Avgolemono is a classic Greek soup made from chicken broth, rice or orzo, and a silky mixture of eggs and lemon juice. It is beloved for its bright, tangy flavor and comforting, creamy texture that comes without any cream. This recipe delivers a balanced bowl of protein, carbs, and healthy fats, and we’ll break down the nutrition facts so you know exactly what you’re serving.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 8 cups (1.9 L) low-sodium chicken broth
- 1 cup (200 g) long-grain white rice, rinsed
- 1 lb (450 g) boneless, skinless chicken breasts
- 2 large eggs
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Add the chicken broth and bring to a boil. Stir in the rice, reduce heat to a simmer, and cook for 10 minutes.
- Add the chicken breasts to the pot. Simmer until the chicken is cooked through, about 15–20 minutes. Check that the internal temperature reaches 165°F (74°C) as the safe minimum, using a food thermometer.
- Remove the chicken to a cutting board. When cool enough to handle, shred or dice it. Set aside.
- In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
- While whisking constantly, slowly ladle about 1 cup of the hot broth into the egg-lemon mixture. This tempers the eggs so they don’t curdle.
- With the soup off the heat, slowly pour the tempered mixture back into the pot, stirring constantly.
- Return the shredded chicken to the pot. Season with salt and pepper. Warm over low heat for 2–3 minutes, but do not let it boil.
- Serve immediately, garnished with fresh dill if desired.
Tips
- Substitution: Use orzo pasta instead of rice for a more traditional texture. Cook the orzo in the broth for about 8–10 minutes before adding the chicken.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits; thin with a little broth when reheating.
- Common mistake: Boiling the soup after adding the egg-lemon mixture will cause it to curdle. Always keep the heat low and stir gently.
- Make it vegetarian: Use vegetable broth and skip the chicken. Add extra vegetables like zucchini or spinach for protein and fiber.
Serving Suggestions
Serve avgolemono hot with crusty bread or a side Greek salad. It’s also lovely with a sprinkle of extra dill and a drizzle of olive oil. For a heartier meal, add a spoonful of cooked chickpeas or a dollop of Greek yogurt.
Variations
- Orzo Avgolemono: Replace rice with 1 cup (170 g) orzo pasta.
- Lemon-Herb: Add 1 teaspoon dried oregano or thyme with the broth.
- Vegetable Avgolemono: Use vegetable broth and add 1 cup (150 g) frozen peas or green beans in the last 5 minutes of cooking.
- Spicy: Add a pinch of red pepper flakes or a chopped jalapeño with the vegetables.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking. It will keep for up to 3 days in a sealed container. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or water to loosen the texture. Avoid boiling to prevent curdling. Freezing is possible for up to 2 months, but the texture may change slightly; thaw in the fridge overnight and reheat gently.
Frequently Asked Questions
Can I use pre-cooked chicken? Yes, add shredded rotisserie chicken after the rice is tender, and skip step 3. Just heat through before adding the egg-lemon mixture.
Why did my soup curdle? Curdling happens when the eggs are added to boiling liquid or when the mixture is heated too quickly. Always temper the eggs with warm broth and keep the heat low after adding.
Can I make it gluten-free? Use rice instead of orzo and ensure your broth is gluten-free. The recipe as written with rice is naturally gluten-free.
How many calories are in a serving? This recipe yields about 6 servings, each with roughly 280 calories, 25 g protein, 28 g carbs, and 8 g fat. The exact numbers vary with ingredients and portion size.
Can I use egg substitutes? For a similar texture, you can use a cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp water) added to the lemon juice, but the flavor will be less rich.
Is it safe to reheat? Yes, reheat to an internal temperature of 165°F (74°C) as a safe minimum for leftovers. Use a thermometer to check.
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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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