Avgolemono soup is a classic Greek dish that combines chicken broth, rice or orzo, and a silky mixture of eggs and lemon juice. The name comes from the Greek words “avgo” (egg) and “lemono” (lemon), and the soup is beloved for its bright, tangy flavor and comforting, velvety texture. Its history is rooted in the Sephardic Jewish communities of the Ottoman Empire, who brought the technique of thickening soups with eggs and acid to Greece, where it became a staple. This recipe delivers a foolproof version that avoids curdling, so you can enjoy a smooth, restaurant-quality bowl at home.
Ingredients
- 1 whole chicken (about 3–4 lb / 1.4–1.8 kg), or 2 lb (900 g) bone-in, skin-on chicken thighs
- 8 cups (1.9 L) water
- 1 large yellow onion, quartered
- 2 carrots, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 bay leaf
- 1 tsp (5 g) whole black peppercorns
- 1 tsp (5 g) salt, plus more to taste
- 3/4 cup (150 g) white rice or orzo pasta
- 3 large eggs
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- Fresh dill, chopped, for garnish (optional)
Instructions
- Place the chicken in a large pot and add the water, onion, carrots, celery, bay leaf, peppercorns, and 1 tsp salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface. Cover and simmer for 30–35 minutes, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Carefully remove the chicken from the pot and set it on a cutting board. When cool enough to handle, shred the meat, discarding the skin and bones. Set the shredded chicken aside.
- Strain the broth through a fine-mesh sieve into a large bowl or another pot; discard the vegetables and aromatics. You should have about 8 cups of broth. If you have more, simmer it for a few minutes to reduce; if less, add water to reach 8 cups.
- Return the broth to the pot and bring to a boil. Add the rice or orzo and cook according to package directions until tender (about 15–18 minutes for rice, 8–10 for orzo). Reduce heat to low.
- In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
- While whisking constantly, slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, a few tablespoons at a time, to temper it. This raises the temperature of the eggs gradually so they don’t scramble.
- Pour the tempered egg mixture back into the pot, stirring constantly. Cook over the lowest possible heat for 2–3 minutes, stirring, until the soup thickens slightly. Do not let it boil, or the eggs will curdle.
- Stir in the shredded chicken and heat through for 1–2 minutes. Season with salt and pepper to taste. Serve immediately, garnished with fresh dill if desired.
Tips
- Don’t boil after adding the egg mixture: The key to a smooth avgolemono is keeping the heat low. Boiling will cause the eggs to scramble, ruining the texture. Use a thermometer to keep the soup below 170°F (77°C) if you’re nervous.
- Use fresh lemon juice: Bottled lemon juice lacks the bright, floral flavor of fresh lemons. Roll the lemons on the counter before juicing to extract more juice.
- Substitute for chicken: For a vegetarian version, use vegetable broth and skip the chicken. Add white beans or chickpeas for protein. The soup will be lighter but still delicious.
- Make it gluten-free: Use rice instead of orzo, and ensure your broth is gluten-free. Most broths are, but check labels.
Serving Suggestions
Avgolemono is traditionally served as a first course, but it’s hearty enough for a light lunch with a side of crusty bread and a Greek salad. For a more substantial meal, serve it alongside roasted chicken, lamb, or a spinach pie. A drizzle of olive oil and a sprinkle of black pepper on top are classic finishing touches.
Variations
- Orzo vs. rice: Both are traditional. Orzo gives a slightly more substantial bite, while rice makes the soup silkier. Use whichever you prefer.
- Add vegetables: For extra nutrition, add diced carrots or celery to the soup along with the rice. Cook until tender before adding the egg mixture.
- Make it creamy: Some versions add a splash of milk or cream, but that’s not traditional. If you want a richer soup, stir in 1/4 cup (60 ml) of heavy cream after tempering.
- Use turkey: Substitute turkey for chicken, especially after the holidays. Cook the turkey the same way, ensuring it reaches 165°F (74°C).
Storage and Reheating
Store leftover avgolemono in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits; when reheating, add a splash of water or chicken broth to thin it to your desired consistency. Reheat gently on the stovetop over low heat, stirring frequently, until hot (165°F / 74°C). Avoid boiling, which can curdle the eggs. You can also reheat individual portions in the microwave at 50% power, stirring every 30 seconds. Freezing is not recommended, as the egg mixture can separate and become grainy upon thawing.
Frequently Asked Questions
Why did my avgolemono curdle? Curdling happens when the eggs get too hot too quickly. Always temper the eggs with hot broth before adding them to the pot, and keep the soup below a simmer after adding them. Stirring constantly also helps.
Can I use chicken stock instead of making my own broth? Yes, you can use 8 cups (1.9 L) of good-quality store-bought chicken stock. You’ll skip the chicken-cooking step; just heat the stock and proceed with the rice. For a richer flavor, use low-sodium stock and adjust salt at the end.
Is avgolemono gluten-free? It depends on the thickener. If you use rice, it’s naturally gluten-free. If you use orzo, it contains wheat. To make it gluten-free, choose rice or a gluten-free pasta.
Can I make avgolemono ahead of time? It’s best served fresh, but you can make it a few hours ahead. Reheat gently, adding a little broth to loosen it. Avoid making it more than a day in advance, as the texture may change.
What if I don’t have lemons? You can substitute with bottled lemon juice, but the flavor will be less vibrant. For a different citrus twist, try lime or a mix of lemon and orange juice, though it won’t be traditional.
Can I use egg whites only? Yes, but the soup will be less rich and may not thicken as much. Use 4 egg whites instead of 3 whole eggs, and proceed as directed.
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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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