Avgolemono is a classic Greek soup made with chicken broth, rice or orzo, and a silky mixture of eggs and lemon juice that thickens and brightens the whole bowl. It’s comforting, tangy, and surprisingly light — a single serving typically lands around 150–250 calories depending on the protein and grain you choose. This recipe keeps the traditional method while giving you a clear picture of what goes into each spoonful, so you can enjoy it without guessing.
Ingredients
- 2 tablespoons (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 (or 1 cup / 180 g orzo)
- 2 large eggs (pasteurized if you prefer extra safety)
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 1/2 cups (340 g) cooked chicken, shredded (rotisserie or leftover)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons (8 g) fresh dill, chopped, plus more for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Pour in the chicken broth and bring to a boil. Add the rice (or orzo) and reduce to a simmer. Cook until the grain is tender, about 15–18 minutes for rice, or 10–12 minutes for orzo.
- While the grain cooks, prepare the egg-lemon mixture (avgolemono). In a medium bowl, whisk the eggs until frothy. Slowly drizzle in the lemon juice while whisking constantly.
- Temper the egg mixture: Ladle about 1 cup (240 ml) of the hot broth into the egg-lemon bowl, whisking continuously. Repeat with another cup of broth. This gradually raises the egg temperature so it won’t curdle.
- Turn the heat to low. Slowly pour the tempered egg mixture into the pot, stirring gently in a circular motion. Do not let the soup boil after adding the eggs, or they will scramble.
- Add the shredded chicken, salt, and pepper. Stir gently and cook over low heat for 5 minutes, just until the chicken is heated through. The soup should thicken slightly.
- Stir in the fresh dill. Taste and adjust salt or lemon juice if needed. Serve hot, garnished with extra dill.
Tips
- Keep the heat low after adding eggs: Boiling will curdle the eggs, turning your silky soup into a cloudy mess. Use low heat and stir gently.
- Use fresh lemon juice: Bottled lemon juice has a flat, sometimes bitter taste. Fresh lemons make a noticeable difference in brightness.
- If using orzo instead of rice, adjust cooking time: Orzo cooks faster, so check the package and taste for doneness. You can also cook the grain separately and add it at the end to control the soup’s thickness.
- For a lighter version: Skip the olive oil and use a nonstick pot, or replace half the rice with cauliflower rice. This cuts about 30–40 calories per serving.
Serving Suggestions
Serve avgolemono as a main course with a side of crusty whole-grain bread and a simple Greek salad (tomatoes, cucumber, olives, feta). It also pairs well with roasted vegetables or a spinach pie. For a heartier meal, add a spoonful of Greek yogurt on top — it adds protein and creaminess without overpowering the lemon.
Variations
- Vegetarian: Use vegetable broth and omit the chicken. Add white beans (like cannellini) for protein and extra body.
- With orzo and shrimp: Replace chicken with cooked shrimp (add at the end) and use orzo instead of rice. Cook shrimp until just pink and opaque — the USDA FSIS safe minimum for fish is 145°F (63°C).
- Extra lemony: Add 1 teaspoon of lemon zest along with the juice for a more intense citrus aroma.
- Herb swap: Substitute fresh mint or parsley for dill. Mint adds a refreshing twist, while parsley is milder.
Storage and Reheating
Refrigerate leftover soup in an airtight container within 2 hours of cooking. It will keep for up to 3 days. The soup may thicken as the rice absorbs liquid; add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring often, until hot (165°F / 74°C for leftovers). Avoid boiling, which can curdle the eggs. You can also microwave individual portions in 30-second intervals, stirring between each. Freezing is not recommended, as the egg-lemon mixture can separate and become grainy when thawed.
Frequently Asked Questions
How many calories are in a serving of this avgolemono soup? Each serving (about 1.5 cups) contains roughly 220 calories. The exact count depends on the type of rice or orzo, the chicken, and the oil. Using brown rice adds fiber but slightly more calories; orzo is similar to white rice.
Can I make avgolemono without eggs? Traditional avgolemono relies on eggs for its signature silky texture and slight thickness. For an egg-free version, you can whisk 2 tablespoons of cornstarch with 1/4 cup cold water and stir it into the hot broth, then add lemon juice to taste. The texture will be less velvety but still pleasant.
Why did my soup curdle? Curdling happens when the eggs are added to broth that is too hot or when the soup boils after adding them. Always temper the eggs with a cup of hot broth first, keep the heat low, and stir gently. If it does curdle, you can blend the soup briefly to smooth it out, though the texture won’t be exactly the same.
Can I use leftover turkey instead of chicken? Absolutely. Turkey works perfectly and is a great way to use holiday leftovers. Just shred it and add it in step 6, heating until warmed through.
Is avgolemono soup gluten-free? It depends on the grain. Use rice (or quinoa) and ensure your broth is gluten-free to make it gluten-free. Orzo contains wheat, so avoid it if you need gluten-free.
Can I freeze avgolemono soup? It’s not ideal. The egg-based sauce can separate and become watery or grainy after thawing. If you must freeze, do so before adding the egg-lemon mixture — freeze the broth with rice and chicken, then add the egg-lemon mixture when reheating.
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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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