Avgolemono is a classic Greek soup made with chicken broth, eggs, lemon juice, and rice or orzo. It’s creamy, tangy, comforting, and perfect for cool weather or whenever you need a soothing bowl of goodness. Unlike cream-based soups, avgolemono gets its velvety texture from a delicate emulsification of eggs and lemon, creating a rich but refreshing dish that’s both simple and elegant.

Full Recipe: 

Ingredients

• 6 cups chicken broth

• ½ cup uncooked white rice or orzo

• 3 large eggs

• ⅓ cup fresh lemon juice (about 2 lemons)

• 2 cups cooked, shredded chicken (optional)

• Salt and black pepper, to taste

• Fresh parsley or dill (for garnish)

Directions

1. Cook the Rice/Orzo: In a large pot, bring the chicken broth to a boil. Add rice or orzo and cook until tender (about 15 minutes). Reduce heat to a gentle simmer.

2. Prepare Avgolemono Mixture: In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.

3. Temper the Eggs: While whisking the egg-lemon mixture, gradually ladle in 1 cup of hot broth (very slowly) to temper the eggs without scrambling them.

4. Add to Soup: Slowly pour the tempered mixture back into the pot while stirring gently. Do not let the soup boil once the eggs are added, or it may curdle.

5. Add Chicken (Optional): Stir in cooked, shredded chicken if using. Heat gently until warmed through.

6. Season and Serve: Season with salt and pepper. Serve hot, garnished with fresh parsley or dill.

Nutrients (Per serving — serves 4–6)

• Calories: ~220 kcal

• Protein: ~15g

• Fat: ~10g

• Carbohydrates: ~15g

• Fiber: ~1g

• Sugar: ~1g

• Sodium: ~600mg

A Taste of Greek Tradition in Every Spoonful

Avgolemono soup has roots deep in Greek culinary heritage and is often served during festive occasions, family meals, or as part of a classic Greek Sunday dinner. Its base—chicken broth and rice or orzo—provides the perfect backdrop for the true stars: eggs and lemon juice. While the soup’s components are simple, the technique of emulsifying eggs into hot broth without curdling requires precision and attentiveness, embodying the idea that simplicity, when executed with skill, can result in remarkable dishes.

This soup is traditionally associated with Greek Easter, when it’s commonly served as part of the meal to break a fast. It’s also a comfort food favorite for Greek families during the winter months or when someone needs a light, nutritious, healing meal.

The ability to add shredded chicken to the soup makes it versatile and filling, perfect for transforming a light starter into a more substantial lunch or dinner. Whether made as a light broth or a heartier, protein-packed version, avgolemono is flexible, comforting, and always satisfying.

Rich Creaminess Without the Cream

One of the most intriguing aspects of avgolemono is how it achieves a thick, creamy consistency without any dairy. The magic lies in the egg-lemon emulsion, which, when tempered properly, thickens the hot broth into a luscious, velvety soup.

Tempering the eggs is the most critical step in avgolemono preparation. By slowly incorporating hot broth into the beaten eggs and lemon juice, you gradually bring the mixture up to temperature without cooking the eggs. This results in a smooth, creamy texture rather than scrambled egg bits floating in broth. It’s a classic culinary technique that reflects the elegance and care embedded in Greek cooking traditions.

This method not only creates a rich mouthfeel but also brings a brightness and acidity from the lemon juice that cuts through the richness, balancing every bite.

A Soothing, Nourishing Bowl for Body and Soul

Avgolemono is often referred to as Greek penicillin—and for good reason. Its base of warm chicken broth, combined with eggs for protein and lemon for vitamin C, makes it an ideal soup when you’re feeling under the weather. It soothes the throat, provides hydration, and delivers essential nutrients to support recovery.

But it’s also just as popular among healthy eaters and those following Mediterranean or low-carb diets. It’s naturally gluten-free if you use rice, and can be made lighter or heartier depending on the occasion. Adding cooked shredded chicken not only increases the protein content but also enhances its ability to serve as a full meal.

When served warm, it provides all the nourishment and coziness of a comfort food, but its zesty lemon finish keeps it from ever feeling heavy or overindulgent.

Flexible, Adaptable, and Easy to Make Ahead

While avgolemono may sound complex, it’s surprisingly easy to make once you’ve mastered the egg-tempering technique. From start to finish, the soup can be prepared in under 40 minutes, making it a great weeknight option for busy households. The base ingredients—chicken broth, eggs, lemon, and rice or orzo—are pantry staples, so you can whip this up with minimal planning.

The soup is also highly adaptable. Don’t eat rice? Substitute it with cauliflower rice for a lower-carb version. Want to make it vegetarian? Use vegetable broth and skip the chicken. Craving something even more hearty? Add shredded rotisserie chicken and serve it with crusty bread for a filling, Mediterranean-style supper.

Avgolemono also holds up well for leftovers. While it’s best fresh, reheating it gently over low heat helps maintain the smooth texture. Just be sure not to let it boil again, as high heat can cause the egg to curdle. It’s equally delicious the next day, and some even say the flavors deepen over time.

Subtle, Elegant Garnishes That Elevate the Experience

While avgolemono is already elegant on its own, adding a touch of fresh parsley or dill before serving brings out the herbal freshness and adds visual appeal. Dill, in particular, complements the lemon flavor and is often used in traditional Greek versions. You can also add a crack of black pepper or a drizzle of olive oil for extra richness.

If you’re serving avgolemono for a dinner party or special gathering, a swirl of yogurt or a sprinkle of lemon zest can enhance the presentation while staying true to its Mediterranean spirit. And for a more rustic, homestyle version, you might serve it with lemon wedges on the side for guests to adjust the tanginess to their taste.

Pairs Beautifully with Simple Sides or as a Standalone Dish

Avgolemono is versatile enough to be served as a starter or as a full meal. For a light dinner, pair it with a Greek salad, some warm pita bread, or roasted vegetables. As a starter, it sets the stage beautifully for a grilled fish entrée or a Mediterranean mezze spread.

Its balanced flavor profile makes it the perfect complement to a wide range of dishes—nothing too overpowering or too bland. And because it’s satisfying on its own, it’s also an excellent choice for those who want something quick, nutritious, and warming without the need for a full meal.

Conclusion

Avgolemono is a standout in the world of soups—light yet satisfying, simple yet sophisticated. It’s a dish that speaks to the heart of Greek home cooking, bringing together humble ingredients with timeless techniques to create something both comforting and refined. Its creamy texture, achieved without a drop of cream, and its bright lemony finish make every spoonful a celebration of flavor and nourishment.

Whether you’re exploring Mediterranean cuisine for the first time or returning to a beloved childhood favorite, avgolemono offers warmth, balance, and timeless appeal. It’s as fitting for a quiet night in as it is for a festive family dinner, and it’s sure to earn a regular place in your seasonal soup rotation.

When the weather cools or your body craves something soothing and nourishing, avgolemono is there with its velvety texture, its citrusy brightness, and its rich cultural tradition. Try it once, and it’s likely to become a recipe you return to again and again—for comfort, for flavor, and for a taste of Greek culinary magic.