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This Avgolemono, a lemony Greek chicken pasta soup is healthy and hearty (lots of satisfying protein), creamy (no cream!) and so delicious!
If you're in the mood for a hearty, creamy, comforting soup that's also healthy and will keep you satiated for hours, make this delicious Avgolemono as soon as possible!
What is Avgolemono?
First of all, how do you say it? Avgolemono, with a silent G, is pronounced like this. According to Merriam-Webster, avgolemono is "a soup or sauce made with chicken stock, egg yolks, and lemon juice". If you do an online search for avgolemono, there are zillions of variations although most of them refer to a creamy soup that's made with chicken and either rice or pasta.
The creaminess of avgolemono, surprisingly, does not come from cream but rather from eggs or egg yolks that are combined with lemon juice and added to the soup during the final minutes of cooking. To me, it's quite magical to see the egg/lemon mixture transform the soup from brothy to silky and creamy.
Not quite as easy as it sounds!
Although the ingredient list is simple, to be honest, I haven't been successful with Avgolemono in the past. Adding eggs to hot broth can easily result in scrambled egg soup rather than the silky, creamy concoction described above. I know this is true because that's exactly what I ended up with the first few times I attempted making it.
But don't fear, it's really not difficult if you follow a few easy tips. And you'll feel quite fancy when you serve hot steaming bowls of this beautiful, delicious soup and let "Avgolemono" roll off your lips!
The simple secret to Avgolemono
A few years ago, I asked Scott why the carpets looked so good when he vacuumed but not so great when I used the very same vacuum cleaner. He gave me a one-sentence explanation, "It's because you vacuum like you do everything else in life, on two wheels!" When I thought about it, I realized he was totally correct!
And that was exactly my problem when I first tried to make Avgolemono. I was in a hurry and added the egg mixture too fast. The result was a lumpy inedible soup.
I learned that the simple secret to Avgolemono is "slow down" during that final step of combining the eggs with the hot broth. The process is called "tempering" in culinary language and it's a really useful little trick to know for lots of other recipes besides this Avgolemono. Tempering is also used when making soups, sauces, ice cream, cream fillings and custards.
Tempering, in this sense (not to be confused with tempering chocolate), is simply the process of combining eggs with hot liquids so that the eggs don't cause the mixture to curdle, seize up, lump or split.
So with this Avgolemono Soup, we s-l-o-w-l-y add a few cups of the hot broth to a mixture of fresh lemon juice and eggs then return the tempered eggs to the pot. Voila, the thin, clear broth is transformed to a creamy, silky-smooth consistency!
Rice or pasta?
In most chicken avgolemono soup recipes you'll find either rice or orzo, small, rice-shaped pasta. I experimented with rice and orzo when creating this recipe. While both were delicious, we preferred the heartiness and smooth texture of the pasta. If you're a big-time rice lover, go ahead and use that instead.
How to serve this Greek Chicken Pasta Soup
Typically, Avgolemono Soup is served with lots of fresh dill. If you're not a fan of dill, you could also use fresh oregano or thyme. Or just skip the fresh herbs and add some dried oregano when simmering the soup.
I like to serve this soup with freshly made pita bread (new recipe coming!), a delicious pairing in keeping with the Greek theme! You could also serve it with a loaf of warm crusty bread or these delicious artisan rolls. A simple green salad is also wonderful with this Avgolemono.
I love that this soup comes together quickly and makes a hearty, delicious meal. It also reheats really well so it's great for quick meals on the run. In fact, I'm going to go warm up a bowl for myself right now! I think you'll love this wonderful Greek-inspired soup! Give it a try soon!
Cafe Tips for making this Avgolemono Soup recipe
- This recipe calls for rotisserie or leftover chicken. I love having rotisserie chicken on hand for quick easy meals. I often buy two or three at a time and freeze them. They thaw easily overnight or sometimes I'll put a frozen chicken in a roasting pan, cover it tightly with foil and pop it in a low oven (175-200˚F.) for a few hours.
- Avgolemono Soup always calls for fresh lemon juice. We love the flavor of lemon, but don't like this soup really tart. I use three tablespoons of fresh lemon juice along with the zest of one medium lemon for a perfectly flavored soup. Feel free to use more if you prefer more lemon flavor.
