Silky Greek Avgolemono Soup with Lemon and Dill

Why You’ll Love This Recipe

• Silky, tangy, and comforting—classic Greek flavors in a simple bowl.
• Ready in about 35 minutes with pantry staples you likely have.
• Foolproof tempering method for a velvety, lump-free finish.
• Easy to customize with rice or orzo and fresh dill.

Grocery List

• Produce: 2–3 lemons, 1 small bunch fresh dill
• Dairy: 3 large eggs
• Pantry: Low-sodium chicken broth (6 cups), long-grain white rice or orzo, kosher salt, black pepper, extra-virgin olive oil (optional)

Full Ingredients

Soup Base

• 6 cups low-sodium chicken broth
• 1/2 cup long-grain white rice, rinsed well (or use 3/4 cup orzo)
• 1 teaspoon kosher salt, divided (start with 1/2 teaspoon in the pot, adjust at the end)
• 1/2 teaspoon freshly ground black pepper

Avgolemono Emulsion

• 3 large eggs, at room temperature
• 1/3 cup freshly squeezed lemon juice (about 2 large lemons)
• 1 teaspoon finely grated lemon zest (optional, but brightens flavor)

Finish & Garnish

• 2 tablespoons finely chopped fresh dill, plus extra for serving
• 1 tablespoon extra-virgin olive oil (optional drizzle)
• Lemon wedges or extra zest, for serving (optional)

Step-by-Step Instructions

Step 1: Prep your aromatics and eggs

Zest one lemon to yield about 1 teaspoon, then juice enough lemons to get 1/3 cup. Finely chop the fresh dill. Crack the eggs into a medium mixing bowl and let them sit at room temperature while you start the soup—room-temp eggs temper more easily.

Step 2: Simmer the broth and cook the grain

In a medium pot, bring the chicken broth to a gentle simmer over medium heat. Stir in 1/2 teaspoon kosher salt and add the rice (or orzo). For rice: simmer 16–18 minutes, partially covered, until tender. For orzo: simmer 9–10 minutes, uncovered, until al dente. Keep the heat to a steady but gentle simmer to limit evaporation—you want plenty of hot broth to temper the eggs.

Step 3: Whisk the egg-lemon base

While the rice or orzo cooks, vigorously whisk the eggs for 1–2 minutes until light and frothy. Whisk in the lemon juice and lemon zest until smooth and homogenous. Set a ladle and a heatproof measuring cup nearby for tempering.

Step 4: Temper the eggs so they do not curdle

When the grain is cooked, turn the heat down to the lowest setting. Ladle about 2 cups of the hot broth (avoid scooping too much rice/orzo) into the measuring cup. Slowly pour this hot broth into the egg-lemon mixture in a thin stream while whisking constantly. This gradually raises the egg temperature and prevents scrambling.

Step 5: Emulsify the soup off heat

Turn the stove off. While stirring the pot, slowly add the tempered egg-lemon mixture back into the soup. Keep the soup below a simmer—ideally 160–170°F. Do not boil, or the eggs can curdle. Stir in the dill, remaining kosher salt to taste, and the black pepper. The soup will turn luxuriously silky and slightly thickened within 1–2 minutes.

Step 6: Adjust and serve

If the soup is thicker than you like, whisk in a splash of hot water or broth. If it seems thin, warm gently over low heat while stirring (do not simmer) until lightly thickened. Ladle into warm bowls and finish with more dill, a drizzle of olive oil, and an extra squeeze of lemon if you love it bright.

Pro Tips

• Room-temperature eggs temper more smoothly and reduce curdling risk.
• Whisk constantly while tempering—thin stream in, fast whisking out.
• Never let the soup boil after adding eggs; keep it below 180°F for a silky texture.
• Rice yields a slightly thicker, more classic texture; orzo stays a bit looser and more “brothy.”
• Warm your bowls with hot water before serving to keep the soup silky and hot.

Variations

• Chicken Avgolemono: Stir in 1–2 cups shredded cooked chicken with the dill in Step 5; warm through gently.
• Meyer Lemon & Herb: Swap regular lemons for Meyer lemons and add 1 tablespoon minced chives with the dill for a softer, floral citrus profile.
• Greens & Peas: Fold in 2 cups baby spinach or 1 cup thawed peas in Step 5; let wilt/heat through before serving.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, stirring often, until steaming but not simmering—do not boil or the emulsion may break. If the soup separates slightly, whisk vigorously to re-emulsify and add a splash of hot water to loosen. Freezing is not recommended due to the egg-thickened base. For make-ahead, cook the rice/orzo in broth, cool, and refrigerate. Reheat to steaming, then whisk in a freshly tempered egg-lemon mixture right before serving.

Nutrition (per serving)

Approximate: 160 calories; 8 g protein; 21 g carbohydrates; 5 g fat; 0 g fiber; 900 mg sodium. Values will vary based on brand of broth, salt, and whether you use rice or orzo.