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    Home >> Greek

    Traditional Greek Avgolemono Soup

    Modified: Dec 15, 2022 · Published: Dec 21, 2019 by Analida · • Word count:1382 words. • About 7 minutes to read this article. • This post may contain affiliate links ·

    2010 shares
    • 1060
    Jump to Recipe Print Recipe

    Brr!! There's a chill in the air, and nothing is more comforting than a bowl of soup. Traditional Greek avgolemono soup is comfort food at its best. It's rich, creamy, and non-dairy. You can have this soup ready in about 30 minutes!

    a dutch oven filled with chicken soup and sliced bread and two spoons in bowls on the right

    What is Greek Avgolemono?

    Avgolemono is a silky smooth chicken soup with a tangy lemon flavor. The lemon-egg mixture creates a super creamy texture when added to the broth. It is so rich you would think there is heavy cream added but it is just lemon blended with eggs that has been tempered into the sauce.

    a ladle filled with chicken soup with bowls and spoons on the right and bread in the background

    This Greek chicken soup is like no other chicken soup you have ever tried! I like to use orzo pasta in mine but you can also use rice. The rice will cook in about 20 minutes and the pasta in 8 so you can choose.

    a dutch oven filled with chicken soup and a ladle on the left

    Some food historians believe that avgolemono is closely tied to the cuisine of the Sephardic Jews of Spain. They called their lemon-egg sauce Agristada. The use of eggs as a thickener was necessary in order to abide by Kosher dietary laws.

    two white bowls of chicken soup and a red dutch oven in the back

    Step by step photos to make Greek avgolemono:

    A photo of the ingredients to make Greek avgolemono and cooking chicken in a pan.
    • Step 1: Gather all your ingredients and have them measured, chopped and ready to go: chicken stock, chicken breast, lemon, eggs, onion, carrot, peppercorns, bay, parsley, nutmeg, and orzo pasta.
    • Step 2: In a braising pan place the chicken breast that has been cut lengthwise (butterfly), bay leaf, carrot, onion, peppercorns and water.
    A photo of cooked chicken and adding orzo pasta to broth.
    • Step 3: Flip a couple times while cooking. Cook until the chicken reaches an internal temperature of 165°F. Remove from the pan, place on a cutting board and allow to cool. Shred into small threads about 1 inch long. Discard the solids left in the braising pan.
    • Step 4: In a Dutch oven or soup pot bring the chicken stock to a boil. Add the orzo pasta and allow to cook for 8 minutes then turn off the heat. If you are using rice, boil for 20 minutes or until the rice is soft. Turn off the heat when the pasta or rice is done.
    A photo showing adding lemon juice to egg and tempering it into hot broth.
    • Step 5: While the pasta is boiling beat the eggs, slowly add the lemon juice and whisk to combine until frothy.
    • Step 6: Remove 1 cup of the hot stock from the pot.
    A photo showing adding more egg with lemon to the broth gradually.
    • Step 7: Slowly whisk the hot both into the egg lemon mixture. You don't want to cook or curdle the egg so whisk this vigorously while adding slowly.
    • Step 8: Add the egg lemon mixture to the soup pot and continue to whisk while adding.
    A photo showing adding the shredded cooked chicken to the soup pot.
    • Step 9: Add the shredded chicken to the soup pot.
    • Step 10: Add the nutmeg to the soup pot and stir to combine. Serve with fresh chopped parsley.

    Tips for success:

    • If you are in a hurry to make this soup, get a roaster chicken from the grocery store. These are a great shortcut.
    • Temper the eggs and lemon into the broth. After you turn off the heat, allow the broth to cool for a few minutes after boiling. Take 1 cup of the broth and slowly whisk it into the egg-lemon mixture.
    • Don't boil the finished soup. If you reheat the soup don't bring it to a boil or the egg will curdle and it will loose its smooth texture. It will still be edible but the texture will be different.

    Frequently Asked Questions:

    How long can I save Greek avgolemono soup?

