Avgolemono (Greek Egg and Lemon Soup) is the stuff of culinary daydreams—a silky, comforting bowlful that somehow feels both homey and elegant. This traditional Greek classic weaves together a delicate dance of egg, fresh lemon, and chicken, resulting in a soup that is velvety and rich with a lively citrus note that wakes up every spoonful. It’s the soup I crave when I want to wrap myself in a blanket of flavor, perfect for chilly nights, celebratory gatherings, or whenever you need a nourishing hug in a bowl. Whether you’re new to Greek cuisine or this is already a family staple, one taste and you’ll understand why Avgolemono (Greek Egg and Lemon Soup) has been a beloved favorite for generations.
Ingredients You’ll Need
The beauty of Avgolemono (Greek Egg and Lemon Soup) lies in its simplicity—a handful of key ingredients, each playing a crucial part in creating its signature flavor and irresistibly creamy texture. Gather these classics and get ready to whisk up something truly special.
- Chicken Broth: The backbone of the soup, providing nourishment and a savory canvas that lets the other flavors shine.
- Orzo or Rice: These little grains add body and heartiness—choose orzo for a smooth finish, or rice for a more old-fashioned, rustic feel.
- Eggs: Whisked until frothy and tempered with hot broth, they transform the soup into a creamy wonder without any dairy.
- Lemon Juice: Freshly squeezed is non-negotiable here—it delivers the signature tang and brightness that makes Avgolemono sing.
- Shredded Cooked Chicken: Tossed in at the end, it makes the soup satisfying and full of texture; use leftovers or a rotisserie bird for ease.
- Salt and Pepper: The essential duo for coaxing out every nuance and perfectly seasoning the finish.
- Chopped Fresh Dill or Parsley: A shower of herbs brings freshness and beautiful color to every steaming bowl.
How to Make Avgolemono (Greek Egg and Lemon Soup)
Step 1: Simmer the Broth and Cook the Grains
Begin by pouring your chicken broth into a large pot and bringing it up to a lively boil. Once it’s bubbling, scatter in the orzo or rice. Keep an eye as the grains cook—about 8 to 10 minutes is just right. You want them tender but not mushy, providing that essential bite to balance the creamy broth.
Step 2: Whisk the Egg-Lemon Mixture
While your grains are cooking, grab a medium bowl and crack in those eggs. Whisk vigorously until they’re foamy and light, then slowly pour in the fresh lemon juice. This step marries the brightness of the citrus with the richness of the egg, creating the flavor core of Avgolemono (Greek Egg and Lemon Soup).
Step 3: Temper the Eggs
Here’s where the magic happens, and a little patience goes a long way. Gently ladle about a cup of hot broth from your soup pot into the egg-lemon mixture, whisking constantly. This step gradually raises the temperature of the eggs, ensuring they blend smoothly into the soup rather than scrambling—an essential trick for that signature silkiness.
Step 4: Combine and Finish the Soup
Once tempered, slowly pour the egg mixture back into your simmering broth, stirring everything together gently. Lower that heat to the barest simmer—no boiling now, or you risk curdling the luscious, creamy base. Stir in the shredded chicken and let it warm through, seasoning with salt and pepper until every flavor sings.
Step 5: Serve and Savor
Ladle your Avgolemono (Greek Egg and Lemon Soup) into bowls while it’s still piping hot, then finish each with a generous sprinkle of dill or parsley. The steam carries all those fresh, lemony aromas straight to your senses—it’s impossible not to tuck in right away!
How to Serve Avgolemono (Greek Egg and Lemon Soup)
Garnishes
A scattering of fresh dill or parsley is the finishing touch that brings brightness and a pop of color, elevating your bowl from comforting to show-stopping. You can also add a twist of lemon zest or a grind of black pepper for an extra little flourish.
Side Dishes
Avgolemono (Greek Egg and Lemon Soup) pairs beautifully with a hunk of crusty country bread for dipping, simple Greek salad, or even a plate of roasted vegetables. These classic sides let the zesty, creamy soup be the star of your meal.
Creative Ways to Present
If you’re serving guests, try ladling the soup into small cups for a delightful appetizer, or pour it into shallow bowls and top with a swirl of extra lemon-infused olive oil. For a festive touch, garnish with microgreens or serve alongside a platter of colorful olives.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Avgolemono (Greek Egg and Lemon Soup), let it cool to room temperature and then store it in an airtight container in the fridge. It’s best enjoyed within 2–3 days for maximum freshness and creaminess.
Freezing
While Avgolemono is pure comfort food, it isn’t the happiest candidate for freezing—those delicate eggs can separate and turn grainy once thawed. If you must freeze, do so before adding the egg-lemon mixture; reheat the broth base, then add the eggs and lemon fresh.
Reheating
Always reheat gently over a low flame, stirring often and never letting the soup boil. Slow and steady is the way to keep those eggs creamy, not curdled. If the soup has thickened in the fridge, just add a splash of broth or water to loosen it to your desired consistency.
FAQs
Can I make Avgolemono (Greek Egg and Lemon Soup) vegetarian?
Absolutely! Just swap the chicken broth for a rich vegetable broth and leave out the shredded chicken. The flavor will still be bright, lemony, and ultra comforting.
Should I use orzo or rice, and how do they change the soup?
Either grain works, and it’s really a matter of personal preference. Orzo gives you a silky, modern finish, while rice adds more thickness and a rustic touch. Both soak up those lovely lemony flavors beautifully.
How can I avoid curdling the eggs?
The trick is to “temper” the eggs—slowly whisk hot broth into the egg-lemon mixture before adding it back to the pot. This process prevents the eggs from cooking too quickly, giving you that classic creamy texture.
Is it necessary to use fresh lemon juice?
Yes—freshly squeezed lemon juice is vital for the bright, clean flavor that sets Avgolemono (Greek Egg and Lemon Soup) apart. Bottled juice just doesn’t have the same zing or aroma.
Can I use leftover rotisserie chicken?
Definitely! Rotisserie chicken makes this soup even easier, and its savory flavor is perfect in Avgolemono (Greek Egg and Lemon Soup). Just shred and stir in at the end to warm through.
Final Thoughts
If you’re searching for one of the world’s most comforting soups, Avgolemono (Greek Egg and Lemon Soup) will absolutely win your heart. Its mellow richness and bright lemony spark are timeless and irresistible. I hope you’ll give this classic Greek recipe a try—you might just find it becomes a regular in your kitchen, too.
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Avgolemono (Greek Egg and Lemon Soup) Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Avgolemono is a classic Greek soup known for its creamy, tangy broth made with eggs and lemon. This comforting dish is perfect for any time of year and is sure to become a family favorite.
Ingredients
For the Soup:
- 6 cups low-sodium chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- Chopped fresh dill or parsley for garnish
For the Egg-Lemon Mixture:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
Instructions
- Cook Orzo or Rice: In a large pot, bring the chicken broth to a boil. Add the orzo or rice and cook until tender, about 8–10 minutes.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
- Temper the Eggs: Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- Combine Ingredients: Pour the egg mixture back into the soup, stirring gently. Do not let the soup boil.
- Add Chicken and Season: Stir in the shredded chicken. Season with salt and pepper to taste.
- Serve: Garnish with chopped fresh dill or parsley. Serve hot.
Notes
- For best texture, serve immediately after combining the egg-lemon mixture.
- To make it vegetarian, substitute vegetable broth and omit chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 1g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 145mg
