This classic Greek Lemon Chicken Soup (Avgolemono) is my go-to when I crave something cozy and bright. Every bite is comforting, refreshing, and satisfying!
The silky egg-lemon broth is zesty and velvety, with a hearty mix of shredded chicken, fluffy rice, and fresh veggies.
Somehow, it’s both creamy and light—basically, my dream soup.
Trust me, once you try Avgolemono, it’ll become your new favorite comforting soup recipe!
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Why You'll Love This Greek Lemon Chicken Soup (Avgolemono)
Mediterranean Comfort: Avgolemono is comforting like grandma’s chicken noodle soup with a citrus twist. Every bite is like a warm hug for your soul!
Dreamy, Silky Broth: The tempered egg and lemon-infused broth is unbelievably smooth and creamy—without any dairy. Honestly, I’d lap it up all by itself!
One-Pot Wonder: I’m all about easy one-pot meals and this recipe delivers. Minimal cleanup, maximum flavor, it’s perfect for busy weeknights or entertaining.
Simple Ingredients, Big Flavor: I love how this traditional Greek chicken soup turns simple ingredients into something downright delicious. It's brimming with cozy, Mediterranean flavors!
What is Avgolemono?
Avgolemono (pronounced av-go-le-mono) is a traditional Greek sauce—and star of this soup! It’s made by tempering eggs and fresh lemon juice with warm broth.
The magic lies in its smooth, creamy consistency. It’s unbelievably velvety without any dairy.
In Greek cuisine, it’s used in a variety of ways like poured over fish or vegetables. Or, my favorite, whisked into this tasty soup!
Ingredients for Greek Lemon Soup (Avgolemono)
- Fresh Lemon Juice: Adds a bright, tangy taste to make all the flavors pop. I recommend using fresh lemon juice, not store-bought, for the best flavor.
- Shredded Chicken: For convenience, I use store-bought rotisserie chicken. Leftover chicken breast or chicken thighs work too.
- Fresh Vegetables: Onions for depth, celery for freshness, carrots for sweetness, and garlic for aromatics.
- Low-Sodium Chicken Broth: The base of the soup. It contributes a mild yet savory chicken flavor.
- Bay Leaves: Adds a subtle, herbal undertone. Be sure to remove it before serving.
- Uncooked Rice or Orzo Pasta: For more substance and texture. I prefer rice for a heartier soup. Orzo is also great for a chewier consistency.
- Egg Yolks: A must for Avgolemono’s signature texture! It’s tempered with lemon juice and broth to thicken the soup, giving it a creamy consistency.
- Fresh Dill or Parsley: I love adding fresh herbs for garnish! Dill offers a distinct anise-like taste. Parsley adds a milder, slightly peppery note.
How to Make Greek Lemon Chicken Soup (Avgolemono)
Packed with fresh Mediterranean flavors, this chicken soup is cozy and refreshing all in one bowl.
But the best part? It only calls for one pot (okay, minus the bowl for tempering the eggs). That means minimal cleanup and easy cooking!
1. Saute veggies. In a Dutch oven, saute the onion, celery, and carrots. Stir frequently for 8-10 minutes until softened.
2. Build the broth. Add the garlic and bay leaves. Stir for 30 seconds, then pour in the chicken stock. Bring to a boil, stir in the rice, and reduce the heat.
3. Simmer. Simmer the soup for 20-30 minutes, stirring often, until the rice is tender. Stir in the cooked chicken and heat through.
4. Temper eggs. Whisk the eggs in a medium bowl until frothy. Gradually whisk in the lemon juice. Ladle 2 cups of hot broth into the egg-lemon mixture in a thin stream, whisking constantly to temper.
5. Add lemon-egg mixture. Remove the bay leaves and turn off the heat. Slowly stir the tempered egg-lemon mixture into the pot until slightly thickened.
6. Serve. Ladle into bowls and garnish with fresh dill or parsley. Serve hot.
Tips For the Best Greek Lemon Chicken Soup (Avgolemono)
Want to make the creamiest, dreamiest lemon chicken soup? My top tips will help you nail the perfect silky texture and bright flavor every time!
- Rinse the rice. Add it to a bowl with cold water, mix well, drain, and repeat until the water runs mostly clear. This helps remove excess starch, preventing the broth from becoming too thick.
- Cook rice separately. Want to ensure you avoid overly soft rice? Cook it separately, then add it at the end. This helps prevent it from absorbing too much of the broth.
- Adjust the lemon juice. I find a 1/2 cup of freshly squeezed lemon juice is best. But you can add more or less to taste. Just be sure to use fresh!
