Avgolemono is a classic Greek soup combining tender chicken thighs, orzo pasta, and a silky lemon-egg sauce that creates natural creaminess without cream. This traditional comfort dish is bright, rich, and deeply satisfying.
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Place chicken thighs in a large pot and cover with water.
Cover the pot and bring to a boil, then cook for 15 minutes.
Skim the white foam from the surface of the broth.
Remove the cooked chicken from the pot. Season the broth with salt and pepper.
Slice the cooked chicken into bite-sized pieces and return it to the pot.
Add the orzo pasta to the pot, stir, and cook for 25 minutes. Then, remove the pot from the heat.
In a separate bowl or large measuring cup, whisk together the two eggs.
Whisk the fresh lemon juice into the eggs.
To temper the eggs, slowly ladle about 2 cups of the hot broth from the soup pot into the egg-lemon mixture while whisking constantly.
Slowly pour the tempered egg mixture back into the soup pot, stirring continuously until the soup becomes silky, smooth, and thick.
Serve immediately, garnished with fresh dill and a crack of black pepper if desired.
Store cooled soup in an airtight container in the fridge for up to 3 days; reheat gently over low heat without boiling to prevent the egg from curdling.
Yes, but thighs stay moister and more flavorful. If using breast, reduce cooking time to 15–20 minutes and watch for dryness.
The egg mixture curdled from temperature shock. Always temper eggs by slowly whisking in hot broth before adding to the pot, and keep heat at medium or below.
Yes, store cooled soup in the fridge up to 3 days. Reheat gently over low heat without boiling to prevent curdling. Add fresh dill before serving.
Only if you use gluten-free orzo or substitute with rice, quinoa, or another gluten-free grain.
Half a cup is standard, but adjust to taste—avgolemono should be bright and tangy. Start with 6 tablespoons and add more if needed.
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