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Avgolemono Soup

Avgolemono is a rich, silky, and comforting Greek soup made with chicken broth and Arborio rice, enriched with beaten eggs and lemon juice, that's amazingly delicious! I've made this epic Greek soup many times but this recipe is made from scratch with a whole chicken and homemade broth. Garnish with parsley and lemon zest.
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 35 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 1706.7 kcal

Equipment

  • 1 Large Stockpot For simmering the chicken and preparing the soup base.
  • 1 Large Skillet For sautéing the onions.
  • 1 Fine-Mesh Sieve or Strainer Essential for clarifying the chicken broth.
  • 1 Large Bowl For cooling chicken and tempering the egg mixture.
  • 1 Whisk Crucial for combining the egg and lemon mixture evenly and tempering it into the hot broth.

Ingredients
  

Main

  • 1 3 pound whole chicken
  • 1 onion chopped
  • 2 ribs celery chopped
  • 1 carrot chopped
  • 2 bay leaves
  • 2 teaspoons salt or more to taste
  • 1/4 teaspoon dried oregano leaves
  • 3 quarts cold water
  • 2 cups finely diced onion
  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup arborio rice or more to taste
  • 2 large eggs
  • 1/2 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • ½ cup fresh lemon juice or to taste

Instructions
 

  • Gather all ingredients. Allrecipes/Sonia Bozzo
  • Place chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Allrecipes/Sonia Bozzo
  • Transfer chicken to a large bowl to cool. Strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Allrecipes/Sonia Bozzo
  • Chop chicken meat into bite-sized pieces and set aside. Allrecipes/Sonia Bozzo
  • Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet over medium heat. Cook and stir onion mixture until onion is soft, sweet, and golden, 7 to 10 minutes. Allrecipes/Sonia Bozzo
  • Stir onion mixture into broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes. Allrecipes/Sonia Bozzo
  • Whisk together eggs, black pepper, and cayenne pepper in a medium bowl; whisk in lemon juice until combined. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Allrecipes/Sonia Bozzo
  • Whisk another 1 cup broth mixture into egg mixture, then pour egg mixture into the pot. Stir well. Allrecipes/Sonia Bozzo
  • Add chopped chicken and cook until heated through, about 5 minutes more. Allrecipes/Sonia Bozzo
  • Serve hot and enjoy! Allrecipes/Sonia Bozzo

Notes

Achieving a rich, flavorful broth is paramount; simmer the chicken slowly, skimming impurities for a clear base. When tempering the egg and lemon mixture, introduce the hot broth very gradually, whisking continuously, to prevent the eggs from scrambling. Consistency is key; Avgolemono should be creamy, not overly thick. Taste and adjust lemon juice and seasoning at the end, as the acidity brightens the soup significantly. For an elevated presentation, garnish with fresh dill or extra lemon zest, not just parsley.