Avgolemono (Greek Egg and Lemon Soup) Recipe
If you’ve ever longed for a soup that’s both simple and soul-nourishing, Avgolemono (Greek Egg and Lemon Soup) delivers all the comfort of home in every lemony, silky spoonful. With just a handful of everyday ingredients, this classic Greek dish transforms into something wonderfully special: chicken broth enriched with a cheery burst of lemon, thickened to velvety bliss by eggs, and rounded out with orzo or rice. It’s the kind of meal that feels healing after a long day and sophisticated enough to serve to your favorite people—plus, it comes together faster than you think!
Ingredients You’ll Need
What makes Avgolemono (Greek Egg and Lemon Soup) such a beloved classic is that every ingredient truly shines—no fillers or frills, just simple, honest flavor. Here’s what you’ll need, and why each one plays an essential role.
- Chicken broth: This forms the heart of the soup, lending deep flavor and a nourishing base—homemade or high-quality store-bought makes all the difference.
- Orzo or rice: Both choices add gentle body and satisfying texture, soaking up the lemony broth—pick what you love or what’s in your pantry.
- Eggs: Whipped into the soup, they magically thicken and provide that signature creamy finish, entirely without dairy.
- Lemon juice: The star of the show, fresh lemons give the soup its bright, sunny tang and balance the richness from the eggs.
- Cooked, shredded chicken (optional): For extra protein and heartiness; simply stir it in if you have leftovers or want a more robust meal.
- Salt and pepper: Seasoning matters—taste and adjust to highlight all the lively, comforting flavors.
- Chopped fresh parsley or dill (optional): These herbs add fresh color and a gentle herbal note that echoes the lemon’s brightness.
How to Make Avgolemono (Greek Egg and Lemon Soup)
Step 1: Cook the Orzo or Rice
Start by bringing your chicken broth to a lively boil in a large pot. Once it’s bubbling, add in your orzo or rice and let it cook until perfectly tender—this usually takes 8 to 10 minutes. The grains will absorb some of that flavorful broth and create a comforting backbone for your Avgolemono (Greek Egg and Lemon Soup).
Step 2: Whisk the Eggs and Lemon
While your grains do their thing, grab a medium bowl and vigorously whisk the eggs until frothy (think of little bubbles forming on the surface). Next, slowly add your fresh lemon juice while whisking. This is where the magic happens: the eggs and lemon blend into a unified, creamy mixture that will define the soup’s luscious texture.
Step 3: Temper the Egg-Lemon Mixture
Here’s the secret to the soup’s velvety finish: you’ll need to gently introduce heat to your egg-lemon mixture so it thickens the soup instead of turning into scrambled eggs. With a ladle in one hand and a whisk in the other, slowly pour about 1 cup of the hot broth into your egg-lemon bowl. Whisk constantly as you go—this helps gradually raise the temperature and assures a smooth, creamy finish.
Step 4: Combine and Gently Heat
Reduce the heat of your pot to a gentle simmer. Now, carefully pour the tempered egg-lemon mixture back into the pot, stirring steadily so everything blends seamlessly. Do not let the soup boil after adding the eggs—this keeps the texture silky, not curdled. If you’re using shredded chicken, stir it in at this point. Taste and adjust with salt and pepper to your liking, then let it warm for just a few more minutes.
Step 5: Serve and Garnish
Ladle the Avgolemono (Greek Egg and Lemon Soup) steaming hot into bowls. Finish with a sprinkle of chopped parsley or dill for that extra hit of freshness and a pop of color. In moments, you’re ready to savor its comforting citrus notes, creamy body, and homey goodness.
How to Serve Avgolemono (Greek Egg and Lemon Soup)
Garnishes
Fresh garnishes take your Avgolemono (Greek Egg and Lemon Soup) from simple to stunning. A handful of chopped parsley or dill adds vibrant color and a clean, herby contrast to the soup’s richness. For a special touch, try a little extra lemon zest or a grind of black pepper right before serving—each bowl will look as inviting as it tastes.
