Avgolemono Greek Lemon Soup
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.
A velvety and tangy Greek chicken soup thickened with a classic egg and lemon sauce for an incredibly comforting bowl.
Nutrition per serving
Ingredients
base
protein
thickener
avgolemono
garnish
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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