    Once the soup has cooled, you can store in the refrigerator for up to 3 days in an airtight container.

    Can I freeze this soup?

    Once the soup has cooled you can freeze it in airtight containers. It will keep nicely for 3 months. The pasta will be quote a bit softer when thawed but still tasty so rice is a better option if you plan to freeze this soup.

    What is the difference between chicken broth and chicken stock that this recipe calls for?

    Chicken stock is made from boiling bones with cartilage and thus more collagen. Stock will have a richer texture with more collagen than broth. Broth is made from meat parts and is strained.

    Can I use chicken broth instead of chicken stock?

    Yes, there are subtle differences that I noted above but if you have broth on had feel free to use that as a substitute.

    Other soups from around the world

    Want to try some other simple, ethnic homemade soups here are some you can bookmark for later or pin on Pinterest.   Middle Eastern lentil soup is a vegetarian soup with bold exotic flavors.  If you like Mexican flavors and a spicy soup try this chicken tortilla soup with a creamy and cheesy broth that is great for dipping tortilla chips into.  If you like a sweeter soup then Thai coconut chicken soup brings a nice balance of sweet and savory.  Your soup journey would not be complete without trying French onion soup and reading about the history of this dish that dates back to the Roman empire. Enjoy!

    A photo of avgolemono soup in a ladle with a red pot and bowls.

    Traditional Greek Avgolemono Soup

    A creamy, tangy and delicious recipe. Traditional Greek avgolemono soup is perfect on a cold day/night. Serve with crusty bread.
    5 from 8 votes
    Print Pin Rate
    Course: Main dish
    Cuisine: Greek
    Keyword: authentic, egg, homemade, lemon, noodles, pasta, soup
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 people
    Calories: 186kcal
    Author: Analida Braeger

    Ingredients

    • 6 oz chicken breast shredded fine
    • 1 bay leaf
    • 1 carrot chopped
    • 1 onion sliced
    • 5 peppercorns
    • ½ cup water
    • 6 cups chicken stock
    • ¼ cup orzo or ½ cup white rice
    • 2 eggs beaten
    • 2 lemons juiced
    • 1 dash nutmeg
    • 2 Tbsp parsley chopped

    Instructions

    To prepare chicken:

    • In a braising pan place chicken, bay leaf, carrot, onion, ½ cup water and peppercorns. Tip: Cut the breast in half (butterfly) lengthwise before placing in the pan speed the cook time. Flip the chicken over a few times while cooking.
    • Cook until the chicken reaches an internal temperature of 165°F.
    • Remove from pan, place on a cutting board, and allow it to cook slightly. Discard the solids left in the pan. 
    • Shred chicken into very small threads, about 1 inch long.

    To prepare broth:

    • In a Dutch oven or soup pot, bring chicken stock to a boil. Add the orzo and cook for about 8 minutes, then turn off heat.  If using rice, boil for 20 minutes or until the rice is soft.
    • While the orzo is cooking beat eggs in a large bowl, and slowly add in the lemon juice. Continue beating until frothy. Remove 1 cup of hot stock from the pot.
    • Very slowly add the cup of hot stock to the egg mixture while whisking. Whisk this quickly, you don't want to cook or curdle the egg.
    • Pour egg and stock mixture back into the pot slowly, whisking as you go along. Add in the nutmeg. When all the egg mixture has been added, toss in the shredded chicken. Sprinkle in the parsley and stir.

    Notes

    Tips:

    • If you are in a hurry to make this soup, get a roaster chicken from the grocery store. These are a great shortcut.
    • Temper the eggs and lemon into the broth. After you turn off the heat, allow the broth to cool for a few minutes after boiling. Take 1 cup of the broth and slowly whisk it into the egg-lemon mixture.
    • Don't boil the finished soup. If you reheat the soup don't bring it to a boil or the egg will curdle and it will loose its smooth texture. It will still be edible but the texture will be different.
     