- As mentioned above, if you don't like dill, feel free to substitute oregano, thyme or rosemary to taste.
- Use your favorite low sodium chicken broth for this Avgolemono soup recipe. This is not a sponsored post but I really like the organic chicken broth from Trader Joe's. It's got great flavor, beautiful color and it's reasonably priced.
- When you get to the end of the recipe and it's time to combine the eggs with the hot broth, it's helpful (but not necessary) to have an assistant. One person can whisk the eggs while the other drizzles in the hot broth.
- I like to dice the onions and carrots really small for this soup. I use the small, ¼-inch grate on my Vidalia Chopper to make quick work of the onions and carrots. I love this little kitchen workhorse so much that we made a video to show how it makes chopping SO easy:
Thought for the day:
You make known to me the path of life;
in Your presence there is fullness of joy;
at Your right hand are pleasures forevermore.
Psalm 16:11
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely diced
- 2 medium-size carrots peeled and diced small
- 4 medium cloves garlic finely minced
- 1 tablespoon finely chopped fresh rosemary
- 10 cups low sodium chicken broth maybe more
- 1½ teaspoon kosher salt
- ¾ cup orzo pasta
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice remove the zest from lemon before juicing
- 2 cups shredded rotisserie or leftover chicken
- ¼ cup finely chopped fresh dill
- sprigs of dill for garnish
- finely grated zest from 1 medium lemon
- freshly ground black pepper to taste
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Heat a large stockpot or Dutch oven over medium heat. Add the oil and butter. Swirl the pan until the butter is melted. Add the onion and carrots and stir to combine. Cook for 3-4 minutes until the onion is softened. Add the garlic and rosemary and stir. Cook for another 30 seconds.
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Add the chicken broth and salt and bring to a boil. Cook for 10 minutes, then add the orzo and cook for another 8-10 minutes or until the orzo is tender. Remove the pot from the heat.
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While the broth mixture is cooking, whisk together the eggs, egg yolks and fresh lemon juice in a medium-size heatproof container (I use a 4 cup pyrex measuring cup) until well combined.
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When the orzo is tender, take a ladle of the hot soup and SLOWLY drizzle it into the egg mixture while whisking continuously. Continue with several more ladles of broth until you’ve added about 2 cups.
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Return the pot to the heat now and add the egg mixture. Cook over medium-low heat for another 5 minutes, stirring constantly until soup is thickened a bit. Add the chicken, fresh dill and lemon zest. If you like a thinner soup, add more chicken broth. Taste and add more salt and/or lemon juice, if needed. Serve garnished with lemon slices, freshly ground black pepper and dill sprigs.
See Café Tips for more detailed instructions and tips.
Helen J says
I enjoy the soup recipes and am going to give it a try to make them all as I am fighting a cold and am craving healthy soups right now.
So,etching different is going on when I click on the recipes - I get this ‘ad’ page that won’t show the recipe until I click ‘close’ on the page. Is this intentional? It’s different than what I am used to one your lovely site. Thank you for sharing such wonderful recipes, your faith and inspiration.
Chris Scheuer says
Hi Helen, Not sure exactly what is going on there. Hope you enjoy the soup!
Sandra Beges says
I just finished making this soup for my Greek themed Christmas. It’s the second time I’ve made it, and it is the perfect receipe for Avgolemeno soup. I doubled the receipe and can’t wait to serve it. I’m sending this on Christmas Eve with much appreciation and thanks!
Chris Scheuer says
Wonderful! Thanks for letting us know, Sandra!
Suzelle says
This soup was fantastic! Made it last week and enjoyed it twice. So creamy and found that your instructions for adding the broth to the eggs super slowly worked perfectly. Served it with the frozen spanakopita appies from Costco. Perfect addition! Definitely plan to make this again.
Chris Scheuer says
I'm so glad you enjoyed it, Suzelle! Thanks for letting us know!
