Avgolemono is a bright and comforting Greek lemon chicken soup that I love for its silky texture, fresh flavor, and cozy feel. I make it with tender chicken, orzo or rice, egg yolks, lemon juice, and fresh dill for a soup that feels hearty but still refreshing.
Why You’ll Love This Recipe
I love this recipe because it is creamy without using cream. The egg yolks and lemon juice create a smooth, velvety broth that tastes rich, fresh, and comforting.
I also like how flexible it is. I can make it with orzo for a pasta-style soup or rice for a more traditional, cozy version.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 Tbsp olive oil
1 onion, diced
2 celery stalks, diced
1 carrot, diced
3 garlic cloves, minced
2 bay leaves
1½ lb chicken thighs or breasts
6 cups chicken stock or bone broth
¾ cup orzo or ½ cup long-grain rice
2–4 Tbsp lemon juice
1–2 tsp lemon zest, optional
2–3 large egg yolks, room temperature
¼ cup fresh dill, chopped
Salt and pepper
Directions
I heat the olive oil in a large pot over medium heat. I add the onion, carrot, and celery, then sauté until softened. Then I stir in the garlic, then add the chicken, broth, and bay leaves. I bring everything to a simmer and cook for 20 minutes.
Next I remove the chicken from the pot, shred it, and return it to the soup. I add rice and cook for 15–18 minutes, or I add orzo and cook for 8–10 minutes, until tender.
In a bowl, I whisk together the egg yolks, lemon juice, and lemon zest if I am using it. I remove the soup from the heat and let it cool for 1–2 minutes. I slowly whisk 1–2 cups of hot broth into the egg mixture to temper it.
Next I gradually stir the tempered egg-lemon mixture back into the pot. I warm the soup gently to 160°F while stirring constantly, making sure it does not boil. I season with salt and pepper, then stir in the fresh dill before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 320 kcal per serving
Variations
I sometimes use rice instead of orzo when I want a more classic version. For a heartier soup, I add extra shredded chicken or a little more carrot and celery.
I also like adding extra lemon juice when I want the soup to taste brighter. For a milder flavor, I start with 2 tablespoons and adjust at the end.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. And I reheat the soup gently over low heat, stirring often.
I avoid boiling it after the egg-lemon mixture is added because high heat can change the smooth texture. If the soup thickens in the fridge, I add a splash of broth while reheating.
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FAQs
Can I make Avgolemono with rice instead of orzo?
Yes, I can use ½ cup long-grain rice instead of orzo. I cook it for about 15–18 minutes, until tender.
Why should I temper the egg mixture?
I temper the egg mixture so the yolks warm slowly and blend smoothly into the soup. This helps create the silky texture I want.
Can I use chicken breasts instead of thighs?
Yes, I can use chicken breasts or thighs. I like thighs for a richer flavor, but breasts work well for a lighter soup.
Can I freeze Avgolemono soup?
I do not usually freeze it because the egg-lemon broth can change texture after thawing. I prefer storing it in the refrigerator and reheating it gently.
How do I keep the soup from curdling?
I remove the soup from the heat, temper the egg mixture slowly, and avoid boiling the soup after adding the eggs.
Conclusion
Avgolemono is one of my favorite soups when I want something cozy, fresh, and satisfying. I love the balance of tender chicken, lemony broth, orzo or rice, and fresh dill in every bowl.
📖 Recipe:
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Avgolemono
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
A bright and comforting Greek lemon chicken soup with a silky, velvety broth made from egg yolks and fresh lemon juice. Packed with tender chicken, orzo or rice, and fresh dill for a cozy yet refreshing meal.
Ingredients
1 Tbsp olive oil
1 onion, diced
1 carrot, diced
2 celery stalks, diced
3 garlic cloves, minced
2 bay leaves
1½ lb chicken thighs or breasts
6 cups chicken stock or bone broth
¾ cup orzo or ½ cup long-grain rice
2–4 Tbsp lemon juice
1–2 tsp lemon zest (optional)
2–3 large egg yolks, room temperature
¼ cup fresh dill, chopped
Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until softened.
- Stir in garlic, then add chicken, broth, and bay leaves. Bring to a simmer and cook for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Add rice and cook for 15–18 minutes, or add orzo and cook for 8–10 minutes until tender.
- In a bowl, whisk egg yolks, lemon juice, and lemon zest if using.
- Remove soup from heat and let cool for 1–2 minutes. Slowly whisk 1–2 cups of hot broth into the egg mixture to temper it.
- Gradually stir the tempered mixture back into the soup.
- Warm gently to about 160°F while stirring constantly. Do not boil.
- Season with salt and pepper, then stir in fresh dill and serve.
Notes
Use rice for a more traditional version or orzo for a pasta-style texture.
Add extra lemon juice for a brighter flavor or reduce for a milder taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and avoid boiling to maintain a smooth texture.
If soup thickens in storage, add a splash of broth while reheating.
Freezing is not recommended as the texture may change.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 145 mg
