Why did my egg mixture curdle in the soup?

The most common cause is adding the egg mixture to soup that's too hot or continuing to boil the soup after adding it. Always temper the eggs first by gradually adding hot broth to them while whisking, then keep the soup below a simmer after adding the egg mixture.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will give you an even more flavorful soup with slightly richer texture. Just adjust cooking time as needed—thighs may need an extra 5 minutes to cook through properly.

Is there a substitute for orzo?

Yes! Rice is traditional in some regions of Greece, or you can use small pasta shapes like stelline or acini di pepe. For a grain-free version, try cauliflower rice added in the last few minutes of cooking.

My soup isn't thick enough. What went wrong?

The thickness comes primarily from the egg yolks. Make sure you're using large eggs, and consider adding an extra yolk next time. Also, the soup will continue to thicken as it sits, especially if it contains orzo.

Avgolemono Greek Lemon Chicken Soup Recipe

Name: Avgolemono Greek Lemon Chicken Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2-3 celery stalks, diced; 2-3 garlic cloves, finely chopped; 2 bay leaves; 2 chicken breasts (about 12 oz / 350 g total); 6 cups (1.5 liter) chicken stock; ¾ cup (175 g) orzo; Juice of 1 lemon; 2 egg yolks; A handful of fresh dill; Salt and freshly ground black pepper to taste

This velvety Avgolemono soup is a true Greek classic that combines the heartwarming comfort of chicken soup with bright, zesty lemon notes. The silky texture comes from a magical egg-lemon mixture that transforms this from an ordinary chicken soup into something truly special. Ready in under an hour, it’s both sophisticated and simple—perfect for those evenings when you crave something nourishing yet impressive.

Why You’ll Love This Recipe

Incredibly Comforting: There’s something about this soup that feels like a warm hug—perhaps it’s the perfect balance of hearty chicken, tender vegetables, and that silky egg-lemon finish.
Deceptively Simple: Despite its elegant flavor profile, you won’t believe how straightforward the cooking process is. It looks and tastes like you spent hours in the kitchen!
Versatile Year-Round: Light enough for summer but hearty enough for winter, this soup works in any season. The lemony brightness makes it refreshing while the chicken and orzo provide substance.
Restaurant-Quality at Home: This soup rivals anything you’d find at an authentic Greek taverna, yet uses ingredients most home cooks already have on hand.

Ingredients You’ll Need

Olive Oil: The foundation of Mediterranean cooking, adding a rich base note to the soup.
Onion, Carrot, and Celery: The classic mirepoix trio that provides aromatic depth and sweetness to the broth.
Garlic: Adds that essential punchy flavor that elevates the entire soup. Don’t skimp here!
Bay Leaves: These quiet heroes impart a subtle herbal note that complements the lemon beautifully.
Chicken Breasts: The protein star of this soup—they simmer until tender and then get shredded for the perfect bite. Boneless thighs work wonderfully too if you prefer darker meat.
Chicken Stock: Provides the soul of the soup. Use homemade for the best flavor, but a good quality store-bought works perfectly well.
Orzo: This rice-shaped pasta absorbs flavors wonderfully while providing substance to the soup. It’s traditional, but you could substitute rice in a pinch.
Lemon Juice: The defining character of avgolemono! Fresh is absolutely essential here—please don’t use bottled.
Egg Yolks: These magical ingredients transform the broth into a silky, luxurious soup. They thicken without adding flour or cream.
Dill: The fresh, feathery herb adds the perfect finishing touch with its bright, slightly anise-like flavor.
Salt and Pepper: Essential for balancing and enhancing all the other flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Avgolemono

Replace the chicken with white beans or chickpeas and use vegetable broth instead of chicken stock for a hearty meat-free version.

Lemon-Rice Version

Substitute the orzo with white rice for a more traditional Greek island approach to this soup.

Extra Veggie Boost

Add spinach leaves or frozen peas in the last few minutes of cooking for additional color, nutrients, and texture.

Spice It Up

A pinch of red pepper flakes adds a gentle heat that works surprisingly well with the lemon.

How to Make Avgolemono Soup

Step 1: Build Your Flavor Base

Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 8-10 minutes until they soften and become fragrant. This slow cooking process releases the vegetables’ natural sweetness, creating a flavorful foundation.

Step 2: Add Aromatics and Protein

Add the chopped garlic and cook for just one minute until fragrant (careful not to burn it!). Then add the bay leaves, whole chicken breasts, and chicken stock. This layering of ingredients ensures every element contributes to the depth of flavor.

