How to Make Avgolemono: A Creamy Greek Soup Delight

Tired of bland, uninspiring soups that leave you wanting more? Avgolemono, the legendary Greek lemon soup, delivers a velvety, citrus-kissed embrace in every spoonful. This creamy Greek soup delight transforms simple ingredients into a restaurant-worthy meal that balances bright acidity with comforting richness. As someone who’s spent years perfecting Mediterranean recipes, I’ve found that avgolemono consistently impresses both family and guests with its elegant simplicity. In this guide, you’ll discover how to select the perfect ingredients, master the egg-lemon sauce technique, and customize this classic soup to your taste preferences. We’ll cover everything from traditional preparation to modern variations, plus essential troubleshooting tips to ensure perfect results every time.

Why This Avgolemono Recipe Works

• Uses everyday pantry staples transformed into something extraordinary
• Achieves silky texture without heavy cream
• Ready in under 40 minutes for weeknight comfort food
• Provides protein, carbs and vegetables in one satisfying bowl
• Perfect balance of lemony brightness and hearty warmth
• Impresses dinner guests while being surprisingly simple to prepare

Choosing the Right Ingredients for Avgolemono

Best Broth for Avgolemono Soup

Homemade chicken stock creates the most authentic flavor foundation, but high-quality store-bought chicken broth works beautifully too. For vegetarians, a robust vegetable broth can substitute nicely, though you may want to enhance it with additional herbs and a touch of nutritional yeast for depth.

Rice Selection for Perfect Avgolemono

Traditional Greek avgolemono calls for medium-grain white rice, which releases just enough starch to help thicken the soup naturally. Arborio rice (typically used for risotto) makes an excellent choice. Long-grain rice can work in a pinch but won’t contribute as much to the soup’s signature texture.

Lemon Considerations

Fresh lemons are non-negotiable for authentic avgolemono! You’ll need both the juice and zest for maximum flavor. Meyer lemons offer a sweeter, more floral profile if available, but standard lemons create that classic bright tang that defines this soup.

Ingredients & Prep for Avgolemono Soup

Soup Base Essentials

• Broth preparation: 8 cups high-quality chicken broth (preferably low-sodium)
• Aromatics: 1 small onion, finely diced
• Rice component: ½ cup medium-grain white rice, rinsed thoroughly
• Optional protein: 2 cups cooked, shredded chicken (rotisserie works wonderfully)
• Finishing herbs: 2 tablespoons fresh dill, chopped (plus extra for garnish)

Avgolemono Sauce Ingredients

• Egg element: 3 large eggs, room temperature
• Citrus component: Juice and zest of 2 lemons (about ¼ cup juice)
• Seasoning base: Salt and freshly ground white pepper to taste

Preparation Fundamentals

The secret to perfect avgolemono lies in creating the silky egg-lemon mixture without curdling. Have all ingredients measured and ready before beginning, as timing is crucial when tempering eggs. For best results, bring eggs to room temperature about 30 minutes before starting your soup.

Looking for more Mediterranean-inspired dishes? Check out my Baked Feta Potatoes for another Greek-inspired comfort food classic!

Step-by-Step Cooking Instructions for Avgolemono

Pre-Cooking Prep for Avgolemono

1. In a large Dutch oven or heavy-bottomed pot, sauté diced onion in 1 tablespoon olive oil until translucent, about 3-4 minutes.
2. Add rice to pot and stir for 1 minute to coat grains with oil.
3. Pour in chicken broth and bring to a gentle simmer.

Cooking Method for Avgolemono Soup

1. Reduce heat to low-medium and cook rice in broth until tender but not mushy, about 15-20 minutes.
2. While soup simmers, prepare the avgolemono sauce by whisking eggs in a medium bowl until frothy.
3. Gradually whisk in lemon juice and zest until fully incorporated.
4. Once rice is cooked, remove 2 cups of hot broth from the pot.
5. Very slowly drizzle hot broth into egg-lemon mixture while whisking constantly to temper the eggs.

Creating the Signature Avgolemono Texture

1. Turn heat to low under the main soup pot.
2. Slowly pour the tempered egg-lemon mixture back into the pot while stirring gently but constantly.
3. Continue stirring for 2-3 minutes until soup thickens slightly to a silky consistency.
4. If using chicken, add it now and heat through for 2-3 minutes.

Resting and Serving Avgolemono

1. Remove from heat and let stand for 5 minutes to allow flavors to meld.
2. Season with salt and white pepper to taste.
3. Stir in fresh dill just before serving.
4. Ladle into warm bowls and garnish with additional dill and lemon zest.

For more delicious appetizer ideas to serve before your avgolemono soup, try my Caramelized Maple Brie Bites that perfectly complement this Greek classic!

