Avgolemono is one of the most elegant soups in the Mediterranean canon — a dish that appears deceptively simple but relies on a precise technique that has been perfected over centuries of Greek home cooking. The name refers to the egg-lemon sauce that defines it: a emulsion of beaten eggs and fresh lemon juice whisked into hot broth to create a velvety, cloud-like texture that is at once light and deeply satisfying.

The soup is a masterclass in how acid and protein interact with heat. The eggs must be tempered gradually — a ladleful of hot broth whisked slowly into the egg-lemon mixture before it is returned to the pot — or they will scramble rather than emulsify. Done correctly, the result is a broth that is opaque, silken, and subtly tangy, coating the back of a spoon like a light custard.

Chicken thighs are preferable to breast meat here because they remain moist and flavourful even after extended simmering, producing a richer broth in the process. The orzo absorbs the lemony broth as it cooks, swelling into tender little grains that give the soup body without making it heavy. A final flourish of dill — stirred in off the heat so it stays bright and grassy — completes a dish that is equally at home as a weeknight dinner or a restorative meal when the weather turns grey.

Calories: 310 kcal   |   Protein: 28g   |   Carbs: 24g   |   Fat: 9g   |   Fiber: 1g

Greek Lemon Chicken Soup

Recipe by By butter u0026 berriesCourse: Healthy, Soup

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

320

kcal

Ingredients

• •t600g chicken thighs, bone-in

• •t1.5 litres low-sodium chicken broth

• •t80g orzo pasta

• •t3 eggs

• •tJuice of 2 large lemons (about 80ml)

• •t1 medium onion, halved

• •t2 carrots, roughly chopped

• •t2 celery stalks, roughly chopped

• •t3 garlic cloves

• •t2 bay leaves

• •tSmall handful of fresh dill, chopped

• •tSalt and white pepper to taste

Directions

• Place chicken thighs, onion, carrots, celery, garlic, and bay leaves in a large pot. Cover with broth and bring to a boil. Reduce heat and simmer for 25 minutes until chicken is cooked through.
• Remove chicken and set aside. Strain the broth through a fine mesh sieve, discarding solids. Return broth to the pot and bring back to a gentle simmer.
• Add orzo to the simmering broth and cook for 8–10 minutes until tender.
• While orzo cooks, shred the chicken, discarding skin and bones. Set aside.
• In a bowl, whisk eggs until frothy. Gradually whisk in lemon juice. Slowly ladle in about 240ml of hot broth while whisking constantly — this tempers the eggs.
• Reduce heat to very low. Pour the egg-lemon mixture back into the pot in a slow, steady stream, stirring constantly. Do not allow the soup to boil after this point.
• Stir in the shredded chicken. Season with salt and white pepper. Finish with fresh dill and serve immediately

Notes

• Never boil the soup after adding the egg-lemon mixture — it will curdle. Keep the heat at the lowest possible setting once you add the liaison.
  The soup thickens as it sits because the orzo continues to absorb liquid. If reheating, add extra broth and heat gently.
  Fresh lemon juice is essential. Bottled lemon juice lacks the brightness that makes this soup sing.
  For a gluten-free version, substitute rice for the orzo and allow an extra 15 minutes of cooking time.

Storage

Avgolemono keeps in the fridge for up to 3 days. Because the orzo continues to swell and absorb liquid as it sits, the soup will thicken considerably overnight — this is normal. Add a generous splash of chicken broth when reheating and warm gently over low heat, stirring frequently. Do not allow it to boil or the egg emulsion may break. The soup does not freeze well; the egg-lemon liaison loses its silky texture on thawing.

Serving Tips

Serve in deep bowls with a wedge of lemon on the side, a drizzle of good olive oil, and crusty wholegrain bread. A simple green salad dressed with lemon and olive oil makes an ideal accompaniment. The soup is complete as a meal on its own, but can also be served as a starter before roasted fish or grilled vegetables.

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