The Comfort of Avgolemono Soup
Avgolemono soup is a Greek classic that combines the comforting warmth of chicken soup with the bright tang of lemon and the silky texture of a creamy egg mixture. While this dish is rooted in tradition, our version takes a slightly different approach to enhance its flavours and textures.
Avgolemono soup is a Greek classic that combines the comforting warmth of chicken soup with the bright tang of lemon and the silky texture of a creamy egg mixture. While this dish is rooted in tradition, our version takes a slightly different approach to enhance its flavours and textures.
One of the key differences is how we prepare the base. Instead of simply simmering chicken and broth, we take the extra step of sautéing aromatics like onion and celery. This adds a subtle sweetness and depth of flavour that elevates the soup while staying true to its essence.
We also opt for chicken thighs instead of a whole bird, as they stay moist and flavourful through longer cooking.
Ingredients
- For the Broth
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large yellow onion, quartered (unpeeled)
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon kosher salt
- For the Soup
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 1/2 cup (100g) Arborio rice or dried orzo
- 3 large eggs
- 1/2 cup (120 ml) freshly squeezed lemon juice, divided (adjust to taste)
- Lemon slices, for serving
- Fresh dill or oregano, for garnish
Instructions
- 1
Place the chicken thighs, cold water, quartered onion, bay leaves, black peppercorns, and kosher salt in a large Dutch oven or stockpot. Cover and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, uncovered, for about 45 minutes until the chicken is cooked through. Skim off any foam that rises to the surface with a slotted spoon.
- 2
Remove the chicken and transfer it to a plate to cool. Once cool, shred it with two forks. Strain the broth, discarding the vegetables, and reserve the broth.
- 3
In a skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes. Stir the broth into the onion and celery mixture.
- 4
Bring the broth to a simmer over medium-low heat and add the rice or orzo. Cook uncovered, stirring occasionally, until the rice is tender, about 25 minutes for rice or 10–12 minutes for orzo.
- 5
In a medium bowl, whisk together the eggs, 1/4 teaspoon (1.25ml) black pepper, and 1/8 teaspoon (0.6ml) cayenne pepper (optional). Slowly whisk in 1/4 cup (60ml) of the freshly squeezed lemon juice until combined. Gradually temper the egg mixture by whisking in 1 cup (240ml) of hot broth from the pot, adding it slowly to prevent curdling. Whisk in another cup (240ml) of hot broth while whisking.
- 6
Slowly pour the tempered egg mixture back into the pot, stirring continuously to ensure it incorporates smoothly. Add the chopped chicken back into the soup and let it heat through, about 5 minutes. Taste and adjust the seasoning with salt, black pepper, and some or all of the remaining lemon juice as needed.
- 7
Ladle the soup into bowls and garnish with thin lemon slices, fresh dill or oregano, and freshly ground black pepper. Serve immediately.
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