Avgolemono soup is a classic Greek dish that combines a rich chicken broth with rice or orzo, thickened and brightened with a mixture of eggs and lemon juice. The result is a silky, tangy, and deeply comforting soup that feels both light and satisfying. It works because the egg-lemon mixture, called avgolemono, is tempered slowly into the hot broth, creating a creamy texture without any cream or flour.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups (1.9 L) chicken broth, preferably homemade or low-sodium
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1/2 cup (95 g) uncooked white rice or orzo
- 3 large eggs
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish (optional)
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. Add the chicken breasts or thighs. Reduce the heat to low, cover, and simmer gently until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, about 15–20 minutes.
- Remove the chicken from the pot and set it on a cutting board. When cool enough to handle, shred or dice the meat. Set aside.
- Add the rice or orzo to the simmering broth. Cook according to package instructions until tender, about 15–20 minutes for rice, or 8–10 minutes for orzo.
- While the grains cook, prepare the avgolemono mixture. In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
- Temper the egg mixture: slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly. Then, with the soup off the heat, pour the tempered mixture back into the pot, stirring continuously.
- Return the shredded chicken to the pot. Place the pot over low heat and stir gently for 2–3 minutes, until the soup is slightly thickened and hot, but do not let it boil or the eggs will curdle.
- Season with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley if desired.
Tips
- Temper slowly: The key to a smooth soup is adding the hot broth to the egg mixture a little at a time, whisking constantly. This raises the temperature of the eggs gradually, preventing them from scrambling.
- Do not boil after adding the eggs: Once the avgolemono is added, keep the soup over low heat and stir gently. Boiling will cause the eggs to curdle and the soup to become cloudy.
- Use fresh lemon juice: Bottled lemon juice lacks the bright, floral flavor of fresh lemons. Use fresh lemons for the best taste.
- Substitute grains: If you don’t have rice or orzo, you can use pastina, small shells, or even quinoa. Adjust the cooking time accordingly.
Serving Suggestions
Avgolemono soup is traditionally served as a first course, but it can also be a light main dish with a side of crusty bread and a Greek salad. For a heartier meal, serve it alongside roasted chicken, lamb, or a spanakopita. A sprinkle of fresh dill and a few grinds of black pepper enhance the flavors.
Variations
- Vegetarian: Replace the chicken broth with vegetable broth and omit the chicken. Add extra vegetables like zucchini or spinach for more substance.
- Lemon-forward: For a more intense lemon flavor, add a pinch of lemon zest along with the juice, or increase the lemon juice to 3/4 cup (180 ml).
- Herbed: Stir in fresh dill, mint, or oregano along with the chicken for an herby twist.
- Greek-style with chicken: Use bone-in chicken pieces for a richer broth; simmer them longer, then remove the meat and discard the bones.
Storage and Reheating
Store leftover avgolemono soup in an airtight container in the refrigerator for up to 3–4 days. The soup will thicken as it sits; when reheating, add a splash of broth or water to thin it to your desired consistency. Reheat gently over medium-low heat, stirring frequently, and do not let it boil. You can also reheat individual portions in the microwave, but do so in 30-second bursts, stirring in between, to avoid curdling. Freezing is not recommended, as the egg-based mixture can separate and become grainy upon thawing.
Frequently Asked Questions
Can I use leftover cooked chicken? Yes, you can use rotisserie chicken or leftover roasted chicken. Add it to the soup after the grains are cooked, and skip the step of cooking raw chicken in the broth.
Why did my soup curdle? Curdling usually happens when the egg mixture is added to broth that is too hot, or when the soup is boiled after adding the eggs. Always temper the eggs with a little hot broth first, and keep the soup below a simmer after combining.
Can I make avgolemono soup gluten-free? Yes, simply use rice instead of orzo, and ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.
How can I make it thicker? If you prefer a thicker soup, you can stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water before adding the egg-lemon mixture. Or, increase the amount of rice or orzo.
Is avgolemono soup served hot or cold? It is traditionally served hot, but some people enjoy it at room temperature. It is not typically served cold like a gazpacho.
Can I use egg substitute? Using a commercial egg substitute may work, but the texture and flavor will be different. For the authentic silky texture, fresh eggs are best.
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