There’s something truly comforting about a warm bowl of Greek Egg and Lemon Soup: it’s silky, lemony, and so satisfying with each spoonful. If you’ve never made Avgolemono before, you’re in for a delightful surprise—this traditional dish transforms simple pantry staples into a bowl of pure sunshine. With each bite, you get a creamy, savory broth, a lift of citrus from fresh lemon, and tender rice or orzo, all tied together in a way only Greek home cooking can manage. Whether you’re craving comfort on a cold day or seeking a light but filling meal, Greek Egg and Lemon Soup is bound to become a staple in your kitchen.
Ingredients You’ll Need
Every ingredient in Greek Egg and Lemon Soup plays a starring role in creating that signature creamy, zesty flavor. From rich broth to fresh eggs and bright lemon, this ingredient list proves that classic dishes don’t have to be complicated—just perfectly balanced.
- Chicken broth: The heart of the soup, it provides body and deep savory flavor. Homemade or your favorite store-bought both work wonders.
- White rice or orzo: These add body and texture; rice gives a bit more bite, while orzo melts in for extra silkiness.
- Large eggs: Essential for richness and that famously creamy, velvety texture Avgolemono is known for.
- Freshly squeezed lemon juice: Don’t skimp—fresh lemon makes the flavor pop and ties the whole dish together with bright, sunny notes.
- Salt and black pepper: A must for seasoning; add to taste when everything’s come together for balanced flavor.
- Chopped fresh dill or parsley (optional): These add a hint of color and a layer of fresh, herbal brightness for finishing touch.
How to Make Greek Egg and Lemon Soup
Step 1: Bring the Broth to a Boil
Start by setting a large pot over medium-high heat and pour in the chicken broth. Let it come up to a rolling boil—this is the flavorful base that everything else builds on, so give it a moment to heat fully.
Step 2: Cook the Rice or Orzo
Once the broth is bubbling, stir in your uncooked rice or orzo. Let it cook uncovered, stirring occasionally, until tender. Rice will take about 15 to 18 minutes, and orzo finishes in a bit less. The grains should be soft but not mushy, soaking up the broth and infusing it with a gentle starchiness.
Step 3: Whisk the Eggs and Lemon Juice
While your rice or orzo is doing its thing, crack the eggs into a separate bowl and whisk until they’re pale and frothy. This is your secret to creamy success! Slowly stream in the freshly squeezed lemon juice, whisking constantly. Mixing well at this stage ensures your lemon won’t shock the eggs later on.
Step 4: Temper the Egg-Lemon Mixture
Here’s where the magic and science of Greek Egg and Lemon Soup really happens. With the heat on low under your soup pot, use a ladle to slowly add about one cup of hot broth to your egg-lemon mixture, whisking constantly. Go slow to prevent curdling—tempering lets the mixture warm up gently so you end up with a smooth, creamy soup instead of scrambled eggs!
Step 5: Combine and Heat Gently
Once tempered, gradually pour your egg-lemon mixture back into the pot with rice and broth, stirring gently. Leave the heat very low and let the soup cook for just a couple more minutes—do NOT let it boil—to thicken slightly and create that silky finish. Give it a taste, then add salt and pepper as needed.
Step 6: Serve Hot with Fresh Herbs
Ladle the piping hot soup into bowls and, if you like, scatter over some fresh chopped dill or parsley. The herbs aren’t essential, but they add a fresh, green pop that elevates the presentation and flavor.
How to Serve Greek Egg and Lemon Soup
Garnishes
A sprinkle of chopped fresh dill or parsley takes each bowl of Greek Egg and Lemon Soup from homey to utterly inviting. To make it extra special, you might even add a twist of lemon zest or a drizzle of good olive oil for subtle brightness. The finishing touch not only tastes wonderful but also gives your soup visual appeal—perfect for impressing guests or family alike.
Side Dishes
Pair your Greek Egg and Lemon Soup with warm, crusty bread or a basket of toasted pita triangles to soak up every last drop. A crisp Greek salad with feta, olives, and tomatoes complements the creamy soup beautifully, or keep things cozy with roasted vegetables on the side for an extra helping of comfort.
Creative Ways to Present
For a dinner party twist, try serving Greek Egg and Lemon Soup in espresso cups or small ramekins as an appetizer course. Or, ladle the soup over a scoop of leftover cooked chicken for a heartier meal that’s both filling and fun. You can even get playful by garnishing with lemon curls or placing a sprig of dill across each bowl for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, always let your Greek Egg and Lemon Soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to three days—the soup will keep its creamy consistency best if you don’t reheat it more than necessary.
Freezing
While you can freeze Greek Egg and Lemon Soup, be aware that the egg-lemon emulsion can sometimes separate when thawed. If you do freeze it, let the soup cool completely first, then pack it into freezer-safe containers, leaving a little headspace. Thaw in the refrigerator overnight for best results.
Reheating
For reheating, transfer the soup to a saucepan and warm gently over low heat, stirring constantly. The key to keeping that signature creamy texture is to never let it boil—a gentle hand and a watchful eye will reward you with soup that tastes as good as day one.
FAQs
Can I use cooked chicken in Greek Egg and Lemon Soup?
Absolutely! Traditional Avgolemono is fantastic with shredded cooked chicken stirred in for some extra protein and heartiness. If you have leftover roast chicken, add it at the end so it heats through without overcooking.
What’s the best rice or pasta to use?
Short-grain white rice and orzo are classic options because they lend just enough body and creaminess to the soup. You can experiment with other small pastas, but avoid any that will overpower the delicate balance of the soup.
How do I prevent the eggs from curdling?
Tempering is the secret. Always whisk hot broth into the eggs slowly to gently raise their temperature before adding them back to the pot. Keep the final soup over low heat and never let it boil after the eggs are added.
Can Greek Egg and Lemon Soup be made gluten-free?
Yes! Choose plain white rice or a certified gluten-free orzo. Double-check your broth to ensure it contains no added gluten ingredients for a fully gluten-free bowl.
Can I prepare the soup ahead of time for a party?
You can absolutely make Greek Egg and Lemon Soup ahead by preparing the base and cooking the rice, but add the egg-lemon mixture just before serving for the freshest, creamiest results. Gently reheat the base, then whisk in the tempered eggs and lemon right at the end.
Final Thoughts
I can’t recommend this Greek Egg and Lemon Soup enough—the creamy texture, bright lemon zing, and comforting warmth make it a true crowd-pleaser for any occasion. Give it a try the next time you’re in need of a cozy, soul-satisfying meal, and don’t be surprised if it becomes a new favorite in your home!
Print
Greek Egg and Lemon Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
A comforting and traditional Greek Egg and Lemon Soup, also known as Avgolemono, that combines the richness of eggs with the brightness of lemon in a flavorful broth. This gluten-free soup is perfect for a cozy meal any time of the year.
Ingredients
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked white rice or orzo
For the Egg-Lemon Mixture:
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil. Add the rice or orzo and cook until tender, about 15–18 minutes.
- While the rice cooks, crack the eggs into a medium bowl and whisk until frothy. Slowly whisk in the lemon juice.
- Once the rice is cooked, reduce the heat to low. Ladle about 1 cup of the hot broth into the egg-lemon mixture very slowly, whisking constantly to temper the eggs and prevent curdling.
- Gradually pour the tempered egg mixture back into the pot, stirring gently. Heat the soup gently over low heat for 2–3 minutes, making sure it does not boil, until slightly thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- This classic Greek soup is called Avgolemono.
- For extra richness, add shredded cooked chicken.
- Be sure to temper the eggs carefully to keep the soup smooth and creamy.
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