    Frequently Asked Questions:

    • How long can I save Greek avgolemono soup? Once the soup has cooled, you can store in the refrigerator for up to 3 days in an airtight container.
    • Can I freeze this soup?
      Once the soup has cooled you can freeze it in airtight containers. It will keep nicely for 3 months. The pasta will be quote a bit softer when thawed but still tasty so rice is a better option if you plan to freeze this soup.
    • Can I use chicken broth instead of chicken stock? Yes, there are subtle differences that I noted below but if you have broth on had feel free to use that as a substitute.
    • What is the difference between chicken broth and chicken stock that this recipe calls for? Chicken stock is made from boiling bones with cartilage and thus more collagen. Stock will have a richer texture with more collagen than broth. Broth is made from meat parts and is strained.
     

    Nutrition

    Calories: 186kcal | Carbohydrates: 20g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 407mg | Potassium: 507mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1893IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg

    You might also like to try these:

    • Hummus Made With Greek Yogurt Recipe
      A bowl with hummus and za'atar with a wooden spoon.
    • Creamy Chicken Tortilla Soup
    • Easy Chicken Shawarma
      A photo of chicken shawarma on a white plate.
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    2010 shares
    • 1060

    Reader Interactions

    Comments

    1. Jessica Robinson

      January 03, 2018 at 2:52 pm

      This soup looks so delicious! Perfect for a wholesome dinner on a cold winter's night!

      Reply
      • Analida

        January 04, 2018 at 2:15 pm

        Indeed Jessica. It's so delicious and comforting. I like to take my avgolemono soup into work the next day.

        Reply
      • Kathy

        January 10, 2020 at 11:11 am

        Now I won’t have to wait until I get to San Francisco to enjoy this great soup.

        Reply
    2. Carrie | Clean Eating Kitchen

      January 16, 2018 at 10:33 am

      5 stars
      I am such a huge soup fan, this looks so creamy and delicious!! Bookmarking it to make!

      Reply
      • Analida

        January 16, 2018 at 3:19 pm

        Thanks Carrie! I think you will like it. It is definitely comfort food.

        Reply
    3. Sarah

      January 16, 2018 at 5:40 pm

      5 stars
      There are 6" of snow on the ground, and this soup sounds amazing! I love that it's creamy without cream. Too bad you can't deliver 🙂

      Reply
      • Analida

        January 16, 2018 at 5:44 pm

        Sarah, we have about the same amount of snow on the ground. I could have made this soup tonight, but I am exhausted. I asked my husband to take me out to dinner, LOL! Yes, avgolemono is so creamy without the cream, a huge plus! 🙂 A delivery service, now there's an idea. 🙂

        Reply
    4. Gloria @ Homemade & Yummy

      January 17, 2018 at 8:35 pm

      5 stars
      I happen to LOVE Greek food. This sounds like the perfect comfort food for this cold weather we are having. Great way to feed a crowd after a day playing in the snow.

      Reply
    5. Leslie Haasch

      January 18, 2018 at 10:35 am

      I've never heard of this before, but it looks divine!

      Reply
    6. Amanda

      January 18, 2018 at 9:42 pm

      5 stars
      I've heard of this soup and have always wanted to make it because it sounds absolutely delicious! I'm a fan of anything with lemon, and it must add such a brightness to the dish. It looks so convenient to make, too!

      Reply
      • Analida

        January 21, 2018 at 6:07 pm

        Hi Amanda! I hope you get to try my recipe. Yes, the lemon does add brightness to the dish. Avgolemono is among my winter favorites. 🙂

        Reply
    7. Shannon

      January 19, 2018 at 1:36 pm

      5 stars
      What a delicious and comforting looking bowl of soup! I'm going to have to add this to my meal plan for the upcoming week!

      Reply
      • Analida

        January 21, 2018 at 6:04 pm

        Hi Shannon! I think you will love this soup. To me Avgolemono is like a food hug. 🙂

        Reply
    8. Ashley @ Big Flavors from a Tiny Kitchen

      January 20, 2018 at 9:53 pm

      This is one of the dishes I love most at our favorite local Greek restaurant. I made it for the first time recently and will definitely need to make yours next. Love the addition of nutmeg here!

