Avgolemono Soup
Avgolemono Soup is a classic Greek dish that’s both comforting and bright. It’s a warm bowl of chicken broth combined with rice, tender bits of chicken, and a smooth mixture…
Tip: save now, cook later.Avgolemono Soup is a classic Greek dish that’s both comforting and bright. It’s a warm bowl of chicken broth combined with rice, tender bits of chicken, and a smooth mixture of eggs and lemon juice that gives the soup a beautiful, silky texture and a lovely tangy flavor.
I love making Avgolemono when I want something nourishing but with a bit of a fresh kick. The lemon really wakes up your taste buds, and the eggs make the soup feel creamy without using any cream at all. It’s a clever twist that always surprises people when I tell them the secret behind that texture.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to soak up every last drop. It’s perfect for chilly days when you want something warm and satisfying, or even when you’re feeling under the weather and need a gentle pick-me-up. Plus, it’s easy enough to whip up on a busy evening but special enough to serve to guests.
Key Ingredients & Substitutions
Chicken Broth: Homemade broth gives the best flavor, but low-sodium store-bought broth works well too. If you prefer vegetarian, try a rich vegetable broth and skip the chicken.
Orzo or Rice: Orzo gives a nice pasta texture, while rice is more traditional. You can substitute with small pasta like acini di pepe or even quinoa for a gluten-free option.
Eggs and Lemon Juice: This combo creates the creamy and tangy base called avgolemono. Use fresh lemon juice for a bright flavor. Bottled lemon juice can work but fresh is better.
Chicken: Leftover roasted chicken is perfect here. You can also use shredded rotisserie chicken for ease. For a lighter option, use poached chicken breast.
How Can You Prevent the Eggs From Curdling in Avgolemono Soup?
The key trick is tempering the eggs so they don’t scramble when added to the hot broth:
- Whisk eggs and lemon juice together until smooth.
- Slowly add hot broth into this mixture in a thin stream, whisking constantly to gently raise the temp of the eggs.
- Pour this warmed egg mixture back into the pot slowly, stirring the soup continuously.
- Keep the heat low and avoid boiling after adding the egg mix to stop curdling.
Patience is important here! Stirring gently and heating slowly will give you that silky, creamy texture unique to avgolemono soup.
Equipment You’ll Need
- Large pot – perfect for simmering broth, cooking rice or orzo, and combining everything in one place.
- Whisk – essential for mixing eggs and lemon juice smoothly and tempering without lumps.
- Ladle – helps you add hot broth slowly to the egg mixture for tempering without curdling.
- Measuring cups and spoons – to keep your ingredient amounts accurate, especially lemon juice and eggs.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or fish for a seafood twist that pairs nicely with lemon.
- Add spinach or kale at the end for extra vitamins and a pop of green color.
- Use orzo, rice, or small pasta shapes interchangeably depending on what you have handy.
- Mix in a pinch of dill or fresh mint for a fresh, herbal lift especially in spring or summer.
How to Make Avgolemono Soup?
Ingredients You’ll Need:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked chicken, shredded or chopped (from a roasted or poached chicken)
- ½ cup uncooked orzo or white rice
- 3 large eggs
- ¼ cup freshly squeezed lemon juice (about 1-2 lemons)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, for a total of roughly 25 minutes. It’s a quick and comforting soup that’s perfect for a cozy meal.
Step-by-Step Instructions:
1. Cook the Orzo or Rice:
Bring the chicken broth to a gentle boil in a large pot. Add the orzo or rice, and cook until tender—about 8 to 10 minutes (rice may take a bit longer). Stir occasionally so it doesn’t stick.
2. Add the Chicken and Keep Warm:
Stir in the shredded chicken and reduce the heat to low. Keep the soup warm as you prepare the egg and lemon mixture.
3. Prepare the Avgolemono Mixture:
In a separate bowl, whisk the eggs until smooth. Gradually whisk in the freshly squeezed lemon juice.
4. Temper the Eggs:
Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This will warm the eggs gently so they don’t curdle when added back to the soup.
5. Combine and Thicken the Soup:
Slowly pour the tempered egg mixture back into the pot with the soup, stirring continuously. Keep the heat low and stir often until the soup thickens slightly and becomes creamy. Make sure the soup does not boil after adding the eggs to prevent curdling.
6. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped fresh parsley and a lemon slice if you like.
Enjoy your warm, tangy, and silky Greek Avgolemono Soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the frozen chicken is fully thawed before shredding it. Thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
What Can I Substitute for Orzo or Rice?
You can use small pasta shapes like acini di pepe or even quinoa for a gluten-free twist. Just adjust the cooking time accordingly so they don’t overcook.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent curdling.
Can I Make Avgolemono Soup Ahead of Time?
Yes! Make the soup fully, but add the egg-lemon mixture just before serving to preserve its creamy texture and avoid curdling.