Avgolemono Pronunciation and Greek Chicken Soup Recipe

Avgolemono (av-go-LEH-mo-no) is a Greek egg-and-lemon sauce that gives chicken soup a silky body and bright, tangy flavor. This version combines chicken, rice, broth, eggs, and fresh lemon; gentle tempering keeps the soup smooth instead of scrambled. Greek cooks make it with different grains and proportions, so this is one practical home-style version, not the only way to prepare it.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
8 cups (1.9 L) low-sodium chicken broth
1½ pounds (680 g) boneless, skinless chicken breasts, about 2 large breasts
1 bay leaf
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
1 cup (185 g) long-grain white rice, rinsed and drained
3 large eggs, preferably at room temperature
⅓ cup (80 ml) freshly squeezed lemon juice, from about 2 lemons
2 tablespoons (8 g) chopped fresh dill or flat-leaf parsley, optional

Instructions

Prepare the ingredients. Dice the onion, rinse the rice under cool water until the runoff is mostly clear, and squeeze the lemons. Let the eggs sit out while you start the soup if they are cold; room-temperature eggs are easier to temper. Set a thermometer nearby for checking the chicken and the finished egg-thickened soup.
Start the broth. Warm the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent but not browned. Pour in the broth, then add the chicken breasts, bay leaf, salt, and pepper. Bring the liquid just to a gentle simmer; avoid a hard boil, which can make the chicken tougher and cause the broth to reduce too quickly.
Cook the chicken. Keep the pot at a gentle simmer for about 20 minutes, turning the chicken once if it is not fully submerged. Check the thickest part of each breast with a food thermometer; USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If a breast has not reached that temperature, continue simmering and check again after a few minutes. Transfer the cooked chicken to a plate, discard the bay leaf, and leave the broth at a low simmer.
Cook the rice. Stir the rinsed rice into the broth and simmer uncovered for 15 to 16 minutes, or until tender but not mushy. Stir once or twice so grains do not stick to the bottom. Meanwhile, let the chicken rest for about 3 minutes, then shred or finely chop it. The rice will continue to absorb liquid as the soup stands, so stop cooking as soon as it is pleasantly tender.
Whisk the egg and lemon. In a medium heatproof bowl, whisk the eggs until blended and slightly foamy. Slowly whisk in the lemon juice. Ladle about 1 cup (240 ml) of hot broth from the pot into a measuring cup. While whisking the egg mixture constantly, pour in the broth a little at a time. This gradual warming, called tempering, raises the eggs’ temperature without letting them seize into curds.
Finish the soup gently. Turn the burner to low. Slowly pour the tempered egg-lemon mixture into the pot while stirring steadily. Add the shredded chicken and continue stirring gently for 3 to 4 minutes, until the soup is creamy and steaming. USDA FSIS recommends that egg dishes reach 160°F (71°C); check the soup with a food thermometer, stirring before taking the reading. Do not let it boil: boiling can make the eggs curdle even after they have been tempered.
Taste and serve. Taste for salt, pepper, and lemon, adding a little more of any of them if needed. Stir in dill or parsley, if using. Ladle into warm bowls and serve promptly while the soup is silky. If it thickens as it waits, loosen it with a splash of hot broth or water.

Tips

Temper patiently. The important part is adding hot broth to the eggs slowly while whisking without stopping. A fast pour can cook the egg in spots and leave visible strands. If you are new to tempering, ask someone to pour the broth while you whisk, or place the bowl on a damp towel so it stays steady.
Keep the heat low at the end. Once the egg-lemon mixture is in the pot, use low heat and stir continuously. A gentle finish helps the soup thicken; a rolling boil is the most common cause of a grainy or curdled texture. Take the pot off the burner as soon as it reaches 160°F (71°C).
Adjust lemon gradually. Lemons vary in size and sharpness. The stated ⅓ cup gives the soup a clear lemon flavor, but you can start with ¼ cup (60 ml) and add the remainder to taste. Fresh juice gives a cleaner flavor than bottled juice, though bottled lemon juice works in a pinch and may taste less fragrant.
Choose a rice that holds up. Long-grain white rice keeps distinct grains in the soup. Short-grain rice releases more starch and makes the broth thicker; brown rice needs a longer cooking time and more liquid. If using brown rice, cook it separately until tender and add it before the egg-lemon mixture rather than relying on the timing in this recipe.

