Avgolemono soup is a creamy, tangy, and comforting Greek dish made with chicken, rice, eggs, and lemon juice. This silky smooth soup is perfect for chilly days, soothing colds, or whenever you crave a warm, nourishing meal.
Why You’ll Love This Recipe
✅ Creamy & Comforting – No dairy needed! Eggs naturally thicken the soup.
✅ Bright & Zesty – The fresh lemon juice adds a delicious tang.
✅ Protein-Packed – With chicken and eggs, this soup is satisfying and nutritious.
✅ Easy to Make – Simple ingredients, big flavor!
Ingredients
- 4 cups chicken broth
- 1 cup cooked shredded chicken
- ½ cup uncooked white rice (or orzo)
- 2 large eggs
- ¼ cup fresh lemon juice
- Salt & pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
Step 1: Cook the Rice
In a large pot, bring the chicken broth to a simmer. Add the rice (or orzo) and cook until tender (about 10-12 minutes).
Step 2: Temper the Eggs
- In a separate medium bowl, whisk the eggs and lemon juice together until frothy.
- Slowly add ½ cup of hot broth, whisking constantly. This prevents the eggs from scrambling.
Step 3: Combine Everything
- Reduce the heat to low and slowly stir the egg mixture into the soup.
- Add the shredded chicken and stir gently. Do not boil—this keeps the soup creamy!
- Season with salt & pepper to taste.
Step 4: Serve & Enjoy!
Ladle into bowls and top with fresh parsley or dill. Serve warm with crusty bread for a complete meal.
Tips for the Best Avgolemono Soup
✔️ Temper the eggs properly – Slowly adding hot broth prevents curdling.
✔️ Use fresh lemon juice – It gives the best flavor.
✔️ Do not boil after adding eggs – Keep the soup creamy by gently heating it.
FAQ About Avgolemono Soup
1. Can I make Avgolemono soup ahead of time?
Yes! However, it’s best eaten fresh. If reheating, do it over low heat and avoid boiling to keep the texture smooth.
2. Can I make this soup vegetarian?
Absolutely! Swap chicken broth for vegetable broth and skip the chicken.
3. How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Stir well before reheating.
4. Can I freeze Avgolemono soup?
Not recommended—egg-based soups can separate when thawed.
Read more: Easy Mexican White Cheese Dip Recipe
Final Thoughts
Avgolemono soup is a beloved Greek classic that offers a perfect balance of flavors and textures. The name “Avgolemono” translates to “egg-lemon,” which is fitting, as the soup features a creamy base made with eggs and lemon juice, creating a silky-smooth, tangy broth. Traditionally, Avgolemono is made with chicken broth, which adds a rich, savory foundation, while rice or orzo is often added for a hearty texture.
The key to its unique taste lies in the egg-lemon mixture, known as “avgolemono,” that’s carefully whisked into the hot broth, creating a velvety consistency without scrambling the eggs. The fresh, zesty lemon juice brightens the soup, giving it a refreshing contrast to the richness of the eggs and broth. This makes Avgolemono a perfect dish to enjoy during the colder months, as it provides both comfort and nourishment.
Often served as a light main dish or starter, Avgolemono is more than just a soup—it’s a versatile meal that can be enjoyed by anyone. It’s an excellent remedy for colds, as the warm broth soothes the throat and the citrus adds a boost of vitamin C. Whether you’re making it for a family dinner or preparing it as a comforting dish when you’re under the weather, Avgolemono is a timeless recipe that delivers both taste and warmth in every spoonful.
Its simplicity and ability to adapt to various ingredients make it an ideal dish for any occasion. Once you try it, Avgolemono is sure to become a staple in your culinary repertoire.
Try it today and let me know how you like it! 👇 Leave a comment below! 🥣💛
Check out: Simple Crispy Fried Sliced Mushrooms with Ranch Recipe
Print
Easy Avgolemono Soup (Greek Egg and Lemon Soup)
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Avgolemono is a traditional Greek soup with a silky texture and a bright, lemony flavor. Made with chicken broth, tender rice or orzo, and thickened with a creamy egg-lemon mixture, this comforting dish is perfect for any season. It’s hearty yet light, offering a perfect balance of warmth and zest.
Ingredients
- 6 cups chicken broth
- 1 cup cooked shredded chicken (optional)
- ½ cup uncooked orzo or white rice
- 3 large eggs
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- Salt and pepper to taste
- Fresh parsley or dill, for garnish (optional)
Instructions
Cook the Orzo/Rice:
- In a large pot, bring the chicken broth to a boil.
- Add the orzo (or rice) and cook until tender (about 10 minutes for orzo, 15 minutes for rice). Reduce heat to low.
Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk the eggs until smooth.
- Gradually whisk in the lemon juice.
Temper the Eggs:
- Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly to prevent curdling.
- Repeat with another cup of broth, whisking continuously.
Combine Everything:
- Slowly pour the tempered egg mixture back into the pot while stirring.
- Keep the heat on low (do not let it boil) and stir gently until the soup thickens slightly (about 3-5 minutes).
Finish and Serve:
- Stir in the shredded chicken if using.
- Season with salt and pepper to taste.
- Garnish with fresh parsley or dill and serve warm.
Notes
- To make it vegetarian, use vegetable broth and omit the chicken.
- If the soup is too thick, add a little more warm broth before serving.
- For a richer texture, add an extra egg yolk.
- Best served immediately, as the eggs can separate if reheated too much.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 4-6 servings
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 150mg
Keywords: Greek soup, avgolemono, egg lemon soup, Mediterranean comfort food