Comforting, nourishing, and deeply rooted in tradition, Avgolemono Soup is a beloved Greek classic known for its bright lemon flavor and velvety texture. Often described as a “healing” soup, Avgolemono—pronounced ahv-goh-LEH-moh-no—is a warm embrace in a bowl, typically served during chilly months, post-illness recovery, or simply as a soulful, wholesome meal.
At its heart, this soup combines simple ingredients: chicken broth, rice or orzo, eggs, and lemon juice. But what makes Avgolemono extraordinary is its creamy, almost luxurious consistency—achieved without using cream. Instead, a gently tempered egg-lemon mixture gives the broth its signature silky finish and golden hue.
Whether sipped slowly on a quiet evening or ladled generously at family gatherings, Greek Avgolemono Soup is more than just food—it’s a piece of heritage and a bowlful of care.
Ingredients Overview
Each ingredient in Avgolemono plays a functional and flavorful role. Despite its simplicity, ingredient quality and balance are crucial to the soup’s success.
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Chicken broth or stock: The foundation of the soup. Homemade chicken stock is ideal, but high-quality store-bought versions also work well. Rich, full-bodied broth provides both flavor and nutrients.
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Cooked chicken (optional): While not always traditional, shredded cooked chicken adds protein and turns the soup into a heartier meal. Use leftover roasted or poached chicken for convenience.
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Orzo or white rice: These starches give the soup body and comfort. Orzo adds a pasta-like texture, while rice delivers a softer, thicker consistency. Medium-grain or arborio rice works best for creaminess.
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Eggs: Beaten and tempered with hot broth, eggs thicken the soup naturally and give it that iconic silky texture.
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Fresh lemon juice: The soul of the dish. It brings brightness and a balancing acidity that cuts through the richness of the eggs and broth.
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Salt and black pepper: Essential for seasoning. Start light, especially if your broth is salted, then adjust to taste.
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Olive oil or butter (optional): For extra richness, a touch of fat can be added when serving, but it’s not required.
Ingredient Notes & Substitutions
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Low-carb: Use cauliflower rice instead of orzo/rice.
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Gluten-free: Stick with rice or a gluten-free orzo brand.
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Vegetarian version: Use vegetable broth and omit the chicken, though it will lose the traditional protein boost.
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Egg-free option: There’s no true substitute for the eggs in Avgolemono, but you can mimic the lemon flavor with a lemony vegetable broth thickened with cornstarch (as a non-traditional twist).
Step-by-Step Instructions
1. Prepare the Base
Start by bringing 6 cups of chicken broth to a gentle simmer in a large pot. If using uncooked chicken, add it now and simmer until tender, about 20–25 minutes. Remove and shred the chicken. If using precooked chicken, skip this step and add it later.
Add ½ cup orzo or rice to the simmering broth. Cook uncovered, stirring occasionally, until tender (about 8–10 minutes for orzo, 15–20 for rice).
2. Make the Avgolemono Mixture
In a medium bowl, whisk together:
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2 large eggs
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Juice of 2 lemons (about ¼ cup)
Whisk until the mixture is smooth and slightly frothy. This combination is the heart of the soup.
3. Temper the Eggs
To avoid curdling the eggs, you must temper the mixture.
While whisking constantly, slowly ladle in 1–2 cups of the hot broth into the egg-lemon mixture. This slowly brings up the temperature of the eggs without cooking them.
4. Finish the Soup
Reduce the heat on the broth to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. DO NOT let the soup boil at this stage—it can cause the eggs to scramble.
Continue to stir gently for 2–3 minutes as the soup thickens into a creamy, golden broth.
Add the shredded cooked chicken (if using) and season with salt and black pepper to taste.
5. Serve Warm
Ladle the Avgolemono Soup into bowls while warm. Garnish with chopped fresh parsley or dill if desired. Serve with warm pita, crusty bread, or simply enjoy it on its own.
Tips, Variations & Substitutions
Helpful Tips
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Tempering is key: Always whisk in hot broth slowly to the eggs to prevent curdling.
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Keep it low heat: Never boil the soup after adding the egg-lemon mix.
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Lemon to taste: Start with ¼ cup lemon juice and adjust based on your flavor preference. Greek lemons are often milder; if using tart lemons, reduce slightly.
Variations
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Avgolemono with vegetables: Add carrots and celery for extra nutrition and texture. Simmer them with the broth before adding rice.
