Avgolemono soup is a classic Greek dish that combines a rich chicken broth with orzo pasta and a silky, tangy sauce made from eggs and lemon juice. The result is a comforting, velvety soup that is both bright and satisfying. This recipe works because it uses a simple technique to temper the eggs, preventing them from curdling and creating a smooth, luxurious texture that is perfect for any season.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely chopped (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) chicken broth, preferably low-sodium
- 1 cup (180 g) orzo pasta
- 2 large eggs
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) freshly ground black pepper
- 2 tablespoons (8 g) fresh dill, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 5–7 minutes.
- Pour in the chicken broth and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let the broth simmer for 10 minutes to meld the flavors.
- Add the orzo and cook according to the package directions until al dente, usually about 8–10 minutes. Stir occasionally to prevent sticking.
- While the orzo cooks, prepare the avgolemono sauce: in a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined.
- Temper the egg mixture: slowly ladle about 1 cup (240 ml) of the hot broth into the egg-lemon mixture, whisking constantly to raise the temperature of the eggs gradually. This prevents curdling.
- Reduce the heat under the soup to low. Pour the tempered egg mixture into the pot, stirring constantly. Continue to stir gently for 2–3 minutes until the soup thickens slightly. Do not let it boil, or the eggs will curdle.
- Season with salt and pepper. Taste and adjust, adding more lemon juice or salt if desired.
- Serve hot, garnished with fresh dill if using.
Tips
- Tempering is key: Always add hot broth to the egg mixture slowly while whisking. This gradually raises the temperature of the eggs, preventing them from scrambling when added to the soup.
- Keep it below a simmer: After adding the egg mixture, keep the soup on low heat and do not let it boil. Boiling will cause the eggs to separate and create a curdled texture.
- Substitutions: For a gluten-free version, use gluten-free orzo or substitute with rice (add 1/2 cup / 100 g uncooked rice and adjust cooking time). For a vegetarian version, use vegetable broth instead of chicken broth.
- Make it ahead: The soup thickens as it sits because the orzo absorbs liquid. If making ahead, you may need to add extra broth when reheating to reach your desired consistency.
Serving Suggestions
Serve avgolemono soup as a starter or a light main course with crusty bread and a Greek salad. It pairs beautifully with roasted chicken or lamb. For a heartier meal, add shredded rotisserie chicken or cooked shrimp.
Variations
- Chicken Avgolemono: Add 2 cups (280 g) of shredded cooked chicken to the soup along with the orzo for a more filling version.
- Rice Avgolemono: Substitute orzo with 1/2 cup (100 g) of long-grain white rice. Cook the rice in the broth until tender, about 15–20 minutes.
- Herb-Infused: Add a bay leaf and a sprig of fresh thyme to the broth while simmering; remove before serving.
- Vegetable Avgolemono: Use vegetable broth and add extra vegetables like zucchini or spinach for a lighter, vegetarian-friendly soup.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid, so when reheating, add a splash of chicken broth or water to thin it to your liking. Reheat gently on the stovetop over medium-low heat, stirring frequently, until heated through (do not boil). You can also reheat individual portions in the microwave, but do so in 30-second intervals to avoid overheating and curdling.
Frequently Asked Questions
Can I freeze avgolemono soup? Freezing is not recommended because the egg-based sauce can separate and become grainy upon thawing. If you must freeze, do so before adding the egg-lemon mixture, then add it fresh when reheating.
Why did my soup curdle? Curdling happens when the eggs are added too quickly or the soup is allowed to boil after adding them. Always temper the eggs by slowly adding hot broth, and keep the soup on low heat after combining.
Can I use bottled lemon juice? Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has a metallic taste and lacks the bright, fresh acidity that makes avgolemono special.
How do I make it gluten-free? Use gluten-free orzo or replace the orzo with an equal amount of gluten-free pasta or rice. Adjust cooking time according to the package instructions.
Can I add chicken to this soup? Absolutely. Add 2 cups of shredded cooked chicken (such as rotisserie) after the orzo is cooked, and let it warm through before adding the egg-lemon mixture.
What if my soup is too thick? Add more chicken broth or water to thin it to your desired consistency. Do this before reheating or while reheating, but avoid boiling.
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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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