Avgolemono Soup
Avgolemono Soup is a classic Greek dish that's both bright and comforting. It's a smooth chicken broth mixed with lemon juice, eggs, and usually rice or orzo, creating a silky,…
Tip: save now, cook later.Avgolemono Soup is a classic Greek dish that’s both bright and comforting. It’s a smooth chicken broth mixed with lemon juice, eggs, and usually rice or orzo, creating a silky, tangy soup that feels like a warm hug on a chilly day. The lemon gives it that fresh, zesty kick, while the eggs make it uniquely creamy without any cream.
I love making Avgolemono Soup when I want something simple but special. The trick is to slowly whisk the hot broth into the egg and lemon mixture to avoid scrambling the eggs, which makes the soup beautifully thick and velvety. It’s one of those recipes that feels fancy but is surprisingly easy to pull together with just a few ingredients.
Whenever I serve this soup, I like to add a little extra squeeze of lemon on top to brighten the flavors even more. It’s perfect as a starter or even a light meal on its own, especially when you’re craving something soothing yet full of flavor. This soup always reminds me of cozy family dinners, and it’s a dish that feels like sharing a bit of home.
Key Ingredients & Substitutions
Chicken Breast: Using boneless, skinless chicken breast keeps the soup light and tender. You can swap it for chicken thighs for a richer flavor and juicier texture.
Orzo or Rice: Orzo adds a nice bite, but rice is a good gluten-free alternative. For a lower-carb option, try cauliflower rice or leave it out entirely.
Eggs and Lemon Juice: These two create the creamy base without dairy. Use fresh lemon juice for the best brightness. Bottled lemon juice works in a pinch but may taste less vibrant.
Fresh Dill and Parsley: Dill gives the soup its classic flavor. If you don’t have fresh, dried dill will do—just use less. Parsley is optional but adds fresh notes.
How Do You Avoid Scrambled Eggs When Adding the Egg-Lemon Mixture?
This part is key for a smooth, creamy soup. The trick is to temper the eggs by slowly mixing some hot broth into the eggs and lemon before adding them to the soup. This warms the eggs gently and stops them from curdling.
- Whisk eggs and lemon juice together in a bowl.
- Slowly pour about 1 cup of hot soup broth into the egg mixture while whisking constantly.
- Gradually add this warmed mixture back to the soup pot, stirring gently.
- Keep the soup on low heat; do not let it boil after adding eggs to avoid curdling.
A gentle stir and patience will help you get that silky texture that makes Avgolemono so special.
Equipment You’ll Need
- Large pot – perfect for simmering the chicken and cooking the soup all in one pan.
- Medium bowl – you’ll whisk the egg and lemon mixture here safely before adding it to the soup.
- Whisk – key for mixing the eggs and lemon juice smoothly without lumps.
- Ladle – helps you slowly temper the eggs by adding hot broth a little at a time.
- Sharp knife – for chopping vegetables and shredding the cooked chicken cleanly.
Flavor Variations & Add-Ins
- Swap chicken with cooked shrimp or fish for a seafood twist that still pairs well with lemon and dill.
- Use orzo, rice, or even small pasta shapes to change the texture and bulk of the soup.
- Add a pinch of ground cinnamon or nutmeg for a warm, unexpected depth in the broth.
- Mix in fresh spinach or kale near the end for extra nutrients and color without overpowering flavors.
Avgolemono Soup
Ingredients You’ll Need:
- 1 whole chicken breast (about 8 ounces), boneless and skinless
- 6 cups chicken broth
- 1/3 cup orzo or long-grain rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 1-2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and black pepper to taste
- Lemon slices for garnish
- Olive oil or butter for sautéing (optional)
- Bread slices for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook. Most of the time is spent simmering the chicken and cooking the orzo or rice. Tempering the eggs and lemon mixture gently will take a few extra minutes to get that smooth, creamy soup texture.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, warm a little olive oil or butter on medium heat (optional). Add the diced carrot, celery, onion, and garlic. Stir and cook until soft and fragrant, about 5 minutes.
2. Cook the Chicken and Broth:
Pour in the chicken broth and add the whole chicken breast. Bring the mixture to a boil, then lower the heat. Let it simmer uncovered for 15-20 minutes or until the chicken is fully cooked.
3. Cook the Orzo or Rice:
Take the chicken breast out of the pot and set it aside. Add the orzo or rice into the simmering broth. Cook until tender—around 8-10 minutes for orzo or following the package instructions for rice.
4. Prepare the Egg and Lemon Mixture:
Shred the cooked chicken into pieces. In a medium bowl, beat the eggs and lemon juice together until combined.
5. Temper the Eggs:
Slowly pour about 1 cup of the hot broth from the soup into the egg-lemon mixture, whisking constantly to avoid scrambling the eggs. Then, gradually stir this warmed mixture back into the pot.
6. Finish the Soup:
Keep the soup on low heat—do not let it boil after adding the eggs. Add the shredded chicken and stir in chopped dill (and parsley if you’d like). Season with salt and pepper to taste.
7. Serve and Garnish:
Ladle the soup into warm bowls. Garnish with lemon slices and a sprinkle of fresh dill. Serve hot with slices of crusty bread.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold water method by placing it in a sealed bag submerged in cold water, changing the water every 30 minutes.
Can I Make Avgolemono Soup Ahead of Time?
Absolutely! Prepare the soup without adding the egg-lemon mixture, then refrigerate for up to 2 days. When ready to serve, gently reheat and temper in the egg-lemon mixture just before serving to keep it creamy and fresh.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid curdling the eggs. Stir occasionally to heat evenly.
Can I Substitute Rice Instead of Orzo?
Yes, long-grain rice works perfectly as a substitute. Just adjust the cooking time according to the rice package instructions, as rice generally takes longer to cook than orzo.