Side Dishes
Avgolemono is lovely on its own, but pairing it with classic Greek sides turns a bowl of soup into a feast. Serve with crusty bread or warm pita for dipping and soaking up every drop. A crisp Greek salad or olives on the side brings just the right amount of freshness and crunch. If you want something heartier, add a platter of roasted vegetables drizzled with olive oil to complete the meal.
Creative Ways to Present
Try serving Avgolemono (Greek Egg and Lemon Soup) in small cups or mugs as a cozy starter for a dinner party. Swirl a bit of Greek yogurt or a spoonful of cooked rice on top if you’d like extra creaminess or texture. For special occasions, float a thin lemon slice or edible flowers in each bowl—elegant enough for company, but always warming and homey.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Avgolemono (Greek Egg and Lemon Soup), let it cool completely before transferring to an airtight container. Store in the fridge for up to three days; the flavors will meld and deepen, making for an even better bowl the next day. Just be gentle with reheating to preserve the soup’s texture.
Freezing
While most soups freeze beautifully, Avgolemono (Greek Egg and Lemon Soup) is a bit delicate due to the eggs, which can separate when frozen and thawed. If you must freeze it, do so before adding the egg-lemon mixture—freeze just the broth with rice or orzo and chicken, then add the eggs and lemon after thawing and reheating for the freshest flavor and ideal texture.
Reheating
Warm leftover soup gently on the stovetop over low heat, stirring often and watching closely. Avoid bringing it to a boil: gentle heating keeps the soup beautifully creamy instead of separating. If it thickens too much in the fridge, stir in a splash of broth or water to loosen it up to the perfect consistency.
FAQs
Can I make Avgolemono (Greek Egg and Lemon Soup) vegetarian?
Yes! Simply swap the chicken broth for a high-quality vegetable broth and omit the chicken. The soup still turns out wonderfully creamy and lemony, letting all those fresh flavors shine.
Why does the soup sometimes curdle?
Curdling happens if the egg mixture is added to extremely hot soup too quickly or the soup is brought to a boil after adding eggs. Always temper your eggs slowly and keep the soup at a gentle simmer for the silkiest texture.
What’s the best type of rice for this soup?
Short-grain white rice is classic, but any rice you have on hand will work nicely. Just keep an eye on cook time—some varieties may need a few extra minutes to become tender.
How can I make Avgolemono lighter?
For a lighter meal, skip the shredded chicken and load up on extra herbs. You can also increase the lemon juice if you like a brighter, more citrus-forward note.
Is Avgolemono (Greek Egg and Lemon Soup) gluten-free?
If you use rice instead of orzo, the soup is naturally gluten-free. Just double-check that your broth doesn’t contain any hidden gluten, and you’re all set!
Final Thoughts
There’s something truly magical about making Avgolemono (Greek Egg and Lemon Soup)—not only is it a breeze to prepare, but every bowl feels like a warm embrace. Whether you’re new to Greek cuisine or searching for a new comfort food classic, I hope you’ll give this bright, creamy soup a try. It’s a heartwarming experience you’ll want to share again and again!
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Avgolemono (Greek Egg and Lemon Soup) Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Avgolemono, also known as Greek Egg and Lemon Soup, is a comforting and creamy soup with a bright citrus flavor. This traditional Greek dish is thickened with eggs, creating a velvety texture without any dairy. Perfect for a cozy night in or as a light and refreshing starter.
Ingredients
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked, shredded chicken (optional)
- Salt and pepper to taste
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil. Add the orzo or rice and cook until tender, about 8–10 minutes.
- Meanwhile, in a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
- Once the orzo or rice is cooked, lower the heat to a simmer. While continuously whisking the egg-lemon mixture, slowly ladle in about 1 cup of the hot broth to temper the eggs.
- Gradually pour the tempered mixture back into the pot, stirring constantly. Do not boil after adding the eggs to prevent curdling.
- Stir in the shredded chicken if using, and season with salt and pepper to taste. Warm gently for 2–3 more minutes.
- Serve hot, garnished with chopped parsley or dill if desired.
Notes
- Use homemade or high-quality broth for the best flavor.
- This soup is traditionally thickened by the eggs and becomes creamy without any dairy.
- For a vegetarian version, substitute vegetable broth and omit the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 125mg