      Reply
      • Analida

        January 21, 2018 at 12:40 pm

        Thanks Ashley! Avgolemono soup is so comforting. Let me know how you like my version. 🙂

        Reply
    9. Stacey

      January 21, 2018 at 11:24 am

      I'm loving the flavors, and am going to have to make this soon. It looks so cozy, love it!

      Reply
      • Analida

        January 21, 2018 at 12:41 pm

        Thanks Stacey! Let me know how you like it.

        Reply
    10. Carol Borchardt

      January 21, 2018 at 6:54 pm

      5 stars
      I have never tried avgolemono soup and I've always wanted to because I adore Greek food! I think your recipe is going to finally make me do it!

      Reply
      • Analida

        January 22, 2018 at 5:46 pm

        Hi Carol! I hope you get to make avgolemono soup. And, do let me know how you like it. 🙂

        Reply
    11. Christine

      January 21, 2018 at 9:13 pm

      This looks so yummy! I love greek food, but I've actually never had this. I'll definitely have to save this recipe!

      Reply
      • Analida

        January 22, 2018 at 5:47 pm

        Christine, if you love Greek food, you will love avgolemono soup. It is so tasty.

        Reply
    12. lauren

      January 21, 2018 at 10:53 pm

      5 stars
      Self proclaimed soup lady right here! Can't believe I've never had this before. It sounds so perfect for the chilly weather or if there's a little cold going through the house. Will definitely have to put this on our next soup rotation.

      Reply
      • Analida

        January 22, 2018 at 5:48 pm

        Lauren, you will love avgolemono. It is comfort food at its best. If there is a cold going through the house, then this soup is perfect. Let me know how you like it.

        Reply
    13. Eileen Kelly

      January 22, 2018 at 10:25 am

      5 stars
      Such a delicious soup that is just perfect for these cold days! My Dad is just out of the hospital and I am making him all sorts of soups, this will be made today!

      Reply
      • Analida

        January 22, 2018 at 5:52 pm

        Eileen, I hope your dad likes this soup. It is very comforting, like a food hug. 🙂

        Reply
    14. Dan Huang

      February 05, 2018 at 12:22 am

      This looks great! I love avgolemono soup! Can I ask if you can cook this in an instant pot? If so, any ideas on how long to cook it for and what setting?

      Reply
      • Analida

        February 05, 2018 at 6:32 pm

        Hi Dan! I have never used an Instapot. I assume you can google it. Sorry I could not be of more help.

        Reply
    15. Tracey Posner

      March 28, 2018 at 3:40 pm

      I'm using leftover Greek whole roasted chicken from last night.
      My question is are the veggies and bay leaf strained out before you put it all together ? I used all of those things in the stock I used to make last night's dish. The nutmeg was not used last night so I will be grating this into the soup.
      My assumption, since I have never seen vegetables in this soup any where I've ever had it is, in fact removed from the broth But.. You know what they say about assuming! 😉😉

      Reply
      • Analida

        March 28, 2018 at 5:33 pm

        Tracy! Yes, you take all the veggies out before serving. You are right, avgolemono is served w/o vegetables. Yes, I know what they say about assuming 🙂

        Reply
        • Tracey Posner

          March 28, 2018 at 6:00 pm

          Lol! Thanks! I'll cme back and let you know how it turns out!

          Reply
          • Analida

            March 28, 2018 at 7:07 pm

            Thanks! 🙂 I always like to find out how recipes turn out for my readers.

            Reply
    16. Sheila B

      May 03, 2020 at 9:12 am

      I haven't given it any stars because I only have a question before I make it. What is in the ingredients that makes it so high in potassium per serving? I don't see anything there that would qualify. My husband is on a very potassium restricted diet.

      Reply
      • Analida

        May 03, 2020 at 9:32 am

        Hi Sheila,
        The chicken stock would be a source of potassium. You could easily source a low salt stock or broth for his diet.
        I hope you like the soup! Enjoy!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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