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Avgolemono

Shruthi
Avgolemono is a warm, comforting soup made with tender chicken, rice or orzo, fresh lemon juice, and beaten eggs whisked into hot broth for a velvety texture. Its tangy flavour, smooth consistency, and wholesome ingredients make it both satisfying and refreshing. Perfect as a light main course or a starter, this soup offers a balance of richness and brightness that keeps it popular year-round.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine greek, Mediterranean
Servings 6
Calories 220 kcal

Ingredients
  

  • 6 cups chicken broth
  • 1 cup cooked, shredded chicken
  • ½ cup uncooked rice or orzo
  • 3 large eggs
  • ¼ cup fresh lemon juice
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Cook the Rice or Orzo
    In a large pot, bring chicken broth to a boil. Add rice or orzo and cook until tender.
  • Prepare the Egg-Lemon Mixture
    In a bowl, whisk the eggs and lemon juice until smooth and frothy.
  • Temper the Eggs
    Slowly add a ladle of hot broth to the egg-lemon mixture while whisking to prevent curdling. Repeat with another ladle.
  • Combine and Heat
    Pour the tempered egg-lemon mixture back into the pot. Add the shredded chicken. Stir gently and heat on low without boiling.
  • Season and Serve
    Add salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

  • Always temper the eggs to avoid scrambling.
  • Use freshly squeezed lemon juice for the best flavor.
  • Orzo can be replaced with rice for a heartier version.
  • Do not boil the soup after adding the eggs to maintain creaminess.

 

Keyword , creamy lemon chicken soup, Avgolemono recipe, egg-lemon soup, Greek Lemon Chicken Soup, Mediterranean chicken soup, traditional Greek soup