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1Repair Windows errors before they cause bigger problems2Fix the driver behind crashes, sound loss and screen glitches3Clear out junk files and repair common Windows errorsGreek chicken soup is often finished with avgolemono, a mixture of egg and lemon whisked with hot broth and stirred back into the soup. It gives the broth a velvety, creamy-looking texture without dairy. Rice is a familiar choice, but Greek versions can also use orzo, trachana, or other pasta; there is no single required starch in the cited descriptions.
What makes Greek chicken soup avgolemono?
Avgolemono refers to an egg-and-lemon mixture used to finish soups and sauces, and it can also refer to the finished soup. In chicken soup, the mixture enriches and thickens the broth, giving it a creamy appearance without adding dairy. The Greek National Tourism Organisation’s overview of winter soups includes chicken soup among meat soups that may be finished with avgolemono.
Choose a starch: rice, orzo, or another option
Rice and orzo are both reasonable choices; the tourism organisation also lists trachana and other pasta among the possibilities for Greek meat soups. The sources do not establish one starch as the only authentic choice.
| Choice | What to expect | Cooking guidance |
|---|---|---|
| Rice | A familiar option used in the Associated Press recipe from Milk Street. | Use the timing and quantity in the recipe you choose; the cited source set does not establish a universal amount or cooking time. |
| Orzo (kritharaki) | A pasta option named by Visit Greece. | Follow the chosen recipe’s timing; pasta cooking times vary from rice. |
| Trachana or other pasta | Additional options listed by Visit Greece. | Use a recipe written for that starch rather than assuming rice or orzo timing applies. |
How to make Greek lemon chicken soup
This is a method, not a fixed-quantity recipe: the cited sources do not establish one universal set of quantities or vegetables. Choose a specific recipe for amounts, then use this sequence to handle the avgolemono finish.
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- Cook the chicken. Simmer chicken in broth, adding vegetables and aromatics if your recipe calls for them. Bone-in chicken can develop broth as it cooks; already-cooked shredded chicken is an alternative when saving preparation time matters.
- Cook the starch. Add rice or pasta as directed by the recipe you are following. Their cooking times differ, so do not substitute one for another without adjusting the method.
- Whisk the avgolemono. In a bowl, whisk the eggs with lemon juice.
- Temper with hot broth. While whisking continuously, add a ladle of hot soup broth gradually to the egg-and-lemon mixture. This warms it before it meets the rest of the soup.
- Finish gently. Stir the warmed mixture back into the pot. Heat gently, but do not let the finished soup simmer or boil.
The Associated Press recipe from Milk Street, published January 6, 2025, uses gradual broth addition and gentle warming for the egg-lemon finish.
How to keep avgolemono from curdling
- Whisk hot broth into the egg-lemon mixture gradually rather than adding the mixture straight to the pot.
- Keep whisking as you add the broth so the eggs warm progressively.
- After stirring the mixture into the soup, use gentle heat and stop before the soup simmers or boils.
These are the key handling steps in the AP/Milk Street method. A hard boil after adding the eggs is the main avoidable risk addressed by that method.
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Chicken choices and serving
Bone-in, skin-on chicken is one option for a richer broth; Cookout.gr recommends it for that purpose. It takes cooking time, while cooked shredded chicken can shorten preparation. The sources do not provide a controlled comparison of the two approaches. Greek chicken soup can be served as a starter or as a meal, according to Cookout.gr’s avgolemono recipe.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Equipment
A saucepan or large soup pot is sufficient for the described method. No specialty cookware is necessary: the essential technique is tempering the egg-lemon mixture and heating the finished soup gently.
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