Avgolemono Soup Recipe

I’ve always had a soft spot for recipes that feel like a warm hug, and this Avgolemono Soup is one of those dishes that just wraps you in comfort. 

Growing up, I’d watch my mom whip up hearty soups on chilly evenings, and while this Greek lemony delight wasn’t in her regular rotation, I discovered it during a trip to a local Mediterranean restaurant years ago. 

The creamy texture, bright lemony zing, and tender rice stole my heart instantly. I knew I had to recreate it at home, and after some trial and error, I’ve nailed a version that’s simple, approachable, and bursting with flavor. 

This isn’t just a soup—it’s a bowl of sunshine that’s perfect for cozy nights or when you’re feeling under the weather. Let’s get cooking!

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Why You’ll Love This Recipe

This Avgolemono Soup is a game-changer for anyone craving something light yet satisfying. Its creamy, velvety texture comes from a magical blend of eggs and lemon juice, without a drop of cream, making it feel indulgent but wholesome. 

The bright citrus notes cut through the richness, while the rice or orzo adds just the right amount of heartiness. 

It’s versatile, too—you can keep it simple or toss in some chicken for extra protein. Plus, it comes together in under an hour, perfect for busy weeknights or when you need a quick, soul-warming meal.

  • Quick and easy to make in under an hour.
  • Bright, lemony flavor that’s refreshing and comforting.
  • Naturally creamy without heavy cream, perfect for lighter meals.
  • Flexible recipe—works with rice, orzo, or added protein.
  • A budget-friendly dish using pantry staples.

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Ingredients

You’ll need just a handful of simple ingredients to make this Avgolemono Soup. Most are pantry staples, but the lemons and eggs are the stars of the show.

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Kitchen Equipment Needed

This recipe is super straightforward and doesn’t require fancy tools. Here’s what you’ll need to whip up this soup.

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Step-by-Step Instructions

Making Avgolemono Soup is easier than it sounds, even if you’re new to cooking. Follow these detailed steps, and you’ll have a steaming bowl of goodness in no time.

1. Cook the Rice or Orzo

In a large saucepan or Dutch oven, bring 6 cups (1.4 liters) of chicken broth to a boil over medium-high heat. 

Once boiling, add ¾ cup (150 g) of long-grain white rice or orzo. 

Reduce the heat to medium-low, cover, and simmer for 15–20 minutes (rice) or 8–10 minutes (orzo), stirring occasionally, until the grains are tender but not mushy. 

Check the package instructions for exact cooking times, as brands can vary. 

If you’re using chicken, add 1 cup (150 g) of shredded cooked chicken to the pot during the last 5 minutes to warm through.

2. Prepare the Egg-Lemon Mixture

While the rice or orzo cooks, grab a medium mixing bowl and crack 2 large eggs into it. 

Add ⅓ cup (80 ml) of fresh lemon juice (squeeze it fresh from about 2 medium lemons for the best flavor). 

Use a whisk to beat the eggs and lemon juice together until smooth and slightly frothy, about 1 minute. 

This mixture is the heart of the soup, giving it that creamy, tangy vibe, so make sure it’s well combined.

3. Temper the Egg Mixture

This step is crucial to avoid curdling the eggs. Once the rice or orzo is cooked, reduce the heat to low so the broth is no longer boiling. 

Ladle about 1 cup (240 ml) of the hot chicken broth into a measuring cup. 

Slowly drizzle this hot broth into the egg-lemon mixture while whisking constantly. 

This gradual process raises the temperature of the eggs without cooking them, ensuring a smooth texture. 

Repeat with another ½ cup (120 ml) of broth to fully temper the mixture.

4. Thicken the Soup

With the saucepan still on low heat, slowly pour the tempered egg-lemon mixture back into the pot, stirring gently but continuously with a whisk or wooden spoon. 

Keep the heat low to prevent the eggs from scrambling. 

Stir for 2–3 minutes until the soup thickens slightly and becomes creamy. 

You’ll notice it coats the back of a spoon lightly. 

Taste and season with 1 teaspoon (5 g) of salt and ½ teaspoon (2.5 g) of black pepper, adjusting as needed.

5. Garnish and Serve

Remove the soup from the heat to avoid overcooking. If using, chop 2 tablespoons (6 g) of fresh dill or parsley on a cutting board with a knife. 

Ladle the soup into bowls using a ladle, then sprinkle with the fresh herbs for a pop of color and flavor. 

Add a thin lemon slice to each bowl for an extra touch of brightness, if desired. 

Serve immediately while it’s warm and comforting.

