Classic Avgolemono (Greek Egg and Lemon Soup)
Classic Avgolemono Memory
I grew up on bowls of Classic Avgolemono, a lemony chicken soup that brightened winter evenings and tasted like home. The broth smelled of slow-simmered chicken and toasted peppercorns, the orzo puffed soft, and the silky egg and lemon emulsion made each spoonful satin-smooth and tangy. It’s special because it comforts and refreshes at the same time, a simple harmony of savory stock and bright citrus.
Why you’ll love this recipe
This recipe makes a fragrant, glossy soup that’s both hearty and delicate. Bone-in chicken thighs yield a rich homemade stock while the avgolemono technique creates a silky finish without cream. It’s easy enough for weeknights yet elegant enough for guests. The lemon and fresh herbs lift the flavors so the soup never feels heavy.
- Ready in about an hour with mostly hands-off simmering
- Uses pantry orzo for comforting texture
- Naturally gluten-free if you swap orzo for rice or gluten-free pasta
Ingredients
Protein
- 6 bone-in, skin-on chicken thighs
Soup Base
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
Grains
- 1/2 cup dried orzo
Avgolemono Emulsion
- 4 large eggs
- 1/4 cup freshly squeezed lemon juice from 1 large lemon
Garnish
- 1/2 medium lemon, thinly sliced
- Fresh dill or oregano
- Freshly ground black pepper
Instructions
Step 1
Place the chicken thighs, cold water, quartered onion, peppercorns, and kosher salt in a large pot. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam from the surface. Simmer gently for 35 to 40 minutes until the chicken is cooked through and the broth smells rich.
Step 2
Remove the chicken thighs and set on a plate to cool slightly. Strain the broth through a fine mesh sieve into a clean pot and discard solids. Return the clear broth to medium heat and bring to a simmer.
Step 3
Add the orzo to the simmering broth and cook 8 to 10 minutes until tender but not mushy. The broth should be gently bubbling and the orzo plump.
Step 4
While the orzo cooks, make the avgolemono emulsion. In a medium bowl, whisk together the eggs and the 1/4 cup lemon juice until pale and frothy. Temper the eggs by ladling about 1 cup of the hot broth into the egg mixture in a slow steady stream while whisking vigorously. The mixture should become warm and slightly thickened and glossy.
Step 5
Reduce the heat to low. Slowly whisk the tempered egg-lemon mixture into the pot of soup. Do not boil the soup after adding the eggs because boiling will cause curdling; the soup should be steaming and slightly thickened. Taste and adjust salt and lemon if needed.
Step 6
Shred the chicken meat off the bones and discard bones and skin, or chop to bite-size pieces. Stir the shredded chicken back into the soup, warm through for 1 to 2 minutes, and finish with thin lemon slices, a few sprigs of dill or oregano, and freshly ground black pepper.
Pro Tips and Variations
- Use bone-in thighs for the richest stock; boneless will work but the broth will be lighter.
- Temper eggs slowly and whisk constantly to prevent scrambling and to achieve a silky texture.
- For a gluten-free option, substitute cooked short-grain rice for the orzo and adjust cooking time.
- Leftovers keep well refrigerated for 3 days; reheat gently over low heat and add a splash of water or stock if too thick.
- Freeze broth separately in portions and add fresh orzo and the avgolemono emulsion when reheating.
- For a different presentation, make individual bowls with shredded chicken and pour hot broth over the eggs at the table.
- For inspiration on other Greek lemon based recipes try this softest Greek meatballs in lemon sauce
Serving Suggestions
- Serve with crusty bread or warm pita to sop up the glossy broth.
- Pair with a simple Greek salad or roasted vegetables for a complete meal.
- Top with extra fresh dill and an extra squeeze of lemon for brightness.
- Offer a wedge of lemon at the table so guests can adjust acidity to taste.
FAQ
Q: Can I make avgolemono with chicken breasts?
A: Yes, you can use bone-in breasts for more flavor or boneless breasts for convenience; adjust simmer time until fully cooked.
Q: Why did my soup curdle and how do I fix it?
A: Curdling happens if eggs are added to boiling liquid or tempered too quickly. To fix, whisk a raw egg into a small amount of hot broth off heat, then slowly whisk back in to smooth the texture.
Q: Can I prepare this ahead for a dinner party?
A: Prepare the broth and shredded chicken ahead, refrigerate separately, and finish with fresh orzo and the egg-lemon emulsion just before serving.
Share Your Classic Avgolemono Thoughts
If you try this Classic Avgolemono recipe let me know how it turns out. I love hearing about tweaks, herb choices, or how you served it. Please leave a comment with your rating and any small changes you made.
Reader Review
“This avgolemono tasted like my grandmother’s soup bright lemon, silky texture, and so comforting. A new family favorite.”
Conclusion
For a step-by-step visual guide and extra tips on technique, see this detailed Avgolemono Soup Recipe from The Kitchn.
Classic Avgolemono Soup
Ingredients
Method
- Place the chicken thighs, cold water, quartered onion, peppercorns, and kosher salt in a large pot. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam from the surface. Simmer gently for 35 to 40 minutes until the chicken is cooked through and the broth smells rich.
- Remove the chicken thighs and set on a plate to cool slightly. Strain the broth through a fine mesh sieve into a clean pot and discard solids. Return the clear broth to medium heat and bring to a simmer.
- Add the orzo to the simmering broth and cook 8 to 10 minutes until tender but not mushy. The broth should be gently bubbling and the orzo plump.
- While the orzo cooks, make the avgolemono emulsion. In a medium bowl, whisk together the eggs and the 1/4 cup lemon juice until pale and frothy. Temper the eggs by ladling about 1 cup of the hot broth into the egg mixture in a slow steady stream while whisking vigorously. The mixture should become warm and slightly thickened and glossy.
- Reduce the heat to low. Slowly whisk the tempered egg-lemon mixture into the pot of soup. Do not boil the soup after adding the eggs because boiling will cause curdling; the soup should be steaming and slightly thickened. Taste and adjust salt and lemon if needed.
- Shred the chicken meat off the bones and discard bones and skin, or chop to bite-size pieces. Stir the shredded chicken back into the soup, warm through for 1 to 2 minutes, and finish with thin lemon slices, a few sprigs of dill or oregano, and freshly ground black pepper.
Notes
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