There is something truly magical about a bowl of Avgolemono (Greek Egg and Lemon Soup) Recipe that instantly feels like a warm hug on a chilly day. This timeless Greek dish combines tender chicken, bright lemon, and silky eggs to create a soup that is both comforting and refreshing. The balance between the tangy lemon and creamy eggs, along with the hearty chicken and delicate orzo pasta, makes this recipe a cherished favorite for gatherings, family dinners, or just when you crave something soulful and satisfying. Once you master this dish, it quickly becomes your go-to for nourishing both body and spirit.
Ingredients You’ll Need
The beauty of this Avgolemono (Greek Egg and Lemon Soup) Recipe lies in its simplicity and the quality of its ingredients. Each item plays a pivotal role in building the soup’s rich flavors, comforting texture, and vibrant color, from the juicy chicken thighs to the fresh lemon juice that brightens the whole pot.
- 6 bone-in, skin-on chicken thighs: These provide the richest flavor and the perfect amount of tender meat for shredding into the soup.
- 8 cups cold water: The base for your broth, ensuring the flavors develop slowly and deeply.
- 1 large unpeeled yellow onion, quartered: Adds subtle sweetness and depth to the stock.
- 2 tablespoons whole black peppercorns: For a gentle peppery warmth without overpowering the soup.
- 1 tablespoon kosher salt: Essential for seasoning the broth perfectly.
- ½ cup dried orzo: These tiny pasta pearls add a lovely body and soft texture to the soup.
- 4 large eggs: Whisked into the broth, they create the iconic creamy texture unique to avgolemono.
- ¼ cup freshly squeezed lemon juice (from 1 large lemon): The star ingredient that gives the soup its bright, refreshing tang.
- ½ medium lemon, thinly sliced: Used as garnish, adding elegance and extra zing with every spoonful.
- Fresh dill or oregano, for garnish: Herbs that bring a fragrant, earthy contrast to the lemon.
- Freshly ground black pepper: To season at the end and boost flavor just before serving.
How to Make Avgolemono (Greek Egg and Lemon Soup) Recipe
Step 1: Create the Perfect Chicken Broth
Start by combining the chicken thighs, cold water, unpeeled onion, peppercorns, and kosher salt in a large Dutch oven. Bring this to a boil, then lower the heat to a gentle simmer. Let it cook, uncovered, for at least 45 minutes to an hour. This slow simmering extracts every bit of flavor, making the broth rich and aromatic. Don’t forget to skim off the foam that rises to the top; this helps keep your broth clear and clean tasting.
Step 2: Prepare the Chicken and Stock
Once your broth is ready, transfer the chicken thighs to a cutting board to cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids. Remember to skim off any excess fat from the surface for a lighter soup. Reserve about 2 cups of this glorious golden stock for tempering the eggs later—this step is crucial for avoiding lumps and achieving that smooth, luxurious texture.
Step 3: Shred the Chicken
Remove the skin and bones from the chicken, then shred the meat into bite-sized pieces. These tender morsels will add heartiness and a lovely texture to your soup, marrying perfectly with the silky broth and orzo.
Step 4: Cook the Orzo and Combine
Bring the strained stock back to a boil and add the orzo. Cook it until just tender but still a little firm to the bite, about 7 to 9 minutes. Then, stir in the shredded chicken, letting the flavors meld together beautifully as the soup finishes cooking.
Step 5: Temper the Eggs with Lemon
In a medium bowl, whisk the eggs vigorously until frothy, then slowly stream in the lemon juice, continuing to whisk. Next, gradually add some of the warm reserved stock to this mixture to temper the eggs—this careful process prevents them from curdling when added to the hot soup.
Step 6: Finish the Soup
Pour the tempered egg-lemon mixture back into the pot with the soup. Keep the heat low and stir gently for about 3 to 5 minutes, allowing the soup to thicken slightly. Be careful not to let it boil once the eggs are added, so you maintain that velvety, smooth texture that makes Avgolemono truly special.
Step 7: Garnish and Serve
Serve your Avgolemono (Greek Egg and Lemon Soup) Recipe hot, garnished with thin lemon slices and a sprinkle of fresh dill or oregano. A few twists of freshly ground black pepper on top add the perfect finishing touch.
How to Serve Avgolemono (Greek Egg and Lemon Soup) Recipe
Garnishes
Fresh herbs like dill or oregano are classic garnishes, but don’t hesitate to experiment with parsley or chives for a different twist. The lemon slices provide a stunning visual pop and an extra burst of citrus with every spoonful. A light sprinkle of cracked black pepper adds a subtle heat that complements the soup’s bright flavors beautifully.
Side Dishes
This Avgolemono (Greek Egg and Lemon Soup) Recipe pairs wonderfully with warm, crusty bread or pita for dipping. If you want to turn it into a complete meal, serve alongside a crisp Greek salad with tomatoes, cucumbers, olives, and feta cheese. Roasted vegetables or a simple sauté of greens also work beautifully to round out the dinner.
