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Avgolemono

Name: Avgolemono
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2
Cuisine: Greek
Ingredients: 200 g chicken breast, boneless skinless; 900 ml chicken broth, low-sodium; 60 g orzo; 60 g onion, finely chopped; 5 ml olive oil; 1 bay leaf; 3 g salt; 1 g black pepper; 2 large egg whites; 45 ml lemon juice, freshly squeezed; 1 tsp lemon zest; 10 g parsley, finely chopped; 1 g black pepper; 2 wedges lemon wedges

This light Avgolemono is bright, silky, and deeply comforting, with tender chicken, delicate orzo, and a clean lemony finish. It feels rich from the velvety egg-white emulsion while staying lean enough for an easy everyday meal.

28 min

2 servings

287 kcal

Greek

Ingredients

Soup base

200 gchicken breast, boneless skinless
900 mlchicken broth, low-sodium
60 gorzo
60 gonion, finely chopped
5 mlolive oil
1bay leaf
3 gsalt
1 gblack pepper

Avgolemono mixture

2 largeegg whites
45 mllemon juice, freshly squeezed
1 tsplemon zest

To finish

10 gparsley, finely chopped
1 gblack pepper
2 wedgeslemon wedges

Instructions

1
Prepare the ingredients: finely chop the onion, chop the parsley, zest and juice the lemon, and cut the chicken breast into small bite-size pieces so it cooks quickly and stays tender.
2
In a medium saucepan over medium heat, warm the olive oil and cook the onion for 2 to 3 minutes until softened but not browned. Browning would darken the clean flavor of the soup.
3
Add the chicken broth, bay leaf, salt, and black pepper. Bring to a gentle boil, then add the chicken pieces. Simmer for 5 minutes, adjusting the heat to keep the broth at a gentle bubble so the chicken stays juicy.
4
Stir in the orzo and simmer for 8 to 9 minutes, stirring once or twice so it does not stick, until the pasta is tender and the chicken is cooked through to the center.
5
While the orzo cooks, whisk the egg whites with the lemon juice and lemon zest in a bowl until frothy. This helps the mixture blend smoothly into the soup.
6
Turn the heat to low. Slowly ladle about 120 ml of the hot broth into the egg-lemon mixture while whisking constantly to temper it. Repeat with another ladleful; this gradual warming prevents curdling.
7
Remove and discard the bay leaf. Pour the tempered egg-lemon mixture back into the saucepan in a slow stream, stirring gently. Keep the soup over very low heat for 1 to 2 minutes until slightly silky and lightly thickened; do not let it boil after adding the eggs.
8
Taste and adjust with a little more pepper if needed. Ladle into bowls and finish with parsley and lemon wedges for squeezing at the table.

Nutrition per serving

287 kcal

Calories

31g

Protein

21g

Carbs

Fat

Fiber

Notes

•For an even more traditional texture, shred the cooked chicken instead of leaving it in pieces.
•If the soup thickens as it stands, loosen it with a splash of hot broth or water before serving.
•Using only egg whites keeps the soup lighter and lower in fat, though whole eggs give a richer classic result.

Background

Avgolemono is a classic Greek egg-and-lemon sauce and soup style that has been part of the Greek home kitchen for generations. The soup version is especially beloved as a comforting meal, often made with chicken and rice or orzo, balancing bright citrus with savory broth.

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