Avgolemono Soup
Avgolemono Soup is a comforting Greek classic made with tender chicken, bright lemon juice, and creamy eggs that give the broth a silky, smooth texture. It's simple but full of…
Tip: save now, cook later.Avgolemono Soup is a comforting Greek classic made with tender chicken, bright lemon juice, and creamy eggs that give the broth a silky, smooth texture. It’s simple but full of warm, fresh flavors that are both light and satisfying. The gentle pop of lemon adds a lovely zing that wakes up your taste buds without being overpowering.
I love making Avgolemono when I want something cozy but not heavy—it’s like a big, warm hug in a bowl. One of my favorite tips is to slowly temper the eggs with a bit of hot broth before stirring them back into the pot. This helps keep the eggs from scrambling and keeps the soup nice and creamy. It’s a small step that makes a big difference.
We like to serve this soup with crusty bread or a simple side salad to keep things fresh and balanced. Whenever I bring this to a gathering, people always ask for the recipe because it feels special but is so easy to make. It’s the kind of soup you’ll want to make again and again, perfect for chilly evenings or when you just need a bit of extra warmth.
Key Ingredients & Substitutions
Chicken Broth: Homemade broth gives the best flavor, but low-sodium store-bought works well too. It’s key for that rich, comforting base. Vegetable broth can be used for a lighter, vegetarian-friendly option.
Eggs: They’re what make Avgolemono creamy without cream. Use fresh eggs for the best texture. If you want a vegan alternative, try blending silken tofu for creaminess.
Lemon Juice: Fresh lemon juice is a must to achieve that bright, tangy flavor. Bottled lemon juice can be used in a pinch, but fresh really makes the difference.
Rice or Orzo: Either works to add some substance. Cooked rice is my favorite for a softer, homey feel, but orzo adds a nice toothsome bite.
Fresh Herbs: Dill and parsley bring freshness and color. I love dill here—it complements the lemon beautifully. If you don’t have dill, fresh thyme or chives can be good substitutes.
How Do You Make Sure the Eggs Don’t Scramble in Avgolemono Soup?
The secret here is tempering the eggs. You add hot broth slowly to the egg-lemon mixture while whisking constantly. This slowly raises the temperature, so the eggs don’t cook too fast.
- Whisk eggs and lemon together well until frothy.
- Ladle a small amount of hot broth into the egg mix bit by bit, whisking nonstop.
- Once warmed, pour this mixture back into the pot with the rest of the broth, stirring constantly.
- Keep the heat low! Do not boil the soup after adding the eggs or they might scramble.
- Stir gently until the soup thickens slightly, about 2 to 3 minutes.
Patience is key here. Taking your time to temper the eggs keeps the soup silky smooth and prevents lumps.
Equipment You’ll Need
- Large pot – to gently simmer the broth and cook the soup evenly.
- Medium bowl – for whisking eggs and lemon juice together smoothly.
- Whisk – helps you combine eggs and lemon thoroughly without lumps.
- Ladle – for slowly adding hot broth to temper the eggs and serving the soup.
- Measuring cups and spoons – to get your lemon juice and broth amounts just right.
Flavor Variations & Add-Ins
- Use cooked quinoa or couscous instead of rice or orzo for a nutty texture and added fiber.
- Add chopped spinach or kale near the end of cooking for a boost of color and nutrients.
- Stir in crumbled feta cheese just before serving to add a creamy, salty tang.
- Try swapping chicken for cooked shrimp for a seafood twist that pairs well with lemon.
How to Make Avgolemono Soup?
Ingredients You’ll Need:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked chicken, shredded
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup cooked white rice or orzo pasta (optional)
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped (for garnish)
- Lemon slices (for garnish)
- Red chili flakes (optional, for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have it ready in just about 30 minutes. It’s quick and perfect for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Heat the Broth and Add Chicken:
In a large pot, gently heat the chicken broth over medium heat until it starts to simmer. Add the shredded cooked chicken and the cooked rice or orzo, if you are using it. Let everything warm through.
2. Prepare the Egg and Lemon Mixture:
In a medium bowl, whisk together the eggs and fresh lemon juice until the mixture is smooth and frothy. This will make your soup creamy and full of lemony flavor.
3. Temper the Eggs:
To keep the eggs from curdling, slowly ladle about 1 cup of the hot broth into the lemon-egg mixture while whisking constantly. This gently warms the eggs.
4. Combine and Thicken the Soup:
Pour the tempered egg mixture back into the pot with the rest of the broth, stirring continuously. Keep the heat low and don’t let the soup boil, so the eggs stay smooth. Stir gently for 2 to 3 minutes until the soup thickens slightly.
5. Final Touches and Serving:
Season the soup to taste with salt and black pepper. Ladle it into bowls and garnish with chopped dill or parsley, lemon slices, and if you like, a pinch of red chili flakes for a little heat. Enjoy your delicious Avgolemono Soup warm, with some crusty bread on the side!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before shredding and adding to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Avgolemono Soup Ahead of Time?
Absolutely. Prepare the soup up to the point before adding the egg-lemon mixture, then refrigerate. When ready to serve, gently reheat and temper the eggs into the warm broth as instructed for the best texture.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to keep the eggs from scrambling again.
Can I Substitute Lemon Juice?
Fresh lemon juice is best for that authentic bright flavor. If you don’t have fresh lemons, bottled lemon juice can work, but use sparingly and taste as you go to avoid bitterness.
