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Avgolemono Soup

Avgolemono Soup in a bowl with lemon and dill garnish
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Avgolemono Soup is a classic Greek dish that’s both bright and comforting. It’s a smooth chicken broth mixed with lemon juice, eggs, and usually rice or orzo, creating a silky, tangy soup that feels like a warm hug on a chilly day.

Ingredients

Scale
  • 1 whole chicken breast (about 8 ounces), boneless and skinless
  • 6 cups chicken broth
  • 1/3 cup orzo or long-grain rice
  • 3 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 small onion, finely diced
  • 1–2 garlic cloves, minced
  • 2 tablespoons fresh dill, chopped (plus extra for garnish)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and black pepper to taste
  • Lemon slices for garnish
  • Olive oil or butter for sautéing (optional)
  • Bread slices for serving

Instructions

1. In a large pot, warm a little olive oil or butter on medium heat (optional). Add the diced carrot, celery, onion, and garlic. Stir and cook until soft and fragrant, about 5 minutes.

2. Pour in the chicken broth and add the whole chicken breast. Bring the mixture to a boil, then lower the heat. Let it simmer uncovered for 15–20 minutes or until the chicken is fully cooked.

3. Take the chicken breast out of the pot and set it aside. Add the orzo or rice into the simmering broth. Cook until tender—around 8–10 minutes for orzo or following the package instructions for rice.

4. Shred the cooked chicken into pieces. In a medium bowl, beat the eggs and lemon juice together until combined.

5. Slowly pour about 1 cup of the hot broth from the soup into the egg-lemon mixture, whisking constantly to avoid scrambling the eggs. Then, gradually stir this warmed mixture back into the pot.

6. Keep the soup on low heat—do not let it boil after adding the eggs. Add the shredded chicken and stir in chopped dill (and parsley if you’d like). Season with salt and pepper to taste.

7. Ladle the soup into warm bowls. Garnish with lemon slices and a sprinkle of fresh dill. Serve hot with slices of crusty bread.

Notes

To avoid curdling, always temper the egg-lemon mixture by slowly whisking in hot broth before returning it to the soup.

This soup can be made ahead—just add the egg-lemon mixture right before serving.

Store leftovers in an airtight container for up to 3 days and reheat gently over low heat.

For a gluten-free version, use rice instead of orzo.

You can also add greens like spinach or kale at the end for extra nutrition.

Nutrition

Find it online: https://paulakitchen.com/avgolemono-soup-recipe/