Name: Avgolemono (Greek Egg and Lemon Soup) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 6 cups chicken broth; 1/2 cup uncooked white rice (or orzo); 3 large eggs; 1/3 cup fresh lemon juice (about 2 lemons); 2 cups cooked shredded chicken (optional); Salt and pepper to taste; Chopped fresh parsley or dill for garnish (optional)

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If there’s ever been one comforting bowl of sunshine in my kitchen, it’s a steaming serving of Avgolemono (Greek Egg and Lemon Soup). Tangy, silky, and irresistible, this classic Greek dish is a personal favorite for those moments when you crave something soothing but full of flavor. Every spoonful balances the soft comfort of rice, the richness of eggs, and the bright punch of fresh lemon, making it just the thing to lift spirits on any day. What seems simple is actually a magical marriage of just a handful of pantry staples, creating a soup that’s as cozy as a hug and as refreshing as a Mediterranean breeze.

Avgolemono (Greek Egg and Lemon Soup) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Avgolemono (Greek Egg and Lemon Soup) is how such humble, everyday ingredients can come together to create something truly special. Each component plays a key role, whether it’s providing depth, texture, or that signature tang.

Chicken broth: The warm, savory base that infuses every spoonful with flavor.
Uncooked white rice (or orzo): For gentle body and a soft bite; orzo offers a slightly different, equally lovely texture.
Large eggs: These give the soup its creamy, velvety consistency—no cream needed!
Fresh lemon juice: The star of the show, brightening the soup with its tangy freshness.
Cooked shredded chicken (optional): Adds heartiness and makes the soup a complete meal, but feels just as comforting without.
Salt and pepper: Essential for bringing all the subtle flavors to life.
Chopped fresh parsley or dill (optional): A sprinkle at the end gives color and a hint of herbaceous lift.

How to Make Avgolemono (Greek Egg and Lemon Soup)

Step 1: Simmer the Broth and Rice

Start by bringing your chicken broth to a lively boil in a big soup pot. Add the rice (or orzo, if you’re going that route), then turn the heat down and let it all simmer away. This step is about infusing the broth with gentle, comforting starchiness while you wait for the grains to become beautifully tender—usually about 15 to 18 minutes. Take in the aroma; this is where your soup’s backbone is built.

Step 2: Whisk the Eggs and Lemon

While the rice is cooking, crack your eggs into a bowl and add the fresh lemon juice. Whisk them together vigorously until frothy. The better you combine these two, the silkier your Avgolemono (Greek Egg and Lemon Soup) will turn out, as this creates the signature creamy-but-light texture without adding any dairy.

Step 3: Temper the Egg-Lemon Mixture

This step is a little kitchen magic! To keep the eggs from scrambling, you’ll want to temper them. Gently ladle about a cup of hot broth from your soup pot and whisk it slowly into the egg-lemon mixture. This careful, gradual process warms up the eggs so they thicken the soup instead of curdling.

Step 4: Combine Everything Gently

Now for the big moment! Pour the warmed egg-lemon mixture into the soup pot, stirring constantly. Reduce the heat to low—you don’t want any bubbling here. Stir gently as the soup thickens slightly, transforming from brothy to luxuriously velvety. If you want a heartier meal, add the shredded chicken now, and season everything with salt and pepper to taste. The transformation is nothing short of delightful!

Step 5: Serve and Savor

Spoon your Avgolemono (Greek Egg and Lemon Soup) into bowls and scatter some chopped parsley or dill on top if you like. Taste for seasoning, adjust if needed, and enjoy the irresistible aroma and taste. Each bowl is a bright, happy celebration of simple ingredients done right.

How to Serve Avgolemono (Greek Egg and Lemon Soup)

Garnishes

A finishing sprinkle of chopped fresh parsley or dill turns an already-gorgeous bowl into something restaurant-worthy. The herbs add a fresh pop of green and a subtle flavor that complements the lemony notes. A light dusting of black pepper right before serving also brings out all the zesty aromas in Avgolemono (Greek Egg and Lemon Soup).

