Avgolemono is a classic Greek soup made from chicken broth, rice or orzo, and a silky mixture of eggs and lemon juice. The egg-lemon sauce thickens the broth and gives it a uniquely creamy, tangy flavor without any cream or dairy. This recipe walks you through the essential ingredients and the simple technique to keep the eggs from curdling, so you get a smooth, comforting bowl every time.
Ingredients
- 2 tablespoons (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)
- 8 cups (1.9 L) low-sodium chicken broth
- 1 cup (200 g) long-grain white rice or orzo pasta
- 2 large eggs
- 1/2 cup (120 ml) fresh lemon juice (from about 2–3 lemons)
- 2 cups (280 g) cooked, shredded chicken (rotisserie or leftover)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (10 g) fresh dill, chopped, for garnish (optional)
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 the vegetables are softened but not browned, about 5–7 minutes.
- Pour in the chicken broth and bring it to a boil over high heat. Once boiling, stir in the rice or orzo. Reduce the heat to maintain a gentle simmer. Cook until the rice or pasta is tender, about 15–20 minutes for rice, 8–10 minutes for orzo.
- While the soup simmers, prepare the avgolemono sauce. In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice until combined.
- To temper the eggs (so they don’t curdle), slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly. Then, with the soup off the heat, slowly pour the tempered mixture back into the pot, stirring continuously.
- Add the shredded chicken and stir gently. The residual heat will warm the chicken and thicken the soup slightly. Do not let the soup boil after adding the egg mixture, or it will curdle.
- Season with salt and pepper to taste. If the soup seems too thick, thin it with a little extra hot broth or water. Serve immediately, garnished with fresh dill if desired.
Tips
- Temper slowly: The most common mistake is adding the egg mixture to boiling soup. Always temper by slowly adding hot broth to the eggs first, then return the mixture to the pot off the heat.
- Use fresh lemon juice: Bottled lemon juice has a harsher, less bright flavor. Freshly squeezed lemons make a noticeable difference in the final taste.
- Rice vs. orzo: Both work. Rice gives a lighter texture; orzo makes the soup more substantial. If using orzo, be aware it will absorb more broth as it sits, so you may need to add extra broth when reheating.
- Substitute for chicken broth: For a vegetarian version, use vegetable broth and skip the chicken. The flavor will be lighter, but still delicious.
Serving Suggestions
Serve avgolemono hot, with a side of crusty bread or pita for dipping. It pairs well with a simple Greek salad (horiatiki) or roasted vegetables. A sprinkle of fresh dill or parsley adds color and a fresh note. For a heartier meal, serve alongside grilled lamb chops or a roasted chicken.
Variations
- Orzo avgolemono: Swap the rice for 1 cup (200 g) of orzo pasta. Cook it in the broth as directed, but reduce the cooking time to about 8–10 minutes.
- Vegetable avgolemono: Use vegetable broth and add extra vegetables like zucchini, spinach, or peas. Omit the chicken or add white beans for protein.
- Lemon-forward: Add lemon zest along with the juice for an even more intense lemon flavor. Use 1–2 teaspoons of zest.
- Herbed version: Stir in 1 teaspoon of dried oregano or thyme along with the vegetables for a different aromatic profile.
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 because the rice or orzo absorbs liquid. When reheating, add a splash of chicken broth or water to thin it to your desired consistency. Reheat gently on the stovetop over medium-low heat, stirring frequently. Do not bring it to a boil, as this can cause the egg to curdle. You can also microwave individual portions in 30-second intervals, stirring in between, but stovetop reheating gives the best texture. Freezing is not recommended, as the egg and rice can become grainy and mushy upon thawing.
Frequently Asked Questions
Why did my soup curdle? Curdling happens when the egg mixture is added to soup that is too hot or boiled after adding. Always temper the eggs with hot broth first, then keep the soup off the heat and stir gently.
Can I use leftover chicken? Yes, rotisserie chicken or any cooked chicken works perfectly. Add it at the end so it just warms through without overcooking.
Can I make avgolemono without rice? Absolutely. You can omit the rice entirely for a lighter, brothier soup. You may want to add a little more salt to compensate for the lost starch.
Is avgolemono gluten-free? If you use rice instead of orzo and ensure your chicken broth is gluten-free, yes, it is naturally gluten-free.
Can I use egg whites only? You can, but the soup will be less rich and may not thicken as well. Using whole eggs gives the characteristic silky texture.
How do I know when the soup is done? The soup is done when the rice or orzo is tender and the soup has thickened slightly. The final texture should coat the back of a spoon, but still be pourable.
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