A silky Greek chicken soup thickened with egg and brightened with fresh lemon, no cream needed.
Avgolemono gets its creamy texture entirely from eggs whisked with lemon juice and tempered into hot chicken broth β no dairy involved. The result is a soup that's rich and velvety but also sharp and bright, a combination that's uniquely Greek and shows up in soups, sauces, and stews across the country's home cooking. The critical technique is tempering: hot broth is added gradually to the whisked egg-lemon mixture so the eggs warm slowly and emulsify into the soup rather than scrambling. Rushing this step is the single most common way to ruin the dish.
Serves 4
Bring chicken stock to a boil in a pot. Add orzo and cook 8-10 minutes until tender. Reduce heat to low.
In a separate bowl, whisk eggs until frothy, then whisk in lemon juice.
Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly, to warm it gradually.
Add the broth in a thin stream β pouring too fast will scramble the eggs.
Slowly pour the tempered egg mixture back into the pot, stirring constantly. Keep heat low and do not let it boil.
Stir in shredded chicken, salt, and pepper. Warm through gently for 2-3 minutes without boiling.
Ladle into bowls and top with fresh dill before serving immediately.
Keep the heat low once the eggs go in β boiling the soup after this point will curdle it.
Use fresh lemon juice, not bottled, for the cleanest, brightest flavor.
Temper slowly, whisking the entire time you add hot broth to the eggs.
Use rice instead of orzo for a more traditional, gluten-free version.
Make it vegetarian by using vegetable stock and adding extra orzo or chickpeas instead of chicken.
Add a pinch of nutmeg for subtle warmth in the broth.
Refrigerate for up to 2 days; reheat very gently over low heat, stirring constantly, as it can still curdle if boiled.
Avgolemono is a foundational technique in Greek cooking, used not just for soup but as a sauce for stuffed vegetables and meatballs, with roots tracing back through Ottoman-era Mediterranean cuisine.
The eggs were likely added too quickly or the soup was boiled after they went in β always temper gradually and keep the heat low afterward.
It's best made fresh since reheating risks curdling; if you must reheat leftovers, do it very slowly over low heat.
Yes, shredded rotisserie chicken works perfectly and saves time β just add it in step 5 to warm through.
Per serving (350g / 12.3 oz) Β· 4 servings total
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