Avgolemono (Greek Egg and Lemon Soup) Recipe

If you’ve ever craved a soup that’s as comforting as it is bright and lively, Avgolemono (Greek Egg and Lemon Soup) deserves a permanent spot in your kitchen line-up. This silky, citrusy bowl of sunshine blends humble ingredients into a rich, creamy soup without a drop of cream, using eggs and lemon juice for an irresistible tang and body. Whether you’re new to Greek cuisine or carrying on a beloved family tradition, Avgolemono (Greek Egg and Lemon Soup) will make you feel like you’re being wrapped up in a warm Mediterranean hug. Trust me, one spoonful and you’ll understand why this recipe holds a special place in my heart—and soon, it’ll be in yours, too!

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The beautiful thing about Avgolemono (Greek Egg and Lemon Soup) is how its short list of ingredients creates layers of flavor and silkiness you wouldn’t expect. Each one is crucial, bringing its own sparkle: the broth for richness, eggs for creaminess, and lemon for that signature zest.

• Chicken broth: Use a flavorful, good-quality broth as the backbone of your soup—homemade or store-bought both work beautifully!
• White rice or orzo: Either rice or orzo adds heartiness and helps to thicken the soup; pick your favorite for just the right bite.
• Eggs: Three large eggs help turn the broth into a dreamy, velvety soup with absolutely no cream required.
• Freshly squeezed lemon juice: About two lemons should do the trick—fresh is key for the signature tang that wakes up the whole bowl.
• Shredded cooked chicken (optional): Not traditional, but adding chicken transforms Avgolemono into a complete meal—perfect for heartier appetites.
• Salt and black pepper: Season thoughtfully toward the end so the flavors can really shine together.
• Chopped fresh dill or parsley (optional): A sprinkle of fresh herbs just before serving gives color and a final flourish of freshness.

How to Make Avgolemono (Greek Egg and Lemon Soup)

Step 1: Simmer the Broth and Cook the Rice (or Orzo)

Grab your favorite large soup pot and bring the chicken broth to a gentle boil. Once it’s simmering, stir in the rice or orzo. Let it cook, uncovered but with a watchful eye, for 15 to 18 minutes, until perfectly tender. The grains soak up the flavorful broth, lending heartiness and a little starch to help thicken everything later on. Give it a stir now and then so nothing sticks to the bottom!

Step 2: Whisk the Eggs and Lemon Juice

While your rice or orzo does its thing, crack the eggs into a medium mixing bowl and add the freshly squeezed lemon juice. Now, whisk steadily until the mixture turns frothy and pale yellow—this step is where your soup’s creamy magic truly begins. It might smell lemony and inviting already!

Step 3: Temper the Egg-Lemon Mixture

Here’s the secret to Avgolemono (Greek Egg and Lemon Soup): tempering the eggs! This technique prevents scrambled eggs in your broth. Carefully ladle about one cup of your hot broth into the egg-lemon mixture, whisking constantly. Take your time—slow and steady keeps it creamy. This gentle heat gets the eggs ready for their main-stage role.

Step 4: Combine and Finish the Soup

Now slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring constantly as you go. Keep the heat low, and continue stirring for two to three minutes more—never let it boil at this point, or the eggs might curdle. Add the shredded chicken if you’re using it, and season with salt and pepper to taste. The result is a lusciously smooth and bright Avgolemono (Greek Egg and Lemon Soup) you’ll be eager to scoop up.

Step 5: Serve and Garnish

Ladle the finished soup into warm bowls and sprinkle a little chopped dill or parsley over the top if you’re feeling fancy. Each bowl is pure comfort, absolutely glowing with flavor. Serve it up straight away; Avgolemono is best enjoyed fresh and still silky.

How to Serve Avgolemono (Greek Egg and Lemon Soup)

Garnishes

A final touch of freshly chopped dill or parsley on Avgolemono (Greek Egg and Lemon Soup) adds both color and an herbal freshness that livens up every spoonful. For an extra pop, you can also swirl in a little extra lemon zest or a whisper of cracked black pepper. Don’t skip the garnishes—they’re like the jewelry to your soup’s little black dress!

Side Dishes

Although this soup is a showstopper on its own, pairing it with a crusty chunk of bread or a simple Greek salad elevates the meal into something truly memorable. I love serving Avgolemono with warm pita, olives, or even some crisp cucumber slices to contrast the creaminess.

Creative Ways to Present

If you’re feeling adventurous, serve Avgolemono (Greek Egg and Lemon Soup) in small cups or shot glasses as an appetizer at a dinner party—guests love the surprise! For a cozy lunch, fill rustic bowls and let everyone sprinkle their own fresh herbs or drizzle with olive oil tableside for a modern twist. Presentation is all about matching the mood and occasion, so have fun with it.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Avgolemono (Greek Egg and Lemon Soup), let it cool to room temperature before pouring into airtight containers. It’ll keep beautifully in the fridge for up to three days. The soup does thicken as it sits, so just give it a good stir before reheating to revive that silky texture.

Freezing

While you can technically freeze Avgolemono, be aware that the eggs may change texture slightly and become less creamy once thawed. If you do choose to freeze, let the soup cool completely and store in airtight, freezer-safe containers for up to two months. Defrost gently in the fridge overnight before reheating for best results.

Reheating

When it’s time for leftovers, reheat Avgolemono (Greek Egg and Lemon Soup) gently over low heat, stirring constantly. Avoid bringing it to a boil; slow and steady always wins with this soup. A tiny splash of hot broth or water can help loosen the consistency if it has thickened too much in the fridge.

FAQs

Can I make Avgolemono (Greek Egg and Lemon Soup) without rice or orzo?

Absolutely! While rice or orzo helps thicken the soup and adds some body, you can make a lighter version by simply skipping them. The soup will be silkier and a bit more brothy, but still delicious.

How do I prevent the eggs from curdling?

The key step is tempering: slowly add hot broth to your egg-lemon mixture while whisking constantly before returning it to the main pot. Always keep the heat low after adding the eggs and never let the soup boil, for that signature creamy finish.

Is there a vegetarian option for this soup?

Yes! Just swap the chicken broth for vegetable broth, and of course, skip the shredded chicken. You’ll still get a bright, comforting bowl with all the classic flavors of Avgolemono (Greek Egg and Lemon Soup), just with a plant-based twist.

Can I use bottled lemon juice instead of fresh?

I highly recommend using fresh lemon juice here—the difference in aroma and brightness is huge. If you’re in a pinch, bottled works, but fresh juice really delivers that iconic zing that defines Avgolemono.

What should I do if my soup turns out too thick?

No worries! Simply add a bit more hot chicken broth, stirring well until you reach your desired consistency. Avgolemono (Greek Egg and Lemon Soup) is wonderfully adaptable to your tastes, whether you love it rich and hearty or a little lighter.

Final Thoughts

If you’re searching for a silky, sunny bowl of comfort or just want to bring a taste of Greece to your table, Avgolemono (Greek Egg and Lemon Soup) is the answer. Every spoonful offers a little burst of Mediterranean sunshine and a whole lot of love—I can’t wait for you to try it and make it your own!

Print