Authentic Greek Avgolemono Soup Recipe - Simple & Creamy

Avgolemono is a classic Greek soup made with chicken broth, eggs, and lemon juice, creating a creamy, tangy broth without dairy. The authentic recipe combines simmered chicken, rice or orzo, and a silky egg-lemon mixture that gives the soup its distinctive flavor and texture.

If you've ever wondered how to make authentic Greek avgolemono soup, you're in for a treat. This beloved Mediterranean comfort food has been warming Greek households for generations. Unlike many creamy soups, avgolemono achieves its velvety texture naturally through the magical emulsion of eggs and lemon juice—no cream required. The name itself reveals its essence: "avgo" means egg and "lemono" means lemon in Greek.

The History and Cultural Significance of Avgolemono

Originating in Greece but popular throughout the Eastern Mediterranean, avgolemono soup holds special place in Greek culinary tradition. Families often serve it during Lent when meat is avoided, though the chicken version remains most popular worldwide. Many Greeks consider it the ultimate comfort food for cold days or when feeling under the weather—similar to how chicken soup functions in other cultures.

Essential Ingredients for Authentic Avgolemono

The beauty of avgolemono lies in its simplicity. You only need a handful of quality ingredients to create this impressive soup. Here's what makes the perfect avgolemono:

Ingredient	Why It Matters	Authentic Substitutes
Fresh lemon juice	Provides the signature tang; bottled juice won't deliver the same brightness	None—fresh is essential
Egg yolks	Create the creamy emulsion; whole eggs work but yolks give richer texture	None for traditional version
Homemade chicken broth	Deepens flavor; store-bought works but lacks complexity	Vegetable broth for vegetarian version
Rice or orzo	Traditional thickener; orzo gives more authentic Greek texture	Barley or fine egg noodles

Step-by-Step Avgolemono Soup Recipe

Follow these detailed instructions for perfect avgolemono every time. The key is tempering the egg-lemon mixture properly to prevent curdling—a common challenge many home cooks face with this traditional Greek soup.

Ingredients

• 6 cups homemade chicken broth (or high-quality store-bought)
• 1 lb boneless, skinless chicken breasts
• 1 cup orzo pasta (or 1/2 cup rice)
• 3 large eggs
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh dill, chopped (optional)

Preparation

1. Bring chicken broth to a gentle simmer in a large pot. Add chicken breasts and cook for 15-20 minutes until fully cooked.
2. Remove chicken and shred with two forks. Return shredded chicken to the broth.
3. Add orzo (or rice) and simmer for 8-10 minutes until tender.
4. While soup simmers, prepare the avgolemono mixture: In a medium bowl, whisk eggs until smooth, then gradually whisk in lemon juice.
5. Slowly temper the egg mixture: Ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly. This gradual warming prevents curdling.
6. Return the tempered egg mixture to the pot, stirring constantly. Do not boil—heat gently to 160°F (71°C) for food safety without curdling.
7. Season with salt, pepper, and fresh dill. Serve immediately.

Avoiding Common Avgolemono Mistakes

Many home cooks struggle with curdling—the #1 challenge when making authentic Greek avgolemono soup. Here's how to prevent it:

• Temperature control: Never add cold egg mixture directly to boiling soup. Always temper by slowly adding hot broth to the eggs first.
• Whisking constantly: Maintain steady stirring when combining the mixtures to ensure even temperature distribution.
• Remove from heat: When adding the egg mixture back to the pot, either remove the soup from heat or reduce to the lowest possible simmer.
• Acid balance: Too much lemon can cause curdling. Stick to the recommended 1/2 cup for 6 cups of broth.

Perfect Pairings for Your Avgolemono Soup

This versatile Greek soup shines when served with complementary dishes. Traditional pairings include:

• Freshly baked Greek pita bread for dipping
• Horta (Greek-style boiled greens with lemon)
• A simple Greek salad with feta and olives
• Grilled octopus for a complete meze experience

For an authentic Greek dining experience, serve avgolemono as the first course followed by grilled meats or fish.

Adapting Avgolemono for Different Diets

While traditional avgolemono contains chicken, you can easily adapt this Greek lemon soup recipe for various dietary needs:

• Vegetarian version: Substitute vegetable broth and omit chicken. Add extra orzo or chickpeas for protein.
• Vegan option: Use vegetable broth, omit chicken and eggs. Try a blend of silken tofu and lemon juice for creaminess.
• Gluten-free: Replace orzo with rice or gluten-free pasta.
• Lighter version: Use chicken broth without added fat and reduce the egg yolks to 2.

Storing and Reheating Leftover Avgolemono

While avgolemono tastes best fresh, leftovers can be stored properly:

• Cool soup quickly by placing the pot in an ice bath
• Store in airtight container in refrigerator for up to 3 days
• Reheat gently over low heat, stirring constantly—never boil
• Consider adding a splash of fresh lemon juice after reheating to refresh flavors

Freezing isn't recommended as the egg-lemon emulsion breaks down during freezing and thawing.

Why Avgolemono Soup Deserves a Place in Your Recipe Collection

This traditional Greek avgolemono soup offers more than just delicious flavor—it represents culinary ingenuity. The egg-lemon technique creates a creamy texture without dairy, making it suitable for those avoiding lactose. Its bright, tangy profile stimulates the appetite while providing comforting warmth. Whether you're exploring Mediterranean cuisine or seeking the perfect remedy for a chilly day, mastering this authentic Greek chicken lemon soup recipe will reward you with a dish that's simultaneously simple and sophisticated.

Can I make avgolemono soup without eggs?

Traditional avgolemono requires eggs for its signature texture, but you can create a similar effect using a blend of silken tofu and cornstarch for a vegan version. The authentic Greek avgolemono soup experience, however, relies on the egg-lemon emulsion.

Why did my avgolemono soup curdle?

Curdling usually happens when the egg mixture is exposed to too much heat too quickly. Always temper the eggs by slowly adding hot broth while whisking, and never let the soup boil after adding the egg-lemon mixture. Maintaining proper temperature control is essential for perfect Greek avgolemono soup texture.

What's the difference between avgolemono with rice versus orzo?

Traditional Greek avgolemono often uses orzo for a more authentic texture, while American versions frequently use rice. Orzo creates a heartier, more substantial soup with a pleasant chewiness, while rice gives a more familiar, comforting texture. Both work well in this classic Greek chicken lemon soup recipe.

Can I prepare avgolemono soup ahead of time?

You can prepare the broth and chicken components ahead, but add the egg-lemon mixture just before serving. The emulsion doesn't hold well over time. For best results with authentic Greek avgolemono soup, complete the final tempering step immediately before serving to maintain the silky texture.