Avgolemono Soup

Avgolemono soup is a comforting Greek soup made with rice, eggs, chicken, and lemon juice. Don't be surprised if a grandmother offers a bowl when you're under the weather. Its velvety texture and citrusy tang make it soothing for the body and soul.

For members of the Greek Orthodox church, however, this heavenly soup is commonly enjoyed after the midnight service on Easter. "Everyone was tired, but there was always excitement when we walked through the door, well past 2 a.m., knowing that my mother would have this soup waiting on us," says Auburn, Alabama restaurant owner Lisa van der Reijden. Enjoy Lisa's family's soup for your own holiday celebration—or the next time you're under the weather.

What Is Avgolemono Soup?

A comforting Greek soup made with chicken broth, eggs, lemon juice, and rice or orzo, avgolemono soup is creamy, nourishing, bright, and balanced. Derived from the Greek "avgo" meaning egg, and "lemono" meaning lemon, these two primary ingredients add a unique flavor and texture to the soup.

It's a soup that dates back centuries, inspired by ancient Greek culinary traditions—especially the use of eggs and lemon to naturally thicken soups and sauces. In the Byzantine Era, avgolemono soup became favored as a nourishing dish. To this day, it remains a dish that symbolizes warmth and comfort for the body and soul.

Ingredients for Avgolemono Soup

A comforting base of chicken broth and long-grain white rice is brought to life by a classic mirepoix, lemon juice, and fresh dill for a soup you'll dream of when you need some comfort. To make avgolemono soup, you'll need:

• Olive oil: To sauté and add richness to the mirepoix.
• Yellow onion, carrots, and celery: A mirepoix used to build flavor in the soup.
• Kosher salt: Enhances the overall flavor.
• Chicken broth: The liquid base of the soup, adding a savory depth.
• Uncooked long-grain white rice: Cooks in the soup for a hearty texture.
• Large eggs: Gives the soup a creamy, velvety texture without the use of dairy.
• Lemon juice: For the soup's signature bright and tangy flavor.
• Shredded rotisserie chicken: Bulks up the soup to make it more substantial.
• Fresh dill: Adds an herbaceous, fresh quality that complements the lemon flavor.
• Black pepper: For a touch of peppery spice.
• Lemon wedges: Optional for serving, to add a fresh acidity to the soup.
  

How To Make Avgolemono Soup

If you think a good soup takes time, you've never made avgolemono soup. With just 35 minutes of total time, this nourishing soup comes together before you can even get the bowls on the table. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Cook onions, carrots, and celery: Heat oil in a Dutch oven or pot, and add onion, carrots, celery, and salt. Cover and cook, stirring occasionally, until softened.
• Step 2. Add chicken broth and rice: Stir in broth and rice and bring to a boil. Reduce heat and simmer undisturbed until rice is almost tender.
• Step 3. Make egg mixture: Whisk together eggs and lemon juice until frothy. Gradually stir hot broth into egg mixture.
• Step 4. Add egg mixture to soup: Whisk egg mixture into pot. Stir in chicken and remaining salt until warmed through. Remove from heat.
• Step 5. Garnish soup and serve: Ladle soup into bowls. Top with dill and pepper, and serve with lemon wedges.

Our Tips for the Best Avgolemono Soup

For the best avgolemono soup, keep these tips in mind:

• Quality ingredients: Pick up fresh dill, lemons, and a good rotisserie chicken for the most tender, flavorful soup.
• Balance the flavors: Taste and balance the flavors before serving, if needed, by squeezing more lemon into your bowl, or adding an extra pinch of salt or pepper.
• Temper the eggs: Whisk in the egg mixture slowly to keep it from curdling. This isn't egg drop soup!
• Stop the cooking process: After adding the egg mixture and chicken to the pot, immediately remove from the heat to stop the cooking process (and keep the texture of your soup intact).
• Serve hot: For the best flavor and most comforting experience, serve the soup hot out of the pot.
  

Can I Make Avgolemono Soup Ahead?

This soup is best made ahead by only preparing a portion of the recipe in advance. Prepare the soup as directed through Step 2, cooking the rice until almost tender. At that point, cool, cover, and refrigerate for up to two days, or freeze in an airtight container for up to two months.

Thaw overnight in the refrigerator if frozen, then reheat on the stovetop until hot throughout. Proceed with the recipe at that point as written.

What To Serve With Avgolemono Soup

Serve this traditional Greek soup with crusty bread for dipping, a Greek salad, roasted vegetables, or spanikopita or dolmas (stuffed grape leaves) for Greek-inspired sides.

How To Store and Reheat Leftover Avgolemono Soup

Store leftovers of avgolemono soup in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over low heat to keep it from separating. Cook until hot throughout and serve.

More Satisfying Greek-Inspired Recipes You'll Love

These Greek-inspired recipes bring the vibrant flavors of the Mediterranean right to your table:

• Easy Pastitsio
• Greek Diner Meatballs
• Greek Chicken Bowls
• Greek Baked Ziti
• Sheet Pan Greek Chicken with Roasted Potatoes
• Greek Grilled Chicken Pita
• Greek Salad with Baked Feta
• Greek Meatballs with Cucumber-Yogurt Sauce and Rice

Editorial contributions by Katie Rosenhouse.