How to Make Avgolemono Soup

Name: Avgolemono Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 cups chicken stock; 1/2 cup orzo or rice; 2 boneless chicken thighs, cooked and shredded (or use rotisserie chicken); 2 large eggs; Juice of 1 to 2 lemons; Salt and pepper, to taste; Fresh dill, for garnish

Avgolemono is a Greek soup made from chicken stock, orzo or rice, and shredded chicken, thickened and flavored with a whisked mixture of eggs and lemon juice. You make it by cooking the stock and pasta, then tempering beaten eggs and lemon juice with hot broth before stirring it back into the pot so it thickens without curdling.

The name literally means egg-lemon in Greek, and the technique behind it shows up across the Eastern Mediterranean under different names, though Greece claims it as one of its defining comfort foods. It's the soup Greek families make when someone is sick, and also the one served at holidays.

It's bright, silky, and a good showcase for a technique, tempering eggs into a hot liquid, that comes up constantly in cooking once you actually understand how it works.

Greek avgolemono lemon egg chicken soup

What Actually Matters

Tempering the eggs slowly with hot stock before returning them to the pot is the entire recipe. Add the raw egg and lemon mixture straight into a simmering pot, or let the soup boil after they go in, and you get lemon flavored scrambled egg soup instead of a silky broth.

The Recipe

Serves 4. Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes.

Ingredients

4 cups chicken stock
1/2 cup orzo or rice
2 boneless chicken thighs, cooked and shredded (or use rotisserie chicken)
2 large eggs
Juice of 1 to 2 lemons
Salt and pepper, to taste
Fresh dill, for garnish

Method

Bring the stock to a boil, add the orzo, and cook 8 to 10 minutes until tender.
Reduce the heat to low.
Whisk the eggs and lemon juice together in a bowl.
Slowly ladle about 1 cup of hot stock into the egg mixture while whisking constantly to temper it.
Pour the tempered mixture back into the pot, stirring constantly over low heat until it thickens slightly. Do not let it boil.
Stir in the shredded chicken, season with salt and pepper, and garnish with dill.

Nutrition (Per Serving, Estimated)

Calories	Protein	Fat	Carbs
240	20g	8g	20g

These values are calculated estimates based on the ingredients listed, not lab verified figures.

Tips, Variations, and Storage

Rice can replace orzo for a gluten free version. Some cooks add a spoonful of cornstarch to the egg mixture for extra insurance against curdling, though it isn't traditional. It's best eaten fresh, since reheating leftovers gently on low heat works but can thin the texture slightly. It keeps refrigerated for up to two days.