Avgolemono is a classic Greek soup made with chicken broth, rice or orzo, and a silky egg-lemon sauce that gives it a uniquely tangy, creamy texture without any cream. This recipe delivers a comforting, protein-rich bowl that’s both nourishing and satisfying, and it comes together in about 40 minutes. The egg-lemon mixture not only thickens the soup but also adds a bright, fresh flavor that balances the rich broth.
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)
- 8 cups (1.9 L) low-sodium chicken broth
- 1 cup (200 g) long-grain white rice, rinsed
- 1 lb (450 g) boneless, skinless chicken breasts
- 3 large eggs
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp (8 g) fresh dill, chopped (optional, 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.
- Add the chicken broth and bring to a boil. Stir in the rice, then reduce heat to low, cover, and simmer for 10 minutes.
- Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Return to a gentle simmer, cover, and cook until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer, about 12–15 minutes. Remove the chicken to a plate and let rest for 5 minutes.
- While the chicken rests, whisk the eggs in a medium bowl until frothy. Slowly whisk in the lemon juice until combined.
- Ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs (this prevents curdling). Then slowly pour the tempered mixture back into the pot, stirring continuously.
- Shred the chicken into bite-sized pieces and return it to the pot. Stir gently and heat over low for 2–3 minutes, but do not let the soup boil after adding the egg mixture, or it may curdle.
- Season with salt and pepper to taste. Serve hot, garnished with fresh dill if desired.
Tips
- Temper the eggs properly: The key to silky avgolemono is slowly adding hot broth to the egg-lemon mixture while whisking constantly. This raises the egg temperature gradually and prevents scrambling.
- Don’t boil after adding the egg: Once the egg mixture is in, keep the soup at a gentle simmer over low heat. Boiling will cause the eggs to curdle and the soup to become cloudy.
- Use fresh lemon juice: Bottled lemon juice has a harsher, less bright flavor. Freshly squeezed lemons make a noticeable difference.
- Substitute orzo: If you prefer orzo instead of rice, use 1 cup (160 g) and cook it for about 8–10 minutes before adding the chicken, since orzo cooks faster than rice.
Serving Suggestions
Serve avgolemono as a main course with a side of crusty bread or a Greek salad. It also pairs well with roasted vegetables or a simple green salad. For a heartier meal, add a spoonful of cooked chickpeas or shredded rotisserie chicken on top.
Variations
- Vegetarian: Use vegetable broth and skip the chicken; add white beans or extra vegetables like zucchini or spinach.
- Herbed: Add 1 tsp dried oregano or thyme along with the broth for an extra layer of flavor.
- Creamier: Stir in 1/4 cup (60 ml) of heavy cream or Greek yogurt after tempering, but do not boil after adding.
- Spicy: Add a pinch of red pepper flakes or a diced jalapeño with the vegetables for a gentle kick.
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; add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring frequently, until hot (165°F / 74°C). Avoid boiling, which can curdle the eggs. Freezing is not recommended, as the egg-lemon mixture may separate and become grainy upon thawing.
Frequently Asked Questions
Can I use leftover cooked chicken? Yes, you can skip step 3 and add 3 cups (about 420 g) of shredded cooked chicken after the rice is tender. Just heat it through for 5 minutes before adding the egg-lemon mixture.
Why did my soup curdle? Curdling usually happens when the egg mixture is added to boiling soup or when the soup is boiled after adding. Make sure to temper the eggs with warm broth and keep the heat low afterward.
Can I make avgolemono gluten-free? Yes, use rice or gluten-free orzo instead of regular orzo. The rest of the ingredients are naturally gluten-free.
How can I make it lower in sodium? Use unsalted or low-sodium chicken broth and omit added salt until the end. You can also add more fresh herbs to boost flavor without salt.
Is it okay to use egg whites only? Yes, but the soup will be less rich and may not thicken as much. Use 4 egg whites for every 3 whole eggs.
Can I freeze avgolemono? It’s not ideal because the egg mixture can separate. If you must freeze, do so before adding the egg-lemon sauce, then add it fresh 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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