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Avgolemono Soup

A classic Greek soup featuring a creamy lemon-egg sauce combined with chicken broth and tender rice or orzo, perfect for a comforting meal any time of year.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 220
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups chicken broth Use homemade for extra flavor if possible.
  • 1/2 cup rice or orzo Cook according to package instructions.
Main Ingredients
  • 1 cup cooked chicken, shredded Make sure it's tender for the best texture.
  • 3 large eggs Whisk with lemon juice for the sauce.
  • 1/4 cup fresh lemon juice Adjust to taste.
  • Salt and pepper to taste Salt and pepper Use to season while cooking.
  • Fresh parsley for garnish Fresh parsley Adds color and freshness.

Method
 

Cooking the Soup
  1. In a pot, bring chicken broth to a boil.
  2. Add the rice or orzo and cook according to package instructions until tender.
  3. In a bowl, whisk together the eggs and lemon juice until smooth.
  4. Once the rice is cooked, slowly add a ladle of the hot broth to the egg mixture, whisking continuously to temper the eggs.
  5. Gradually add the tempered egg mixture back into the pot, stirring constantly until the soup thickens slightly.
  6. Stir in the shredded chicken and season with salt and pepper.
  7. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. Avoid boiling again to maintain the creamy texture of the egg mixture.