Avgolemono Soup
This is the soup your mom and grandma used to make for you when you were sick. This is more traditionally made with rice instead of small cut orzo pasta, however, this recipe is my mothers and the way I usually find it being prepared in the Greek restaurants in and around where I live, here in Long Island, New York.
The main players here are the eggs. It’s what makes the soup creamy and not watery, like the regular chicken vegetable soup. The lemon is also key here for the flavor.
You can absolutely use chicken breasts instead of thighs, however, I prefer it with the thighs. Don’t forget to top it with some fresh dill and a little freshly ground black pepper. The final product can only be described as a silky lemony warm goodness.
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Avgolemono Soup
Ingredients
- 1.5 lbs chicken thighs boneless skinless
- 9 cups water
- 2 tsp salt
- 1/4 tsp black pepper
- 1 cup orzo pasta
- 2 eggs, well beaten
- 3 small lemons, juiced (about 1/3 cup)
- fresh dill + black pepper, to garnish
Instructions
- Rinse your chicken thighs and then place them into your soup pot (do not trim the fat from the chicken). Pour the water into the pot and heat on high. Cover the pot until it starts to boil and then lower the heat to low. Intermittently remove the white froth from the pot and then quickly cover again. Season with the salt + pepper.
- Cook for 15 minutes and then transfer the chicken to cutting board. Slice into bite size pieces and then return to the pot. Also stir in the orzo pasta at this point. Cover again. Stir occasionally. Cook 10 minutes and then uncover pot, bump up your heat to medium and cook another 15 minutes. Remember to taste the broth and adjust seasonings to your palate. Shut off the burner.
- In a large measuring cup or bowl, add eggs and 1 teaspoon water, beat for 30 seconds. Whisk in the lemon juice into the eggs. Next add two cups of the pot’s chicken broth (one cup at a time), to this mixture while whisking vigorously. This is done to temper the mixture.
- Finally, remove the pot from the burner and pour this tempered lemon sauce into your soup while mixing continuously, until fully incorporated and smooth.
Notes
Nutrition
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I followed the instructions to the letter; it did not thicken up
HI Dominic, i’m sorry the recipe didnt work for you!
I made this last night, and followed recipe exactly because I’ve never made it before. It was DELICIOUS, super easy, and shockingly simple ingredients. It’s going to be my winter go-to when the package of chicken thighs is a few more than I need for the meal!
HI Delila, YESSS so happy to read that you had a winner with this! Thanks so much for the kind feedback!
Just made this tonight after seeing a video earlier and so impressed. I’ve never had this before but it felt like a hug in the bowl. The only difference was I used basmati rice because we couldn’t find orzo, but followed the directions the to tee and wouldn’t change a thing. My husband did mention it might taste good with mushrooms, can you add that without taking away from the dish?
Hi Lauren, I’m so glad you both liked the soup! I think veggies would be a great addition here! Let me know how it goes!
Delicious soup. Simple to make. Will make again.
I loved it but I might use lemon next time so my husband and son will eat it. But it is soooo yummy AND I feel like I learn some thing almost every time I try a new recipe from you.
Thank you. I will use that technique often as it makes for a delightfully creamy soup without any cream.
this tastes like my childhood when my yaiya used to make it for me! so lemony and delicious and healing. perfect for when your sick! will be making all fall and winter.
does your nutritional information reflect per serving or the whole recipe? how many servings is it for?
Hey! This was delicious! My partner is Greek and she loves this soup and LOVES lemon so I thought I’d try and make her favourite soup. Very easy recipe to follow. Only thing is I messed up somehow and the broth isn’t creamy but it’s delicious nonetheless. Will be making many many more times!
Hi Erin, Glad you liked the overall outcome of the soup! Thank you so much for trying it out and I’m happy you guys both enjoyed it! Cheers!
Excellent soup! Restaurant quality, prepared exactly as directed! Yum!
I loved the taste of this soup but mine didn’t come out thick how yours looks. I even added extra egg yolks. I’m following your directions to the T. What am I doing wrong?
Hi Cara, I’m sorry the thickness wasn’t achieved! Make sure you’re whisking the egg mixutre while you’re pouring it in the soup.
Turned out great! Made some modifications: added one extra egg and one extra lemon; used 2c arborio instead of 1c orzo. Exactly how I remember avgolemono from when I was a kid. Thank you 🙂
Great tasting recipe. We thought it could use an onion. We used chicken bone broth instead of water. Extra fresh dill and 3 small lemons was perfect.
its the best soup ive ever tasted
Glad you enjoyed it!!!
Just made this and WOW—so easy and amazing. My family caught colds and this was PERFECT. We’d been ordering this soup from a restaurant locally—and while we will continue to support their business—at least I now have a recipe to use should they be closed and we’re craving this soup. Thank you! Question: Have you ever frozen this soup before? If so, did it reheat well? Thanks again!
This was absolutely delicious! I used rice because I didn’t have orzo, and I added spinach to add in a vegetable. I will definitely make this again!
Excellent recipe and soup! I read the comments before I made the soup which were very helpful. The recipe is very clear…. Recommends 3 lemons or (1/3c of lemon juice). One lemon happened to produce 1/3c of juice for me so that is what is used. It turned out perfectly to our taste. With that said, I didn’t use all 1/3 cup in case it was too much lemon. Set it aside and added it later which also worked out fine on my end. Taste taste taste… all the way through anything you cook! The recipe is spot on. Thanks a million. Can’t wait to make it again!
I always order this soup at our favorite Greek restaurant. This version is excellent! Thank you for sharing this receipe with us!
I did use 4C of homemade chicken stock and 5C of water, only because I had homemade stock on hand. The flavor was spectacular!
No need to drive an hour for soup ever again!
Thank you, thank you, thank you!