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Avgolemono (Greek Lemon Chicken Soup)
DifficultyBeginner
vgolemono is a traditional Greek soup made by slowly combining chicken broth with an emulsion of egg and lemon, creating a velvety, tangy broth. Infused with tender chicken and rice or orzo, it’s both deeply comforting and refreshingly bright.
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
For the Soup
6cupschicken broth (homemade or low-sodium)
1cupcooked shredded chicken (from 1–2 boneless thighs or breast)
⅓cupuncooked white rice or orzo pasta
1small carrot, peeled and cut into small rounds (optional)
Salt & black pepper, to taste
Avgolemono (Egg-Lemon Mixture)
2large eggs
3tbspfreshly squeezed lemon juice (about 1 lemon)
zest of ½ lemon for added citrus aroma
For Garnish
Chopped fresh dill or parsley
Cracked black pepper
Lemon wedges (for serving)
Simmer the Base
1
In a medium pot, bring chicken broth to a simmer over medium heat.
Add rice (or orzo) and carrots, and simmer gently until rice is tender, about 15–18 minutes.
Stir in the shredded chicken and reduce heat to low.
Prepare the Avgolemono Mixture
2
In a medium bowl, whisk the eggs until light and frothy.
Slowly whisk in the lemon juice (and optional zest).
Temper the Egg Mixture
3
Very slowly, while whisking constantly, ladle about 1 cup of hot broth into the egg-lemon mixture — a little at a time — to gradually raise the temperature and prevent curdling.
Once tempered, slowly pour the mixture back into the soup pot, stirring gently.
Do not let the soup boil from this point onward. Keep it on low heat and stir until thickened slightly (about 2–3 minutes).
Season and Serve
4
Taste and adjust seasoning with salt, pepper, or more lemon juice.
Ladle into bowls and garnish with fresh dill, parsley, and cracked pepper.
Serve immediately with lemon wedges and crusty bread or pita on the side.
Variations
5
Add a splash of olive oil or a spoonful of Greek yogurt for extra richness
Use orzo instead of rice for a more pasta-like bite
Stir in cooked greens like spinach or chard just before serving
1cupcooked shredded chicken (from 1–2 boneless thighs or breast)
⅓cupuncooked white rice or orzo pasta
1small carrot, peeled and cut into small rounds (optional)
Salt & black pepper, to taste
Avgolemono (Egg-Lemon Mixture)
2large eggs
3tbspfreshly squeezed lemon juice (about 1 lemon)
zest of ½ lemon for added citrus aroma
For Garnish
Chopped fresh dill or parsley
Cracked black pepper
Lemon wedges (for serving)
Directions
Simmer the Base
1
In a medium pot, bring chicken broth to a simmer over medium heat.
Add rice (or orzo) and carrots, and simmer gently until rice is tender, about 15–18 minutes.
Stir in the shredded chicken and reduce heat to low.
Prepare the Avgolemono Mixture
2
In a medium bowl, whisk the eggs until light and frothy.
Slowly whisk in the lemon juice (and optional zest).
Temper the Egg Mixture
3
Very slowly, while whisking constantly, ladle about 1 cup of hot broth into the egg-lemon mixture — a little at a time — to gradually raise the temperature and prevent curdling.
Once tempered, slowly pour the mixture back into the soup pot, stirring gently.
Do not let the soup boil from this point onward. Keep it on low heat and stir until thickened slightly (about 2–3 minutes).
Season and Serve
4
Taste and adjust seasoning with salt, pepper, or more lemon juice.
Ladle into bowls and garnish with fresh dill, parsley, and cracked pepper.
Serve immediately with lemon wedges and crusty bread or pita on the side.
Variations
5
Add a splash of olive oil or a spoonful of Greek yogurt for extra richness
Use orzo instead of rice for a more pasta-like bite
Stir in cooked greens like spinach or chard just before serving
