Avgolemono is the classic Greek soup that gets its silky texture and bright tang from a simple mixture of eggs and lemon juice stirred into a warm chicken broth. Here, shredded chicken and orzo make it hearty enough for a main course, while the egg-lemon sauce keeps it light and comforting. The technique is straightforward once you know the trick: temper the eggs slowly so they thicken the broth instead of scrambling.
Ingredients
- 2 tbsp (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)
- 3 cloves garlic, minced
- 8 cups (1.9 L) low-sodium chicken broth
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 cup (180 g) orzo pasta
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) fresh lemon juice (from about 2–3 lemons)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 2 tbsp (8 g) fresh dill, chopped, for serving (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 6–8 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil over high heat. Add the chicken breasts (or thighs) and reduce the heat to medium-low. Simmer gently, uncovered, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer, about 15–20 minutes depending on thickness.
- Remove the chicken to a cutting board and let it rest for 5 minutes. Meanwhile, bring the broth back to a boil and stir in the orzo. Cook according to the package directions until al dente, usually 8–10 minutes, stirring occasionally so it doesn’t stick.
- While the orzo cooks, shred the chicken into bite-sized pieces using two forks. Set aside.
- In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice until combined.
- When the orzo is tender, reduce the heat to low so the soup is barely simmering. Ladle about 1 cup (240 ml) of the hot broth into the egg-lemon mixture in a thin stream, whisking constantly. This tempers the eggs so they don’t curdle.
- Pour the tempered egg mixture back into the pot in a slow, steady stream, stirring the soup gently the whole time. Keep the heat on low and 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 for 2–3 minutes until the soup is slightly thickened and the chicken is heated through. Do not boil.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve immediately, garnished with fresh dill if using.
Tips
- Temper the eggs slowly: The most common mistake is adding the egg-lemon mixture directly to hot soup. Always whisk in a cup of hot broth first, then add the mixture back to the pot over low heat. If the soup starts to bubble, pull it off the heat immediately.
- Use fresh lemon juice: Bottled lemon juice has a flat, sometimes bitter taste. Freshly squeezed lemons give the soup its signature bright, clean flavor. Roll the lemons on the counter before juicing to get more juice out.
- Keep the orzo separate if storing: Orzo absorbs liquid as it sits, so if you plan to have leftovers, consider cooking the orzo separately and adding it to each bowl. Otherwise, the soup will thicken significantly overnight — just add extra broth when reheating.
- Substitute rice easily: If you don’t have orzo, use 3/4 cup (150 g) long-grain white rice. Add it at the same step as the orzo and cook until tender, about 15 minutes. The soup will be slightly starchier and just as delicious.
Serving Suggestions
Serve the soup hot with crusty bread or warm pita on the side for dipping. A simple Greek salad with cucumber, tomato, olives, and feta makes a refreshing contrast to the rich, tangy soup. For a heartier meal, pair it with roasted lamb chops or a grilled chicken souvlaki. A final drizzle of olive oil and extra dill on top is traditional and adds a lovely finish.
Variations
- Vegetarian version: Use vegetable broth instead of chicken broth, and skip the chicken. Add 1 can (15 oz / 425 g) of drained chickpeas along with the orzo for protein. The egg-lemon sauce still provides the creamy texture.
- Add greens: Stir in 2 cups (60 g) of baby spinach or chopped kale during the last 2 minutes of cooking, just until wilted. This adds color and nutrients without changing the flavor profile.
- Spicy kick: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne with the garlic for a subtle heat that pairs well with the lemon.
- Herb swap: If you don’t have dill, use fresh parsley, mint, or a combination. Mint is especially nice in the summer and gives the soup a slightly different Mediterranean character.
- Richer texture: For an extra silky soup, whisk 1/4 cup (60 ml) of heavy cream into the egg-lemon mixture before tempering. This is not traditional but makes the soup more decadent.
Storage and Reheating
Refrigerate leftover soup in an airtight container within 2 hours of cooking. It will keep for up to 3 days. The orzo will continue to absorb broth, so the soup will thicken — this is normal. When reheating, add a splash of chicken broth or water to loosen it to your desired consistency. Reheat gently on the stovetop over medium-low heat, stirring frequently, until hot (165°F / 74°C for leftovers). Do not boil, as this can cause the egg to separate. If you used the separate-orzo method, store the orzo in its own container and add it when reheating individual portions. Freezing is not recommended, as the egg-lemon mixture can curdle and the orzo becomes mushy upon thawing.
Frequently Asked Questions
Why did my soup curdle?
Curdling happens when the eggs are heated too quickly or the soup boils after adding them. Always temper the eggs with warm broth first, keep the heat low, and never let the soup come to a boil after the egg mixture is added. If you see small curds forming, remove the pot from the heat immediately and stir gently — sometimes they will dissolve back in.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully and add more flavor and moisture. They take a few minutes longer to cook, so check for 165°F (74°C) with a thermometer. Shred them the same way as breasts.
Can I make avgolemono ahead of time?
You can make the chicken broth and cook the chicken a day ahead, then assemble the soup fresh. The egg-lemon sauce is best added right before serving. If you must make the whole soup ahead, reheat it very gently over low heat and whisk in a little extra lemon juice to refresh the flavor.
Is this soup gluten-free?
Orzo is a type of pasta made from wheat, so it is not gluten-free. To make the soup gluten-free, substitute an equal amount of white rice or a gluten-free pasta shape like small shells or elbows. Cook it according to the package instructions in the broth.
Can I use store-bought rotisserie chicken?
Absolutely. Shred about 2 cups (280 g) of cooked chicken and add it in step 8. Skip the simmering step for raw chicken and simply simmer the vegetables in the broth for 10 minutes before adding the orzo.
How much lemon juice should I use?
The recipe calls for 1/2 cup (120 ml), which gives a distinctly tangy but balanced flavor. If you prefer a milder lemon taste, start with 1/3 cup (80 ml) and add more after the soup is finished. Remember that lemon flavor fades slightly as the soup sits, so you may want to add a squeeze of fresh juice when reheating leftovers.
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