Pro Tips for Perfect Avgolemono Soup

Avoiding Curdled Avgolemono

• Never boil the soup after adding the egg-lemon mixture
• Keep whisking constantly during the tempering process
• Ensure eggs are at room temperature before beginning
• Add lemon juice to eggs before tempering, not directly to the hot soup

Tool Recommendations for Avgolemono Success

• A balloon whisk provides the best aeration for the egg-lemon mixture
• Heavy-bottomed pot helps maintain even temperature
• Ladle for carefully transferring hot broth during tempering
• Instant-read thermometer (soup should stay below 180°F after adding eggs)

Storage & Reheating Avgolemono Tips

• Cool completely before refrigerating in airtight containers for up to 3 days
• Reheat gently over low heat, stirring frequently (never microwave!)
• Add a splash of fresh lemon juice when reheating to brighten flavors
• Freezing is not recommended as the texture will suffer significantly

Flavor Variations for Avgolemono Soup

Herb-Forward Avgolemono

For a verdant twist on classic avgolemono, add a generous handful of chopped fresh herbs. Beyond traditional dill, consider mint, parsley, or oregano for a Greek-inspired flavor profile. For followers on Pinterest, I’ve shared a beautiful herb-infused version on my Pinterest page along with other Mediterranean favorites!

Vegetable-Enhanced Avgolemono

Transform this soup into a more substantial meal by incorporating vegetables:

Regional Avgolemono Variations

While traditional Greek avgolemono features rice, some regions prefer orzo pasta instead. For a heartier version inspired by northern Greece, add small meatballs (keftedes) simmered directly in the broth before incorporating the egg-lemon mixture.

If you enjoy exploring Mediterranean flavors, my Cheesy Caramelized Onion Tart makes an excellent accompaniment to this Greek soup!

Serving Suggestions for Avgolemono Soup

• Serve with warm pita bread or crusty sourdough for dipping
• Accompany with a simple Greek salad dressed in olive oil and red wine vinegar
• For a complete meal, offer alongside spanakopita or cheese-stuffed phyllo appetizers
• Complement the lemony brightness with a glass of crisp Assyrtiko wine or sparkling water with mint

FAQs About Avgolemono Soup

Can I make avgolemono soup ahead of time?

While best served fresh, you can prepare the broth and rice portion up to 24 hours ahead. When ready to serve, reheat the soup base to a simmer, then proceed with the egg-lemon tempering process.

Why did my avgolemono curdle?

Curdling typically occurs when the soup boils after adding the egg mixture or when hot broth is added too quickly to the eggs. Remember to temper slowly and keep the soup below simmer after adding eggs.

Can I use bottled lemon juice for avgolemono?

Fresh lemon juice is strongly recommended for authentic flavor. Bottled lemon juice lacks the aromatic compounds and brightness that define this soup.

Is avgolemono soup gluten-free?

Yes, traditional avgolemono made with rice is naturally gluten-free. Just ensure your broth doesn’t contain any gluten ingredients.

Conclusion

Avgolemono soup represents Greek cuisine at its finest—transforming humble ingredients into something truly extraordinary through technique and balance. This creamy, lemony delight bridges seasons beautifully, offering comfort on chilly evenings while remaining light enough for warmer days. The magic happens in that moment when simple eggs and lemon juice transform into a silken sauce that coats each spoonful. With practice, you’ll develop an intuition for the perfect consistency and balance of flavors that make avgolemono so beloved. Share your creation with family and friends, and don’t be surprised when they request this Greek classic again and again. Your kitchen will soon be known for this impressive yet accessible soup that brings a taste of Mediterranean sunshine to any table.

How to Make Avgolemono: A Creamy Greek Soup Delight

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• Author: SAM
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Avgolemono is a traditional Greek soup known for its silky, lemony flavor and creamy texture—without any cream! Made with chicken, rice, eggs, and lemon, this comforting dish is both light and satisfying, perfect for any time of year.

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Ingredients

Scale 1x2x3x

6 cups chicken broth

1/2 cup uncooked white rice (or orzo)

2 cups shredded cooked chicken

3 large eggs

2 lemons, juiced (about 1/3 cup)

Salt and black pepper, to taste

2 tbsp fresh dill or parsley, for garnish

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Instructions

1. In a large pot, bring chicken broth to a simmer.

2. Add the rice and cook until tender, about 15 minutes.

3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until frothy.

4. Ladle about 1 cup of hot broth slowly into the egg-lemon mixture while whisking constantly to temper the eggs.

5. Reduce the heat to low, then slowly stir the tempered mixture back into the pot.

6. Add shredded chicken and stir gently until the soup thickens slightly—do not boil or the eggs will curdle.

7. Season with salt and pepper to taste.

8. Serve hot, garnished with fresh dill or parsley.

Notes

Use leftover rotisserie chicken for a quick and easy version.

If you prefer a thicker soup, add a bit more rice or simmer slightly longer after adding the eggs.

Avgolemono pairs perfectly with crusty bread or a Greek salad.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 2g
• Sodium: 780mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 120mg

Keywords: avgolemono soup, Greek chicken soup, lemon chicken soup, creamy soup without cream, Mediterranean soup