- Temper carefully. I know it’s tempting to skip, but this is crucial! Whisk the hot broth into the egg-lemon mixture slowly and constantly. This helps prevent curdling.
- Don't boil the eggs. Remove the pot from the heat before adding the eggs. The hot broth will cook them perfectly.
- Thin the broth. For a lighter version, thin the broth. Add an extra cup or two of chicken broth to reach your desired consistency.
- Cook the chicken. Add 2 large chicken breasts to the soup with the rice. It'll cook in the broth and will need shredding after about 20 minutes.
- Customize with add-ins. Add spinach or substitute quinoa for rice. You can also include small meatballs (keftedes) for other yummy versions.
How to Store
This soup actually improves overnight as the flavors continue to meld. You know what that means, right? Leftovers are even better!
Keep in mind, the soup will naturally thicken as it cools due to the rice absorbing the liquid. Store the cooked rice (or orzo) separately from the broth if possible. If not, I recommend adding a splash of stock while reheating.
To Store: Transfer cooled leftovers to an airtight container. Refrigerate for 2-3 days.
To Freeze: Transfer the cooled soup to freezer-safe airtight containers, leaving room for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight. The soup may naturally separate when thawed.
To Reheat: Warm gently over medium-low heat on the stovetop, stirring frequently. You can also microwave in short intervals while stirring between each interval. Add broth as needed and avoid boiling the soup to prevent the eggs from curdling.
More Cozy Chicken Soups You'll Love
Greek Lemon Chicken Soup (Avgolemono)
4
servings15
minutes45
minutes451
kcalThis Greek Lemon Chicken Soup (Avgolemono) will warm you right up! With a creamy egg-lemon broth and tender chicken, it’s cozy and satisfying.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 celery ribs, diced
2 medium carrots, diced
3 garlic cloves, minced
2 bay leaves
8 cups low-sodium chicken broth
1 cup uncooked rice, rinsed (or orzo pasta)
2 cups cooked chicken, shredded
4 large egg yolks
1/2 cup freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
Fresh dill or parsley, for garnish
Instructions
- Warm the oil in a Dutch oven or large heavy-bottomed pot or over medium heat. Add the onion, celery, and carrots, stirring frequently until softened, about 8-10 minutes.
- Add the garlic and bay leaves, cook and stir for 30 seconds, then slowly pour in the chicken broth. Bring the liquid to a boil, then add the rice. Stir well and reduce the heat.
- Simmer for 20-30 minutes, stirring often, until the rice is tender. Then, mix in the cooked chicken.
- When the chicken is hot, whisk the eggs in a medium bowl until light and frothy. Gradually add the lemon juice, whisking continuously to combine.
- Carefully ladle about 2 cups of hot broth from the pot into the egg-lemon mix in a thin stream, whisking constantly.
- Remove the bay leaves from the pot and turn off the heat. Slowly pour the tempered egg-lemon mixture into the pot while stirring gently to combine. Keep stirring until slightly thickened.
- Taste and adjust the seasoning with salt and freshly ground black pepper. Remove the bay leaves and ladle the soup into bowls. Garnish with fresh dill or parsley, and enjoy!
Notes
- Rinse the rice. Add it to a bowl with cold water, mix well, then drain. Repeat until the water runs mostly clear.
- Cook rice separately. I recommend doing so if you plan on having leftovers. This helps prevent it from absorbing too much broth and becoming mushy. Cook the rice according to the package and stir into the soup right before garnishing.
- Reduce orzo cooking time. If using orzo, adjust the cooking time to about 7-10 minutes. Pasta cooks faster than rice.
- Cook the chicken. Add 2 large chicken breasts to the soup with the rice. It’ll cook in the broth and will need shredding after about 20 minutes.
- Slowly temper the eggs. Do so before whisking them into the soup. Also, be sure to add them last with the pot removed from the heat. These two steps will help prevent curdling or scrambling.
Nutrition
- Total number of serves: 4
- Calories: 451kcal
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 236mg
- Sodium: 227mg
- Potassium: 850mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 5385IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 3mg
- Zinc: 4mg
2 Comments
YUM. This was just like i was hoping for.I love how bright the lemon juice makes it. Yum yum. I will be making again for sure. I found that this made more than 4 servings. Also, my egg yolks didn’t froth until i added the lemon juice; which i think is expected, but because I haven’t often added eggs to soup , i found myself double checking the recipe.
I’ve been looking for a recipe for Greek Lemon Chicken soup using rice. I am gluten-free, so Orzo is not for me. I tried making up my own recipe and my husband refused to eat it. I didn’t think to use egg to temper the lemon. Thanks!