How to Make the Perfect Avgolemono Greek Lemon Soup
Greek · Medium · 55 min · 6 servings
Avgolemono is a silky, comforting Greek soup made from a rich chicken broth thickened with a velvety egg and lemon mixture that gives it a beautifully creamy texture without any cream. It is the ultimate Greek comfort food, warming, restorative, and ready in under an hour.
Why this recipe works
This Avgolemono Greek Lemon Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 260 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 liters good quality chicken broth homemade or store bought
- 400 grams cooked shredded chicken breast
- 120 grams orzo pasta or short grain rice
- 3 large eggs at room temperature
- 80 ml freshly squeezed lemon juice about 3 lemons
- 2 tablespoons fresh flat leaf parsley chopped
Step by step instructions
Step 1: Simmer the Broth and Pasta
Bring the chicken broth to a gentle boil in a large pot over medium heat. Add the orzo pasta or rice and cook for 8 to 10 minutes until tender, stirring occasionally to prevent sticking. Reduce the heat to low before proceeding to the next step.
Step 2: Whisk the Avgolemono
In a medium bowl, whisk the eggs vigorously until light and frothy, about two minutes. Add the fresh lemon juice to the eggs and continue whisking until the mixture is fully combined and slightly thickened.
Step 3: Temper the Egg Mixture
Ladle about two cups of the hot broth very slowly into the egg and lemon mixture while whisking constantly. This tempering process gradually raises the temperature of the eggs without scrambling them, which is the most critical step in making smooth avgolemono.
Step 4: Finish and Serve
Pour the tempered avgolemono mixture back into the pot with the remaining broth while stirring continuously. Add the shredded chicken and heat over very low heat for 3 to 5 minutes, never allowing it to boil. Season with salt and white pepper and serve garnished with fresh parsley.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- orzo pasta → short grain rice or cauliflower rice for a gluten-free version of the soup
- fresh lemon juice → a combination of lemon juice and a small splash of white wine vinegar for added depth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Allowing the soup to boil after adding the avgolemono mixture, which causes the eggs to curdle and become lumpy
- Not tempering the egg mixture slowly enough with the hot broth, resulting in scrambled egg pieces throughout the soup
Nutrition facts
Per serving: 260 calories, 22g protein, 22g carbs, 9g fat, 1g fiber.
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