Avgolemono Soup

This comforting Greek-inspired chicken soup delivers a creamy lemon-kissed flavor that’ll brighten up your lunch or dinner.

When I had to stay home sick as a little girl, my mom made me the best chicken soup I’ve ever had. I can’t say why it was the best. Perhaps because my mom made it, which is a good enough reason. As a kid, chicken soup seemed to have healing powers. One bowl of the stuff, and you were already on your way to feeling better. After all, it’s a well-known tradition in the States to give your kids chicken broth when they’re feeling under the weather. Did it work? Who knows? It felt like it worked.

But now that I’m older, I’m craving more than plain chicken noodle. Aren’t we all? I’m happy to say that I found my new favorite—avgolemono soup. It offers the comfy vibes of the soup I grew up with, including chicken, carrots, and celery, but with a Greek twist.

Avgolemono soup is bursting with citrusy and savory flavors. If you could eat a bowl of sunshine, this might be what it would taste like. Much of the soup’s brightness comes from lemon juice mixed with the chicken broth, giving it a distinct tanginess. But it’s not sickly tart. In fact, despite being a dairy-free recipe, the soup is quite creamy, courtesy of the whisked eggs added to the broth. It might sound strange at first, whisking in raw egg, but the results are a silky smooth broth that you just want to drink. When I have kids one day, I’ll be making this for them, whether they’re sick or not.

Where does avgolemono come from?

Now predominantly part of Greek cuisine, avgolemono likely came from Sephardic Jews—Jewish people who were expelled from Spain and Portugal hundreds of years ago. They carried their culinary traditions across the Mediterranean, one of those being agristada, an egg- and lemon-based sauce you’d pour over veggies, meats, or fish.

As these communities settled in countries like Italy and Greece, the recipe evolved. For example, in Greece, they turned the sauce into the avgolemono soup so many enjoy today. All this to say, it’s amazing to think about how far and wide such a simple recipe changes through its travels.

How do I store leftovers?

Let your avgolemono soup cool to room temperature, and then transfer it to an airtight container. Refrigerate for 3-4 days or freeze it for up to 3 months (freezer-safe bags or containers), and thaw overnight in the fridge. Then reheat it on the stove at medium heat, stirring occasionally, until it’s completely warm.

Serving suggestions

Like most soups, avgolemono is even better when served with some bread. My favorite pick is Potato Rolls. They’re pretty simple to make and soak up the soup like a sponge. I’d also recommend Bazlama (Turkish Flatbread)—it’s similar to naan bread or pita and is excellent for dipping. Avgolemono also goes well with more veggie-based sides like Roasted Asparagus And Mushrooms. Or stick with the Mediterranean theme and make a feta-forward Greek Chickpea Salad.

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