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

Description

A comforting and creamy Greek Lemon Chicken Soup, known as Avgolemono, is the perfect balance of savory and tangy flavors. This classic soup features tender chicken, orzo, and a luxurious egg-lemon mixture, creating a smooth and velvety texture. It’s hearty, flavorful, and ideal for a wholesome meal or starter that’s sure to impress.

Ingredients

Units Scale

Soup Base:

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

Add-ins:

3/4 cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill
Salt and freshly ground black pepper to taste

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Instructions

Sauté the Vegetables
Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, sautéing them for 8-10 minutes until softened.
Add Garlic and Base Ingredients
Stir in the finely chopped garlic and cook for one additional minute until fragrant. Add the bay leaves, chicken breasts, and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.
Remove Chicken and Cook Orzo
Remove the chicken breasts and bay leaves from the pot. Add the orzo to the soup and allow it to cook for 10 minutes, stirring occasionally.
Shred Chicken and Prepare Egg-Lemon Mixture
While the orzo is cooking, shred the chicken using two forks. In a separate bowl, whisk together the egg yolks and lemon juice. Ladle 1-2 scoops of hot soup into the bowl with the egg-lemon mixture, whisking continuously to temper the mixture gradually.
Incorporate Egg-Lemon Mixture
Pour the tempered egg-lemon mixture back into the pot and continue cooking the soup on low heat for another 5 minutes, ensuring it doesn’t boil.
Finish and Serve
Stir in the fresh dill, adjusting the seasoning with salt and black pepper as needed. Serve the soup hot, garnished with extra fresh dill for an added burst of flavor.

Notes

If you don’t have orzo on hand, you can substitute it with rice or another small pasta shape.
Tempering the egg-lemon mixture ensures that the eggs don’t curdle when added to the soup.
Fresh dill is essential for authentic flavor, but parsley can be used as an alternative.
For added richness, you can use chicken thighs instead of chicken breasts.

Nutrition

Serving Size: 1 bowl
Calories: 250 kcal
Sugar: 3g
Sodium: 870mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 22g
Cholesterol: 135mg