Avgolemono is a classic Greek soup made from chicken broth, rice or orzo, and a silky mixture of eggs and lemon juice. The name itself means “egg-lemon” (avgo + lemoni), and that combination is what gives the soup its unique, velvety texture and bright, tangy flavor. This recipe is a reliable, comforting version that comes together in under an hour, using simple ingredients to create a soup that feels both nourishing and elegant.
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) uncooked white rice (or 1 cup / 180 g orzo pasta)
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) fresh lemon juice (from about 2–3 lemons)
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) freshly ground black pepper
- Fresh dill or parsley, 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, and cook, stirring occasionally, until the vegetables have softened, about 5–7 minutes.
- Pour in the chicken broth and bring to a boil. Add the rice (or orzo) and reduce the heat to maintain a gentle simmer. Cook until the rice or orzo is tender, about 15–20 minutes (check the package for orzo, as it may take less).
- While the soup simmers, prepare the avgolemono mixture. In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined.
- Once the rice or orzo is cooked, turn the heat to low. Ladle about 1 cup (240 ml) of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs. This slowly raises the temperature of the eggs without scrambling them.
- Pour the tempered egg-lemon mixture into the pot, stirring constantly. Continue to stir over low heat for 2–3 minutes, until the soup is slightly thickened and creamy. Do not let it boil, or the eggs will curdle.
- Season with salt and pepper to taste. Serve immediately, garnished with fresh dill or parsley if desired.
Tips
- Temperature matters: Always temper the egg-lemon mixture with hot broth before adding it to the pot, and keep the soup over low heat after adding it. Boiling will cause the eggs to scramble and ruin the texture.
- Substitutions: For a gluten-free version, use rice instead of orzo. You can also use leftover shredded chicken (add it after the soup is off the heat) or vegetable broth for a vegetarian version.
- Lemon juice: Use fresh lemon juice for the best flavor; bottled juice can taste flat and overly acidic. Start with 1/2 cup, then add more to taste if you prefer a stronger lemon flavor.
- Storage: Avgolemono is best served fresh, as it can thin out when reheated. If you have leftovers, store them in the refrigerator and reheat gently over low heat, adding a splash of broth or water to adjust consistency.
Serving Suggestions
Serve this soup as a light main course with a side of crusty bread and a Greek salad. It also makes a wonderful first course for a roasted chicken dinner. For a heartier meal, top each bowl with shredded rotisserie chicken or serve alongside grilled lamb chops.
Variations
- Chicken Avgolemono: Add 2 cups (280 g) of shredded cooked chicken after the soup is finished, stirring gently to heat through.
- Orzo instead of rice: Use orzo pasta for a more substantial texture. Cook it according to the package instructions, then proceed with the recipe.
- Herb-infused: Add a handful of chopped fresh dill or mint along with the lemon juice for an extra layer of freshness.
- Vegetable version: Replace the chicken broth with vegetable broth and add extra vegetables like zucchini or spinach for a vegetarian-friendly soup.
Storage and Reheating
Store leftover avgolemono in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, so when reheating, add a little broth or water to thin it to your desired consistency. Reheat gently on the stovetop over low heat, stirring frequently, until just heated through. Avoid boiling, as that can cause the egg to curdle. Freezing is not recommended, as the texture of the egg-lemon mixture can become grainy and separate upon thawing.
Frequently Asked Questions
Can I use chicken stock instead of broth? Yes, you can use either. Chicken stock tends to be richer and more flavorful, while broth is lighter. Both work well in this recipe; just adjust the salt at the end accordingly.
Why did my soup curdle? Curdling happens when the eggs get too hot too quickly. To prevent this, always temper the eggs with a cup of hot broth before adding them to the pot, and keep the soup over low heat after adding the egg mixture. Do not let the soup boil after the eggs are in.
Can I make avgolemono ahead of time? You can, but it’s best served fresh. If you make it ahead, store it in the refrigerator and reheat gently. The texture may change slightly, but it will still be delicious.
Can I use brown rice instead of white? Yes, but brown rice takes longer to cook (about 30–40 minutes), so adjust the cooking time accordingly. You may also need to add more broth to compensate for the longer simmering.
Is it safe to eat leftover avgolemono? Yes, if stored properly in the refrigerator within 2 hours of cooking, it is safe to eat for up to 3 days. Reheat to an internal temperature of 165°F (74°C) for food safety.
Can I add chicken to the soup? Absolutely. Adding shredded cooked chicken makes it a heartier meal. Stir it in after the soup is off the heat so it warms through without overcooking.
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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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