- Avgolemono is a velvety, lemony Greek chicken soup prized as comforting, elegant Mediterranean fare.
- Prep station essentials: shredded chicken, fresh lemon juice and zest, room-temperature eggs, whisk ready.
- Tempering eggs slowly and keeping heat low prevents curdling and ensures a silky emulsion.
- Rice or orzo provide starch for body; Arborio or medium-grain rice work best.
- Customize easily: vegetarian stock, cauliflower rice, seafood, or turmeric for flavor and color.
If you have ever stepped into a traditional kitchen in Athens, you have likely smelled the bright, aromatic scent of a simmering greek lemon soup. Known classically as Avgolemono, this dish is the crown jewel of Mediterranean comfort food. It is not just a meal; it is a velvety, citrus-infused hug that has been curing common colds and uplifting spirits for generations.
This recipe fits perfectly as a healthy comfort food option for a chilly evening or a sophisticated festive dish for a weekend brunch. Most people are intimidated by the egg-thickening process, but I am here to show you that mastering this greek lemon soup is actually quite simple. Once you taste that silky texture, you will never go back to basic chicken noodles again.
Table of contents
Kitchen Setup
Preparing a greek lemon soup requires a bit of timing, so having your station ready is essential. Here is what to do ahead of time:
- Shred the Chicken: If you are using pre-cooked rotisserie chicken, shred it into bite-sized pieces so it warms through instantly.
- Juice and Zest: Squeeze your lemons and zest one of them. Fresh juice is non-negotiable for that signature tang.
- Egg Tempering Station: Set out a medium bowl and a whisk. Having your eggs at room temperature helps prevent them from curdling when they meet the hot broth.
Greek Lemon Soup Recipe
Greek Lemon Soup Recipe
4
servings10
minutes20
minutes320
kcalA traditional, silky greek lemon soup thickened with an egg-lemon emulsion and loaded with tender chicken and rice.
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Ingredients
6.0 cups Chicken Broth
0.5 cup Long-grain Rice or Orzo
2.0 cups Cooked Chicken (shredded)
3.0 large Eggs (room temperature)
0.5 cup Fresh Lemon Juice
1.0 tablespoon Lemon Zest
Salt and White Pepper to taste
Fresh Dill (for garnish)
Directions
- First, bring your chicken broth to a gentle boil in a large pot. Add the rice and cook for about 15.0 minutes until it is tender.
- Reduce the heat to the lowest setting. Stir in the shredded chicken so it warms through while you prepare the egg mixture.
- In a medium bowl, whisk the eggs vigorously until they are frothy and light.
- Slowly pour the lemon juice into the eggs while continuing to whisk.
- Now for the important part. Take one ladle of the hot broth from the pot. Very slowly, drizzle it into the egg mixture while whisking constantly. Repeat with a second ladle.
- Slowly pour the tempered egg mixture back into the large pot.
- Whisk the soup constantly over low heat for 2.0 to 3.0 minutes. You will see it thicken into a creamy, opaque consistency.
- Taste the soup and add your salt and white pepper. Remember, the lemon is strong, so season carefully.
- Ladle the soup into bowls and garnish with fresh dill and extra lemon zest. Serve immediately.
Notes
- Avoid Re-boiling: If you have leftovers, reheat them very gently. Boiling will cause the egg to separate.
- White Pepper: We use white pepper to keep the soup’s appearance pristine and creamy.
- Rice Starch: Don’t rinse your rice before cooking. That extra starch helps the soup thicken.
Nutrition Facts
- Fat: 12g
- Sodium: 750mg
- Carbohydrates: 24g
- Protein: 28g
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Why This Citrus Masterpiece Works
What makes this specific greek lemon soup superior to other variations is the balance of acidity and starch. We use rice or orzo to provide a light base, but the real magic is the egg-lemon emulsion. Unlike soups that rely on heavy cream, this dish achieves a luxurious, thick consistency using only fresh eggs and lemon juice. It is rich yet incredibly light.
Customization is a breeze here. If you prefer a vegetarian version, simply swap the chicken broth for a robust vegetable stock and omit the shredded meat. For those watching their carb intake, cauliflower rice is a fantastic substitute for traditional grains. To understand more about the power of citrus, you can explore the nutritional benefits of lemons. This greek lemon soup is a masterclass in using simple ingredients to create complex, high-end flavors.
Avoiding the Scramble
The most common mistake when making greek lemon soup is ending up with “egg drop soup” rather than a smooth cream. Follow these tips to ensure success:
- Tempering is Vital: Slowly whisk a ladle of hot broth into your egg-lemon mixture before adding it back to the pot. This raises the egg temperature gently.
- Low Heat Only: Once the egg mixture is back in the pot, never let the soup boil. High heat will scramble the eggs and ruin the velvet texture.
- Use Fresh Eggs: High-quality, room-temperature eggs create a more stable emulsion.
- The Rice Choice: Use Arborio or a medium-grain rice. The extra starch helps stabilize the soup.
Greek Lemon Soup Inspirations
The Hearty Garden Variant
To make your greek lemon soup even more nutrient-dense, add sautéed spinach and leeks. The earthiness of the greens pairs beautifully with the sharp lemon. It transforms the soup into a full-bodied meal that feels like a spring garden in a bowl.
The Seafood Twist
Instead of chicken, try using poached shrimp or white fish. The lemon base is naturally suited for seafood. This version feels much more like a festive dish and is a great way to impress guests at a dinner party.
The Spiced Turmeric Boost
For a modern, anti-inflammatory kick, add 0.5 teaspoons of ground turmeric. It gives the greek lemon soup a stunning golden hue and a subtle warmth that complements the citrus perfectly.
This soup pairs wonderfully with my Homemade Chicken Pita Bread for a complete Mediterranean experience.
Greek Lemon Soup Troubleshooting
I highly discourage this. Bottled juice lacks the bright, essential oils of fresh lemons. For the most authentic flavor, fresh-squeezed is the only way to go.
The secret is tempering. Never add cold eggs directly to boiling broth. Slowly adding hot broth to the egg mixture first equalizes the temperature.
Yes! Even though it looks creamy, this greek lemon soup contains no milk or cream. The texture comes entirely from the eggs.
Make sure you whisked the eggs until they were frothy. Also, ensure you are using enough rice; the starch from the rice plays a role in the final body of the soup.
Bring Greece to Your Table
There is a reason this greek lemon soup has stood the test of time. It is simple, elegant, and incredibly nourishing. I hope you feel the same sense of calm I do when a warm bowl of this gold liquid is placed in front of you.
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