1. Can I make Avgolemono without eggs?

Traditional Avgolemono relies on eggs for its signature creamy consistency. However, if you prefer an egg-free version, you can substitute a little cornstarch mixed with cold water to thicken the soup. It won’t have the same silky richness, but it will still carry that wonderful lemon flavor.

2. Why did my Avgolemono curdle?

Curdling usually happens when the egg-lemon mixture is added to the soup too quickly or when the soup is too hot. To prevent this, always temper the eggs by whisking in a small amount of hot broth slowly before combining everything. Keep the soup over low heat and never bring it to a boil after adding the egg mixture.

3. What’s the best way to store and reheat Avgolemono?

Store leftover Avgolemono in an airtight container in the refrigerator for up to three days. When reheating, warm it slowly on the stove over low heat — avoid boiling, as that can cause curdling. If the soup thickens in storage, stir in a bit of chicken broth or water until you reach the desired consistency.

Avgolemono Soup – Easy Greek Lemon Chicken Recipe

Name: Avgolemono Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2–3 celery stalks, diced; 2–3 garlic cloves, finely chopped; 2 bay leaves; 2 chicken breasts (about 12 oz / 350 g total); 6 cups (1.5 liters) chicken stock; 3/4 cup (175 g) orzo; Juice of 1 lemon; 2 egg yolks; A handful of fresh dill, chopped; Salt and freshly ground black pepper, to taste

Description

Avgolemono is a traditional Greek lemon chicken soup made with orzo, eggs, and fresh dill. Its creamy texture comes from whisked egg yolks blended with lemon juice, creating a silky, tangy broth that’s comforting, nourishing, and easy to prepare in one pot.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2–3 celery stalks, diced
2–3 garlic cloves, finely chopped
2 bay leaves
2 chicken breasts (about 12 oz / 350 g total)
6 cups (1.5 liters) chicken stock
3/4 cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill, chopped
Salt and freshly ground black pepper, to taste

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Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 8–10 minutes until softened.
Stir in the garlic and cook for another minute. Add the bay leaves, chicken breasts, and chicken stock, then bring to a boil.
Reduce heat to medium-low, cover, and simmer for 15 minutes until the chicken is cooked through.
Remove the chicken and bay leaves from the pot. Add the orzo and cook for about 10 minutes until tender.
Shred the chicken using two forks and return it to the pot.
In a separate bowl, whisk together the egg yolks and lemon juice. Gradually add 1–2 ladles of hot broth into the bowl, whisking constantly to temper the eggs.
Slowly pour the egg-lemon mixture into the soup while stirring. Cook for 5 more minutes over low heat without boiling.
Stir in fresh dill, season with salt and pepper, and serve immediately, garnished with extra dill if desired.

Notes

Do not skip tempering the eggs — it prevents curdling and keeps the soup creamy.
For extra richness, add 1–2 tablespoons of butter when sautéing the vegetables.
Adjust the lemon juice to taste depending on your preference for tanginess.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Reheat gently over low heat and avoid boiling to prevent curdling.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 377
Sugar: 8g
Sodium: 679mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 32g
Cholesterol: 154mg