Avgolemono Soup

Avgolemono Soup is a classic Greek dish that’s wonderfully comforting and bright all at once. It’s a lovely mix of chicken broth, tender pieces of chicken, rice or orzo, and…

By Madison • September 15, 2025 • Reading time: 7 min

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Avgolemono Soup is a classic Greek dish that’s wonderfully comforting and bright all at once. It’s a lovely mix of chicken broth, tender pieces of chicken, rice or orzo, and eggs whisked with fresh lemon juice that give the soup a silky texture and a fresh, tangy flavor. The egg and lemon combo makes it feel special but in such a simple, homey way.

I love making this soup when I want something that warms you up but still feels light and fresh. The trick I always use is to slowly stir in the egg and lemon mixture so the soup stays creamy without scrambling the eggs. It feels like magic watching the broth turn into this smooth, velvety soup right before your eyes. It’s my go-to remedy on chilly days or whenever someone needs a little pick-me-up.

The best part about Avgolemono is how flexible it is. I like serving it with some crusty bread on the side to soak up every last bit, and it’s perfect as a starter or a main dish. When my family comes over, this soup always gets rave reviews because it feels homemade and full of love without needing a lot of fuss.

How Do You Keep the Eggs from Scrambling in Avgolemono Soup?

The secret to silky avgolemono is how you add the egg and lemon mixture to the hot broth without cooking the eggs into lumps. Here’s my simple method to get it right:

• Whisk eggs and lemon juice together in a bowl until smooth.
• Slowly drizzle about 1 cup of hot soup broth into the egg mixture while whisking quickly. This warms the eggs gently.
• Now, gradually pour this warmed egg mixture back into the pot with the rest of the broth and pasta/rice, stirring constantly.
• Keep the heat low and never allow the soup to boil after adding the eggs — gentle warmth helps it thicken softly.

Take your time with this step—it’s what gives the soup its creamy texture without scrambled bits. Patience here really pays off!

Equipment You’ll Need

• Large pot – big enough to cook the broth, chicken, and orzo or rice comfortably without spilling.
• Medium mixing bowl – for whisking the eggs and lemon juice together smoothly.
• Whisk – helps blend the eggs and lemon juice evenly and keeps the mixture smooth.
• Slotted spoon or tongs – handy for removing chicken pieces if you’re poaching them in the broth.
• Ladle – for serving the soup gently without breaking the egg mixture.

Flavor Variations & Add-Ins

• Swap chicken for cooked shrimp for a seafood twist that still pairs nicely with lemon’s brightness.
• Use cauliflower rice instead of orzo or rice for a low-carb option that keeps the soup light.
• Add a pinch of cinnamon or nutmeg for a warm, subtle spice that complements the lemon and herbs.
• Mix in chopped spinach or kale at the end for extra greens and color without overpowering the delicate flavors.

How to Make Avgolemono Soup

How Much Time Will You Need?

This recipe takes about 30 minutes in total. You’ll spend 10-20 minutes cooking the orzo or rice and preparing your chicken and egg-lemon mixture, plus a few minutes assembling everything. It’s a quick and comforting soup that you can enjoy any day!

Step-by-Step Instructions:

1. Cooking the Broth and Grains

Pour the chicken broth into a large pot and bring it to a gentle boil. Add the orzo or rice if you want to include it and cook until tender—about 10-12 minutes for orzo, or 15-20 minutes for rice.

2. Preparing the Chicken

While the grains cook, shred your cooked chicken into bite-sized pieces so it’s ready to add later.

3. Mixing the Egg and Lemon

In a medium bowl, whisk the eggs until smooth. Slowly whisk in the fresh lemon juice until they’re fully combined.

4. Tempering the Egg-Lemon Mixture

Carefully add about 1 cup of hot broth from the pot into your egg-lemon mixture, whisking constantly. This warms the eggs gently and keeps them from scrambling when added to the soup.

5. Combining and Finishing the Soup

Slowly pour the warmed egg-lemon mixture back into the big pot with the broth and orzo or rice, stirring constantly. Keep the heat low and never let the soup boil—this helps the soup thicken beautifully without the eggs curdling. Stir in the shredded chicken along with fresh parsley and dill. Season with salt and pepper to your taste.

6. Serving

Scoop the soup into bowls and garnish each with lemon slices and extra fresh herbs if you like. Serve immediately with crusty bread on the side to soak up all that lovely flavor.