Avgolemono soup is a Greek classic that combines the comforting warmth of chicken soup with the bright tang of lemon and the silky texture of a creamy egg mixture. While this dish is rooted in tradition, our version takes a slightly different approach to enhance its flavors and textures.
One of the key differences is how we prepare the base. Instead of simply simmering chicken and broth, we take the extra step of sautéing aromatics like onion and celery. This adds a subtle sweetness and depth of flavor that elevates the soup while staying true to its essence.
We also opt for chicken thighs over whole chicken or breast meat. Thighs are tender, juicy, and flavorful, making them the perfect choice for a dish like this. Unlike chicken breasts, which can sometimes be dry, thighs remain succulent and infuse the broth with richness without overwhelming it with too much meat.
The result is a beautifully balanced soup that’s both hearty and refreshing. Whether served on a chilly evening or as a comforting meal year-round, this avgolemono soup is a modern twist on a beloved classic. Enjoy the bright, tangy flavors paired with the richness of tender chicken and a silky broth—it’s a dish that truly satisfies!
The Comfort of Avgolemono Soup
Ingredients
For the Broth:
6 bone-in, skin-on chicken thighs
8 cups cold water
1 large yellow onion, quartered (unpeeled)
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon kosher salt- For the Soup:
2 tablespoons olive oil
1 large yellow onion, chopped
2 celery stalks, diced
1/2 cup Arborio rice or dried orzo
3 large eggs
1/2 cup freshly squeezed lemon juice, divided (adjust to taste)
Lemon slices, for serving
Directions
- Make the Chicken Broth:
Place the chicken thighs, cold water, quartered onion, bay leaves, black peppercorns, and kosher salt in a large Dutch oven or stockpot.
Cover and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, uncovered, for about 45 minutes until the chicken is cooked through.
Skim off any foam that rises to the surface with a slotted spoon.
Remove the chicken and transfer it to a plate to cool. Once cool, shred with two forks.
Strain the broth, discarding the vegetables, and reserve the broth. - Cook the Aromatics and Rice (or Orzo):
In a skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5minutes. Stir
Stir the broth into onion and celery mixture.
Bring the broth to a simmer over medium-low heat and add the rice or orzo. Cook uncovered, stirring occasionally, until the very is tender, about 25 minutes for rice or 10–12 minutes for orzo - Prepare the Avgolemono (Lemon-Egg Mixture):
In a medium bowl, whisk together the eggs, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper (optional).
Slowly whisk in 1/4 cup of the freshly squeezed lemon juice until combined.
Gradually temper the egg mixture by whisking in 1 cup of hot broth from the pot, adding it slowly to prevent curdling. Whisk in another cup of hot broth while whisking. - Finish the Soup:
Slowly pour the tempered egg mixture back into the pot, stirring continuously to ensure it incorporates smoothly.
Add the chopped chicken back into the soup and let it heat through, about 5 minutes.
Taste and adjust the seasoning with salt, black pepper, and some or all of the remaining lemon juice as needed. - Serve:
Ladle the soup into bowls and garnish with thin lemon slices, fresh dill or oregano, and freshly ground black pepper. Serve immediately.
