Avgolemono (Greek Lemon Chicken Soup) – Bright, Comforting, and Creamy

This is the kind of soup that feels like a warm hug and a fresh breeze at the same time. Avgolemono is a Greek classic: silky, lemony, and comforting without being heavy. It’s simple enough for a weeknight and special enough for guests.

With just a handful of pantry staples, you get a bowl full of brightness, protein, and soothing flavor. If you love chicken soup and love lemon, this is your sweet spot.

Why This Recipe Works

Avgolemono relies on a genius technique: whisking eggs and lemon juice into hot broth to create a creamy, velvety texture—without cream. The eggs enrich, the lemon lifts, and the chicken broth ties everything together.

Using hot broth to temper the eggs keeps them silky, not scrambled. A little rice or orzo gives it body, so the soup eats like a full meal, not just a starter. It’s comfort food that feels light and restorative.

Ingredients

• 6 cups chicken broth (homemade or low-sodium)
• 1 cup cooked chicken, shredded or finely chopped
• 1/2 cup uncooked white rice (or 2/3 cup orzo)
• 3 large eggs
• 1/3 to 1/2 cup fresh lemon juice (about 2–3 lemons), plus extra wedges for serving
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill or parsley, chopped (optional but recommended)
• Zest of 1 lemon (optional, for extra brightness)

Instructions

1. Simmer the broth: In a medium pot, bring the chicken broth to a gentle simmer over medium heat.

   Keep it at a steady but not rolling simmer to prevent evaporation and maintain clarity.

2. Cook the rice or orzo: Stir in the rice (or orzo) and cook until just tender, about 12–15 minutes for rice or 8–10 minutes for orzo. Stir occasionally so nothing sticks to the bottom.
3. Add the chicken: Stir in the cooked, shredded chicken. Lower the heat so the soup is steamy but not boiling.

   Season with salt and pepper. If using lemon zest, stir it in now.
4. Make the egg-lemon mixture: In a medium bowl, whisk the eggs until frothy, then whisk in the lemon juice until smooth and pale. This emulsifies the mixture and helps it incorporate evenly.
5. Temper the eggs: Slowly ladle in about 1–2 cups of the hot broth into the egg-lemon mixture, whisking constantly.

   This gradually warms the eggs so they thicken the soup without curdling.

6. Finish the soup: Turn the heat to low. Slowly pour the tempered egg-lemon mixture back into the pot while stirring gently. Keep the heat low and cook for 2–3 minutes until the soup thickens slightly and turns silky. Do not let it boil or the eggs may scramble.
7. Taste and adjust: Add more salt, pepper, or lemon juice to suit your taste.

   Stir in chopped dill or parsley if using.

8. Serve: Ladle into warm bowls and serve with extra lemon wedges and a sprinkle of fresh herbs on top.

Keeping It Fresh

Avgolemono is best enjoyed right after it’s made, when the texture is smooth and glossy. If you need to store it, let it cool and keep it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often. Do not boil during reheating or the eggs can separate.

If you plan to make it ahead, consider cooking the rice or orzo separately and storing it apart from the soup.

Combine portions as you reheat to avoid the grains soaking up too much liquid and turning mushy.

Health Benefits

• High in protein: Chicken and eggs make this soup satisfying and supportive for muscle repair and satiety.
• Vitamin C boost: Fresh lemon juice adds brightness and a helpful dose of vitamin C.
• Comfort without cream: The silky texture comes from eggs, not dairy or heavy cream, keeping it lighter.
• Gentle on the stomach: Warm broth, simple grains, and a clean ingredient list make this soothing when you’re under the weather.
• Balanced meal: With protein, carbohydrates, and a bit of healthy fat from the egg yolks, it’s a complete, comforting bowl.

Pitfalls to Watch Out For

• Boiling after adding eggs: This is the biggest mistake. High heat can curdle the eggs and turn the soup grainy. Keep it below a simmer.
• Skipping tempering: Adding the egg-lemon mixture straight to hot soup can shock the eggs.

  Temper slowly and whisk constantly.

• Overcooking the grains: Rice or orzo should be tender but not mushy. Taste as you go and consider cooking them separately if meal prepping.
• Under-seasoning: Lemon brightens, but salt makes flavors sing. Taste and adjust at the end.
• Using bottled lemon juice: Fresh juice matters here.

  Bottled versions can taste flat or harsh.

Recipe Variations

• Classic with orzo: Swap the rice for orzo for a slightly more toothsome bite and quicker cook time.
• Herb-forward: Add more dill, a little mint, or a mix of parsley and dill for a greener finish.
• Broth upgrade: Use homemade chicken stock or simmer store-bought broth with onion, celery, bay leaf, and peppercorns for 20 minutes, then strain for deeper flavor.
• Vegetarian twist: Use vegetable broth and add cooked chickpeas instead of chicken. The eggs still provide richness.
• Low-carb version: Skip the rice/orzo and add extra chicken and vegetables like
  

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