Side Dishes

This soup shines all on its own, but if you want to make your meal even more memorable, think of classic Greek sides. Crusty bread or warm pita is perfect for dipping. Roast vegetables, olives, or a simple Greek salad alongside Avgolemono (Greek Egg and Lemon Soup) make for a well-rounded feast bursting with Mediterranean character.

Creative Ways to Present

If you’re serving guests, try ladling the soup into elegant cups for an appetizer or pouring it into a large communal bowl for everyone to share. For a fun twist, top each serving with a decorative lemon slice or a swirl of extra lemon juice. Don’t forget—the beauty of Avgolemono (Greek Egg and Lemon Soup) lies both in its comforting simplicity and its cheerful, sunshine-yellow color!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Avgolemono (Greek Egg and Lemon Soup), don’t worry—it keeps quite well in the refrigerator. Just spoon it into an airtight container and store for up to 3 days. The flavors actually mellow and deepen, which might make tomorrow’s lunch even better.

Freezing

While many soups freeze beautifully, Avgolemono (Greek Egg and Lemon Soup) is a bit of a delicate character due to the eggs. Freezing can sometimes change the texture, but if you do want to freeze it, let the soup cool completely before transferring it to freezer-safe containers. Thaw gently in the fridge overnight for best results.

Reheating

When reheating, go low and slow! Warm your Avgolemono (Greek Egg and Lemon Soup) over low heat, stirring gently and avoiding a full boil. This keeps the soup creamy instead of grainy. If it thickens up a bit in the fridge, stir in a splash of chicken broth to loosen it back to silky perfection.

FAQs

Can I make Avgolemono (Greek Egg and Lemon Soup) vegetarian?

Absolutely! Substitute a quality vegetable broth for chicken broth and skip the chicken. The soup will still be wonderfully bright and comforting, losing none of its signature silkiness or tang.

What kind of rice is best?

Short or medium-grain white rice works best, as it cooks up tender and helps thicken the soup. You can swap in orzo pasta for a slightly different bite, but avoid long-grain rice, which doesn’t create the same creamy texture.

Why did my eggs curdle?

This usually happens if the egg-lemon mixture isn’t tempered slowly or if you boil the soup after adding it. Always whisk the hot broth in gradually, and never let the soup boil once the eggs are in—it’s the secret to perfectly silky Avgolemono (Greek Egg and Lemon Soup)!

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the most vibrant and clean flavor, but in a pinch, bottled juice will do. The brightness of real lemons is worth the extra minute of squeezing, especially in Avgolemono (Greek Egg and Lemon Soup).

Can I make this ahead for a party?

You can prepare it earlier in the day and gently reheat before serving, just be cautious never to boil after adding the eggs. For best results, add any garnishes right before serving so they stay fresh and appealing.

Final Thoughts

If you’ve never made Avgolemono (Greek Egg and Lemon Soup), there’s no better time to bring a little Greek cheer into your kitchen. Every bowl is pure coziness, brightened by lemon and thickened with care. Grab your spoon and dive in—I promise, it will soon become a favorite at your table too!

Avgolemono (Greek Egg and Lemon Soup) Recipe

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4.5 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Avgolemono is a traditional Greek soup known for its creamy texture and bright flavors from the combination of eggs and lemon. This comforting dish is perfect for any time of the year and is sure to become a favorite in your household.

Ingredients

Scale

Ingredients:

6 cups chicken broth
1/2 cup uncooked white rice (or orzo)
3 large eggs
1/3 cup fresh lemon juice (about 2 lemons)
2 cups cooked shredded chicken (optional)
Salt and pepper to taste
Chopped fresh parsley or dill for garnish (optional)

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Instructions

In a large pot, bring the chicken broth to a boil. Add the rice, reduce heat to a simmer, and cook for 15–18 minutes until the rice is tender.
While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until frothy. Once the rice is cooked, remove about 1 cup of hot broth and slowly whisk it into the egg-lemon mixture to temper the eggs.
Gradually pour the warmed egg mixture back into the pot, stirring constantly to prevent curdling. Reduce the heat to low and stir gently for 2–3 minutes until the soup thickens slightly. Do not boil.
Add the shredded chicken if using, and season with salt and pepper to taste. Ladle into bowls and garnish with parsley or dill if desired.