Avgolemono (Greek Lemon Chicken Soup)

This avgolemono, or Greek lemon chicken soup, turns out so creamy without a drop of cream. Eggs and lemon juice thicken the broth, while tender chicken and rice cook right in the same pot, so it’s ready in about 30 minutes. It’s an easy soup to make. The one thing to watch is the eggs, so I’ll walk you through tempering them so they don’t curdle.

What is Avgolemono?

Avgolemono means “egg and lemon” in Greek. It’s a cooking method where eggs and lemon juice are whisked together, then slowly warmed with hot broth, so they thicken it without scrambling. It’s used in sauces as well as soups.

The best known version is avgolemono chicken soup, a classic you’ll find in Greek restaurants and diners. Chicken and rice simmer in a simple broth with onion, garlic and bay leaves, and the egg and lemon mixture goes in at the end to make it silky.

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.

Why I Use Extra Yolks in My Avgolemono

When I was testing this soup, I started with only whole eggs, the way a lot of recipes do. It was good, but the whites made it taste a little too eggy for me. So I cut out some of the whites and used extra yolks instead, and that was it: a richer, creamier broth that tastes like lemon and chicken, not eggs.

It’s still a simple one pot soup. The chicken and rice cook right in the broth, and I warm the stock on the side while the onion softens, so nothing slows you down. The only part that needs your attention is the eggs. Go slowly, keep whisking, and don’t let the soup boil once they’re in.

Ingredients In Greek Lemon Chicken 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.
• If the soup curdles: Take the pot off the heat right away and whisk hard. Small specks usually smooth out, and an immersion blender will fix the rest.
• Rotisserie chicken: Use about 3 cups of shredded rotisserie chicken instead of the chicken breasts. Simmer the rice in the broth as written, then stir the chicken in with the egg mixture at the end so it warms through.

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. Don’t let it boil while reheating, or the eggs can split. 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.
• Greek sides: A simple Greek salad or a few squares of spanakopita make it a full Greek-style meal.
• 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. It may look a little separated after thawing, so whisk it as it warms over low heat.

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 →

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

Recipe

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Avgolemono Soup

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Author: Diana

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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 

1/2x1x2x3x

• ▢ 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 the chicken stock, bay leaves and lemon rind. Add the chicken, rice and salt, and cook at a very gentle simmer until the chicken reaches 165°F (74°C) and the rice is tender, about 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, then whisk in the lemon juice. Take 2 full ladles of hot broth, one at a time, and pour them slowly into the egg mixture while whisking constantly. This tempers the eggs so they won't curdle when they go into the soup.
• Pour the egg mixture into the soup while stirring. Add the shredded chicken and cook over low heat, without letting it boil, until the soup thickens slightly, about 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.
• Reheating: Warm leftovers gently over low heat, stirring, and don’t let the soup boil or the eggs can split. Add a splash of broth if it has thickened.
• Gluten-free: Made with rice and gluten-free broth, this soup is gluten-free. The orzo version is not.

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.

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