Name: Authentic Avgolemono Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 cups boneless, skinless chicken breast; 4 cups chicken broth; 2 large eggs; 1/4 cup fresh lemon juice; 2 tablespoons chopped fresh dill or parsley

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Introduction

Avgolemono is a comforting Greek soup known for its creamy texture and bright lemon flavor. This authentic version combines tender chicken with a silky egg-lemon sauce that warms the soul. It’s perfect for a light meal or when you need a soothing bowl of goodness.

A creamy soup is served in a deep wooden bowl sitting on a white marbled surface, filled almost to the top with a smooth, pale yellowish-white broth. Floating within the broth are soft chunks of light yellow potato and small bits of white rice, adding texture to the soup. Bright green fresh dill leaves are scattered on the surface and a small bunch of dill is placed in the center as a garnish. The bowl is placed beside a golden spoon, adding a warm rustic touch to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups boneless, skinless chicken breast
4 cups chicken broth
2 large eggs
1/4 cup fresh lemon juice
2 tablespoons chopped fresh dill or parsley

Instructions

Step 1: In a large pot, simmer the chicken breasts in the chicken broth for 15–20 minutes until fully cooked. Remove the chicken and shred it into bite-sized pieces.
Step 2: Strain the broth if necessary, then return it to the pot and season with salt and pepper to taste.
Step 3: In a separate bowl, whisk the eggs together with the fresh lemon juice. Gradually add a small amount of the hot broth to the egg mixture while whisking continuously to temper the eggs.
Step 4: Slowly pour the tempered egg mixture back into the pot with the remaining broth and shredded chicken. Stir gently over low heat until the soup is warmed through, being careful not to boil to prevent curdling.
Step 5: Remove from heat and stir in the chopped fresh dill or parsley before serving.

Tips & Variations

Use homemade chicken broth for the richest flavor, or choose a quality store-bought option in a pinch.
For extra heartiness, add cooked rice or orzo to the soup before serving.
Adjust the amount of lemon juice to your taste—start with less and add more if you prefer a tangier soup.
Swap fresh dill for parsley or fresh oregano to vary the herbal note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. Avoid boiling the soup during reheating, as this can cause the egg to curdle.

How to Serve

A bowl of creamy white soup with visible shredded chicken pieces in light beige scattered throughout. There are small lemon wedges with bright yellow rind placed on the surface, adding a pop of color. Fresh green dill sprigs lightly garnish the soup, creating a contrast with the creamy base. Tiny black specks of pepper are evenly sprinkled on top. The soup has a slightly oily sheen with some glistening drops of oil. The soup is served in a white bowl set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make avgolemono soup without chicken?

Yes, you can make a vegetarian version by using vegetable broth and omitting the chicken. Adding cooked rice or vegetables can help make it more filling.

How do I prevent the eggs from curdling?

Temper the eggs by gradually whisking in hot broth before adding them back to the pot. Keep the heat low and never let the soup boil after adding the egg mixture.