This velvety, bright Greek lemon soup (Avgolemono) combines the warmth of chicken soup with the vibrant freshness of lemons. A centuries-old recipe that transforms simple ingredients into a silky, comforting dish perfect for any season. The magic lies in the unique egg-lemon sauce that creates its signature creamy texture without using any cream.
What Makes This Soup Special
Avgolemono represents the perfect balance of richness and brightness, where tender chicken and orzo meet a luxuriously smooth, lemony broth. The egg-based thickening technique creates a unique, silky texture that sets it apart from other chicken soups.
Ingredients
For 6 servings:
- 8 cups chicken broth, homemade preferred
- 1 cup orzo pasta (or rice)
- 3 large eggs, room temperature
- 2-3 lemons, juiced (about 1/2 cup)
- 2 cups cooked, shredded chicken
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and white pepper to taste
- Fresh dill for garnish
Instructions
- Build the Base
- Heat olive oil in a large pot over medium heat
- Sauté onion, carrot, and celery until softened (5-7 minutes)
- Add garlic and cook for 1 minute more
- Cook the Soup
- Add chicken broth and bring to a gentle boil
- Add orzo and cook until al dente (about 7-8 minutes)
- Reduce heat to low
- Add cooked chicken
- Prepare the Avgolemono Sauce
- Whisk eggs until light and frothy
- Slowly whisk in lemon juice
- Temper the eggs by gradually adding hot broth while whisking constantly
- Finish the Soup
- Slowly stir the tempered egg mixture back into the pot
- Heat gently until thickened (do not boil)
- Season with salt and white pepper
- Garnish with fresh dill
Pro Tips for Perfect Results
- Temperature Control
- Never let the soup boil after adding the egg mixture
- Use room temperature eggs for best results
- Temper the eggs properly to prevent curdling
- Lemon Balance
- Start with less lemon juice and adjust to taste
- Use fresh lemons only, never bottled juice
- Zest one lemon for extra brightness (optional)
- Texture Management
- Cook pasta al dente as it will continue to soften in the soup
- If making ahead, cook the pasta separately
- Stir occasionally while heating to maintain smoothness
Frequently Asked Questions
Q: Why did my soup curdle?
A: Curdling typically occurs when eggs are added too quickly or the soup is too hot. Make sure to temper the eggs properly and never let the soup boil after adding them.
Q: Can I make this ahead of time?
A: Yes, but with some precautions. Store the orzo separately and reheat the soup gently, stirring frequently. Never bring to a boil when reheating.
Q: Can I freeze this soup?
A: While possible, freezing isn’t recommended as the texture may change. If freezing, do so without the pasta and add fresh pasta when reheating.
Q: Can I make this vegetarian?
A: Yes! Use vegetable broth and omit the chicken. Add extra vegetables or white beans for protein.
Q: How thick should the soup be?
A: The soup should be creamy but still fluid, coating the back of a spoon. If too thick, thin with warm broth; if too thin, simmer gently.
Q: Is there a trick to preventing the orzo from getting too soft?
A: Cook the orzo separately if you plan to have leftovers, adding it to individual servings as needed.
Variations
- Rice Version
- Replace orzo with rice (traditionally used in some regions)
- Cook rice separately to prevent overcooking
- Use short-grain rice for authentic texture
- Extra Lemony
- Add lemon zest for increased citrus flavor
- Garnish with thin lemon slices
- Increase lemon juice to taste
- Herb Enhanced
- Add fresh herbs like parsley, oregano, or mint
- Include bay leaves in the broth
- Finish with extra fresh dill
Storage and Reheating
- Store soup and pasta separately in airtight containers
- Refrigerate for up to 3 days
- Reheat gently on the stovetop, stirring frequently
- Add fresh lemon juice when reheating to brighten the flavors
- Never microwave – this can cause the eggs to curdle
Seasonal Adaptations
- Winter: Add extra garlic and a pinch of cayenne for warmth
- Spring: Include fresh spring peas and herbs
- Summer: Serve slightly cooler with extra lemon
- Fall: Add root vegetables like parsnips
Health Benefits
- High in protein from chicken and eggs
- Rich in vitamin C from lemons
- Good source of minerals from bone broth
- Excellent for immune system support
- Hydrating and nourishing
This soup is more than just a meal – it’s a tradition that has comforted generations. The key to success lies in patience and attention to detail, particularly during the egg-tempering process. Once mastered, this technique opens up a world of possibilities for creating silky, luxurious soups.
Remember, the beauty of Avgolemono lies in its simplicity and the quality of the ingredients used. Fresh lemons, good-quality broth, and careful temperature control will reward you with a bowl of sunshine that’s both elegant and comforting. Don’t be afraid to adjust the lemon level to your taste – finding your perfect balance is part of making this recipe your own.