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Close-up of creamy Greek Avgolemono chicken soup in a blue bowl, garnished with shredded chicken, black pepper, fresh dill, and a lemon slice.

Avgolemono Soup

Avgolemono is a traditional Greek chicken soup thickened with eggs and brightened with lemon juice. Creamy, tangy, and deeply comforting, it’s the perfect dish for cold days or when you need something soothing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Greek
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 cups chicken broth preferably homemade
  • 1/2 cup orzo or rice
  • 2 cups shredded cooked chicken optional but traditional
Avgolemono Mixture
  • 3 eggs large
  • 2 lemons juiced (about 1/3 cup)
Seasoning and Garnish
  • to taste salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh dill or parsley chopped, for garnish

Equipment

  • Large Saucepan
  • Whisk
  • Ladle

Method
 

  1. In a large saucepan, bring the chicken broth to a boil. Add orzo (or rice) and cook until tender, about 10–12 minutes.
  2. If using, stir in the shredded chicken and reduce heat to low.
  3. In a medium bowl, whisk together the eggs and lemon juice until smooth and slightly frothy.
  4. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
  5. Gradually pour the tempered mixture back into the soup, stirring continuously over low heat until it thickens slightly. Do not let it boil.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley.

Notes

For a creamier soup, add an extra egg. Be careful not to let the soup boil after adding the eggs, or it will curdle. Avgolemono pairs beautifully with crusty bread and a simple Greek salad.