Greek Egg and Lemon Soup is one of those magical comfort dishes that proves how a handful of simple ingredients can become something utterly extraordinary. This Mediterranean favorite—light yet creamy, tangy yet soothing—combines silky eggs, sunshine-bright lemon, and tiny orzo pasta into a bowlful of pure coziness. Whether you opt for the classic meatless version or stir in tender shreds of chicken, this traditional recipe brings the nostalgic warmth of Greek kitchens right to your table.
Ingredients You’ll Need
The beauty of Greek Egg and Lemon Soup lies in its humble pantry staples—each one serving a real purpose. These ingredients create a soup that’s rich without cream, fresh yet hearty, and always deeply flavorful. Don’t skip a thing; every element works a little magic!
- Low-Sodium Chicken Broth (6 cups): The soul of the soup! Use a good-quality broth for a deep, savory base that lets lemon shine.
- Orzo Pasta (1 cup): These tiny rice-shaped noodles absorb flavor and add just the right amount of body—cook until perfectly al dente.
- Large Eggs (3): The secret to that velvety, luxurious texture—plus, they help thicken the soup without a drop of cream.
- Fresh Lemon Juice (1/3 cup, about 2 lemons): Bright, fragrant, and full of zest, lemon juice brings signature tang and freshness.
- Cooked, Shredded Chicken (2 cups, optional): Adds heartiness and protein, turning the soup from a starter into a satisfying meal.
- Salt and Black Pepper (to taste): Balance the flavors and taste before serving—start with a light hand and adjust as needed.
- Chopped Fresh Dill and Lemon Zest (for garnish, optional): A sprinkle of dill and zest amps up fragrance, color, and that unmistakable Mediterranean flair.
How to Make Greek Egg and Lemon Soup
Step 1: Heat the Broth and Cook the Orzo
Begin by bringing your chicken broth to a gentle boil in a large pot. As the kitchen starts to fill with comforting aromas, add the orzo. Let it bubble away for 8 to 10 minutes—keep an eye out so the orzo turns tender but not mushy. This forms the heart of your Greek Egg and Lemon Soup, giving it body and substance.
Step 2: Whisk Together Eggs and Lemon
While the orzo is cooking, grab a separate medium bowl and whisk your eggs and freshly squeezed lemon juice until the mixture is utterly smooth and just a touch frothy. This step infuses the soup with that signature creamy tang and ensures everything blends together perfectly in the next step.
Step 3: Temper the Egg-Lemon Mixture
Turning the heat to low, slowly ladle about one cup of the hot broth from the pot and gradually whisk it into your egg-lemon mixture. Don’t rush—this “tempering” is key! Whisk constantly to prevent the eggs from scrambling. This gentle warm-up ensures your Greek Egg and Lemon Soup gets silky, not lumpy.
Step 4: Combine and Finish the Soup
With your eggs safely tempered, slowly pour them back into the pot, stirring the soup all the while. Keep the heat low—do not let it boil. The soup will thicken slightly, turning gorgeously creamy and aromatic. Stir in the shredded chicken now if you’re using it, and heat through for just a couple minutes.
Step 5: Final Seasoning and Serve
Taste, and season generously with salt and black pepper. Ladle the soup into bowls while it’s still piping hot. For a lovely final touch, shower each bowl with a scatter of fresh dill and a twist of lemon zest. Your bowl of Greek Egg and Lemon Soup is ready to savor!
How to Serve Greek Egg and Lemon Soup
Garnishes
A flourish of chopped fresh dill and a sprinkle of lemon zest lift this soup from wonderful to unforgettable. The dill adds grassiness and color, while the zest brings a hint of citrus oils that dance right on top. For extra visual appeal, a drizzle of olive oil or a slice of lemon on the rim makes each bowl a showstopper.
Side Dishes
Crusty country bread is practically mandatory for dipping into the velvety soup, but you could also pair Greek Egg and Lemon Soup with a bright tomato-cucumber salad or a few olives and feta on the side. These extras keep things light, fresh, and very Greek!
Creative Ways to Present
Serve your Greek Egg and Lemon Soup in wide shallow bowls for casual dinners, or try elegant teacups for a starter at a dinner party. For something playful, offer tiny shooter glasses for fun party-sized sips. Swirl a little extra lemon juice or top with microgreens to showcase your personal style.
Make Ahead and Storage
Storing Leftovers
Let your leftover Greek Egg and Lemon Soup cool completely before transferring it to an airtight container. Refrigerate for up to three days. Be sure to give it a gentle stir before reheating, as the orzo may continue to absorb a little liquid as it sits.
Freezing
While the soup can technically be frozen, the texture may change because eggs tend to separate when thawed. If you’re planning ahead, try freezing just the broth and orzo, then prepare and add the egg-lemon mixture fresh when you’re ready to serve.
Reheating
Gently rewarm Greek Egg and Lemon Soup over low heat, stirring constantly. Avoid bringing it to a boil—a high simmer can turn the creamy texture grainy. If the soup seems overly thick, add a splash of hot broth or water until you reach your desired consistency.
FAQs
Can I make Greek Egg and Lemon Soup without orzo?
Absolutely! You can substitute the orzo with rice for a gluten-free version, or even try other small pasta shapes. Just adjust cooking times so your grain or pasta is tender but not mushy.
Why do I need to temper the eggs?
Tempering slowly warms the eggs before they hit the hot soup, preventing them from curdling or scrambling. It’s the secret to a smooth and creamy Greek Egg and Lemon Soup every time!
Is the soup traditionally served with chicken?
No, the classic version is vegetarian, but adding shredded chicken is a popular and delicious variation that makes the soup heartier and adds protein—perfect for a fuller meal.
How can I make it more lemony?
Feel free to add a splash more lemon juice at the end or toss in extra zest! Customize the tang to your liking—just remember a little goes a long way.
Can I prepare this ahead for a party?
Yes! For best results, make the broth and orzo ahead, and whisk together the egg-lemon mixture just before serving. Assemble at the last minute for gorgeous, silky soup that’s ready to impress.
Final Thoughts
If you’ve been craving a bowlful of comfort that truly wakes up your tastebuds, let Greek Egg and Lemon Soup be your next kitchen adventure. There’s magic in its simplicity, and every velvety, lemon-bright spoonful is certain to warm you from the inside out. Give it a try—you might just fall in love at first bite!
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Greek Egg and Lemon Soup Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Greek Egg and Lemon Soup, also known as Avgolemono, is a traditional dish bursting with bright flavors of lemon and dill. This easy-to-make soup is a perfect blend of chicken broth, orzo pasta, eggs, and fresh lemon juice, creating a velvety texture that warms you from the inside out.
Ingredients
Ingredients:
- 6 cups low-sodium chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked, shredded chicken (optional)
- Salt and black pepper to taste
- Chopped fresh dill and lemon zest for garnish (optional)
Instructions
- Prepare the Broth: Bring the chicken broth to a gentle boil in a large pot.
- Cook Orzo: Add the orzo and cook for 8 to 10 minutes until al dente.
- Prepare Egg-Lemon Mixture: Whisk eggs and lemon juice until frothy.
- Combine: Temper eggs with hot broth and pour back into the pot. Do not boil.
- Final Touches: Add chicken, season with salt and pepper, garnish with dill and lemon zest, and serve hot.
Notes
- This soup is traditionally made without meat, but shredded chicken adds extra protein.
- Temper the eggs properly to avoid curdling.
- For a gluten-free version, use rice instead of orzo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 230 (without chicken), 310 (with chicken)
- Sugar: 1g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 12g (without chicken), 22g (with chicken)
- Cholesterol: 140mg
