Welcome to the most comforting and elegant soup you’ll ever make. This Avgolemono Soup recipe delivers that authentic, creamy, and tangy flavor you love from the best Greek restaurants, but it’s surprisingly simple to create in your own kitchen. Forget complex techniques; we are breaking down the essential steps to create a rich, silky broth without any fear of scrambling your eggs. Get ready to master this classic Greek lemon chicken soup and add a true showstopper to your recipe collection.
What is Avgolemono Soup?
Avgolemono (pronounced av-gho-LE-mo-no) is a classic Greek soup that translates to “egg-lemon.” It’s a foundational dish in Greek cuisine, celebrated for its luxurious, silky texture and bright, tangy flavor. The magic comes from a liaison of eggs and fresh lemon juice, which is carefully tempered and whisked into a rich chicken broth. This process thickens the soup, giving it a creamy consistency without any cream. It’s traditionally made with chicken and either rice or orzo pasta, creating a meal that is both comforting and refreshingly light.
Why You’ll Love This Authentic Avgolemono Soup Recipe
- Incredibly Flavorful: The combination of rich chicken broth, zesty lemon, and savory herbs creates a perfectly balanced and unforgettable taste.
- Luxuriously Creamy (Without Cream!): The egg-lemon tempering technique creates a velvety texture that feels indulgent yet remains surprisingly light.
- Foolproof Instructions: My step-by-step guide removes all the guesswork from tempering eggs, ensuring your soup is perfectly smooth every single time.
- Quick & Easy: This entire dish comes together in under an hour, making it perfect for a weeknight dinner that feels like a special occasion. For another quick and satisfying meal, check out this Hearty Beef and Macaroni Soup.
The Key Ingredients for Perfect Avgolemono
This recipe uses simple, high-quality ingredients to create its signature flavor. Here’s what you’ll need:
For the Soup Base:
- Good Quality Chicken Broth: This is the soul of your soup. Use the best quality store-bought broth or homemade stock you can.
- Shredded Cooked Chicken: A rotisserie chicken is a fantastic time-saver here. You can also poach your own chicken breasts.
- Orzo or Rice: Orzo is a small, rice-shaped pasta that is classic in this soup. Arborio or long-grain white rice are also excellent choices.
- Fresh Dill: Adds a fresh, slightly anise-like flavor that is essential to the authentic taste.
For the Avgolemono Sauce:
- Large Eggs: These are the thickening agent that creates the soup’s creamy texture. Make sure they are at room temperature.
- Fresh Lemons: You’ll need the juice of about two to three large lemons. Do not use bottled lemon juice; fresh is non-negotiable for the best flavor.
How to Make Avgolemono Soup: A Step-by-Step Guide
Making this creamy avgolemono soup is easier than you think. The key is to follow the tempering process carefully. Let’s get started.
Step 1: Cook the Orzo (or Rice)
In a large pot or Dutch oven, bring your chicken broth to a simmer over medium-high heat. Add the orzo or rice and cook according to package directions, stirring occasionally, until al dente. This usually takes about 8-10 minutes for orzo.
Step 2: Add the Chicken and Herbs
Once the orzo is cooked, reduce the heat to low. Stir in the shredded cooked chicken and fresh dill. Let the soup warm through gently while you prepare the egg-lemon sauce. Do not let the soup boil.
Step 3: The Secret to Silky Soup – Tempering the Eggs
This is the most crucial step! In a medium bowl, whisk the eggs and fresh lemon juice together vigorously until they are pale and frothy, about 1-2 minutes. This incorporates air and begins the emulsification process.
Now, very slowly, ladle about one cup of the hot broth from the pot into the egg-lemon mixture while whisking constantly. Continue adding broth, one ladle at a time, until you’ve added about 2-3 cups total. This gradually raises the temperature of the eggs without cooking them, preventing them from scrambling.
Step 4: Combine and Thicken
Gently pour the warm egg-lemon mixture back into the pot with the rest of the soup. Stir continuously over low heat for about 2-3 minutes until the soup has thickened slightly. You’ll know it’s ready when it’s thick enough to coat the back of a spoon. Be patient and do not let the soup come to a simmer or it may curdle.
Expert Tips for the Best Greek Lemon Chicken Soup
- Use Room Temperature Eggs: Cold eggs are more likely to curdle when introduced to hot liquid. Let them sit on the counter for 30 minutes before you start.
- Whisk, Whisk, Whisk: Constant whisking is your best friend during the tempering process. It keeps the eggs moving and ensures a smooth, silky final texture.
- Low and Slow is the Way to Go: Once you add the avgolemono mixture back to the pot, maintain very low heat. Boiling is the enemy of this delicate soup.
- Taste and Adjust: After the soup has thickened, taste it. You may want to add another squeeze of lemon for brightness or a pinch of salt to enhance the flavors. For a different creamy soup experience, try this Classic Minestrone Soup Recipe.
What to Serve with Avgolemono Soup
Avgolemono is a satisfying meal on its own, but it pairs beautifully with a few simple sides. Serve it with crusty bread for dipping, a simple green salad with a light vinaigrette, or a side of warm pita bread. For a heartier meal, consider serving it alongside some Garlic Butter Green Beans.
Storing and Reheating Instructions
Due to the delicate nature of the egg-thickened broth, reheating avgolemono requires a gentle touch.
- To Store: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it chills.
- To Reheat: Reheat the soup in a saucepan over low heat, stirring frequently. Do not let it boil, as this can cause the soup to separate or curdle. Add a splash of water or broth if it has become too thick. Freezing is not recommended.
Frequently Asked Questions
Absolutely! Long-grain white rice or Arborio rice are excellent substitutes for orzo. Simply cook the rice in the broth until tender before proceeding with the rest of the recipe.
The key is to temper the eggs. This means you must very slowly add hot broth to the egg-lemon mixture while whisking constantly. This gradually raises the egg temperature. Also, once the mixture is in the pot, never let the soup boil.
Avgolemono sauce, which forms the base of the soup, is a simple but powerful mixture of whole eggs and fresh lemon juice, which are whisked together until frothy before being tempered with hot broth.
The secret lies in three things: using high-quality chicken broth, using only fresh lemon juice (never bottled), and mastering the slow, patient tempering of the eggs for a silky-smooth finish.
If your soup is thin, it likely wasn’t heated gently for long enough after adding the tempered egg mixture. Continue to stir over very low heat (without simmering) for a few more minutes to allow it to thicken properly.
The Perfect Bowl of Comfort
This Avgolemono Soup recipe is more than just a dish; it’s a bowl of pure comfort and a taste of Greek tradition. It’s the perfect meal for a chilly evening, a light lunch, or whenever you crave something that feels both wholesome and elegant. We hope you love making it as much as we do. If you try it, let us know how it turned out in the comments below and don’t forget to share your creations on Pinterest!
Avgolemono Soup
Avgolemono Soup: The Ultimate Greek Lemon Chicken Delight
Ingredients
Equipment
Instructions
- In a large pot, bring the chicken broth to a simmer over medium-high heat. Add the orzo and cook until al dente, about 8-10 minutes.
- Reduce heat to low. Stir in the shredded chicken and chopped fresh dill. Keep the soup at a gentle heat, do not let it boil.
- In a separate medium bowl, whisk the room-temperature eggs and fresh lemon juice together vigorously until pale and frothy.
- While whisking constantly, slowly ladle about 2-3 cups of the hot broth from the pot into the egg mixture, one ladle at a time. This gently warms the eggs to prevent scrambling.
- Pour the tempered egg mixture back into the pot. Stir constantly over low heat for 2-3 minutes, until the soup thickens enough to coat the back of a spoon. Do not let it simmer.
- Season with salt and pepper to taste. Serve immediately, garnished with extra dill and a lemon wedge.
Notes
Do Not Boil: Once the avgolemono mixture is added to the pot, keep the heat very low. Boiling will cause the soup to curdle.
Fresh Lemon Juice is a Must: The flavor of fresh lemon juice is essential and cannot be replicated with bottled juice.
