Avgolemono (Greek Chicken and Lemon Soup)

Bright, cozy, and irresistibly comforting, Avgolemono Soup is the kind of dish that feels like a warm hug in a bowl.  This classic Greek lemon chicken soup is known for its silky texture and vibrant flavour, made with simple ingredients like chicken, eggs and fresh lemon juice.  The magic happens when the eggs and lemon are whisked together to create a rich, velvety broth – without any cream at all.  In this version, we’ve loaded it up with fresh vegetables, including tender carrots, celery and baby spinach for a fresh spring twist on the Greek classic.

Soup is always in season at my house, but the flavours evolve with the time of year – and Avgolemono is exactly what we crave as winter gives way to spring.  Light yet comforting, this Greek chicken and lemon soup brings a fresh, vibrant twist to your table with bright citrus notes and a silky broth that doesn’t feel heavy.  With the addition of carrots, celery, onion, baby spinach and orzo, this modern version Avgolemono feels fresh and vibrant.  It’s perfect for cool spring evenings when you still crave something cozy, but with a lighter touch,  With tender bites of chicken, plenty of freshly squeezed lemon juice, and a generous amount of fragrant dill, this version of Avgolemono feels crisp, nourishing, and full of life – just like the spring season itself.

What Goes In Avgolemono Soup?

This Avgolemono Soup comes together with a handful of simple, wholesome ingredients that create its signature bright and silky character.

• Chicken Breast: This quick recipe starts with two seasoned, boneless and skinless chicken breasts, baked quickly at high temperature to yeild juicy, tender chunks of chicken for the soup.  I like chunks of tender chicken in this recipe, but the meat could also be shredded if you prefer.  If you’re really in a hurry, you can use the breasts from a good quality store-bought rotisserie chicken and proceed with the recipe from there.
• Garlic Powder and Onion Powder:  These two spice rack staples add savoury flavour to the chicken breasts.  The chicken is cooked at high temperature so I prefer to use the powdered form of these flavourings instead of fresh, to avoid burning.
• Extra Virgin Olive Oil: Use good extra virgin olive oil to sauté the vegetables. 
• Onion, Celery, Carrot and Baby Spinach: Many recipes for traditional Avgolemono are a simple mixture of chicken and rice in the silky broth.  We’re always extra when it comes to vegetables, so this recipe includes chopped onion, celery, carrot and tender, baby spinach, for additional texture and nutrition.
• Fresh Garlic: Two cloves of fresh, minced garlic add deep savoury flavour.
• Chicken Broth: A good quality store-bought broth or a Homemade Chicken Stock work well in this recipe.  If using store-bought, be sure to select a low-sodium broth so you can control the amount of salt in the soup.  Some store-bought broths are very high in sodium, and the broth will reduce as the soup simmers, which could result in an overly salted soup.  Start with low sodium broth, and gradually add more salt to taste, if needed.  
• Orzo: Orzo is a small, rice-shaped pasta.  You can also use rice in Avgolemono, but you will need to adjust the cooking time to cook the rice until tender.
• Egg Yolks: Egg yolks make the magic happen, turning the broth into a silky, creamy liquid – without the use of cream, or any dairy at all.  Eggs should be at room temperature when you add the hot broth for the smoothest emulsion.
• Lemon Juice: Freshly squeezed lemon juice is a must in Avgolemono.  Avoid the bottled stuff for best flavour.
• Fresh Dill: Loads of finely chopped fresh dill brings bright, herby flavour to this soup.  Freshly chopped parsley is also a nice addition.
• Lemon wedges, extra fresh dill and extra freshly ground black pepper (optional): For a pretty presentation and an extra boost of flavour, garnish the bowls of soup with freshly cut lemon and a sprinkle of fresh dill and pepper.  Alternatively, set the garnishes out on the table so each guest can garnish their own bowl according to personal taste.  

Tempering and the science of lemon-egg emulsions

There’s a lot to learn from Avgolemono.  This soup is a classic example of both technique and food science, especially when it comes to the technique of tempering and the creation of a lemon-egg emulsion.  An emulsifier helps combine ingredients that don’t usually stay mixed – like fat and water – into a stable and smooth mixture.  The egg in this recipe works as a natural emulsifier, bringing the broth ingredients together into a silky, cohesive liquid.  As they gently cook, the egg proteins help bind the fat in the broth with the water-based liquid, preventing separation and creating a uniform, creamy consistency without any dairy.  Lemon juice plays an important role in Avgolemono beyond just flavour – it actively contributes to the stability and texture of the soup.  The acidity in the lemon juice changes how the egg proteins behave, making it less likely that they will clump or scramble when the hot broth is added.  Of course, lemon juice also brightens the flavour of this soup.  It cuts through the richness of the broth and eggs, making the soup taste fresh, light and balanced instead of heavy.  And, what about the technique?  After making this recipe, add tempering to the list of cooking techniques you’ve mastered.  This traditional Greek lemon chicken soup achieves its signature silky, creamy texture without any dairy by carefully tempering hot broth into that emulsifying mixture of eggs and fresh lemon juice.  Tempering is a cooking technique used to gradually raise the temperature of a delicate ingredient – such as eggs – so it can be added to a hot mixture without curdling or scrambling.   To temper the eggs in this recipe, you slowly whisk in a small amount of the hot broth into the eggs and lemon juice, while stirring constantly.  This gradual process gently raises the temperature of the eggs, preventing them from scrambling, while allowing them to thicken the broth naturally.  The result is a stable, velvety emulsion that gives Avgolemono its rich body and smooth consistency, while the lemon adds brightness and balance.  

Looking for other fresh and flavourful soup recipes?

Stracciatella Soup with Chicken and Spring Vegetables

SERVING SUGGESTIONS

Avgolemono soup pairs beautifully with simple, fresh sides that complement its bright lemony flavour and creamy texture.  Serve it with warm crusty bread or soft pita to soak up the broth, or to swipe through Whipped Feta Dip with Roasted Garlic and Thyme.  For a refreshing contrast, add a light Greek salad with crisp cucumbers, tomatoes and olives.

DRINK PAIRINGS

Avgolemono soup’s bright lemony flavour and silky texture pair best with light, refreshing drinks that won’t overpower it.  My favourite wine to pair with Avgolemono is Assyrtiko.  This crisp, mineral-driven white wine has bright acidity and citrus notes that are the perfect match for the soup’s lemony character while cutting through its cream texture.  Can’t find Assyrtiko?  Look for other crisp white wines like Sauvignon Blanc or Pinot Grigio that compliment the citrus and vegetal notes.  If you prefer non-alcoholic options,Infused Water with lemon or cucumber keeps things fresh and palate cleansing.  An iced herbal mint tea compliments the soup’s comforting vibes.  The key is to keep drinks clean, crisp, and balanced to match the soup’s delicate richness.