Avgolemono Soup is a fabulously lemony chicken soup made super creamy without any dairy! It’s classic Greek comfort food.
Avgolemono soup is a traditional Greek soup made by thickening hot broth with a mixture of eggs and lemon juice (avgó = egg, lemóni = lemon). The result is a silky, creamy texture without any dairy, balanced by bright lemon flavor. It’s most often finished with rice or orzo and tender chicken, both of which I added to my delicious version.
Chicken broth thickened with eggs and flavored with lemon is a Mediterranean idea so good that just about everyone claimed it in one form or another. You’ll find versions of avgolemono soup in Greece, Turkey, and Italy, as well as throughout Arabic and Jewish cuisines. The texture and flavor of the soup are remarkable ~ silky and lightly creamy (with no dairy whatsoever), balanced by a bright, pronounced lemon tang.
My lemon soup recipe is cobbled together from a handful of sources. I take what I love from each one until I get it just right for me ~ not too many eggs, extra lemon, no celery, and orzo instead of rice. Traditionally, this soup starts with a whole chicken simmered into broth, but I use a good rotisserie chicken and quality store-bought broth without sacrificing the character or flavor of this wonderful soup.
the avgolemono soup method
When you add the egg and lemon mixture to the hot broth, it immediately forms a creamy emulsion that thickens the soup without any dairy. To keep the soup smooth, add the mixture slowly and stir constantly, then keep the heat low ~ don’t let it boil, or the eggs may curdle.
This soup can be adjusted to suit your needs: keep it lighter with less chicken and rice, or make it more substantial by adding more of both. Its warm, lemony broth makes it an especially good choice for anyone who’s feeling under the weather.
The avgolemono soup technique to create a super lemony sauce thickened with eggs is one I’ve adopted time and again…
Add The View from Great Island as a Trusted Google Source
Avgolemono Soup
Ingredients
- 6 cups chicken broth
- 4 large eggs, well beaten
- 1/3 cup fresh lemon juice, strain pips and
- salt and fresh cracked black pepper to taste
- 2 cups cooked chicken, cut in chunks
- 2 cups cooked orzo or rice
- snipped chives or dill
Instructions
- Heat the stock in a large soup pot to simmering.
- In a separate bowl, whisk the 4 eggs well, and then whisk in the lemon juice, making sure the eggs are completely broken up and smooth.
- Slowly pour one ladle of the hot broth into the egg mixture, whisking all the while. Add another in slowly, and then a third. You are tempering the eggs so they don’t curdle when you add them to the hot broth in the soup pot.
- Off the heat, slowly, drizzle in the lemon egg mixture back into the broth, whisking constantly. (If you are good at that pat the head and rub the tummy trick, you’ll do fine with this…) The soup will turn a cloudy creamy color.
- Put the pan back on the burner and heat gently while stirring, I use a silicone spoonula for this. Don't heat too long, and don't bring to a simmer or boil. The lemon egg mixture will heat through and give the soup a silky body, but it won't get thick. Take off the heat and check the seasonings. I love to add lots of pepper, and you may need some salt.
- I like to put the rice and chicken in the individual bowls first, and then top with the hot soup. This way the orzo or rice doesn’t absorb too much of the broth and get soggy. Add the chives, and serve right away.
Nutrition
more comforting soups
Country French Garlic Soup
Warm up with this velvety garlic soup, a regional specialty from the South of France thickened with a surprising ingredient!
Salmon Soups from Norway to New England
It’s soup season and there’s nothing more comforting or nourishing ~ whether you’re in the mood for a classic creamy chowder or something a bit more adventurous, these salmon soup recipes have something for everyone.
Mushroom and Brie Soup
My mushroom and Brie soup is a little taste of luxury. Creamy, rich, and layered with flavor, it’s the perfect comfort food.
25 Soup and Bread Pairings
Soup + Bread is the coziest most satisfying meal ever invented! I do the work for you, see my perfectly paired soup and bread combos!
White Bean and Bacon Soup
We Americans should get more comfortable with the concept of a bowl of soup for dinner. This Tuscan inspired white bean and bacon soup is inexpensive, satisfying, and can be stashed in the fridge for days.
.
The Greek chicken lemon soup is one of my favorites. Good, easy instructions to follow. Thanks for this recipe! EE
Where do I find the nutritional information?
It’s at the end of the recipe card.
I’ve been looking for a lemon artichoke soup. Could I use this recipe with artichokes instead of chicken? Or without the rice?
Oooh that sounds good Jen. I have a delicious Tuscan Lemon Artichoke Soup for you to check out!
Hey there! I absolutely love this recipe – sometimes when I’m lazy I pick up a quart of rice from the Chinese food place on my way home from work.
No judgement here!!
Sue, Just made this for dinner. Great flavors, but I would’ve liked it to be a bit thicker (creamier like one I had at an old school Greek Restaurant). Any suggestions?
Yes, the restaurant may have cooked the rice in the broth, and then pureed some of the soup for a thicker texture, that’s a traditional way of making it thicker if you prefer that. You might also blend some butter and flour together and add to the soup at the end to thicken slightly.
Hi sue,
This recipe looks delicious! I am having a problem getting some of your recipes. The carrots and brown butter and sage looks so good but I can’t find the recipe. If you have a moment could you give me a tip on what’s going wrong? Thanks in advance!
Sincerely,
Kathy
Not sure what’s going on Kathy, here’s the link to the post, and the recipe is there when you scroll down…Rainbow Carrots with Browned Butter and Sage. If you still have trouble let me know.
Decades ago, when I lived in Boston, I used to get an avgolemono soup at a restaurant downtown that was so good! Thick, flavorful – oh, my word. Instead of using a spoon to eat it, I would scoop it into my mouth using pieces of their fantastic pita bread. I don’t know whether they made the pita themselves or bought it locally. But that soup … my mouth dreams of it.
That sounds amazing, I love food memories like that 🙂