Step 3: Simmer to Perfection

Bring everything to a gentle boil, then reduce heat to medium-low. Cover the pot and let it simmer for about 15 minutes until the chicken is cooked through. This gentle cooking keeps the chicken tender and allows the flavors to meld beautifully.

Step 4: Prepare Components

Remove the chicken breasts and bay leaves from the pot. Add the orzo to the simmering broth and let it cook for about 10 minutes until tender. Meanwhile, shred the chicken into bite-sized pieces using two forks and set aside.

Step 5: The Magic Moment – The Avgolemono Mixture

In a separate bowl, whisk together the egg yolks and lemon juice until well combined. Now comes the critical step: temper the egg mixture by slowly adding 1-2 ladles of hot broth while continuously whisking. This gradual warming prevents the eggs from scrambling.

Step 6: Bring It All Together

Return the shredded chicken to the pot, then pour in the tempered egg-lemon mixture while stirring constantly. Cook for about 5 more minutes on low heat until the soup thickens slightly. The soup should never return to a boil after adding the egg mixture.

Step 7: Finish and Serve

Stir in the chopped fresh dill and adjust seasoning with salt and freshly ground black pepper. Ladle into warm bowls and garnish with additional fresh dill if desired.

Pro Tips for Making the Recipe

Tempering is Key: The most crucial step is properly tempering the egg-lemon mixture. Whisk constantly while adding hot broth to prevent curdling.
Keep the Heat Low: After adding the egg-lemon mixture, keep the heat gentle—never let it boil again or you’ll end up with egg bits rather than a smooth, silky soup.
Fresh Ingredients Matter: Use freshly squeezed lemon juice and fresh dill for the brightest flavor. The difference is remarkable.
Serve Immediately: This soup is at its silky best right after it’s made. The texture can change if it sits too long.
Season Gradually: Taste as you go, especially after adding the lemon juice, as acidity can affect how much salt the soup needs.

How to Serve

Avgolemono soup shines as both a starter or a main course. Here are some wonderful ways to serve this Greek classic:

As a Starter

Serve in small bowls before a Greek-inspired meal of grilled fish or lamb chops.

As a Main Dish

Pair with a rustic chunk of crusty bread and a simple Greek salad with feta, olives, cucumber, and tomatoes dressed with olive oil.

Accompaniments

A glass of crisp white wine like Assyrtiko or Sauvignon Blanc complements the lemony notes beautifully.

Make Ahead and Storage

Storing Leftovers

Store the soup minus the egg-lemon mixture in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid, so you may need to add more broth when reheating.

If you’ve already added the egg-lemon mixture, be especially gentle when reheating to prevent curdling.

Freezing

For best results, freeze the basic soup without the egg-lemon mixture or dill. When ready to serve, thaw completely, heat through, and then add fresh egg-lemon mixture and dill.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Never bring to a boil if the egg-lemon mixture has been added. If the soup has thickened too much, thin with a little warm chicken broth.

FAQs

Why did my egg mixture curdle in the soup?

The most common cause is adding the egg mixture to soup that’s too hot or continuing to boil the soup after adding it. Always temper the eggs first by gradually adding hot broth to them while whisking, then keep the soup below a simmer after adding the egg mixture.
Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will give you an even more flavorful soup with slightly richer texture. Just adjust cooking time as needed—thighs may need an extra 5 minutes to cook through properly.
Is there a substitute for orzo?

Yes! Rice is traditional in some regions of Greece, or you can use small pasta shapes like stelline or acini di pepe. For a grain-free version, try cauliflower rice added in the last few minutes of cooking.
My soup isn’t thick enough. What went wrong?

The thickness comes primarily from the egg yolks. Make sure you’re using large eggs, and consider adding an extra yolk next time. Also, the soup will continue to thicken as it sits, especially if it contains orzo.

Final Thoughts

This Avgolemono soup represents Greek comfort food at its finest—simple ingredients transformed into something truly special. The magic happens in that moment when the bright lemon and silky eggs create a velvety broth that’s both comforting and refreshing. It’s no wonder this soup has stood the test of time as a beloved classic that transcends generations. Whether you’re under the weather, hosting a dinner party, or simply craving something nourishing, this soup delivers on all fronts. Give it a try, and I’m confident it will find a permanent place in your recipe collection!