Traditional Greek Avgolemono Soup

Name: Traditional Greek Avgolemono Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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)

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 ·

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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!