Name: Easy Avgolemono Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 6 cups chicken broth; 1/2 cup uncooked orzo or white rice; 2 cups cooked shredded chicken; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 large eggs; 1/3 cup fresh lemon juice (about 2 lemons); Chopped fresh dill or parsley for garnish (optional)

Jump to Recipe·Print Recipe

If you’re longing for a cozy, soul-soothing bowl of something special, this Easy Avgolemono Soup Recipe is for you. With its creamy texture, zesty lemon twist, and tender chicken, this Greek classic embodies comfort and pure deliciousness in every spoonful. Whether you’re new to Mediterranean flavors or a lifelong fan, this dish brings rich tradition to your table with a surprisingly simple technique and ingredients—you’ll be amazed how fast it comes together!

Easy Avgolemono Soup Recipe - Recipe Image

Ingredients You’ll Need

This Easy Avgolemono Soup Recipe relies on just a handful of pantry staples and a pop of fresh citrus to create its signature silky finish. Each ingredient is an essential player, working together to balance richness, brightness, and texture for an irresistible bowl.

Chicken broth: The heart of the soup, providing depth and savoriness—homemade or store-bought both work.
Orzo or white rice: Gives the soup body and velvety starch; orzo for a tender bite, rice for a classic touch.
Large eggs: Whisked well, the eggs deliver that trademark creamy texture without cream—trust the magic!
Fresh lemon juice: Two lemons will brighten up the soup and give it the distinctive zing Avgolemono is famous for.
Cooked shredded chicken: Rotisserie chicken is a quick option, adding protein and making the soup a filling meal.
Salt: Enhances all the flavors—taste and adjust as needed to your preference.
Black pepper: Adds gentle warmth and rounds out the savory notes.
Chopped fresh dill or parsley (optional): A sprinkle gives a fresh, herbal lift and gorgeous color at the finish.

How to Make Easy Avgolemono Soup Recipe

Step 1: Simmer the Broth and Cook the Orzo or Rice

Start by pouring your chicken broth into a large pot and bringing it to a gentle boil. Once it’s bubbling away, add the orzo or rice and lower the heat to a simmer. This gives your grains a chance to soften perfectly while releasing just enough starch for a luscious broth. Plan for about 10–12 minutes—just enough time to prep the dreamy egg-lemon mix!

Step 2: Whisk the Eggs and Lemon

While your grains cook, grab a medium bowl and whisk the eggs thoroughly until they’re frothy. This step helps guarantee a creamy, light texture in the final soup. Slowly whisk in the fresh lemon juice—this combo is the secret to the Easy Avgolemono Soup Recipe’s silky, tangy character.

Step 3: Temper the Egg-Lemon Mixture

Once your orzo or rice is tender, reduce the soup’s heat to low. Here comes the magic: while whisking the egg-lemon mixture constantly, slowly ladle about 1 cup of the hot broth into the bowl. This step, called tempering, gently warms the eggs so they won’t curdle when added to the soup. Take your time—it’s worth it for that flawless, creamy finish!

Step 4: Combine and Gently Heat

Now, pour the tempered egg-lemon mixture back into the pot, stirring the soup continuously. Keep the heat low and don’t let it boil—otherwise, the eggs might scramble. Stir in the shredded chicken, salt, and black pepper; then warm through gently for just 2–3 minutes. The soup transforms into a rich, luxurious meal right before your eyes!

Step 5: Serve and Garnish

Ladle the Easy Avgolemono Soup Recipe into bowls and, if you’re feeling fancy, shower with chopped dill or parsley. The vibrant green garnish makes each serving look as irresistible as it tastes. Serve hot and savor every spoonful!

How to Serve Easy Avgolemono Soup Recipe

Garnishes

A simple sprinkle of chopped fresh dill or parsley is all you need to brighten up your Easy Avgolemono Soup Recipe. For extra flair, add a thin slice of lemon or a little cracked black pepper on top—these fresh details not only add flavor but also make your bowl café-worthy.

Side Dishes

This soup is a meal on its own, but you can easily round things out with a chunk of crusty sourdough bread or a simple Greek salad. The zippy flavors pair beautifully with kalamata olives or a couple of crispy pita chips on the side for dipping—classic, easy, and always satisfying.

Creative Ways to Present

If you want to wow your guests, try serving the Easy Avgolemono Soup Recipe in small teacups or ramekins as a starter for a Mediterranean-inspired dinner. Swirl a little extra lemon juice in each bowl just before serving, or finish with a drizzle of olive oil for an elegant touch. It’s guaranteed to spark conversation at the table!

Make Ahead and Storage

Storing Leftovers

Let your leftover Easy Avgolemono Soup Recipe cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 3 days. The flavors meld beautifully overnight, making for an even tastier second (or third) bowl.

Freezing

Although this soup can be frozen, the texture may change slightly since eggs can separate when thawed. If you plan to freeze it, do so before adding the egg-lemon mixture, then finish the soup fresh when reheating. It’s the best way to preserve that signature creaminess.

Reheating

Warm your Easy Avgolemono Soup Recipe gently over low heat, stirring constantly. Avoid boiling it—keep the temperature moderate to maintain the silky, emulsified texture. If the soup thickens in the fridge, add a splash of broth or water to loosen it as it heats up.

FAQs

Can I use cooked rice instead of orzo?

Absolutely! This Easy Avgolemono Soup Recipe works well with either cooked rice or orzo; just adjust the cooking time since cooked rice will need less simmering than raw.

How do I keep the eggs from curdling?

The key is to temper the eggs by slowly adding hot broth to the egg-lemon mixture before returning it to the pot. Always keep the soup over low heat after combining, and never let it boil after the eggs are added to ensure the signature creaminess.

What type Soup

Any cooked, shredded chicken works beautifully. Rotisserie chicken is a great shortcut, but leftover grilled or baked chicken is just as delicious. The beauty of the Easy Avgolemono Soup Recipe is its flexibility!

Can I make it vegetarian?

Yes! Just swap the chicken broth for a rich vegetable broth and omit the shredded chicken, or substitute with chickpeas or white beans for plant-based protein.

How can I make my soup even creamier?

If you’d like a super silky texture, blend the soup (minus the chicken) before adding in the chicken at the end. This technique amplifies the creaminess without needing any dairy.

Final Thoughts

This Easy Avgolemono Soup Recipe is like a bowl of sunshine on even the cloudiest day—bright, comforting, and effortlessly simple. If you’ve never tried Greek lemon chicken soup before, now’s your chance to bring a taste of the Mediterranean to your kitchen. Give it a try and share it with someone you love—it’s a heartwarming hug in a bowl!

Easy Avgolemono Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Easy Avgolemono Soup Recipe is a classic Greek dish that combines the richness of chicken broth with the bright flavors of lemon and eggs. Comforting and satisfying, this soup is perfect for a cozy night in or for entertaining guests.

Ingredients

Scale

For the Soup:

6 cups chicken broth
1/2 cup uncooked orzo or white rice
2 cups cooked shredded chicken
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Avgolemono Sauce:

3 large eggs
1/3 cup fresh lemon juice (about 2 lemons)

For Garnish:

Chopped fresh dill or parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Soup: In a large pot, bring the chicken broth to a boil. Add the orzo or rice and simmer until tender.
Make the Avgolemono Sauce: In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
Combine: Temper the egg-lemon mixture with hot broth, then return to the pot. Add shredded chicken, salt, and pepper. Heat gently.
Serve: Garnish with dill or parsley. Serve hot.