There’s something comforting about Avgolemono — Greek Lemon Chicken Soup as it simmers, filling the kitchen with a rich buttery smell and gentle sizzling whispers. I’ve tested this classic three times, and on my last attempt I coaxed a silky smooth broth that held its glossy surface without any curdling. Each batch revealed a new trick for balancing that bright citrus spark with tender chicken strands.
Why You’ll Love Avgolemono — Greek Lemon Chicken Soup
- A creamy texture achieved without cream, courtesy of the egg-lemon emulsion.
- A bright, fragrant steam of fresh lemon that awakens your senses.
- Hearty chicken and pasta make it both soul-warming and satisfying.
- A recipe rooted in Greek tradition, often served at family gatherings.
A Little Background
On a chilly afternoon last February I first stirred this soup for family dinner, remembering how my grandmother used to whisk the egg and lemon until it glowed golden. Through repeated trials over spring weekends, I discovered that patience with the tempering step makes all the difference—no sudden curdles, just a perfectly velvety broth.
Key Ingredients for Avgolemono — Greek Lemon Chicken Soup
- Chicken Broth (8 cups): forms a rich base—homemade brings extra depth, low-sodium works for fine-tuning salt.
- Orzo (½ cup): small pasta that swells to a tender bite—rice makes a gluten-free option.
- Eggs (3 whole): the emulsifiers behind that silky texture—use room-temperature for smoother whisking.
- Fresh Lemon Juice (3 Tbsp): provides a bright zing—always squeeze right before mixing to capture fresh oils.
- Cooked Chicken (2 cups): shredded for hearty bites—rotisserie chicken speeds up prep without sacrificing flavor.
How to Make Avgolemono — Greek Lemon Chicken Soup
- Bring 8 cups of chicken broth to a rolling boil in a large pot over medium-high heat; you’ll see gentle bubbles and hear a soft bubbling by about 5 minutes.
- Add ½ cup orzo, reduce heat to medium, and simmer 8–10 minutes until the pasta is tender with slight bite and the broth has a glossy sheen.
- While the orzo cooks, whisk 3 whole eggs with 3 tablespoons lemon juice in a bowl until pale and frothy—about 1 minute for a silky smooth mixture.
- Temper the egg lemon mixture by drizzling in 1 cup of hot broth while whisking vigorously, then repeat once more. Slowly stir the tempered mix back into the pot, add 2 cups shredded cooked chicken, and heat through over low heat (don’t let it boil) until the soup is warm and gently steaming.
Pro Tips & Troubleshooting
- Whisk eggs and lemon in a cool bowl—glass works best to avoid residual heat prematurely cooking the egg.
- If your soup looks grainy, you likely added the egg-lemon mix too quickly; slow down the drizzle for a smooth emulsion.
- For a seasonal twist, stir in a handful of fresh dill just before serving for a fragrant herbal note.
- To halve or double this recipe, keep the ratio of broth to eggs and lemon constant for consistent texture.
Storage & Make-Ahead Guide
Let the soup cool slightly at room temperature for no more than 1 hour. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently over low heat, stirring occasionally to preserve the creamy texture. Never refreeze once thawed.
Serving Suggestions
Serve in deep bowls topped with a sprinkle of chopped parsley and a drizzle of good olive oil. Pair with crusty bread or garlic-rubbed pita. A side of Greek salad balances the warm, silky broth beautifully.
Frequently Asked Questions
- What is Avgolemono — Greek Lemon Chicken Soup made of? A blend of chicken broth, orzo, eggs and lemon juice creates a creamy, tangy soup traditionally enriched with shredded chicken.
- How do you make avgolemono soup without curdling? Temper the egg-lemon mixture by slowly whisking in hot broth before adding it back to the pot, and keep the heat low—do not boil after adding the eggs.
- Why did my avgolemono soup curdle? Curdling happens if the egg mixture meets high heat or is added too quickly. Always whisk and pour gradually over gentle heat.
- Can you freeze avgolemono soup? You can, though the texture may change slightly. Freeze in airtight containers for up to 2 months and reheat gently.
- How long does avgolemono soup last in the fridge? Stored properly in a sealed container, it stays fresh for up to 3 days—always reheat until steaming.
- What can I use instead of orzo in avgolemono soup? Short-grain rice or gluten-free pasta both work; adjust cooking times accordingly so the grain is tender.
Final Thoughts
After several trials, I still love how Avgolemono — Greek Lemon Chicken Soup wraps each spoonful in nutty toasted scent and glossy, silky texture. My favorite way to enjoy it is with a wedge of lemon to brighten the bowl even more. I can’t wait to hear how your own batches turn out—share your tweaks and triumphs below!
More Recipes You’ll Love
- Lemon Chicken Orzo Soup with Fresh Citrus Flavor – echoes the bright lemon and tender orzo in Avgolemono
- Chicken Soup Recipe – classic chicken broth base that warms the soul
- French Garlic Soup – another aromatic bowl, rich in flavor and comfort
- Lasagna Soup – hearty, one-pot meal with pasta and savory broth
Avgolemono — Greek Lemon Chicken Soup
Ingredients
- 8 cups chicken broth
- 0.5 cup orzo
- 3 eggs room temperature
- 3 tablespoons fresh lemon juice
- 2 cups cooked shredded chicken
Instructions
- Bring 8 cups chicken broth to a boil in a large pot over medium-high heat.
- Stir in ½ cup orzo and simmer 8–10 minutes until the pasta is tender with slight bite and the broth has a glossy surface.
- In a bowl, whisk 3 eggs and 3 tablespoons lemon juice until pale and frothy, about 1 minute.
- Temper the egg mixture by slowly drizzling in 1 cup hot broth while whisking, then stir the mixture back into the pot with 2 cups shredded chicken and heat gently over low heat without boiling.