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Avgolemono Soup Recipe

Avgolemono Soup (Greek Lemon Chicken Soup)

Steven
This traditional Greek lemon chicken soup combines tender chicken, fluffy rice, and a velvety egg-lemon sauce that transforms a simple broth into pure magic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Greek
Servings 6 bowls
Calories 285 kcal

Equipment

  • Large stockpot or Dutch oven - at least 6-quart capacity
  • Fine-mesh strainer - for straining vegetables
  • Medium mixing bowl
  • Balloon whisk
  • Ladle - for tempering
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Kitchen thermometer - (optional but helpful)

Ingredients
  

  • 8 cups chicken broth - 1.9 liters, preferably low-sodium
  • 1.5 pounds chicken breasts or thighs - 680g, boneless, skinless
  • 3/4 cup long-grain white rice - 150g, or orzo pasta
  • 1 medium yellow onion - quartered
  • 2 medium carrots - roughly chopped
  • 2 celery stalks with leaves - roughly chopped
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt - plus more to taste
  • 1/2 teaspoon black pepper
  • 3 large eggs - at room temperature
  • 1/2 cup fresh lemon juice - 120ml, about 3-4 lemons
  • 1 tablespoon lemon zest - optional, for extra brightness
  • fresh dill or parsley - chopped, for serving
  • extra virgin olive oil - Greek variety recommended, for drizzling
  • lemon wedges - for serving
  • freshly ground black pepper - for serving

Instructions
 

  • Pour chicken broth into a large stockpot or Dutch oven over medium-high heat. Add quartered onion, chopped carrots, celery with leaves, bay leaves, dried oregano, salt, and pepper. Bring to a gentle boil, about 5-7 minutes.
  • Add chicken to boiling broth, reduce heat to medium-low, and cover with lid slightly ajar. Simmer for 20-25 minutes for breasts or 25-30 minutes for thighs until chicken reaches 165°F (74°C). Remove chicken and shred with two forks.
  • Strain broth through a fine-mesh strainer into a large bowl, discarding vegetables and bay leaves. Return clear broth to pot and bring to a boil. Taste and adjust salt if needed.
  • Add rice or orzo to boiling broth and stir. Reduce heat to medium and cook uncovered, stirring occasionally, for 15-18 minutes for rice or 8-10 minutes for orzo. Remove from heat and let cool slightly for 2 minutes.
  • Crack eggs into a medium bowl and whisk vigorously for 2-3 minutes until pale yellow, frothy, and doubled in volume. Add fresh lemon juice and lemon zest (if using) and whisk another minute until smooth.
  • Remove soup pot from heat completely. While whisking egg mixture constantly, slowly drizzle in 1 cup of hot broth in a thin stream. Repeat two more times, adding 1 cup of hot broth each time while whisking continuously.
  • Slowly pour the tempered egg-lemon mixture into the soup while stirring gently with a wooden spoon for 1-2 minutes as soup thickens. Add shredded chicken back to pot and stir to distribute. Do not return to a boil.
  • Ladle soup into warmed bowls. Garnish with fresh chopped dill or parsley, drizzle with extra virgin olive oil, and add fresh black pepper. Serve immediately with lemon wedges on the side.

Notes

  • Room temperature eggs are essential - they temper more easily and are less likely to curdle when mixed with hot liquid.
  • Remove pot from heat before tempering to eliminate any risk of the eggs scrambling from residual heat on the burner.
  • Whisk vigorously and constantly during the tempering process to distribute the heat evenly throughout the egg mixture.
  • Use fresh lemon juice only - bottled juice has a bitter, artificial flavor that will ruin the delicate balance of the soup.
  • Don't rush the tempering by adding too much hot broth at once, which can cause the eggs to cook into scrambled bits.
  • Test your broth seasoning before adding the eggs, as it's difficult to adjust the salt level after the avgolemono is incorporated.
  • Keep the finished soup below a simmer when reheating to prevent curdling. Warm gently over lowest heat, stirring constantly.
  • Make sure your rice or orzo is fully cooked before adding the egg mixture, as it won't soften further.
  • Store leftovers in airtight containers in the refrigerator for up to 3 days. The soup will thicken as it chills - thin with broth when reheating.
  • Freezing is not recommended because the egg-based sauce separates and becomes grainy when thawed.
Keyword avgolemono soup, egg lemon soup, Greek lemon chicken soup