Back to RecipesGreek Avgolemono Soup
Greece's silkiest soup — a velvety chicken broth thickened with eggs and brightened with lemon juice, with orzo or rice. The egg-lemon emulsion creates a uniquely creamy texture without a drop of cream. Comforting, elegant, and ready in 30 minutes.
Total Time
40 min
Servings
4
Cuisine
Greek
Rating
No reviews yet
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
- 1.5L good chicken stock
- 200g cooked chicken, shredded
- 100g orzo or short-grain rice
- 3 large eggs
- Juice of 2 lemons
- Salt and white pepper
- Fresh dill or parsley to serve
Instructions
- 1
Bring stock to a simmer. Add orzo or rice and cook until tender, 8–10 minutes.
- 2
Add shredded chicken. Keep at a gentle simmer.
- 3
Whisk eggs until frothy. Whisk in lemon juice.
- 4
Ladle 2 cups of hot broth into the egg mixture very slowly, whisking constantly to temper.
- 5
Pour tempered mixture back into the pot. Stir gently. Do not boil.
- 6
Season with salt and white pepper. Serve garnished with fresh dill.
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🛒 Recommended Equipment
Dutch Oven (5.5 qt)
Perfect for soups, stews, and braises
Ladle (Stainless Steel)
Deep bowl, comfortable grip
Immersion Blender
Blend soups directly in the pot — no mess
Chef's Knife (8-inch)
The most important tool in any kitchen
Cutting Board (Large Wood)
Sturdy, gentle on knife edges
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