Avgolemono – Greek Lemon Chicken Soup

You will love this authentic Avgolemono Greek Lemon Chicken Soup so much! The rich, creamy, and comforting broth is made in the traditional Greek way – by blending egg yolks and lemon juice with warm chicken broth.

What is Avgolemono?

This delicious soup is often called just, “avgolemono”, but really, avgolemono is a Greek cooking method that means “egg-lemon”.

This method, which involves mixing egg yolk and lemon juice and tempering it with broth, is used to make various soups and sauces.

The most popular way to enjoy avgolemono is definitely in Avgolemono chicken soup! This traditional Greek soup is served in Greek restaurants all over and is so, so delicious.

Tender chicken and rice are simmered in a simple broth seasoned with garlic, onion, and bay leaves. This silky smooth soup is finished with a rich, lemony avgolemono, which thickens the broth in the most delicious way, without any heavy cream or flour!

Eggs in soup might sound odd or different, but similar methods are used in other countries too! Consider Chinese Egg Drop Soup and Italian stracciatella soup, both of which use eggs to create “noodles” in the broth.

If you’re looking for more delicious Greek recipes, go ahead and try my Pastitsio Greek Lasagna and Spanakopita Greek Spinach Pie next!

My Lemon Chicken Orzo Soup recipe is similar to this one, but without the creamy, thick broth that avgolemono is known for.

Avgolemono Soup Recipe Highlights

• One Pot Recipe – Like most soups, this recipe is cooked all in one pot! The chicken and rice cook in the broth and both at the same time. Now, I do suggest heating the broth on the side while you saute the onions – this just makes the recipe go faster! In total, it only takes about 25 minutes to make this recipe.
• Amazing Flavor – My recipe is different from some others you might see that use only whole eggs to thicken the soup. I cut out some of the egg whites and replaced them with yolks because I found that the whites made the soup taste too eggy.
• Can Be Made Ahead – You can store leftovers for a few days in the fridge. If the soups separates when you reheat it, just give it a stir!

Ingredients In Greek Lemon Chicken Soup

Here’s what you need to make this simple and delicious Avgolemono Soup:

Complete list of ingredients and amounts can be found in the recipe card below.

• Chicken: I’m using white meat chicken breasts, and I cut them into strips lengthwise. This helps the meat to cook more quickly, plus these smaller pieces are easier to shred.
• Chicken Stock: Use homemade chicken stock if you have it, or any high-quality boxed stock or broth.
• Rice: Arborio rice (the same type used to make risotto) is my choice for Greek lemon soup. This rice is extra starchy and makes the soup even thicker and heartier. Any other type of white rice can also be used.
• Garlic and Onion: These aromatic vegetables create a savory base flavor for our Greek lemon chicken soup.
• Bay Leaves and Lemon Rind: These will simmer with the broth and add so much amazing flavor. To get the rind off of the lemon, I use a sharp vegetable peeler or a paring knife. Be sure not to use any of the bitter white pith underneath.
• Eggs: My avgolemono uses 2 whole eggs and 2 additional egg yolks. Use the extra whites to make an omelet, or start a batch of chocolate macarons!
• Lemon Juice: Please do not even try to make this recipe with bottled lemon juice! Instead, juice fresh lemons for the best flavor.

How To Make Avgolemono Soup

Recipe Tips

• Choose your soup vessel! I love making soups in my enameled Dutch oven. A 5-quart pot is the perfect size. Dutch ovens are ideal for soups because their thick walls and heavy lids help retain heat and moisture.
• Instead of rice, try making avgolemono soup with orzo pasta! You can also leave out the rice to make this a low-carb chicken soup recipe.
• Cook on low heat. We cook the chicken at a very gentle simmer because we want it to stay tender and juicy! If you boil the chicken it will tighten up and won’t be as tender as you want it to be.
• Tempering the eggs: If you add the egg and lemon mixture directly to the hot soup, the eggs will curdle, so you have to be a bit more gentle with the process. Adding a small amount of the hot broth directly to the egg mixture is called ‘tempering’ and will allow the egg to be cooked, but not scrambled.

How to store avgolemono soup

Allow the soup to cool completely, then store the leftovers in an airtight container. Keep in the refrigerator for up to 3 days.

To reheat, warm gently over the stove, stirring to bring the broth back to its original silky smooth texture. The soup will thicken a bit when stored, so you may want to add a splash of broth or water to thin it out.

