If you’re looking for a soup that combines creamy textures with bright, citrusy flavors, Avgolemono is the perfect choice. This traditional Greek lemon chicken soup is both comforting and refreshing, making it an ideal recipe for both chilly nights and cozy gatherings. Whether you’re a seasoned home chef or just starting your culinary journey, this recipe will make you feel like you’re serving up a taste of the Mediterranean right at home.

What Is Avgolemono Soup?
Avgolemono, pronounced "ahv-go-LEH-mo-no," is a classic Greek soup that combines the richness of chicken with the zesty brightness of lemon and a touch of rice for a hearty texture. The magic ingredient here is the avgolemono (meaning "egg-lemon") mixture. This combination of eggs and lemon juice creates a beautifully creamy base, thickening the broth without using any dairy, giving it that signature silkiness.
Ingredients You’ll Need
For a soul-soothing bowl of avgolemono, gather the following ingredients:
Chicken Breasts or Thighs: Use bone-in chicken for deeper flavor, but boneless works too. You can also you rotisserie chicken!
Orzo: Any short-grain noodle will do; it gives a bit of body to the soup.
Eggs: These create the luxurious creamy texture that avgolemono is known for.
Lemon Juice: Fresh lemon juice is essential for a bright and tangy flavor.
Carrots & Celery & Onion: Adds a bit of sweetness and crunch to the soup.
Chicken Stock: For the most flavorful broth, use homemade or high-quality store-bought stock.
Seasonings: Salt and pepper to taste, and feel free to add fresh herbs like parsley for garnish.
Step-by-Step Instructions
1. Cook the Chicken
Start by simmering the chicken in a large pot with chicken stock. Add carrots, celery, salt, and pepper, bringing everything to a gentle boil. Allow the chicken to cook through, which usually takes about 20 minutes. Once done, remove the chicken from the pot and shred it with a fork.
2. Cook the Orzo
Add the orzo to the same pot and cook until tender, about 10-12 minutes. This gives the orzo time to soak up all those savory flavors from the broth.
3. Prepare the Avgolemono Mixture
In a separate bowl, whisk together the eggs and lemon juice until well combined. Now comes the trickiest part – tempering the egg mixture. Slowly ladle a bit of hot broth into the egg-lemon mixture, whisking constantly to avoid curdling. This step warms the eggs gently, preventing them from scrambling when added to the hot soup.
4. Combine and Finish the Soup
Pour the avgolemono mixture into the pot, stirring constantly. Add the shredded chicken back into the soup. Warm everything over low heat but avoid bringing it to a boil – this can cause the soup to separate. Season with additional salt, pepper, and any fresh herbs you like for garnish.
Tips for the Perfect Avgolemono Soup
Adjusting Thickness: If you prefer a thicker consistency, increase the amount of rice or simmer for a few extra minutes. For a thinner soup, add a splash more broth.
Extra Lemon Zest: For a stronger lemon flavor, add a pinch of lemon zest just before serving.
Garnish with Herbs: Chopped fresh parsley or dill brings a fresh, earthy touch that pairs beautifully with the lemon.
Why You’ll Love This Avgolemono Soup Recipe
Naturally Creamy: No need for heavy cream – eggs create a creamy, velvety texture.
Bright and Fresh: The lemon gives a zesty kick that’s unique and refreshing.
Comfort in a Bowl: Perfect for chilly nights when you want something cozy and satisfying.
A Twist on Tradition: Variations to Try
Add Spinach: Stir in a handful of fresh spinach for a pop of color and extra nutrients.
Make it Vegetarian: Use vegetable broth and add chickpeas instead of chicken for a plant-based version.
Serve and Enjoy!
Avgolemono is best enjoyed immediately while it’s warm and creamy. Pair it with a slice of crusty bread, a Greek salad, or a side of roasted veggies for a wholesome meal that’s as nourishing as it is delicious. Whether you’re looking for a new go-to comfort soup or simply want to bring a taste of Greece to your kitchen, Avgolemono soup will surely become a favorite!
FULL RECIPE:
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped
2 chicken breasts (about 12 oz / 350 g total)
6 cups (1.5 liter) chicken stock
¾ cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful fresh dill
Salt and freshly ground black pepper to taste
Instructions:
Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
Shred the chicken with two forks and add it back to the pot.
While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
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