Greek
Avgolemono Soup
A silky, fragrant chicken soup thickened with an egg-lemon sauce, offering a comforting and tangy flavor profile unique to Greek cuisine.
Watch it madeSteve | The Vivaldi Way · 2:55
Ingredients
- Chicken Broth8 cups
- Arborio Rice or Orzo1/2 cup
- Eggs3 large
- Lemons2 (juiced)
- Cooked Chicken (shredded)2 cups
- Saltto taste
- Black Pepperto taste
Method
- Bring the chicken broth to a boil in a large pot. Add the rice and simmer until tender (about 20 minutes).
- While the rice cooks, whisk the eggs and lemon juice together in a separate bowl until frothy.
- Temper the egg mixture: Slowly ladle about 2 cups of the hot broth into the egg mixture while whisking vigorously to prevent the eggs from scrambling.
- Pour the tempered egg mixture back into the pot with the rice. Add the cooked shredded chicken.
- Stir gently over low heat for 2-3 minutes until the soup thickens slightly. Do not let it boil. Season with salt and pepper.
Common questions
Can I use orzo instead of Arborio rice in Avgolemono soup?
Yes. Orzo works well and usually cooks faster than Arborio rice, so start checking it around 8–10 minutes. Use the same amount, but expect a slightly lighter texture and less starch-thickening than rice.
How do I keep the eggs from scrambling when I add them to the soup?
Temper them slowly. Whisk the lemon and eggs until frothy, then add hot broth in a thin stream while whisking constantly. Keep the soup over low heat afterward and never let it boil, or the eggs may curdle.
What are the most common mistakes when making Avgolemono soup?
The biggest mistakes are boiling after adding the egg-lemon mixture, adding broth too quickly during tempering, and under-seasoning. Also avoid overcooking the rice, which can make the soup too thick and mushy.
How should I store leftover Avgolemono soup, and will it thicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. It often thickens as it chills, so add a splash of broth or water when reheating. Reheat gently over low heat without boiling.
What should I serve with Avgolemono soup?
Serve it as a light main with crusty bread, pita, or a simple Greek salad. A squeeze of fresh lemon on top brightens the flavor, and extra black pepper or dill works well as a garnish.