Avgolemono

Avgolemono is a traditional Greek soup that’s both hearty and comforting, made with tender chicken, orzo, and a bright, velvety egg-lemon broth. It’s a simple yet elegant dish that brings together warmth, zest, and creaminess—all without using any cream. This Mediterranean classic is the ultimate cold-weather or feel-better food, perfect for cozy meals or family gatherings.

Why You’ll Love This Recipe

• Classic Greek comfort food made from scratch

• Bright and lemony flavor that’s balanced and refreshing

• Creamy texture without any dairy

• High in protein from chicken and eggs

• Simple ingredients with wholesome benefits

• A meal in a bowl—satisfying and filling

• Perfect for leftovers and meal prep

• Naturally gluten-free if using rice instead of orzo

• Great for cold days or when you’re under the weather

• Traditional yet easy to follow recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

• 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

For the avgolemono (egg-lemon mixture):

• 4 large eggs

• ¼ cup freshly squeezed lemon juice (about 1 large lemon)

For serving:

• ½ medium lemon, thinly sliced

• Fresh dill or oregano

• Freshly ground black pepper

Directions

1. Make the chicken stock:
   In a large Dutch oven or stock pot, combine chicken thighs, cold water, onion, peppercorns, and salt. Cover and bring to a boil over high heat, then reduce to a gentle simmer. Skim off any white foam that forms. Simmer for 45 minutes to 1 hour until the chicken is fully cooked.

2. Strain and shred the chicken:
   Remove chicken and set aside. Strain the stock into a large bowl using a fine-mesh strainer. Discard the solids. Skim excess fat from the stock if needed. Reserve 2 cups of stock and return the remaining liquid to the pot.

3. Cook the orzo:
   Bring the stock in the pot back to a boil. Add orzo and cook until al dente, about 7–9 minutes. Add the shredded chicken back into the soup and reduce the heat to low.

4. Prepare the avgolemono:
   In a medium bowl, whisk the eggs for about 2 minutes until light and frothy. Slowly whisk in the lemon juice. While continuously whisking, slowly drizzle in the reserved 2 cups of warm stock to temper the eggs.

5. Finish the soup:
   Stir the egg-lemon mixture into the soup pot with the chicken and orzo. Gently heat for 3–5 minutes until slightly thickened. Do not boil, or the eggs may curdle.

6. Serve:
   Ladle into bowls and garnish with lemon slices, fresh dill or oregano, and freshly ground black pepper.

Servings and timing

• Servings: 6

• Makes: About 9 cups

• Prep time: 10 minutes

• Cook time: 1 hour 10 minutes (includes chicken simmer time)

• Total time: Approximately 1 hour 20 minutes

Variations

• Use rice instead of orzo for a gluten-free version

• Swap chicken thighs for a whole chicken for a richer broth

• Add carrots or celery for extra vegetables

• Make it vegetarian: Use vegetable broth and omit chicken (but traditional flavor will vary)

• Use rotisserie chicken and pre-made broth for a shortcut version

• Boost flavor with bay leaf or thyme in the simmering broth

Storage/Reheating

• Storage: Refrigerate in an airtight container for up to 4 days.

• Freezing: Not ideal due to the egg-lemon base, which can separate upon thawing.

• Reheating: Reheat gently on the stove over low heat. Do not boil to avoid curdling the eggs. Stir frequently while reheating.

FAQs

What does avgolemono mean?

“Avgolemono” means “egg-lemon” in Greek, referring to the traditional emulsified sauce used in soups and stews.

Will the eggs curdle in the soup?

Not if tempered properly. Slowly adding hot broth to the eggs while whisking prevents curdling when added back into the soup.

Can I use boneless chicken?

Yes, but bone-in chicken gives a much richer, more flavorful broth.

Can I use store-bought broth?

Yes, but simmering your own chicken yields a deeper flavor. You can also use rotisserie chicken and pre-made broth as a shortcut.

Is avgolemono supposed to be thick?

It’s slightly thickened from the eggs but not heavy or creamy like chowder.

What’s the best pasta to substitute for orzo?

Small pastas like ditalini or even rice work well.

Can I make avgolemono ahead of time?

Yes, but it’s best served fresh. Reheat gently without boiling to preserve texture.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is strongly recommended for the best flavor.

Is this recipe kid-friendly?

Yes! It’s mild, comforting, and a great way to introduce new flavors.

What goes well with avgolemono soup?

Serve with crusty bread, Greek salad, or roasted vegetables for a complete meal.

Conclusion

Avgolemono is a beautifully balanced soup that delivers comfort, nourishment, and bright Mediterranean flavor in every spoonful. With tender chicken, silky broth, and zesty lemon, this traditional Greek favorite is simple enough for a weeknight meal yet special enough for guests. Warm, satisfying, and absolutely delicious—this is a soup you’ll turn to again and again.

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