Diana Bloomer says
Love this soup! a friend of mine made some for me while I am recovering from getting a new knee. It is absolutely delicious and I can't wait to have another bowl tomorrow for lunch. I'll be making it for myself before long. Love your recipes and that is exactly what my friend said too! Keep them coming!
Chris Scheuer says
I love that, Diana! I hope feel better soon!
Candace says
Excellent soup. I have always been afraid to try a Avgolemono because of the eggs. Slow, careful addition of the hot broth to the egg mixture is a must. Came out perfectly to my surprise. My husband loved this soup. Served with warm pita & hummus.
Chris Scheuer says
Awesome! Thanks for your review, Candace!
Karen says
Oh my goodness - such interesting flavor. Best chicken soup I have had in a long time! I will be making it again!
Thank you for the recipe.
Chris Scheuer says
Thanks so much for letting us know, Karen!
Dee says
Made this soup for our annual empty nester Christmas eve party. Everyone loved this soup even the chef who is known as the best cook in the county. It was delightfully light and healthy after the season's overindulgence. Everyone loved the lemon and the dill. Made it as directed (except used Arborio rice instead of the orzo) being careful to slowly add the hot broth to the eggs while stirring. An arm workout, but the soup was so creamy without cream! One of the best soups we've eaten all year. Thanks for making me look like a rock star!
Chris Scheuer says
Awesome, Dee! Thanks so much for sharing your review!
Kay Shocklee says
Without a doubt, this is the very best Avgolemono soup recipes I have ever tasted! I made it exactly as written, and wouldn't change a thing. Thank you for all the wonderful recipes you have offered. I know you work very hard for such delicious recipes and please know they are appreciated.
Chris Scheuer says
Thank you so much for the review and the encouragement, Kay! I'm so glad you enjoyed the soup!
Sue Hartzell says
Made this yesterday, and loved it. Love it even more today after a night of refrigeration. It's a keeper!
Chris Scheuer says
Thanks, Sue! So glad you enjoyed it!
JoAnn M Shaw says
Chris,
This is so delicious and so easy and quick. My Greek heritage can attest to the fact this is as good as my Great Aunt's recipe.
Tonight's dinner is another one of your delicious recipes: Indonesian Honey Chicken!
Thank you.
Chris Scheuer says
Thanks so much, JoAnn! So glad you enjoyed it!
Erin Blakely says
This is a VERY tasty soup. I just love the lemony flavour which pairs so well with the rosemary and dill. The silky texture of the broth is wonderful. I thank you for this recipe Chris!
Chris Scheuer says
Yay! Thanks for sharing, Erin!
Erin says
I am now craving this soup again....it was unforgettable. Making this for the 2nd time tomorrow!
C. Afaganis says
My husband is Greek and has often spoke if this soup that his mom would make, she also would say how complicated it was... I surprised him today by making it... Not exactly like his mom's... but close enough to get rave reviews! I have never tasted it before... It is now in the "definitely make again recipe pile".
Chris Scheuer says
I love it! Thank so much, for sharing your results! 💕
Barbara says
I married into a Greek family and I made this for my in-laws and they thought it was fantastic, (as did I). Thank you for sharing this recipe. I will definitely be adding this as a staple to my recipe book!
Chris Scheuer says
I'm so happy you enjoyed it, Barbara!
Bill says
Really enjoyed this soup, it was easy to make and delicious. Reminiscent of chicken noodle, a comfort food. Look forward to receiving your emails and variety of recipes.
Chris Scheuer says
Thanks, Bill!
Kyri says
As a Greek Cypriot, we do not make Avgolemono in this way and certainly don't add carrots, onions or rotisserie chicken. We boil a fresh chicken to make the broth, add rice not pasta (never have I known it to be made with pasta), cook the rice then add the lemon, eggs and if necessary salt. I have never eaten it with dill or any other herbs. I don't know who provided you with the recipe but it is certainly not a traditional recipe. Full marks for your effort though
Chris Scheuer says
Thanks, Kyri, for taking the time to share your expert review.
As noted in earlier comments, this is my own personal rendition of Avgolemono and I'm sure there are a zillion different versions in Greece as well, as every good cook has their own spin on a recipe.
