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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What would be a way to NOT use egg. I can’t have them. 🧐
Hi Jenna, The egg makes the soup creamy. You can just leave them out but then you will have a regular watery broth soup. It will still taste good. I would use chicken broth in place of the water though. Or half water and half broth. ANOTHER alternative is to make a corn starch slurry and add it in at the end. Hope this helps!
I love this soup and have shared it with countless friends, one of whom is Greek and gave her wholehearted endorsement of the delicious authenticity of the flavor.
Thank you!
Hi Michele! That is so wonderful to read! thank you! I’m very happy everyone loved the soup! It’s a family favorite for decades..
Just made this. Really great!!
Hi Emily, happy you liked the soup! Thanks for commenting and rating!
Easy recipe & amazing soup! My Papou would approve!! I actually ended up adding more lemon … addicted. Thank you x
Hello Rebecca! Lemon is definitely addictive and i’m so glad papou would agree! That made me smile!
I could eat this every day! Thank you! I snuck in a bit of spinach so I could get my greens.
Hi Jen, Love the spinach add in here! Thank you!
Tasted quite good but I was disappointed because it didn’t thicken at all. I followed the recipe to the letter. 😔
I used 4 lemons (we LOVE lemons) and I used some Better Than Boullion in the broth. Very very very good! I’ll be adding this to my rotation of recipes!
Hi Amber! Love that you used 4 lemons! This is definitely the right dish for you! Thank you for rating and commenting on the dish too!
my grandfather just passed in november of this year and this soup was just the thing my family needed when we missed him most. it’s so simple & so delicious. thank you so much for sharing!
Abigail this is the best comment .. warms my heart reading it!
How much is 3 lemons juiced? I’m making this tonight and want to avoid making it too lemony!
Hi Ann, 3 medium sized lemons. If you’re not in LOVE with lemons, bump it down to 2 lemons.. let me know what happens.
I saw this video on tiktok and had to try it. I’ve never had or made anything like it, and it’s delicious. Thank you for sharing the recipe!
Hi Gillian, I’m so happy you liked the soup! And thank you for taking the time to comment and rate!
I really wanted to love this as I’ve made other recipes of yours but I ended up tossing the whole pot out . Maybe it’s just my particular taste buds but it ended up almost gamey from the chicken thighs and then far too sour with not enough actual lemon flavor . Ended up tasting overpowered with a dark chicken meat flavor and sour eggs , BUT again , maybe it’s just my taste
Hi Lindsay, I’m SO sorry you didn’t like the soup and you had to throw it out! That’s horrible that happened to you. I hope you have happy holidays coming up with lots of great tasting food!
Just made this and it’s wonderful! I’ve never had this type of soup before- does it freeze well?
Hi Tori! Very happy that you enjoyed the soup! To be honest, I’ve never frozen it. We usually finish each batch. But I don’t see why not. Just keep in mind when reheating this type of soup that you have to slowly reheat at a very LOW heat,temp. If it’s too thick, you can add a little touch of water. Please report back if you try it. Thank you for leaving a comment and rating the recipe! Happy holidays!
Delicious ! My daughters favorite soup and she just asked for another batch !!!!! No more take out !
Hi Lee! I LOVE no more takeout needed! Music to MY ears lol Happy holidays!
Making another batch now, lol. Happy Holidays !
Thank you, my family loved it. Unless you used the wrong amount of lemons..the juice from 3 fresh squeezed lemons was perfect!
Hi Kamillah, so glad you and your family enjoyed the soup! And I appreciate you taking the time to comment and rate!
Yes! Thank you for such an easy to follow recipe! I wish I could post the picture here. I am here replying to your reply because I’m revisiting the recipe due to popular demand😀
This was amazing– even better than the soup I’d enjoy at the coney next door as a kid. Made a HUGE portion too; lots for sharing/leftovers!!
Hi Haley, SO happy you enjoyed the soup and love your sentiment to spread the goodness! Happy holidays!
3 lemons is far too much. I followed this recipe precisely and ended up with soup too sour to eat. Waste of an evening. I’d recommend changing amount of lemon to cup measurements as lemon size varies.
Hi Adam. I’m very sorry the soup was not to your liking. It is definitely supposed to be a lemony soup though.