Creative Ways to Present
For special occasions, consider serving the soup in individual bowls or even hollowed-out mini bread bowls for an appealing presentation. You can also drizzle a touch of extra virgin olive oil or a sprinkle of smoked paprika on top for an added layer of flavor and color contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Avgolemono keeps well in the refrigerator for up to 3 days. Store it in an airtight container and keep the garnishes separate to preserve their freshness. When you’re ready to enjoy, gently reheat the soup on the stove over low heat to avoid breaking the eggs.
Freezing
Because of the eggs, freezing Avgolemono is not recommended, as the texture can change and become grainy upon thawing. If you want to freeze, try freezing the chicken stock separately and prepare the egg-lemon mixture fresh when reheating.
Reheating
To reheat, warm the soup slowly on the stovetop over low heat, stirring frequently. Avoid high heat or boiling, as this can cause the egg mixture to curdle. A gentle stir and patience will bring back the soup’s creamy and silky perfection.
FAQs
What is Avgolemono soup traditionally used for?
Avgolemono soup is a staple in Greek cuisine often served during holidays, family dinners, or when someone needs comforting. Its nourishing combination of chicken, lemon, and eggs makes it a favorite for soothing colds or simply enjoying a cozy meal.
Can I use boneless chicken instead of bone-in thighs?
While boneless chicken can be used in a pinch, bone-in, skin-on thighs provide a richer and more flavorful broth, which is essential for the authentic taste of Avgolemono.
Is there a vegetarian version of Avgolemono?
Yes, vegetarian variations often replace chicken broth with vegetable stock and omit the chicken meat, focusing on the lemon and egg blend with pasta or rice for texture.
How do I prevent the eggs from curdling in the soup?
The key is tempering the eggs by slowly whisking in warm broth before combining with the hot soup, and then cooking gently over low heat without boiling after adding the eggs.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for its bright, natural flavor which is essential in Avgolemono, but if necessary, use high-quality bottled lemon juice and adjust the quantity to taste.
Final Thoughts
This Avgolemono (Greek Egg and Lemon Soup) Recipe is truly one of those dishes that feels like coming home. It’s more than just a soup; it’s a celebration of simple ingredients transformed with technique and love into something unforgettable. I encourage you to give it a try, share it with loved ones, and make it your own—because great food is meant to be enjoyed together.
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Avgolemono (Greek Egg and Lemon Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Avgolemono is a traditional Greek egg and lemon soup that combines a rich homemade chicken broth with tender chicken, orzo pasta, and a silky, tangy egg-lemon sauce. This comforting and bright soup is perfect for a cozy meal, offering a delightful balance of creamy texture and citrusy freshness.
Ingredients
Soup Ingredients
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
- ½ cup dried orzo
Avgolemono Mixture
- 4 large eggs
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
Garnish
- ½ medium lemon, thinly sliced
- Fresh dill or oregano, for garnish
- Freshly ground black pepper
Instructions
- Make the Chicken Broth: In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, quartered onion, black peppercorns, and kosher salt. Cover and bring to a boil over medium-high heat. Then reduce the heat to low and let it simmer gently for 45 minutes to 1 hour, skimming off any foam that rises to the surface to keep the broth clear and flavorful.
- Strain and Reserve Stock: Carefully transfer the cooked chicken thighs to a cutting board. Strain the broth through a fine-mesh strainer into another pot or bowl, discarding the solids. Skim any excess fat off the surface of the stock. Reserve 2 cups of this warm, flavorful chicken stock for later use in tempering the eggs.
- Shred the Chicken: Once the chicken has cooled enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces to be added back into the soup.
- Cook the Orzo: Bring the strained chicken stock back to a boil over medium-high heat. Add the dried orzo pasta and cook until it is just al dente, about 7 to 9 minutes. Stir occasionally to prevent sticking.
- Add Chicken Back to Soup: Return the shredded chicken pieces to the pot with the cooked orzo and chicken broth, stirring gently to combine and heat through over low heat.
- Prepare the Avgolemono Mixture: In a medium bowl, vigorously whisk the eggs until they become frothy. Slowly add the freshly squeezed lemon juice and continue whisking. Temper the egg mixture by gradually whisking in the reserved warm chicken stock, adding it slowly to prevent the eggs from curdling.
- Thicken the Soup: Stir the tempered egg and lemon mixture into the pot with the soup. Cook gently over low heat for about 3 to 5 minutes, stirring constantly until the soup thickens slightly. Be careful not to let the soup boil, as this could cause the eggs to scramble.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with thin lemon slices, fresh dill or oregano, and a sprinkle of freshly ground black pepper for an added burst of flavor.
Notes
- Tempering the eggs slowly with warm stock is crucial to avoid curdling and to achieve the signature silky texture of Avgolemono.
- Do not boil the soup after adding the egg-lemon mixture to keep the sauce creamy and smooth.
- If orzo is not available, small pasta like acini di pepe or rice can substitute, but cooking times may vary.
- For added brightness, freshly ground black pepper and fresh herbs like dill or oregano are excellent garnishes.
