What does Avgolemono mean?

Avgolemono translates to 'egg-lemon' in Greek, which refers to the primary ingredients and technique used to create this flavorful sauce and soup.

Why did my Avgolemono soup curdle?

Avgolemono soup curdles when the eggs are added to the hot broth too quickly. Tempering the eggs first – slowly whisking warm broth into the egg mixture to raise its temperature gradually – prevents curdling.

What is Avgolemono sauce used for?

Avgolemono sauce is incredibly versatile! It's not just for soup; it can be served over vegetables like asparagus or artichokes, used as a sauce for grilled meats or fish, or even drizzled over dolmades (stuffed grape leaves).

Can you freeze Avgolemono soup?

Freezing Avgolemono soup is not recommended, as the egg-lemon mixture can separate and become grainy upon thawing. It's best enjoyed fresh.

What kind of broth is best for Avgolemono?

Chicken broth is the most traditional and widely used broth for Avgolemono soup. However, vegetable broth or even a light fish broth can also be used, depending on your preference and the other ingredients.

How do you thicken Avgolemono soup?

The traditional way to thicken Avgolemono soup is through the egg-lemon mixture itself. By whisking the eggs and lemon juice vigorously and then tempering them correctly, you create a naturally thick and creamy texture. You can also add a small amount of cooked rice to the soup to further thicken it.

Greek Avgolemono Soup: The Cozy, 30-Minute Dinner You Crave 2026

Name: Greek Avgolemono Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, finely diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 8 cups low-sodium chicken broth; 1 pound boneless, skinless chicken breasts or thighs; 1 cup long-grain white rice (like jasmine or basmati); 3 large eggs, at room temperature; ⅓ cup fresh lemon juice (about 2-3 lemons); ¼ cup finely chopped fresh dill; Salt and freshly ground black pepper to taste

Greek Avgolemono Soup

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A classic Greek soup where eggs and lemon create a luxuriously silky, creamy broth without any dairy. This comforting, protein-packed meal comes together in just 30 minutes with simple, wholesome ingredients for a nourishing dinner any night of the week.

Author: Harmony
Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 6 servings 1x
Category: dinner
Method: simmering
Cuisine: Greek
Diet: Gluten Free, Dairy Free

Ingredients

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1 tablespoon olive oil
1 small yellow onion, finely diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts or thighs
1 cup long-grain white rice (like jasmine or basmati)
3 large eggs, at room temperature
⅓ cup fresh lemon juice (about 2-3 lemons)
¼ cup finely chopped fresh dill
Salt and freshly ground black pepper to taste

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Instructions

Sauté the aromatics. In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook until softened, 5-7 minutes. Stir in garlic and cook 1 minute until fragrant.
Simmer the soup. Pour in chicken broth and add the whole chicken breasts. Bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes, or until chicken is cooked through and tender.
Cook the rice and shred chicken. Remove cooked chicken to a plate to cool slightly. Add rice to the simmering broth. Cook for 15-18 minutes, or until rice is tender.
Prepare the avgolemono sauce. While rice cooks, shred the chicken. In a medium bowl, whisk eggs until frothy. Very slowly drizzle in lemon juice while whisking constantly.
Temper the sauce. Once rice is cooked, remove soup from heat. Take about 1 cup of hot broth and, in a very slow stream, whisk it into the egg-lemon mixture. Repeat with a second cup of broth, whisking vigorously.
Combine and finish. Slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring constantly. Add shredded chicken and fresh dill. Return pot to very low heat for 1-2 minutes to warm through—do not boil. Season with salt and pepper.

Notes

The key to a silky soup is tempering the eggs. Always whisk the hot broth slowly into the egg-lemon mixture before adding it back to the pot, and never let the soup boil after adding the eggs. For a shortcut, use 3 cups of shredded rotisserie chicken added at the end. Fresh lemon juice is essential.

Nutrition

Serving Size: 6
Calories: 280
Sugar: 3
Sodium: 350
Fat: 9
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 22
Fiber: 1
Protein: 25
Cholesterol: 150

Find it online: https://harmonymeal.com/greek-avgolemono-soup/