Some recipes feel like a warm hug in a bowl—Avgolemono Soup is one of them. This traditional Greek chicken soup, thickened with eggs and brightened by lemon, is pure comfort food with a Mediterranean twist.
The creamy texture comes without a drop of cream, thanks to the silky egg-lemon emulsion that gives this dish its signature flavor and feel. Whether you’re under the weather, craving something soothing, or just in the mood for a wholesome bowl of goodness, Avgolemono delivers every time.
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Why you’ll love this Avgolemono Soup
This Greek classic has a perfect balance of richness and brightness.
- Naturally creamy without any dairy
- Refreshing lemon flavor that lifts every bite
- Great for using leftover chicken or rotisserie meat
- Light yet deeply satisfying
- Ready in about 30 minutes
- Comforting and nutritious—ideal for cold days or recovery meals
I first fell in love with Avgolemono after a trip to a local Greek festival near Austin. I remember tasting it for the first time—silky, tangy, and deeply comforting—and thinking, “this is chicken soup with soul.” I’ve been making it ever since for my family whenever we need something that feels like home in a bowl.
If you love this kind of Mediterranean comfort, you’ll also enjoy my Greek Healing Soup, which shares that same nurturing flavor and soothing texture.
Ingredients you’ll need For Avgolemono Soup
Avgolemono is beautifully simple, relying on fresh ingredients for its depth and warmth.
Main Ingredients
- 4 cups chicken broth – use homemade or quality store-bought for best flavor
- 1 cup cooked chicken, shredded – rotisserie chicken works great
- 3 large eggs – for the creamy, silky texture
- ½ cup fresh lemon juice (2–3 lemons) – brightens and balances the richness
- ¼ cup uncooked orzo pasta (optional) – adds body and comfort
- 1 tablespoon olive oil – for flavor and a smooth base
- Salt and pepper, to taste – to balance and enhance flavors
- Fresh dill or parsley (optional) – for garnish and freshness
Optional Add-Ons or Substitutes
- Substitute rice for orzo for a gluten-free version
- Use turkey instead of chicken for a holiday twist
- Add baby spinach for color and nutrients
- Try a touch of garlic for a more robust flavor
- Add an extra squeeze of lemon before serving for extra brightness
For another vibrant lemon-based recipe, try my Lebanese Lemon Lentil Soup—it carries that same tangy, healing Mediterranean soul.
Step-by-step instructions
Making Avgolemono Soup is easier than you think—it’s all about gentle cooking and timing.
- Cook the orzo. In a medium pot, heat olive oil over medium heat. Add chicken broth and bring to a gentle boil. Stir in orzo and cook for 7–8 minutes, until tender but firm. Reduce heat to low.
- Prepare the egg-lemon mixture. In a large bowl, whisk together eggs and lemon juice until smooth and slightly frothy.
- Temper the eggs. Slowly ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly. (This step prevents the eggs from curdling.)
- Combine everything. Gradually pour the tempered egg mixture back into the pot while stirring. The soup will turn creamy and velvety as it heats gently—don’t let it boil.
- Add chicken and season. Stir in shredded chicken. Taste and adjust with salt, pepper, and extra lemon if desired.
- Serve. Ladle into bowls and garnish with fresh dill or parsley.
Quick reminders:
- Never boil the soup after adding the egg mixture—it will scramble.
- Whisk constantly during tempering to get that smooth, creamy finish.
- Adjust lemon juice to your taste—start mild and add more as you go.
- For thicker soup, use an extra egg or a few more tablespoons of orzo.
For another comforting bowl that uses orzo beautifully, check out my Vegetable Orzo Soup, which combines fresh vegetables and pasta in a nourishing broth.
Expert tips for success
- Use room temperature eggs—they blend more smoothly.
- Whisk vigorously when tempering to avoid curdling.
- Add broth slowly when combining with eggs and lemon.
- Keep the soup warm, not boiling, while serving.
- For a richer flavor, use homemade broth.
- Add herbs like dill or parsley at the end for freshness.
- Pair with crusty bread for a complete meal.
If you’re in the mood for more hearty Mediterranean soup inspiration, my Italian Wedding Soup offers another cozy bowl filled with protein, greens, and pasta.
Serving suggestions
Avgolemono Soup pairs beautifully with light, fresh sides or crusty bread.
- Serve with pita bread or garlic flatbread
- Add a small Greek salad on the side
- Sprinkle extra dill and lemon zest before serving
- Pair with roasted vegetables for a balanced meal
- Enjoy as a starter before a Mediterranean dinner
It’s wholesome enough for lunch yet elegant enough for entertaining.
Storing and reheating
Avgolemono Soup stores well but needs gentle reheating to keep its texture.
How to store it
- Cool completely before refrigerating
- Store in an airtight container for up to 3 days
- The soup may thicken slightly as it sits—add broth before reheating
How to reheat it
- Reheat slowly on low heat while stirring constantly
- Don’t let it boil—heat just until warm
- Add a splash of broth or water to thin if needed
- You can reheat individual servings in the microwave at 50% power
Handled gently, it keeps its creamy, velvety consistency.
Nutrition facts (per serving)
- Calories: 265
- Protein: 22g
- Carbohydrates: 9g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 180mg
- Sodium: 540mg
- Fiber: 1g
- Sugar: 1g
Frequently asked questions
Can I make Avgolemono Soup without orzo?
Yes! The orzo adds texture, but the soup is just as delicious without it. Try rice or cauliflower rice instead.
Can I freeze this soup?
It’s best enjoyed fresh, as the egg-based texture can change when frozen.
Can I use just egg yolks?
You can, but using whole eggs gives a better balance of creaminess and body.
Final thoughts
Avgolemono Soup is the kind of recipe that nourishes both body and soul. The warmth of the broth, the brightness of lemon, and the silky texture from the eggs come together in harmony. It’s comfort food with a touch of Mediterranean sunshine—simple, elegant, and always healing.
- Light, creamy, and deeply comforting
- Naturally dairy-free and full of protein
- A Greek classic that feels like home in every spoonful
Avgolemono Soup
Ingredients
Equipment
Method
- In a medium pot, heat olive oil over medium heat, then add chicken broth and bring to a gentle boil. Stir in orzo (if using) and cook for 7–8 minutes until al dente. Reduce heat to low.
- In a large bowl, whisk together eggs and lemon juice until smooth and slightly frothy.
- Temper the eggs by slowly ladling about 1 cup of hot broth into the egg‑lemon mixture, whisking constantly.
- Gradually pour the tempered egg mixture back into the pot while stirring. Heat gently until the soup turns creamy but do not let it boil.
- Stir in shredded chicken. Taste and adjust seasoning with salt, pepper, and extra lemon if desired.
- Ladle into bowls and garnish with fresh dill or parsley before serving.
Nutrition
Notes
- Be sure not to boil the soup after adding the egg‑lemon mixture to avoid curdling.
- Use rice instead of orzo for a gluten‑free version.
- Adjust lemon to your taste for brightness.
