Avgolemono is a classic Greek soup made from chicken broth, rice, and a velvety mixture of eggs and lemon juice. It works because the eggs are tempered slowly with hot broth, creating a creamy, tangy texture without curdling. This version uses simple ingredients and a careful technique to deliver a comforting, bright soup that’s both hearty and light.
Ingredients
- 8 cups (1.9 L) chicken broth, preferably homemade or low-sodium
- 1 cup (200 g) long-grain white rice, rinsed
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) fresh lemon juice (about 2-3 lemons)
- Salt and freshly ground black pepper, to taste
- Optional for serving: chopped fresh dill, lemon slices, extra olive oil
Instructions
- In a large pot, bring the chicken broth to a boil over high heat. Add the rinsed rice, reduce heat to medium-low, and simmer uncovered until the rice is tender, about 20 minutes. Stir occasionally to prevent sticking.
- While the rice cooks, prepare the egg-lemon mixture. In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined.
- Once the rice is cooked, reduce the heat to low. Ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly. This tempers the eggs and raises their temperature gradually.
- Slowly pour the tempered egg mixture back into the pot, stirring continuously with a wooden spoon or whisk. Keep stirring for 2-3 minutes over low heat until the soup thickens slightly. Do not let it boil, or the eggs will curdle.
- Season with salt and pepper to taste. Remember that the broth may already be salty, so taste first.
- Serve immediately, garnished with fresh dill, a lemon slice, and a drizzle of olive oil if desired.
Tips
- Use fresh lemon juice: Bottled lemon juice has a flat flavor and can make the soup taste bitter. Freshly squeezed lemons are essential for the bright, tangy taste.
- Temper slowly: The key to a silky soup is adding the hot broth to the eggs a little at a time, whisking constantly. This prevents the eggs from scrambling.
- Keep the heat low: After adding the egg mixture, keep the soup on low heat and stir gently. Boiling will cause the eggs to curdle, resulting in a lumpy texture.
- Add chicken for a fuller meal: If you have leftover cooked chicken, shred it and add it to the soup after the egg mixture is incorporated. Heat through gently, but do not boil.
Serving Suggestions
Serve avgolemono hot as a starter or a light main course. It pairs well with a simple Greek salad, crusty bread, or grilled pita. For a heartier meal, add shredded rotisserie chicken or serve alongside a roasted chicken dish. A sprinkle of fresh dill or parsley brightens the flavor.
Variations
- Chicken Avgolemono: Add 2 cups (about 300 g) of shredded cooked chicken after the egg mixture is stirred in. Heat gently for 5 minutes without boiling.
- Orzo instead of rice: Substitute the rice with 1 cup (about 170 g) of orzo pasta. Cook it in the broth until al dente, then proceed with the egg-lemon mixture.
- Vegetarian version: Use vegetable broth instead of chicken broth. The flavor will be lighter and less rich, but still delicious.
- Thicker consistency: If you prefer a thicker soup, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the broth before adding the rice. Or increase the eggs to 4.
Storage and Reheating
Store leftover avgolemono in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools; add a splash of broth or water when reheating to thin it to your desired consistency. Reheat gently on the stovetop over low heat, stirring frequently, until hot. Do not boil, as this can cause the eggs to separate. Freezing is not recommended, as the texture will become grainy and the soup may separate.
Frequently Asked Questions
Can I use chicken stock instead of broth? Yes, you can use either. Chicken stock tends to have a richer flavor and more body, while broth is lighter. Both work well; just adjust salt accordingly.
Can I make avgolemono ahead of time? It is best served fresh, but you can prepare the broth and rice a day ahead, then add the egg-lemon mixture when ready to serve. Reheat the broth and rice, then follow the tempering steps.
Why did my soup curdle? Curdling happens when the eggs are added too quickly to hot liquid or when the soup is boiled after adding the eggs. Always temper slowly and keep the heat low after adding the egg mixture.
Can I use brown rice? Yes, but brown rice takes longer to cook (about 40 minutes). Adjust the simmering time accordingly, and make sure the rice is fully tender before adding the egg mixture.
Is avgolemono gluten-free? Yes, as long as you use rice (not orzo) and ensure your broth is gluten-free. Most broths are gluten-free, but check the label.
Can I use egg whites only? You can, but the soup will be less rich and may not thicken as well. The yolks provide the creamy texture and help emulsify the soup.
Related
- Milk Street Chicken Paprikash Recipe
- Khachapuri Recipe with Cheese (Georgian Cheese Bread)
- Khachapuri with Cottage Cheese: Easy Georgian Bread
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).