Serving Suggestions

Serve avgolemono as a main-course soup with crusty bread, warm pita, or a simple Greek salad of tomato, cucumber, olives, and feta. A plate of roasted vegetables or green beans also works well if you want a larger meal. Keep sides lightly seasoned so they do not compete with the soup’s lemony broth.

Finish each bowl with chopped dill or parsley, a few turns of black pepper, or a thin lemon slice. Put extra lemon wedges on the table for anyone who prefers a sharper finish. The soup is filling on its own, so modest portions of bread and salad are usually enough to round it out.

Variations

Use orzo instead of rice: Small pasta is a familiar alternative in many versions of avgolemono. Replace the rice with 1 cup (170 g) orzo and cook it according to its package directions in the broth, usually about 8 to 10 minutes. Check it early so it stays al dente, since it will soften further in the hot soup.

Use cooked chicken: To save time, add about 3 cups (420 g) shredded cooked chicken after the rice is tender. Warm it through before tempering the eggs. The soup still needs to reach 160°F (71°C) after the egg mixture is added, and the chicken should be reheated thoroughly in the broth.

Make it without meat: Use vegetable broth and leave out the chicken for a lighter meat-free soup. Add sliced mushrooms, a cup of cooked chickpeas, or extra rice for more substance. The result keeps the egg-lemon character of avgolemono, though it will not have the same savory chicken flavor.

Change the herbs or grain: Dill gives a fresh, slightly anise-like note, while parsley is milder. Some cooks use a small amount of both; either is optional. You can also use another small pasta shape, but its cooking time and how much liquid it absorbs will vary, so follow the package timing and add extra broth if needed.

Storage and Reheating

Cool leftovers and refrigerate them within 2 hours of cooking. Store the soup in a covered container in the refrigerator for 3 to 4 days. Rice continues to absorb broth as it sits, and the egg-lemon base may look thicker or slightly separated when cold; this is a texture change, not a reason to leave it out longer.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring often. Add a splash of broth or water to loosen it, and heat leftovers to 165°F (74°C), the USDA FSIS safe reheating temperature. Avoid boiling, which can make the eggs curdle and the chicken dry. A microwave also works: use short intervals, stir between them, and check the temperature in more than one spot.

Freezing is possible, but the rice can become soft and the egg-thickened broth may separate after thawing. For the best texture, freeze the chicken and broth before adding the rice and egg-lemon mixture, then cook fresh rice and finish the soup after thawing. If freezing the finished soup, use a freezer-safe container and plan to whisk it gently as it reheats; do not leave it at room temperature to thaw.

Frequently Asked Questions

How do you pronounce avgolemono?

A useful English approximation is ahv-gho-LEH-mo-noh, with the strongest emphasis on “LEH.” In modern Greek, the first sound is closer to “av” than a long English “ah,” and the Greek gamma in the middle is a voiced, throaty sound that English does not match exactly. The word refers to the egg-and-lemon mixture used in the soup and other dishes.

What does avgolemono mean?

The Greek name combines words for egg and lemon. In cooking, avgolemono can mean the egg-lemon sauce itself or a soup finished with that sauce. The mixture is whisked together and gently warmed with hot broth, giving the soup its characteristic creamy texture without needing cream.

Why did my avgolemono curdle?

Curdling usually happens when the eggs meet very hot broth too quickly or when the finished soup boils. Temper the eggs slowly with about a cup of broth, whisking continuously, then add them to the pot over low heat. Stir and warm gently to the required 160°F (71°C), then remove the soup from the heat instead of letting it simmer hard.

Can I make avgolemono ahead of time?

Yes, but the soup is smoothest when it is made shortly before serving. If you need to prepare ahead, cook the chicken and broth, then refrigerate them promptly; cook the rice and temper in the egg and lemon closer to mealtime. Leftovers are still suitable for reheating, though the rice absorbs liquid and the texture can be less silky.

Can I use bottled lemon juice or a different grain?

Bottled lemon juice can stand in for fresh juice, but its flavor may be less bright, so add it gradually and taste. Orzo is a common alternative to rice; cook it in the broth according to its package directions. Other grains can work, but they may need different cooking times and will change how thick the soup becomes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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