Greek Egg and Lemon Soup (Avgolemono Soupa)

Made with just a handful of simple ingredients, this Greek egg and lemon (avgolemono) soup features a uniquely bright flavor and creamy texture—so satisfying, it can easily stand as a meal on its own.

Why You’ll Love This Recipe

• Velvety richness without cream, thanks to the beautifully tempered egg-lemon sauce

• Bright, comforting flavor that’s both soothing and refreshing

• Simple ingredients that are easy to find and pantry-friendly

• Quick preparation—ready in about 25 minutes

• Versatile enough for a light dinner or a first course

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cups low-sodium chicken broth
½ cup medium-grain white rice (Valencia or Arborio)
3 large eggs, separated
3 tablespoons fresh-squeezed lemon juice (or more to taste)
Zest of 1 lemon
Salt and freshly ground black pepper
Fresh dill or parsley, for garnish

directions

1. Bring the chicken broth to a boil and add the rice. Stir for about 2 minutes, then reduce the heat and simmer for 15–20 minutes until the rice is tender.

2. While the rice is cooking, whisk the egg whites until frothy and starting to thicken. Add the yolks and whisk until light and creamy.

3. Slowly drizzle in about ½ cup of the hot broth while whisking constantly to temper the eggs.

4. Remove the pot from the heat and gradually stir in the egg mixture while continuing to stir constantly. This should take about 1 minute.

5. Stir in the lemon zest, and season to taste with salt and pepper.

6. Garnish with fresh herbs and serve immediately.

Servings and timing

• Servings: 2 dinner portions or 4 appetizer portions

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 25 minutes

Variations

• Add shredded chicken for extra protein

• Substitute orzo for rice for a slightly different texture and quicker cooking time

• Use vegetable broth for a vegetarian version

• Include aromatics like sautéed onion, carrot, or celery for deeper flavor

• Swap dill for parsley or add chives for a different herbal note

storage/reheating

Avgolemono soup is best enjoyed fresh. If you have leftovers, store them in the refrigerator for up to 2–3 days. Reheat gently over low heat or in the microwave at 50% power, stirring frequently. Avoid boiling to prevent the eggs from curdling. Freezing is not recommended due to the delicate egg-based emulsion.

FAQs

1. Can I freeze avgolemono soup?

No, freezing is not recommended as the egg-lemon mixture can separate and curdle.

2. Why did my soup curdle when reheating?

The soup needs to be reheated gently. High heat or boiling can cause the eggs to curdle.

3. Can I use whole eggs instead of separating them?

You can, but separating the eggs gives a lighter, frothier texture that’s traditional in avgolemono soup.

4. How do I temper the eggs properly?

Slowly whisk hot broth into the egg mixture to gradually raise its temperature before adding it to the soup.

5. What type of rice works best?

Medium-grain rice like Valencia or Arborio is ideal for creating a slightly creamy texture.

6. Can I use lemon juice from a bottle?

Fresh-squeezed lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

7. Is this soup gluten-free?

Yes, as long as you use gluten-free broth and avoid adding pasta or other gluten-containing ingredients.

8. What herbs go well with this soup?

Fresh dill is traditional, but parsley, mint, or chives also pair nicely.

9. Can I add vegetables?

Yes, finely chopped carrots, celery, or onion can be sautéed and added for extra flavor and texture.

10. What can I serve with avgolemono soup?

It pairs well with a Greek salad, crusty bread, or a light sandwich for a complete meal.

Conclusion

Avgolemono soup is a true gem of Greek cuisine—simple, bright, and deeply comforting. Whether you’re seeking a quick dinner or an elegant starter, this creamy egg and lemon soup delivers every time with its tangy richness and soul-warming appeal.