Avgolemono is one of Greece’s most beloved soups: a clear chicken broth lifted with lemon and enriched with eggs until it turns beautifully silky, without a drop of cream. Orzo gives the bowl a gentle, satisfying body, while the citrus keeps every spoonful bright, fragrant, and wonderfully fresh.
The magic lies in the egg-lemon emulsion, folded carefully into hot broth. The result is a soup with a velvet-soft texture, light on the palate yet deeply comforting, with a clean, sunlit finish.
Ingredients
- Boneless, skinless chicken thighs — 500g (1.1 lb)
- Water or chicken stock — 1.5L (6 1/3 cups)
- Orzo pasta — 180g (6 1/3 oz)
- Eggs — 2
- Lemons — 2 (juice; zest of 1 lemon, optional)
- Yellow onion — 1 medium
- Celery stalk — 1
- Bay leaf — 1
- Salt — 1 tsp, or to taste
- Ground black pepper — 1/4 tsp
- Extra-virgin olive oil — 1 tbsp
- Fresh dill — 10g (about 1/4 cup loosely packed)
Step-by-Step Recipe
- Make the broth: place the chicken, onion, celery, and bay leaf in a pot. Add the water, bring to a boil, skim off any foam, season with salt, and simmer gently for 25–30 minutes.
- Remove the chicken and strain the broth. Shred the meat into bite-size strands.
- Return the broth to the pot, bring it back to a boil, and stir in the orzo. Cook until just al dente, 8–10 minutes.
- While the orzo cooks, whisk the eggs in a bowl until smooth, then whisk in the fresh lemon juice (2–3 tbsp, to taste) and, if you like, a little finely grated zest.
- Take the pot off the heat for 1 minute. Slowly ladle 2–3 scoops of the hot broth into the egg-lemon mixture, whisking constantly — this is tempering, and it keeps the eggs from scrambling.
- Pour the tempered mixture back into the soup pot, set over the lowest heat, and stir for 2–3 minutes without letting it boil. The soup will turn slightly thicker and beautifully glossy.
- Add the shredded chicken, black pepper, and more salt if needed. Stir in the olive oil and chopped dill.
- Serve at once, finished with a little extra lemon zest and, if you like, a final drizzle of olive oil.
Nutritional Value
| Calories (per serving) | ≈ 324 kcal |
| Protein | ≈ 27 g |
| Fat | ≈ 13 g |
| of which saturated | ≈ 3.3 g |
| Carbohydrates | ≈ 22 g |
| Fiber | ≈ 1 g |
| Sugars | ≈ 2 g |
| Sodium | ≈ 650 mg |
| Cholesterol | ≈ 220 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- Tempering is everything: always whisk the eggs with some hot broth first, then return the mixture to the pot. Once the emulsion goes in, the soup should not boil.
- Adjust the body: for a thicker bowl, add another 20–30g (3/4–1 oz) of orzo or use 3 eggs. For a lighter soup, increase the broth by 200–300ml (3/4–1 1/4 cups).
- Orzo substitutes: rice, small vermicelli, or couscous all work well. If using rice, cook 5–7 minutes longer.
- Gluten-free option: use rice or gluten-free corn- or rice-based pasta, watching the cooking time closely.
- Lemon flavor: adjust the juice to taste and balance with salt; zest adds aroma without extra sharpness.
- Herbs: dill can be swapped for parsley, or use a mix of dill and mint for a more Mediterranean profile.
How to Serve
- Serve the soup hot, with a lemon wedge for anyone who likes a brighter edge.
- It pairs beautifully with crusty bread or warm pita and a simple green salad.
Storage
- Refrigerator: keep in an airtight container for up to 3 days. Reheat over very low heat without boiling, adding a splash of water or stock if needed.
- Freezing: not recommended, since the egg-lemon emulsion can lose its silky texture.
Frequently Asked Questions
How do I keep the eggs from curdling in the soup?
Tempering is the key: slowly whisk 2–3 ladles of hot broth into the beaten eggs, then return the mixture to the pot and warm it gently without boiling. Keep the temperature around 72–75°C (162–167°F).
What can I use instead of orzo?
Rice, small vermicelli, couscous, or pearl barley all work well. Adjust the cooking time accordingly: rice takes longer, while couscous cooks very quickly.
Can I make avgolemono without chicken?
Yes. Use a rich vegetable stock, add cooked chickpeas or white beans for heartiness, then make the egg-lemon emulsion using the same method.