There’s something truly magical about Avgolemono (Greek Egg and Lemon Soup): it’s more than a comforting bowl of soup, it’s a hug in a bowl, brimming with bright citrusy flavors, velvety texture, and loads of heartwarming tradition. Whether you’re new to Greek cuisine or grew up with it, this soup gathers humble ingredients and turns them into something elegant and memorable. Every ingredient—from the juicy lemon to the simple orzo—plays a part in creating a dish that feels both reviving and wonderfully familiar.
Ingredients You’ll Need
One of my favorite things about Avgolemono (Greek Egg and Lemon Soup) is how a handful of simple, honest ingredients can deliver such a deeply satisfying result. Each element here brings its own note to the show: silky, savory, bright, and nourishing from the very first spoonful.
- Chicken broth: The backbone of the soup, choose a rich, homemade broth or a high-quality store-bought version for maximum flavor.
- Uncooked orzo or rice: Orzo gives a lovely texture, but rice is a great traditional alternative—pick whichever you feel like!
- Large eggs: Whisked into the broth, they create the soup’s signature creamy body without a drop of dairy.
- Fresh lemon juice: Nothing but real lemons will do here—their tartness is both refreshing and essential.
- Shredded cooked chicken: Rotisserie chicken is a fantastic shortcut, or use leftover roast chicken for extra depth.
- Salt and black pepper: These simple seasonings help elevate every nuance—taste as you go.
- Chopped fresh dill or parsley (optional): A little green on top for color and a breath of herbal brightness.
How to Make Avgolemono (Greek Egg and Lemon Soup)
Step 1: Cook the Orzo or Rice
Begin by pouring your chicken broth into a large pot and bringing it to a lively boil over medium-high heat. Add your orzo (or rice, if you want a more traditional base) and simmer until it’s perfectly tender—usually 8 to 10 minutes. This short simmer not only cooks your grains, but also lets them become plump and comforting, soaking up all that brothy goodness.
Step 2: Whisk Together Eggs and Lemon Juice
In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until the mixture is beautifully smooth and slightly frothy. This is the secret sauce of Avgolemono (Greek Egg and Lemon Soup): it’s what gives the soup that dreamy, silk-like finish and an irresistible citrus tang.
Step 3: Temper the Egg-Lemon Mixture
This step makes all the difference between a velvety soup and accidental scrambled eggs! Gradually ladle about 1 cup of hot broth into your egg-lemon mixture, all while whisking constantly. This gently brings the eggs up to temperature, ensuring a smooth blend instead of clumps.
Step 4: Combine and Gently Heat
Now, slowly pour the tempered egg-lemon mixture back into your pot, stirring gently. Keep the heat firmly on low—if the soup boils, the eggs can curdle and lose their magic. Stir in the shredded chicken, letting everything meld and warm through until it’s just right for serving.
Step 5: Season and Serve
Taste your Avgolemono (Greek Egg and Lemon Soup), seasoning with salt and cracked black pepper to your liking. Then, ladle it into bowls and (if you want a little flourish) sprinkle with plenty of chopped fresh dill or parsley. Serve piping hot and enjoy!
How to Serve Avgolemono (Greek Egg and Lemon Soup)
Garnishes
The finishing touches are where you can play a bit! A sprinkle of fresh dill gives the soup an herbal lift, while parsley adds color and freshness. A twist of lemon zest or a little cracked black pepper also works beautifully, intensifying everything you love about Avgolemono (Greek Egg and Lemon Soup).
Side Dishes
Traditional Greek bread—warm and crusty—is perfect for swiping up the last drops of soup. Pair it with a simple salad (think tomatoes, cucumber, olives, and feta) to create a satisfying lunch or dinner. The soup’s balanced richness pairs well with almost any fresh, light Greek side, so don’t be afraid to get creative.
Creative Ways to Present
If you want to elevate your serving style, ladle Avgolemono (Greek Egg and Lemon Soup) into mugs for a cozy, casual gathering, or offer it in small ramekins as a bright, unexpected appetizer at a dinner party. Swirl a tiny drizzle of extra virgin olive oil on top for a modern, elegant touch.
Make Ahead and Storage
Storing Leftovers
If there’s any soup left, transfer it to an airtight container as soon as it cools, and pop it into the fridge. It will keep well for up to 3 days. Try to store it in smaller portions for easy reheating, and always give it a good, gentle stir before serving.
Freezing
While some creamy soups aren’t freezer-friendly, Avgolemono (Greek Egg and Lemon Soup) actually freezes quite nicely if you cool it quickly after cooking. Portion it into containers and freeze for up to 2 months. Thaw overnight in the fridge for best results, and be gentle when reheating to preserve that smooth texture.
Reheating
When it’s time to enjoy your soup again, warm it over low heat and never let it boil. Stir occasionally to help revive its creamy consistency, and if you find it too thick, just add a splash of broth or water. Taste for seasoning before serving—you might crave a squeeze more lemon!
FAQs
Can I use rice instead of orzo for Avgolemono (Greek Egg and Lemon Soup)?
Absolutely! In fact, rice is the more traditional grain in many families’ recipes. Just be sure to adjust your cooking time depending on which grain you choose—the soup will be delicious either way.
How do I prevent the eggs from curdling?
Tempering is your best friend here. Always whisk hot broth into the egg-lemon mixture slowly before adding it back to the pot. Keep your heat low and don’t let the soup boil once the eggs are added for a silky, smooth result.
Can I make Avgolemono (Greek Egg and Lemon Soup) with vegetable broth for a vegetarian version?
You sure can! Use rich vegetable broth in place of chicken, and skip the shredded chicken, or swap in a handful of chickpeas for protein. The soup will still deliver that gorgeous, tangy warmth.
How tangy should the soup be?
This soup’s lemony punch is what makes it special, but everyone has their own “perfect tang” level. Start with the juice of two lemons, and feel free to add an extra squeeze before serving if you like it extra bright.
Is this soup gluten-free?
It can be! Simply use rice instead of orzo. Double-check your broth ingredients to ensure there are no hidden gluten sources, and you’ll have a completely gluten-free, flavorful bowl of Avgolemono (Greek Egg and Lemon Soup).
Final Thoughts
I genuinely can’t wait for you to try Avgolemono (Greek Egg and Lemon Soup) for yourself—its creamy texture, sunny lemon flavor, and nourishing warmth are pure comfort whether you’re new to Greek flavors or rediscovering an old family favorite. Take a little time for yourself and let this simple, classic soup fill your kitchen and your heart!
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Avgolemono (Greek Egg and Lemon Soup) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
Avgolemono is a classic Greek soup known for its creamy texture and bright lemony flavor. This recipe combines chicken, orzo or rice, eggs, and fresh lemon juice to create a comforting and delicious dish perfect for any time of year.
Ingredients
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups shredded cooked chicken
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish (optional)
For the Avgolemono Mixture:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat. Add the orzo or rice and cook according to package directions until tender, about 8–10 minutes.
- Reduce heat to low. In a medium bowl, whisk the eggs and lemon juice together until smooth.
- Slowly ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- Slowly pour the tempered mixture back into the pot, stirring gently to combine. Do not let the soup boil after adding the eggs, or they may curdle.
- Add the shredded chicken and stir to heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill or parsley if desired.
Notes
- Use rotisserie chicken to save time.
- For a creamier texture, blend the soup briefly before adding the chicken.
- Adjust lemon juice to taste depending on preference for tanginess.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 155 mg
