Cold Greek Avgolemono Soup with Lemon and Egg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing chilled soup combining chicken broth, lemon juice, and egg yolks for a silky, tangy finish perfect for warm days. This greek-inspired soups ready in about 30 minutes pairs chicken broth, freshly squeezed lemon juice, egg yolks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Greek cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 6 cups chicken broth to a boil. Add 1/2 cup orzo pasta and cook for 7-8 minutes until tender. Remove from heat and set aside to cool to room temperature.
  2. Step 2: In a separate bowl, whisk 3 egg yolks with 1/4 cup freshly squeezed lemon juice until smooth and creamy.
  3. Step 3: Slowly ladle about 1 cup of the cooled broth into the egg-lemon mixture while whisking vigorously to temper the eggs and prevent curdling.
  4. Step 4: Gradually pour the tempered egg mixture back into the remaining broth, whisking constantly.
  5. Step 5: Return the soup to low heat and gently warm for 3-4 minutes, stirring continuously, until the soup thickens slightly and coats the back of a spoon. Do not boil.
  6. Step 6: Season with 1 tsp salt and 1/4 tsp black pepper. Remove from heat and refrigerate for at least 1 hour until chilled.
  7. Step 7: Serve cold, garnished with 1 tbsp chopped fresh dill if desired.

Equipment for this recipe

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Frequently asked questions

How long does Cold Greek Avgolemono Soup with Lemon and Egg take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Greek Avgolemono Soup with Lemon and Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Cold Greek Avgolemono Soup with Lemon and Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Greek Avgolemono Soup with Lemon and Egg for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cold Greek Avgolemono Soup with Lemon and Egg?

Greek soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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