What To Serve With Greek Lemon Chicken Soup

• Bread: Make some fresh No-Knead Bread or a batch of my copycat Olive Garden Breadsticks.
• Sandwiches: Soup and a sandwich, just like in your favorite Greek diner! Serve this soup with a Tuna Melt, BLT Sandwich, or Chicken Gyro Wrap.

Recipe FAQs

Can you freeze avgolemono Soup?

Yes! Cool the soup completely, then transfer it to freezer bags or containers. Store in the freezer for up to 2 months. The soup will thicken if frozen or refrigerated, so you may want to add a little more broth when you reheat it.

When should I add dill to the soup?

This depends on how much dill flavor you like! I add fresh chopped dill to my avgolemono just before serving. For a stronger flavor, you can add it to the soup along with the egg and lemon mixture.

How can I make my soup more lemony?

You can adjust the amount of lemon juice in this recipe. I suggest that you start by adding ¼ cup fresh lemon juice with the eggs. Taste the soup after you incorporate the mixture, and add more lemon juice to taste!

More Amazing Soup Recipes!

Grilled Cheese and Tomato Soup

Chicken and Dumplings

Split Pea Soup With Ham

Easy Creamy Potato Leek Soup

All Soups →

Enjoy this homemade Avgolemono Soup Recipe! It’s such a delicious and different version of chicken soup and I just know that your whole family will love it.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.67 from 3 votes

(Click stars to rate!)

Avgolemono Soup

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Author: Diana

• Pin It

Print Rate Recipe Email Recipe

A comforting, traditional Greek Avgolemono Soup with a silky smooth lemony broth, tender chicken, and rice is simple to make in under 30 minutes.

6 Servings

A comforting, traditional Greek Avgolemono Soup with a silky smooth lemony broth, tender chicken, and rice is simple to make in under 30 minutes.

Equipment

• 6-quart Dutch Oven

Ingredients

• ▢ 1 tablespoon (15 ml) olive oil
• ▢ 1 small yellow onion finely diced
• ▢ 2 garlic cloves minced
• ▢ 8 cups (2 liters) chicken stock hot
• ▢ 2 bay leaves
• ▢ 1 lemon rind optional
• ▢ 1 pound (450 g) chicken breasts cut in half lengthwise
• ▢ ½ cup (100 g) rice I used arborio rice, or orzo
• ▢ 2 teaspoons kosher salt
• ▢ 2 eggs
• ▢ 2 egg yolks
• ▢ ¼ cup (60 ml) fresh lemon juice plus ¼ cup more if needed, to taste
• ▢ 1 tablespoon chopped fresh dill

Instructions

• In a Dutch oven (5 quart), heat olive oil over medium-high heat. Add the onion and saute until soft and translucent, about 2 minutes. Add garlic and cook for 30 seconds.
• Reduce the heat to low, and add chicken stock, bay leaves, and lemon rind. Add the chicken to the broth, along with rice, and salt, and cook at a very gentle simmer for 15 minutes.
• Remove the chicken from the broth onto a cutting board and allow it to cool. When it’s cool enough to handle, shred it with two forks.
• Remove the bay leaves and lemon rind and discard.
• In a medium bowl or glass jug, whisk together the eggs and egg yolks, add the lemon juice and whisk until combined. Takes 2 full ladles (one by one) from the chicken stock, and gradually add to the egg mixture while whisking. This will temper the eggs so it’s safe to add the mixture to the soup.
• Pour the mixture into the soup while stirring to combine. Add the shredded chicken, and cook over low heat for 5 minutes.
• Taste for lemon and salt; add more if desired. Stir in dill, or save it for garnish. Remove from heat, and serve.

Notes:

• Choose your soup vessel! I love making soups in my enameled Dutch oven. A 5 or 6-quart pot is the perfect size. Dutch ovens are ideal for soups because their thick walls and heavy lids help retain heat and moisture.
• Instead of rice, try making avgolemono soup with orzo pasta! You can also leave out the rice to make this a low-carb chicken soup recipe.
• Cook on low heat. We cook the chicken at a very gentle simmer because we want it to stay tender and juicy! If you boil the chicken it will tighten up and won’t be as tender as you want it to be.
• Tempering the eggs: If you add the egg and lemon mixture directly to the hot soup, the eggs will curdle, so you have to be a bit more gentle with the process. Adding a small amount of the hot broth directly to the egg mixture is called ‘tempering’ and will allow the egg to be cooked, but not scrambled.

Nutrition Information

Serving: 1.3cups, Calories: 328kcal, Carbohydrates: 26g, Protein: 28g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 177mg, Sodium: 1346mg, Potassium: 694mg, Fiber: 1g, Sugar: 6g, Vitamin A: 207IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen