Welcome to the ultimate guide to making rich, creamy, and authentic Avgolemono Soup. This traditional Greek lemon chicken soup is pure comfort in a bowl, balancing the richness of eggs with bright, zesty lemon and tender chicken. Forget any fears of curdled eggs; this recipe is designed to be foolproof, delivering a silky-smooth texture every single time. It’s the perfect elegant-yet-easy meal for any night of the week.
Whether you’re new to Greek cuisine or have been enjoying it for years, this Avgolemono Soup will become a staple in your kitchen. Let’s dive in and create this masterpiece together.
What Exactly is Avgolemono Soup?
Avgolemono, pronounced “ah-vo-leh-moh-no,” is a classic Mediterranean dish found in Greek, Arab, Turkish, and Balkan cuisines. The name itself translates to “egg-lemon,” which points to the two star ingredients of its signature sauce. This sauce is a silky emulsion of eggs and lemon juice, used to thicken and enrich broths and other dishes.
While the sauce is versatile, its most famous application is in this beloved Avgolemono Soup. The base is typically a rich chicken broth, enriched with tender shredded chicken and a small pasta like orzo or rice, which is then magically transformed by the tempered egg-lemon mixture into a soup that’s both comforting and refreshingly bright.
Why You’ll Love This Foolproof Recipe
This isn’t just another soup recipe; it’s a promise of perfection in a bowl. Here’s why you’ll fall in love with this specific method for making Avgolemono Soup:
- Perfectly Silky Texture: We focus on the tempering technique, ensuring your soup is flawlessly smooth and creamy with absolutely no curdling.
- Authentic, Rich Flavor: Using quality chicken broth and fresh lemon and eggs, we build a flavor profile that is deeply savory, tangy, and satisfying.
- Quick & Easy: Despite its elegant results, this recipe is surprisingly straightforward and comes together in under 40 minutes, making it ideal for a weeknight dinner.
- Versatile & Customizable: We offer simple variations, whether you prefer orzo or rice, or want to use leftover chicken to save time.
Essential Ingredients for Avgolemono Soup
The beauty of this soup lies in its simple, high-quality ingredients. Here’s what you’ll need to gather:
For the Soup Base
- Chicken Broth: A high-quality, low-sodium chicken broth is the foundation. Homemade is fantastic, but a good store-bought version works well.
- Shredded Cooked Chicken: A rotisserie chicken is a great time-saver. You can also poach two chicken breasts right in the broth.
- Orzo: This small, rice-shaped pasta is traditional and gives the soup a wonderful texture. You can also substitute it with an equal amount of medium-grain rice like Arborio.
- Olive Oil & Onion: A base of sautéed onion adds a subtle sweetness and depth of flavor.
- Garlic: Freshly minced garlic provides a touch of aromatic warmth.
For the Avgolemono Sauce
- Large Eggs: The key to the soup’s richness and body. Make sure they are at room temperature for best results.
- Fresh Lemons: You’ll need the juice of 2-3 large lemons. Freshly squeezed is non-negotiable for that bright, zesty flavor.
- Fresh Dill: Chopped dill adds a classic, fresh, and slightly anise-like finish.
How to Make The Perfect Avgolemono Soup
Follow these simple steps for a flawless result. The key is to work patiently when creating the egg-lemon sauce.
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Soup: Pour in the chicken broth and bring to a gentle boil. Add the orzo (or rice) and cook according to package directions, typically 8-10 minutes, until al dente.
- Add Chicken: Once the orzo is cooked, stir in the shredded chicken and reduce the heat to low. Let it simmer gently while you prepare the avgolemono sauce. Do not let it boil.
- Prepare the Avgolemono Sauce: In a medium bowl, whisk the eggs vigorously for about a minute until they are frothy and pale. While continuously whisking, slowly stream in the fresh lemon juice. This initial mix is crucial.
- Temper the Eggs: This is the most important step. While still whisking the egg-lemon mixture, slowly ladle in about 2 cups of the hot broth from the pot, one ladle at a time. This gently raises the temperature of the eggs without scrambling them. The mixture should feel warm to the touch.
- Combine and Finish: Gently pour the tempered avgolemono sauce back into the pot with the soup. Stir continuously over low heat for 2-3 minutes until the soup thickens slightly. It should be thick enough to coat the back of a spoon. Do not let the soup boil after adding the sauce.
- Serve: Stir in the fresh dill, season with salt and pepper to taste, and serve immediately with extra lemon wedges.
The Secret to Silky Soup: How to Temper Avgolemono Perfectly
Tempering is the process of slowly raising the temperature of a delicate ingredient (like eggs) by gradually adding a hot liquid. This prevents the proteins in the eggs from seizing up and scrambling. For a perfect Avgolemono Soup, this step is everything.
The trick is to go slowly. Whisk the eggs and lemon juice together first, then add the hot broth one small ladleful at a time while whisking constantly. By the time you’ve added about two cups of broth, the egg mixture will be warm enough to be safely added to the main pot without any risk of curdling. Patience here pays off with a luxuriously smooth soup.
Pro Tips for the Best Greek Lemon 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.
- Don’t Boil the Soup: Once you add the avgolemono sauce, keep the heat on low. Boiling the soup will cause the eggs to curdle, ruining the texture.
- Taste and Adjust: The amount of lemon juice can be adjusted based on your preference. Start with the juice of two lemons and add more if you like it extra tangy.
- Serve Immediately: Avgolemono is best enjoyed fresh, as the texture is at its peak right after it’s made. For an authentic Greek meal, serve it alongside a fresh Horiatiki salad (coming soon).
Delicious Variations and Substitutions
While the classic recipe is divine, you can easily adapt it to your liking.
- Rice Instead of Orzo: Use a medium-grain rice like Arborio or Carnaroli for a slightly different, equally delicious texture.
- Vegetarian Version: Swap the chicken broth for a rich vegetable broth and omit the chicken. Add chickpeas or white beans for protein.
- Herbs: While dill is classic, you could also finish the soup with fresh parsley or a touch of mint.
Storing and Reheating Leftovers
Avgolemono soup can be tricky to reheat, but it is possible. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a saucepan over low heat, stirring frequently. Do not let it come to a boil, and never use a microwave, as it will almost certainly curdle the soup.
Frequently Asked Questions
Absolutely! Rice is a very common and traditional choice. A medium-grain rice like Arborio or Carnaroli works best as it releases some starch and contributes to the creamy texture. Use the same quantity as you would for orzo.
The key is to temper the eggs. This means you must slowly raise their temperature by gradually whisking in about 2 cups of the hot soup broth into the egg-lemon mixture, one ladle at a time. Once the mixture is warm, you can safely add it to the pot. Also, never let the soup boil after the egg mixture has been added.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat very gently in a saucepan over low heat, stirring often. Do not let it boil, and avoid using the microwave, as the high heat will cause the sauce to break and curdle.
Yes, it can be a very healthy and balanced meal. It’s packed with protein from the chicken and eggs, and the broth is hydrating and nourishing. It’s a comforting food that is also relatively low in fat and high in nutrients.
For convenience, a store-bought rotisserie chicken is an excellent choice. Simply shred the meat and add it to the soup. Alternatively, you can poach 2 boneless, skinless chicken breasts in the broth before you add the orzo, then remove and shred them.
Authentic Avgolemono Soup Recipe
Avgolemono Soup (The Best Authentic Greek Lemon Chicken Recipe)
Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the orzo (or rice) and cook according to package directions, typically 8-10 minutes, until al dente.
- Once the orzo is cooked, stir in the shredded chicken and reduce the heat to low. Let it simmer gently while you prepare the avgolemono sauce. Do not let it boil.
- In a medium bowl, whisk the eggs vigorously for about a minute until they are frothy and pale. While continuously whisking, slowly stream in the fresh lemon juice.
- While still whisking the egg-lemon mixture, slowly ladle in about 2 cups of the hot broth from the pot, one ladle at a time. This gently raises the temperature of the eggs without scrambling them. The mixture should feel warm to the touch.
- Gently pour the tempered avgolemono sauce back into the pot with the soup. Stir continuously over low heat for 2-3 minutes until the soup thickens slightly. It should be thick enough to coat the back of a spoon. Do not let the soup boil after adding the sauce.
- Stir in the fresh dill, season with salt and pepper to taste, and serve immediately with extra lemon wedges.
Notes
Tip 2: Never, ever let the soup boil after you've added the tempered egg mixture.
Tip 3: For the best flavor, use freshly squeezed lemon juice, not the bottled kind.
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