasionally. Do not boil.

Season with salt and pepper to taste.

Serve hot, garnished with fresh dill or parsley and a drizzle of olive oil if desired.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Use cauliflower rice for a low-carb option.
Add finely chopped carrots or celery for extra texture and nutrients.
Try it with turkey or lamb instead of chicken.
Add a dash of garlic or onion powder for deeper flavor.

storage/reheating

Store leftover Avgolemono Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat while stirring to maintain the creamy texture.
Do not boil during reheating to avoid curdling the egg-lemon mixture.
Freezing is not recommended due to the eggs, which may separate.

FAQs

What does avgolemono mean?
Avgolemono means “egg-lemon” in Greek, referring to the soup’s key ingredients.

Can I make this vegetarian?
Yes, substitute vegetable broth and omit the meat. Add chickpeas or tofu for protein.

How do I keep the eggs from curdling?
Temper the eggs by slowly whisking in hot broth before adding them to the pot.

Can I use pasta instead of rice?
Yes, orzo is a popular alternative to rice in Avgolemono.

Is it safe to eat raw eggs in the soup?
The eggs are cooked gently by the hot broth during tempering, making it safe to consume.

Can I use bottled lemon juice?
Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.

Is this soup gluten-free?
Yes, if you use rice or gluten-free pasta instead of traditional orzo.

Can I add vegetables to the soup?
Yes, carrots, celery, and spinach are great additions.

Why is my soup too thick or too thin?
Adjust the broth-to-rice ratio to reach your desired consistency.

Can I make it in advance?
Yes, but it’s best consumed fresh. Reheat gently and stir well before serving.

Conclusion

Avgolemono Soup is a comforting, tangy, and creamy classic that showcases the bright flavors of Mediterranean cuisine. With just a few simple ingredients, this soup delivers both elegance and warmth—perfect for cozy nights or a taste of tradition at your table.

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