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 love how simple yet tasty this recipe is! For some reason, though, I don’t think two eggs were enough. In the end, the broth turned out really thin and still watery, not at all like the thicker and silky-looking texture in the photo.
This soup is amazing- we LOVED it! Thank you for sharing Stella. You are such a gift for those of us who struggle in the kitchen. Blessings to you!
Hi Kristina, You are so kind.. thanks for that message! And I’m happy you liked the soup!
Really enjoyed this soup will definitely make again except I’m going to use chicken stock next time.
made this tonight for dinner. we love trying new things and this did not disappoint. followed the recipe but measured 1/3 cup of lemon juice after reading some of the comments about it being too lemony. ended out using more than twice that in the end after tasting also added some chopped spinach. this is definitely a make again recipe! the lemon is a taste preference and we loved it!
Hello! Yes, everyone’s lemons preferences are different in range. And I’m so happy you liked the bones of the soup recipe! Thank you so much for the kind review!
Just made this soup! It is so delicious and so easy to make! Will def. Have it on repeat this fall in my household!!
Hi Monica, so glad you like the soup! And yes it is a classic! Cheers!
After I stored the soup in the fridge, I essentially had a porridge. Any tips on keeping the broth from soaking up in the orzo? I could maybe have the orzo separate but wanted to know if there was another way. Delicious recipe though!
Making this for the third time, better than Yiayia’s lol just don’t tell her 🤣
Hi Jenny! Ahahahahaha thank you so much! And my lips are sealed!!!!
Hi Stella
Congratulations on your website and recipes. I am a Greek from Greece living abroad, and I love the small twists and new ideas to older traditional recipes from our grandmothers. I would normally make this dish with rice but today I am following your recipe and using kritharaki (orzo) instead!
Do you think it’s important for the eggs to be at room temperature before making the avgolemono? To reduce the risk of egg turning to omelette in the pan? Or fridge temperature can still work?
Thanks! Keep sharing the love!
Hello and thank you for the kind message! I think that’s a great suggestion – that way they eggs will conform to the mixture quicker! Thank you for taking the time to share it! Cheers to you!
Yum… One of My Favorite Greek dishes. Delicious! Maybe you can help me out with Greek meat sauce, I’m dying to make perfect. I used to wing it, the recipe that is from watching a ex-boyfriend’s mom make it. Don’t know exact measurements but I tried and it was pretty good, maybe you can refresh my memory on Instagram or email me please. I used to eat it cold right out of the refrigerator. Obviously I follow you on Instagram, and would love to know that recipe, I’m sure your mom taught you well. Thank you, I appreciate you. PS I’m all over the place on Long Island, lived here all my life, so got to ask where is your favorite Greek restaurant. Thanks again. Deanna Marie
I decided even though Florida is still really hot and crazy humid, AND we’re in the middle of Hurricane Ian, this soup looked soothing and delish! I cook a lot and followed the recipe exactly, not difficult, but my finished pot of soup was not thick and velvety. So knowing some cooking tricks I mixed up a slurry of cornstarch and the thin broth, stirred in and put the pot back on heat for a couple of minutes and VOILA…yummy, velvety and will be perfect through these next few rainy gray days! Thanks for sharing.
Hi Pam, Hope you’re keeping safe!! And thanks for the feedback and tips – always welcomed and appreciated!!
I’m literally making this right before Hurricane Idalia 😃 was looking in the comments to see if someone posted a trick to make it thicken up since mine did not. Thanks Pam!
Do you make the kissing sound when you add the egg and lemon as my mother always did?
ALWAYS hahahahaha I need to put that in the recipe instructions! Thanks!!!
The simplest and yummiest….you’ve taken the mystique out of this amazing comfort food! Thank you!
Hi Liza! I’m so happy to read that! Glad my mom’s recipe is being enjoyed!! Cheers!
I expected it to come out thicker than it did. I doubled the recipe and used five lemons total. The broth I found a little bland, so I added a pinch of thyme and paprika, and a tablespoon or two of garlic powder. It was quite tasty just more of a broth than creamy. When I shredded the chicken I removed all the skin and fat and only took the good lean meat. I have lunch for the next few days!
Hi Sydney, I’m glad you ended up liking it but sorry it didnt come out creamy for you.
If I make this with rice instead of orzo, do I have to cook the rice first?
Hi Ciara, No the rice cooks in the soup. Hope you enjoy!
My husband and kiddos aren’t used strong lemony flavors the way I am. If your family is the same way I recommend using the juice of just one lemon to start with. That’s worked well for us. 🙂 Great soup, perfect comfort food.
Love this soup! I did use only 2 large lemons and it was perfect.
Hi Jennifer! Makes me happy to read that it worked out for you and that you enjoyed the soup! Thank you for the comment and rating!