Avgolemono Soup

Avgolemono Soup is one of those dishes I turn to when I need comfort in a bowl. This Greek lemon chicken soup has a silky, creamy texture without any heavy cream, just eggs and bright lemon juice that create magic together. I first tasted it at a friend’s Greek grandmother’s house, and I’ve been hooked ever since.

There’s something about the way the tangy lemon mingles with the velvety eggs that feels both luxurious and healing. I love making Avgolemono Soup on chilly evenings or when someone in my family is feeling under the weather. This Greek chicken soup with lemon delivers that cozy, healing warmth we all crave. The bright citrus paired with tender chicken and orzo makes every spoonful feel like a gentle hug. Once you nail the tempering technique, you’ll make this on repeat.

What You’ll Need for This Greek Lemon Soup

I always use fresh lemon juice for the best flavor in Avgolemono Soup. Here’s a trick I learned: room temperature eggs whisk more smoothly and create a silkier texture when tempering.

• 4 cups chicken broth (homemade or store-bought)
• 1 cup cooked chicken, shredded (preferably from rotisserie chicken)
• 3 large eggs
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1/4 cup uncooked orzo pasta (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish (optional)

How to Make Perfect Avgolemono Soup

Step 1: In a large pot, bring the chicken broth to a gentle simmer over medium heat. You’ll see small bubbles around the edges, not a rolling boil.

Step 2: If using orzo, cook it in the broth according to package directions until al dente, usually 7-8 minutes. The pasta should be tender but still have a slight bite.

Step 3: Stir in the shredded chicken and allow it to heat through for about 5 minutes. The broth should remain at a gentle simmer.

Step 4: In a medium bowl, whisk together the eggs and fresh lemon juice until fully combined and frothy. This takes about 1 minute of vigorous whisking.

Step 5: To avoid curdling, slowly ladle about 1/2 cup of hot broth into the egg mixture while whisking continuously. This gradually raises the temperature of the eggs. The tempering step is crucial for smooth Avgolemono Soup.

Step 6: Once tempered, pour the egg mixture slowly into the pot while stirring the broth gently. You’ll see the soup transform into a creamy, pale yellow color. This creates that signature velvety texture.

Step 7: Add olive oil, salt, and pepper to taste. Stir gently to combine. I usually add about 1/2 teaspoon of salt, but adjust based on your broth’s saltiness.

Step 8: Allow the soup to heat gently for a few more minutes, but do not let it boil. Boiling will curdle the eggs and ruin the smooth texture.

Step 9: Remove from heat and garnish with fresh dill or parsley if desired. The herbs add a lovely fresh note to this Greek lemon chicken soup.

Perfect Pairings for Your Greek Chicken Soup

Avgolemono Soup pairs beautifully with crusty, hearty sides that can soak up the tangy broth.

Crusty bread: A warm baguette or sourdough slice is perfect for dipping into the creamy lemon broth and adds satisfying texture.

Greek salad: The crisp cucumbers, tomatoes, and briny olives complement the soup’s richness while keeping the meal light and Mediterranean.

Pita bread: Soft, warm pita provides a neutral base that won’t overpower the delicate lemon flavor in your Avgolemono Soup.

More Mediterranean and Lemon-Infused Soups

This Avgolemono Soup showcases the bright, tangy flavors of Greek cuisine with its signature egg-lemon finish. For another Greek-inspired soup, the Greek Lemon Chicken Soup offers a heartier version with similar citrus notes. Explore more lemon-forward soups with the Lemon Ginger Turmeric Chicken Soup, which adds warming spices and anti-inflammatory benefits.

Balance the menu with classic comfort from Homemade Chicken Noodle Soup or the creamy richness of Rotisserie Chicken Mushroom Soup.

Storing Your Avgolemono Soup

Store your Greek lemon soup in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, making leftovers even better.

When reheating, use low heat and stir gently to prevent the eggs from curdling. I recommend reheating only what you’ll eat right away. You can also reheat individual portions in the microwave at 50% power, stirring every 30 seconds.

In my experience, if you plan to freeze Avgolemono Soup, do so before adding the egg mixture. The soup can be frozen for up to 3 months, then thaw and add freshly whisked eggs and lemon when reheating.

Common Questions About Making Avgolemono Soup

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