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.
This mouthwatering recipe comes from a family of egg and lemon sauces that are popular in many Greek dishes.
The sauce can be used for dolmas or drizzled on artichokes. In Middle Eastern cuisine, this egg and lemon sauce can be used on chicken, or fish.
Some food historian believe that avgolemono is closely tied to the cuisine of the Sephardic Jews of Spain. They called their sauce Agristada. The use of eggs as a thickener was necessary in order to abide by Kosher laws.
This traditional Greek avgolemono soup has a heavenly creamy texture, and it’s non-dairy. Its fabulous tangy flavor will wrap you up in comfort. If you eat it at night, you will sleep like a baby. Having said this, you might not want to pack it in your lunch or your boss might find you napping peacefully under your desk.
Here are the step by step photos to make Greek avgolemono:
- 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.
- In a braising pan place the chicken breast that has been cut lengthwise (butterfly), bay leaf, carrot, onion, peppercorns and water.
- 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.
- 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.
- While the pasta is boiling beat the eggs, slowly add the lemon juice and whisk to combine until frothy.
- Remove 1 cup of the hot stock from the pot.
- 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.
- Add the egg lemon mixture to the soup pot and continue to whisk while adding.
- Add the shredded chicken to the soup pot.
- Add the nutmeg to the soup pot and stir to combine. Serve with fresh chopped parsley.
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? No, since this soup contains orzo pasta it is best not to freeze because the pasta will be mushy and have an unappealing texture when thawed.
- 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.
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!
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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.
Ingredients
Instructions
To prepare chicken:
In a braising pan place chicken, bay leaf, carrot, onion, 1/2 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.
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 boiling stock 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.
Recipe Notes
Here's a useful tip
- When you temper the egg/lemon mixture with the warm broth, do it slowly to prevent the eggs from curdling.
- Serve this simple dish with a nice piece of crusty bread.
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? No, since this soup contains pasta it is best not to freeze because the pasta will be mushy and have an unappealing texture when thawed.
- 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.
Jessica Robinson
This soup looks so delicious! Perfect for a wholesome dinner on a cold winter’s night!
Analida
Indeed Jessica. It’s so delicious and comforting. I like to take my avgolemono soup into work the next day.
Kathy
Now I won’t have to wait until I get to San Francisco to enjoy this great soup.
Carrie | Clean Eating Kitchen
I am such a huge soup fan, this looks so creamy and delicious!! Bookmarking it to make!
Analida
Thanks Carrie! I think you will like it. It is definitely comfort food.
Sarah
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 🙂
Analida
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. 🙂
Gloria @ Homemade & Yummy
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.
Leslie Haasch
I’ve never heard of this before, but it looks divine!
Amanda
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!
Analida
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. 🙂
Shannon
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!
Analida
Hi Shannon! I think you will love this soup. To me Avgolemono is like a food hug. 🙂
Ashley @ Big Flavors from a Tiny Kitchen
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!
Analida
Thanks Ashley! Avgolemono soup is so comforting. Let me know how you like my version. 🙂
Stacey
I’m loving the flavors, and am going to have to make this soon. It looks so cozy, love it!
Analida
Thanks Stacey! Let me know how you like it.
Carol Borchardt
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!
Analida
Hi Carol! I hope you get to make avgolemono soup. And, do let me know how you like it. 🙂
Christine
This looks so yummy! I love greek food, but I’ve actually never had this. I’ll definitely have to save this recipe!
Analida
Christine, if you love Greek food, you will love avgolemono soup. It is so tasty.
lauren
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.
Analida
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.
Eileen Kelly
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!
Analida
Eileen, I hope your dad likes this soup. It is very comforting, like a food hug. 🙂
Dan Huang
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?
Analida
Hi Dan! I have never used an Instapot. I assume you can google it. Sorry I could not be of more help.
Tracey Posner
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! 😉😉
Analida
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 🙂
Tracey Posner
Lol! Thanks! I’ll cme back and let you know how it turns out!
Analida
Thanks! 🙂 I always like to find out how recipes turn out for my readers.
Sheila B
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.
Analida
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!