That being said, check out the comments from those who have made this soup and have shared their delicious reviews. The carrots and onions not only add more nutrition but also a wonderful additional layer of flavor (and the carrots look really pretty too!)
Jacky says
I made this soup the other day and we just loved it.. it has such great flavor and I had leftover turkey breast I used in it.
I didn’t have any dill on hand so didn’t even add that or oregano either but was so delicious. This will definitely be a recipe I will be making often and have shared the recipe with friends also..
thanks again for another great one .
Blessings, Jacky
Chris Scheuer says
So glad you enjoyed it, Jacky 😊
PJ May says
This sounded good and I decided to give it a try. My husband, who is a rather picky eater loved it! It was not difficult and was a very tasty change from the usual chicken vegetable rice soup that I make.
Chris Scheuer says
Thanks, PJ!
Carol Danell says
This soup is fabulous and a keeper. Used rice because I didn't have orso but next time I will. I used my immersion blender to mix the egg and broth. Afterwards I was worried the foam wouldn't dissipate but it did after stirring it in for an extra 2mins.
Thanks for a change from ordinary soup.
Chris Scheuer says
So happy you enjoyed it, Carol!
Brenda Kennedy says
My Husband just surprised me with this soup tonight!
I LOVED IT! The flavors just soared. We are restaurant owners and
This soup hits every mark. The convenience of items may not be traditional, but when you work late how nice to come home to a delightful bowl of soup...fills the soul. Thank you.
Followed recipe to the "tee" and wouldn't change a thing.
Brenda Kennedy
Chris Scheuer says
Thanks, Brenda! So happy you guys enjoyed it.
Stamatela says
In Greece we just boil chicken with few pieces of carrots and celery . I never encountered an avgolemono soup with garlic and onios or butter. Sorry but your recipe is an Avgolemono style soup but not
traditional Greek.
Chris Scheuer says
Thanks for taking the time to share your comment, Stamatela! I appreciate you sharing your interpretation of authentic Avgolemono. You are totally correct, this is my own rendition of Avgolemono. I have no Greek heritage but the garlic and onions do add a wonderful depth of flavor!
I’m Greek. I’m a chef. I’m a mom says
Why not make real chicken soup? Never has a Greek household thrown canned or boxed chicken broth and rotisserie chicken into their pot. Makes sense given you do everything on “two wheels”, I guess. I do appreciate the enthusiasm and I agree that avgolemono (where the g is actually not silent but pronounced like a deep y) is super delicious.
Chris Scheuer says
Thanks for your kind input and counsel on the pronunciation.
I guess life isn't quite as busy in Greek households as it is for many of the rest of us these days. My preference would be to make soup completely from scratch but your totally right, life (on two wheels) doesn't really allow for that right now nor does it for many of our readers who don't have a lot of time to spend in the kitchen. That being said, this soup is very delicious, even with the shortcuts. Maybe someday I'll slow down and move to Greece!
Kathy says
The soup was delicious! Followed the recipe exactly, no changes, served it with popovers.
Chris Scheuer says
Thanks so much Kathy! That sounds like a wonderful meal!
Cindy says
The recipe does not say at what point to add the egg and broth mixture back to the soup or did I miss it? Love your site and recipes!!
Cindy
Scarletbegonias says
I thought the same thing. I reread 3x and now figure to add back when putting the big pot back on the stove.
Chris Scheuer says
Thanks for taking the time to point this out, Scarlet, I have corrected this step in the recipe!
Chris Scheuer says
Thank you, Cindy, I have corrected that!
Polly says
I have extra large eggs and plan to make half recipe, do I use 1 or 2? Thanks, can't wait to try this.
Chris Scheuer says
Hi Polly, I would use 2 eggs and 1 egg yolk if your eggs are extra large.
Cece says
outstanding !
Chris Scheuer says
Thanks, Cece! 🥰
Cathy says
I know you said this soup reheats great. Can it be frozen?
Love your recipes - and it is definitely soup season. We have 5+ inches of snow on the ground!
Chris Scheuer says
5 inches! Lucky you!
Regarding your question, Cathy, I haven't tried freezing this. I would be concerned about the egg separating when the soup thaws. I could be wrong but that would be my concern.