Name: Avgolemono Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 small onion finely diced; 2 cloves garlic minced; 6 cups chicken broth; 1/2 cup uncooked rice or orzo; 2 large eggs; 1/4 cup fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh dill or parsley chopped

About Avgolemono Soup

Avgolemono Soup is a classic Greek comfort dish known for its silky texture and bright lemon flavor. It’s made with a simple base of chicken broth, rice or orzo, eggs, and fresh lemon juice—ingredients that transform into something surprisingly luxurious when combined correctly.

This soup is light yet satisfying, perfect for chilly evenings, sick days, or whenever you crave something soothing but not heavy. The magic lies in the egg-lemon mixture, which thickens the broth without cream and gives Avgolemono its signature tangy warmth.

What Makes Avgolemono Soup So Creamy Without Cream?

The creamy texture comes from tempering eggs with hot broth before gently stirring them back into the soup. This traditional technique creates a smooth, velvety consistency while keeping the flavor fresh and bright.

Ingredients for the Avgolemono Soup

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1/2 cup uncooked rice or orzo
• 2 large eggs
• 1/4 cup freshly squeezed lemon juice
• Salt, to taste
• Black pepper, to taste
• Fresh dill or parsley, for garnish

How To Make the Avgolemono Soup

Step 1: Build the Flavor Base

Heat olive oil in a pot over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook just until fragrant.

Step 2: Simmer the Soup

Pour in the chicken broth and bring to a gentle boil. Add the rice or orzo, reduce heat, and simmer until tender.

Step 3: Prepare the Egg-Lemon Mixture

In a bowl, whisk the eggs until smooth. Slowly whisk in the lemon juice, then gradually add a ladle of hot broth while whisking constantly to temper the eggs.

Step 4: Finish the Soup

Lower the heat and slowly stir the egg-lemon mixture back into the pot. Stir gently until the soup thickens slightly. Do not let it boil. Season with salt and pepper to taste.

Serving, Storing, and FAQs

Serving and Storing Avgolemono Soup

Serve Avgolemono Soup warm, topped with fresh herbs and an extra squeeze of lemon if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling.

Frequently Asked Questions

Can I use orzo instead of rice?

Yes, orzo is traditional and works beautifully, giving the soup a slightly heartier texture.

Why can’t the soup boil after adding eggs?

Boiling can cause the eggs to scramble. Gentle heat keeps the soup smooth and creamy.

Is Avgolemono Soup gluten-free?

It is gluten-free if made with rice instead of orzo.

Can I make it vegetarian?

Absolutely. Use vegetable broth instead of chicken broth.

Does this soup freeze well?

Freezing isn’t recommended because the egg-lemon base can separate when thawed.

Want More Comforting Soup Ideas?

If Avgolemono Soup hits the spot, you might also enjoy these cozy favorites:

• Creamy Italian Meatball Soup for a hearty, savory option.
• Marry Me Sausage Orzo Soup if you love rich, comforting flavors.
• Coconut Lime Poached Fish Soup for a bright, coastal twist.
• Easy One-Pan Lemon Butter Chicken to keep the lemon theme going.

📌 Save this recipe to your Pinterest board so it’s always within reach when you’re craving comfort in a bowl.

For more daily recipe inspiration, follow me on Pinterest: https://www.pinterest.com/ninadishes/

I’d love to hear how your Avgolemono Soup turned out. Did you go extra lemony or keep it mild? Drop your tips and questions—I’m always happy to help.

Avgolemono Soup

Author: Nina Klatten
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Avgolemono Soup is a classic Greek lemon chicken soup known for its silky texture and bright, comforting flavor. Made with chicken broth, rice or orzo, fresh lemon juice, and eggs, this soup delivers richness without cream and warmth in every spoonful.