Brr!! There’s a chill in the air, and nothing is more comforting than a bowl of soup when it’s cold out there. 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, and can also be drizzled on artichokes. In Middle Eastern cuisine this egg and lemon sauce can be used on chicken, or fish.
As far as its origin are concerned, 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 which forbade the use of milk with anything that accompanied meat products.
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 on chili days. 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.
Traditional Greek avgolemono soup is easy to make. 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.
If you 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!
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
- 6 cups chicken stock
- 1/4 cup orzo
- 2 eggs beaten
- 2 lemons juiced
- 2 Tbsp parsley chopped
- 6 oz chicken breast shredded
- 1 bay leaf
- 1 carrot chopped
- 1 onion sliced
- 5 peppercorns
- 1 dash nutmeg
Instructions
To prepare chicken
In a braising pan place chicken, bay leaf, carrot, onion, and peppercorns. Cover and cook on medium heat until done.
Remove from pan, place on a cutting board, and allow it to cook slightly. Discard the solids.
Shred chicken into medium size pieces.
To prepare broth
In a saucepan, bring chicken stock to a boil. Remove 1 cup before you add in the orzo. 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.
Slowly add the reserved cup of broth to the egg mixture while whisking.
Pour egg and broth mixture back into the broth that is in 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.
This soup looks so delicious! Perfect for a wholesome dinner on a cold winter’s night!
Indeed Jessica. It’s so delicious and comforting. I like to take my avgolemono soup into work the next day.
I am such a huge soup fan, this looks so creamy and delicious!! Bookmarking it to make!
Thanks Carrie! I think you will like it. It is definitely comfort food.
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 🙂
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. 🙂
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.
I’ve never heard of this before, but it looks divine!
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!
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. 🙂
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!
Hi Shannon! I think you will love this soup. To me Avgolemono is like a food hug. 🙂
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!
Thanks Ashley! Avgolemono soup is so comforting. Let me know how you like my version. 🙂
I’m loving the flavors, and am going to have to make this soon. It looks so cozy, love it!
Thanks Stacey! Let me know how you like it.
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!
Hi Carol! I hope you get to make avgolemono soup. And, do let me know how you like it. 🙂
This looks so yummy! I love greek food, but I’ve actually never had this. I’ll definitely have to save this recipe!
Christine, if you love Greek food, you will love avgolemono soup. It is so tasty.
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.
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.
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!
Eileen, I hope your dad likes this soup. It is very comforting, like a food hug. 🙂
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?
Hi Dan! I have never used an Instapot. I assume you can google it. Sorry I could not be of more help.
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! 😉😉
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 🙂
Lol! Thanks! I’ll cme back and let you know how it turns out!
Thanks! 🙂 I always like to find out how recipes turn out for my readers.