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Tips for Success

Getting this Avgolemono Soup just right is all about a few key techniques. I’ve made this recipe countless times, and these tips will help you nail it, whether it’s your first try or your fiftieth.

  • Temper the eggs slowly to prevent curdling—whisk constantly and add the hot broth in a thin stream.
  • Use fresh lemon juice for the brightest flavor; bottled juice can taste flat.
  • Don’t boil the soup after adding the egg mixture, as high heat can cause it to separate.
  • Taste and adjust seasoning at the end—lemons vary in tartness, so you might need a pinch more salt.
  • If using rice, rinse it first to remove excess starch for a cleaner texture.
  • For a thicker soup, use slightly more rice or orzo (up to 1 cup/200 g).

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Serving Suggestions

This Avgolemono Soup is versatile enough to be a standalone meal or part of a larger spread. Its light yet satisfying nature makes it perfect for cozy lunches, dinners, or even as a starter for a Mediterranean-inspired feast. 

Pair it with complementary dishes to elevate the experience.

  • Serve with crusty bread or pita for dipping.
  • Pair with a Greek Chicken Gyros for a hearty meal.
  • Add a side of Mediterranean Quinoa Salad for extra veggies.
  • Enjoy with a glass of crisp white wine, like Sauvignon Blanc, to complement the lemony notes.
  • Top with extra fresh dill or a drizzle of olive oil for richness.

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Variations to Try

One of the best things about Avgolemono Soup is how adaptable it is. You can tweak it to suit your taste or dietary needs without losing its charm.

  • Swap rice for quinoa for a protein-packed twist.
  • Use vegetable broth and skip the chicken for a vegetarian version.
  • Add diced carrots or celery with the rice for extra veggies.
  • Try orzo instead of rice for a silkier texture.
  • Stir in a pinch of turmeric for a subtle earthy flavor and golden hue.

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Storage and Reheating

Store any leftover Avgolemono Soup properly to enjoy it later. It keeps well but needs gentle handling to maintain its creamy texture.

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stovetop over low heat, stirring constantly to prevent curdling.
  • Avoid freezing, as the egg-lemon mixture can separate and become grainy.

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Nutritional Facts

Here’s a rough estimate of the nutritional content per serving (based on 4 servings, with chicken):

  • Calories: 220 kcal
  • Protein: 14 g
  • Fat: 6 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 900 mg

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Health Benefits of Key Ingredients

This Avgolemono Soup isn’t just delicious—it’s packed with ingredients that do your body good. The combination of lemon juice, eggs, and chicken broth makes it a nourishing choice, especially when you’re feeling run-down or need a light, wholesome meal.

  • Lemon Juice: Rich in vitamin C, supports immunity and digestion.
  • Eggs: High in protein and choline, great for muscle repair and brain health.
  • Chicken Broth: Hydrating and soothing, often used to ease cold symptoms.
  • Rice: Provides energy through complex carbohydrates and is easy to digest.
  • Dill: Contains antioxidants and may aid digestion.

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FAQs

Here are answers to some common questions about making Avgolemono Soup.

1. Can I make Avgolemono Soup without chicken?

Absolutely! Skip the chicken and use vegetable broth for a vegetarian version. The soup will still be creamy and flavorful thanks to the egg-lemon mixture.

2. Why did my soup curdle?

Curdling happens if the egg mixture is added to hot broth too quickly or if the soup is boiled after adding the eggs. Temper the eggs slowly and keep the heat low to avoid this.

3. Can I use bottled lemon juice?

Fresh lemon juice is best for vibrant flavor, but bottled juice works in a pinch. Just make sure it’s 100% pure juice with no added sugars.

4. How can I make the soup thicker?

Use a bit more rice or orzo (up to 1 cup/200 g) or reduce the broth slightly for a thicker consistency.

5. Can I make this soup ahead of time?

Yes, but it’s best fresh. If making ahead, store in the fridge for up to 3 days and reheat gently on low heat to maintain the creamy texture.

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Final Thoughts

This Avgolemono Soup is one of those recipes that feels like a warm embrace in a bowl. It’s simple enough for a weeknight but special enough to share with friends or family. 

The bright lemony flavor, creamy texture, and comforting warmth make it a go-to for any season, but it’s especially perfect for fall or when you need a little pick-me-up. 

I love how versatile it is—whether you keep it classic or add your own twist, it’s bound to become a favorite in your kitchen. 

So grab your saucepan, squeeze those lemons, and enjoy a bowl of this Greek classic. Happy cooking!

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