Greek – Avgolemono Soup

Avgolemono Soup is a classic Greek soup made with a rich egg-lemon sauce (avgolemono) that is used to thicken the broth and give it a creamy texture. The soup is typically made with chicken, vegetables, and rice or orzo, all flavored with a delicate combination of lemon juice and egg.

Key Ingredients:

Chicken (or sometimes lamb or beef)
Eggs (for the avgolemono sauce)
Lemon juice (the signature tangy flavor)
Rice or orzo (pasta)
Carrots, celery, and onions (for the vegetable base)
Olive oil (for cooking)
Chicken broth (or vegetable broth for a vegetarian version)
Salt and pepper (for seasoning)

Cooking Method:

Cook the chicken (often boiled) and prepare the broth with vegetables and seasoning.
In a separate bowl, whisk eggs and lemon juice together to form the avgolemono sauce.
Gradually add hot broth to the egg-lemon mixture to temper it (so the eggs don’t curdle).
Slowly stir the egg-lemon mixture into the soup, and cook gently until the soup thickens to a creamy consistency.
Serve hot with additional lemon wedges for extra tang.

Flavor Profile:

Avgolemono soup has a creamy and tangy texture, with refreshing lemon notes balanced by the richness of the egg and the savory depth from the chicken broth. It’s both comforting and refreshing.

Serving Suggestions:

It is often enjoyed as a starter or a light meal. The soup is typically served warm, with extra lemon wedges on the side to add to the soup according to taste.

Cultural Significance:

Avgolemono is a beloved and hearty dish in Greece, known for its versatility—whether enjoyed as a soothing comfort food during colder months or as a flavorful starter in a traditional Greek feast. It is a part of both Greek home cooking and Mediterranean cuisine.