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Greek-style Avgolemono stew: Use arborio rice and more chicken for a thicker, stew-like dish.
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Herbed Avgolemono: Add dill, mint, or parsley for fresh herbal notes.
Substitutions
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Brown rice or quinoa can replace white rice, though they’ll change the texture and need longer to cook.
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Zucchini rice (riced zucchini) makes a low-carb option, but add it just before the eggs so it doesn’t overcook.
Serving Ideas & Occasions
Avgolemono Soup is as versatile as it is comforting:
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Weeknight dinners: Light but filling, especially with chicken.
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Cold and flu recovery: The lemon and broth are soothing and hydrating.
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Easter or holiday meals: A staple on Greek holiday tables, often served as a first course.
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Light lunch or starter: Pair with a Greek salad, crusty sourdough, or olives.
Its refreshing lemon flavor makes it a beautiful springtime dish, while the warmth and richness also suit colder seasons.
Nutritional & Health Notes
Avgolemono is both comforting and balanced. Here’s what it offers per serving (with chicken and orzo):
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Calories: ~250–300
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Protein: 20–25g from eggs and chicken
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Carbohydrates: ~20–30g depending on rice or orzo
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Fat: 10–12g, mostly from eggs
It’s rich in:
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Vitamin C (from lemon)
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Protein and amino acids (from eggs and chicken)
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Electrolytes and collagen (from homemade broth)
This soup is ideal for those seeking a gluten-free, high-protein, low-lactose meal that still feels indulgent.
FAQs
Q1: Can I reheat Avgolemono Soup?
A1: Yes, but gently. Reheat over low heat, stirring constantly. Do not boil, or the eggs may curdle. You can also reheat in short bursts in the microwave, stirring in between.
Q2: Can I freeze Avgolemono Soup?
A2: It’s best enjoyed fresh. Freezing can affect the texture, causing the egg to separate when thawed. If needed, freeze the broth and rice separately, and add the egg-lemon mix fresh upon reheating.
Q3: Why did my soup curdle?
A3: This usually happens if the egg-lemon mixture is added too quickly or the soup is boiled after adding it. Always temper the eggs first, then add to warm—not boiling—broth.
Q4: Is Avgolemono safe for kids?
A4: Yes, it’s a nutritious and mild-flavored soup that many kids enjoy. Just make sure the lemon isn’t too sharp for younger palates, and that the eggs are fully tempered.
Q5: Can I make this vegetarian?
A5: Yes. Use vegetable broth and skip the chicken. The soup will still be lemony and rich, though less protein-dense. A handful of chickpeas makes a good vegetarian protein addition.
Q6: What’s the origin of Avgolemono?
A6: Avgolemono is a traditional Greek soup with roots dating back centuries. The technique of thickening broth with eggs and lemon may have origins in Sephardic Jewish cuisine before becoming a staple in Greek kitchens.
Q7: Can I use lemon zest for extra flavor?
A7: Definitely! Add a small pinch of fresh lemon zest to the egg mixture before tempering for an added aromatic citrus boost. Just don’t overdo it—zest is powerful.
Print
Avgolemono Soup: Greek Healing Lemon Soup
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
A traditional Greek lemon chicken soup made creamy with eggs and rice or orzo—Avgolemono is soothing, tangy, and naturally thick without cream.
Ingredients
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6 cups chicken broth
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½ cup orzo or white rice
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2 large eggs
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Juice of 2 lemons (about ¼ cup)
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1½ cups cooked, shredded chicken (optional)
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Salt and black pepper, to taste
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Fresh parsley or dill for garnish (optional)
Instructions
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Bring chicken broth to a simmer in a large pot.
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Add orzo or rice and cook until tender.
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In a bowl, whisk together eggs and lemon juice.
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Temper the eggs by whisking in 1–2 cups of hot broth slowly.
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Reduce heat on soup. Slowly stir egg mixture back into the pot.
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Add shredded chicken (if using), season with salt and pepper.
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Stir gently over low heat for 2–3 minutes until thickened. Do not boil.
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Serve warm, garnished with fresh herbs.
Notes
Temper eggs carefully to avoid curdling. Use rice for a thicker texture, or orzo for a more traditional consistency. Best served fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main
- Cuisine: Greek
Nutrition
- Calories: ~280 per serving