If you’ve ever wanted to bring a little sunshine to your table, this Avgolemono (Greek Egg and Lemon Soup) Recipe is exactly what you need. This traditional Greek soup sings with zesty lemon, silky eggs, tender chicken, and comforting orzo, creating a dish that feels both rustic and refined. It’s a beautiful balance of tangy and creamy that comes together with simple ingredients but delivers a burst of warmth and flavor in every spoonful. Trust me, once you try this Avgolemono (Greek Egg and Lemon Soup) Recipe, it’ll quickly become your go-to comfort food for chilly evenings or special gatherings alike.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—each one plays a vital role in building the soup’s unique character, from the meaty chicken thighs lending richness to the fresh lemon juice that brightens the whole bowl.
- 6 bone-in, skin-on chicken thighs: Perfect for making a flavorful, hearty stock and tender meat.
- 8 cups cold water: The base for your homemade chicken broth, essential for depth of flavor.
- 1 large unpeeled yellow onion, quartered: Adds subtle sweetness and aroma to the broth.
- 2 tablespoons whole black peppercorns: Provides a gentle peppery warmth without overpowering.
- 1 tablespoon kosher salt: Helps to season the broth beautifully, balancing all flavors.
- 1/2 cup dried orzo: Small pasta that cooks quickly and adds comforting texture.
- 4 large eggs: Key for the creamy richness and silkiness of the avgolemono sauce.
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon): Injects that signature bright, tart note crucial to the soup’s character.
- For serving: 1/2 medium lemon, thinly sliced: Adds a fresh, decorative touch and allows guests to add extra lemon if they like.
- Fresh dill or oregano: Herbaceous garnish that complements the lemon’s freshness.
- Freshly ground black pepper: Adds a finishing spicy kick.
How to Make Avgolemono (Greek Egg and Lemon Soup) Recipe
Step 1: Cook the Chicken and Make the Stock
Start by placing your chicken thighs, cold water, onion, peppercorns, and kosher salt in a large Dutch oven. Bring everything to a vigorous boil, then lower the heat to a gentle simmer. Cooking the chicken slowly this way allows the flavors to develop in the stock, giving you an incredibly tasty base. Don’t forget to skim off any foam so your broth stays clear and pure.
Step 2: Strain the Stock
Once your chicken is tender and cooked through after about an hour, remove it from the pot and strain the broth through a fine-mesh strainer. This step ensures your soup will have a smooth texture, free from onion bits or peppercorns. If you see excess fat floating on top, gently skim it off for a lighter finish. Reserve 2 cups of this golden stock for the crucial avgolemono step later.
Step 3: Shred the Chicken
When the chicken has cooled enough to handle, shred it into bite-sized pieces by hand, discarding the skin and bones. This shredded chicken will be tender and ready to mingle with the orzo and lemony broth.
Step 4: Cook the Orzo
Return the remaining stock to your pot and bring it to a boil again. Stir in the dried orzo and cook until perfectly al dente, usually 7 to 9 minutes—soft but with a nice bite. Add the shredded chicken back in and reduce the heat to low. This layering of flavors makes your Avgolemono (Greek Egg and Lemon Soup) Recipe truly sing.
Step 5: Prepare the Egg-Lemon Mixture (Avgolemono)
In a medium bowl, whisk the eggs until light and frothy. Slowly add freshly squeezed lemon juice to create that signature tang. Then, very gradually whisk in your reserved warm chicken stock to temper the eggs slowly. This careful tempering step is what avoids curdling and results in a beautifully smooth, velvety soup base.
Step 6: Finish the Soup
Pour the tempered egg-lemon mixture back into the pot with the chicken and orzo. Stir gently while cooking over low heat for a few minutes until the soup thickens slightly—remember, patience is key here, and never let it boil or the eggs might scramble. This final step is magical: the soup becomes creamy and bright all at once.
Step 7: Serve
Ladle your warm, soul-soothing Avgolemono (Greek Egg and Lemon Soup) Recipe into bowls and adorn with thin lemon slices, a sprinkle of fresh dill or oregano, and a twist of freshly ground black pepper. This simple presentation lets the vibrant flavors do all the talking.
How to Serve Avgolemono (Greek Egg and Lemon Soup) Recipe
Garnishes
The fresh herbs and lemon slices aren’t just pretty—they add layers of fresh, aromatic complexity and let each guest adjust the lemony brightness to their taste. Dill brings a floral freshness, while oregano contributes a slightly earthy note, both of which harmonize perfectly with the soup.
Side Dishes
This soup makes a wonderful light meal on its own, but it pairs beautifully with crusty bread to soak up every drop, or a simple Greek salad for a refreshing complement. And if you want something heartier, add some buttery roasted potatoes or stuffed grape leaves for a full Mediterranean feast.
Creative Ways to Present
For a special occasion, serve the soup in elegant bowls with a sprig of herbs resting on the lemon slices. You might even drizzle a bit of extra virgin olive oil on top for an added luscious finish. If you’re feeling adventurous, garnish with a few toasted pine nuts for a bit of crunch—a little twist on tradition that guests will love.
Make Ahead and Storage
Storing Leftovers
Avgolemono is delightful fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. As the soup rests, the orzo and chicken continue to absorb the broth, making it even more flavorful by the next day.
Freezing
Freezing avgolemono can be a bit tricky because the egg-lemon mixture could separate upon thawing. If you want to freeze the soup, do so before adding the egg-lemon mixture. Freeze the broth with cooked chicken and orzo separately, then prepare and add the avgolemono mixture fresh when reheating to preserve the silky texture and bright flavor.
Reheating
Gently reheat leftover Avgolemono (Greek Egg and Lemon Soup) Recipe over low heat, stirring constantly to keep the soup smooth and prevent the eggs from scrambling. If the soup thickens too much, add a splash of warm broth or water to loosen it back up without losing that luscious creaminess.
FAQs
What is avgolemono?
Avgolemono is a classic Greek sauce and soup base made from eggs and lemon juice combined with broth. It creates a creamy, tangy flavor and silky texture that is uniquely comforting and delicious.
Can I make Avgolemono (Greek Egg and Lemon Soup) Recipe without chicken thighs?
While chicken thighs add richness and depth, you can use chicken breasts or even make a vegetarian version with vegetable broth and omit the meat, though the soup will have a lighter flavor.
Why do I need to temper the eggs?
Tempering warms the eggs gradually by adding hot broth slowly, preventing them from scrambling and ensuring a smooth, creamy soup.
Can I use other pasta instead of orzo?
Orzo is traditional because of its small size and quick cooking time, but tiny pastas like acini di pepe or small elbow macaroni can work well too.
How sour is the Avgolemono (Greek Egg and Lemon Soup) Recipe?
The sourness is bright but balanced; the lemon juice adds a refreshing tartness that is mellowed by the eggs and broth, making the soup pleasantly tangy without being overpowering.
Final Thoughts
If you’re craving something that wraps you in warmth and freshness all at once, don’t hesitate to try this Avgolemono (Greek Egg and Lemon Soup) Recipe. It’s a gorgeous blend of simplicity and tradition that feels like a hug from the inside out. I promise, whether for weeknight dinners or special occasions, this soup will bring a little Greek sunshine to your table every time.
