Avgolemono Soup

Photography Credit: Elise Bauer

Please welcome Hank Shaw as he shares his quick and easy version of the Greek classic avgolemono soup, a chicken soup with lemon and egg. ~Elise

The mixture of eggs, lemon and hot broth is a classic combination in Greek cooking. And if there is a classic dish that highlights this combination, it is the chickeny avgolemono soup. Avgo-wha? Ah-vo-LEMEN-o, or at least that’s how I remember the Greeks at the local diner in New Jersey saying it. The “g” isn’t always pronounced.

Like gumbo, goulash or chili, there are untold versions of this soup. Some, like this one, have bits of chicken in them. Some start with a whole chicken and take hours. A few have nothing more than chicken broth and the egg-lemon sauce. Most, however, have a starch such as rice or orzo pasta.

The key to avgolemono is the egg-lemon sauce. It is what make this version of chicken soup special. What starts as a pretty ordinary mix of chicken, onions, pasta and broth becomes silky, tangy and unforgettable.

Avgolemono Soup

This is a weeknight version of avgolemono, one you can whip together in less than 30 minutes; some versions take all day. The only tricky part of this whole recipe is when you add the egg-lemon mixture: You need to temper the eggs so they don’t scramble when you add them to the hot broth. But this is not rocket science, and if you can whisk with one hand and pour with the other you are good to go. And if you can’t? Find a helper. Kids love to help cooking, so maybe ask your daughter or son to whisk while you pour. Or vice versa.

One thing about this soup: Never let it boil once you’ve added the egg-lemon mixture. The soup can break and you essentially get a Greek version of egg drop soup. Still edible, but ugly. Same goes for reheating leftovers: Do it gently, and don’t let the soup boil.

Avgolemono Soup Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 6-8

Either rice or orzo pasta are fine here, so use whichever you prefer. And be sure to dice the chicken breast pretty small -- about 1/4 inch cubes -- so the meat cooks through in just a few minutes.


  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 5 cups chicken stock, plus 1 cup water
  • 1/2 cup orzo or rice
  • 1 pound skinless chicken breast, diced
  • Salt
  • 3 Tbsp lemon juice
  • 3 eggs
  • Fresh parsley for garnish


1 Heat the olive oil in a medium pot and saute the onions over medium-high heat until they are soft and translucent, 4-5 minutes. While the onions are cooking, bring another pot of salted water to a boil and add the orzo or rice.

saute rice

2 When the onions are ready, add the chicken stock and water and bring to a bare simmer. When the orzo or rice is nearly done — firm, but mostly cooked — drain the boiling water and add the pasta or rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5-8 minutes, then taste the soup for salt.

add stock and chicken

3 Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth. Do this at least twice, and you can add as many ladle's worth of broth as you want to the mixture.

whisk in lemon juice temper eggs with hot soup

4 Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other. Serve at once, garnished with parsley.

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Hank Shaw

A former restaurant cook and journalist, Hank Shaw is the author of three wild game cookbooks as well as the James Beard Award-winning wild foods website Hunter Angler Gardener Cook. His latest cookbook is Buck, Buck, Moose, a guide to working with venison. He hunts, fishes, forages and cooks near Sacramento, CA.

More from Hank


A Rich Version of Avgolemono Soup - from Sassy Radish

Vegetarian Avgolemono Soup - from The Well-Seasoned Cook

Lamb and Artichokes Avgolemono - from Kalofagas, Greek Food & Beyond

Showing 4 of 29 Comments

  • Samantha Irwin

    Is it still good the next day.

  • Toni

    A note on the egg mixture…. Taught to me by my Greek Aunt…. You separate the eggs. Beat the yolk, beat the whites, then mix whites into the yolks. Then add the lemon juice, THEN temper it. Before adding back to the soup, say the “Avgolemeno prayer”…. “Please don’t curdle, please don’t curdle” Comes out perfect every time!

  • Alex

    Great soup! My husband & I have had it out, but never homemade before today. Def whip the egg whites separate, add yokes later and temper slowly with broth to get that amazing texture. I added celery (YUM – thanks Christina!), a little more lemon (FRESH) and some fine black pepper. Also cooking the rice right in the broth worked great & saved a step.

    Thanks for bringing this out of the restaurant & into my kitchen!

  • Allissia

    This turned out great and everyone loved it. Thanks for such a great recipe!

  • Julie

    I make a totally inauthentic version of this that is one of our very favorite comfort-food dishes. I don’t add chicken either, mine uses more eggs, and I add fresh herbs. The biggest difference, though, is that I toast the orzo in unsalted butter first, until dark golden brown, in the soup pot, and cook it in the broth, which deglazes the pan. It adds an incredible amount of flavor. Served with some nice, chewy bread and a tomato/cucumber/olive/feta/shrimp salad, I could live on it.

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