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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So delicious and quick. Easy to follow recipe!!!
Hi Jerilyn, thank you for trying out the soup and the kind rating!
I tried this recipe last night, thanks so much for sharing! Soooo much better homemade than when i order it and much cheaper 🙌 3 lemons worked well for me, they were a little large and i forgot to measure the juice so I’ll pay more attention to that but i love the lemon taste, it’s part of the charm of this dish. The fresh dill was a nice game changer i accidentally added too much and had to take it a step back lol but altogether I’m more excited for the leftovers as i feel it will have thickened up nicely by now 😋 will be keeping this recipe and sharing w friends.
Absolutely delicious. 10/10 recipe! My whole family loved it, even my picky 4 year old!
Hi Caitlin, SO happy the whole family enjoyed and thanks for trying the soup out!
I just made this and I ADORE it! I did use one less lemon, and I added a good bit of dill at the end. Thank you for sharing this simple and healthy recipe with us. It’s going in our family favorites book!
Hi Kate, That is the best compliment that my family recipe is going into your family’s favorite book! Thank you so much!
AMAZING! Definitely will make again and again… 😉 I added finely diced carrot and celery. Used 3 lemons and it was perfect!
In your recipe, you say to “remove the pot from the burner” twice, in step 2 and 4. Which is it!
I just made this wonderful and easy soup! It turned out so delicious and perfect for a cold day or when you’re feeling under the weather. I used two lemons instead of three, which was perfect for our pallets, and a tablespoon or two of butter, to smooth it out even a little more. The eggs and lemon juice mixture is what really makes this soup. Delicious!
Can’t wait to try! Can I use chicken broth instead of water or would that taste bad?
Hi,
I just made the soup. I used two nice sizes lemons and it was perfect. Delicious.
Thanks
Kat
I have some left over rotisserie chicken to use… how would I make this with already cooked chicken?? Thanks!
Excellent recipe. Reminds me so much of the sick-day soup my grandma would bring me from our favorite Greek spot in Houston. I noticed some comments saying it was too sour. I actually used 4 lemons instead of 3. Please keep season/size in mind, people! Start small and build up if you must. I started with only 2. I also added some spinach for extra veg. Thanks so much for sharing this!!!!
Another amazing recipe I made this a few weeks ago and can’t wait to make it again it’s been cold and rainy in southern Cali (for a change) so going to enjoy all your soup recipes. My husband lost his taste and he doesn’t like super lemon like me so I’m gonna sneak this in while he can’t taste 😝 Do you have a Moussaka recipe?? Another great winter dish!!
DELICIOUS! The whole family loved it
Really delicious thank you Stella, I normally add onions and carrots but I followed your recipe this time and it was very tasty. I’ve tried a few of your recipes now and I love them, if you could put the measurements also grams/kilos and ml for those of us over the pond that would be a great help
Hi Caroline, glad you liked the soup! ANd thanks for sharing your feedback! I did update my site recently to having both metrics I just need to go in and update each recipe unfortunatley! So moving forward the recipes should have both options! Sorry for that!
I love love love this soup! It’s so creamy and lemony.
I made this tonight and felt it needed more flavor. I added a couple of teaspoons of Better than bouillon and made a simple slurry as someone suggested to thicken.
I used 2 1/2 lemons.
Glad you liked the soup!