Bright, silky, and deeply comforting, Avgolemono Soup is a beloved Greek classic that combines tender chicken, rice, and a rich lemon-egg broth. Despite its creamy texture, there’s no cream involved — the luxurious consistency comes from a traditional egg-lemon mixture that thickens the soup naturally.
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Avgolemono Soup
Description
Warm up with homemade Avgolemono — a bright Greek lemon chicken and rice soup that’s comfort in a bowl!
Ingredients
– Chicken (breast or thighs), 1 lb (450 g) 🍗
– Chicken broth, 6 cups (1.4 L) 🍲
– Long-grain rice, 1/2 cup (100 g) 🍚
– Large eggs, 2 🥚🥚
– Lemon juice, from 2 lemons (about 1/4 cup / 60 ml) 🍋
– Salt, 1 tsp 🧂
– Black pepper, 1/2 tsp 🌶️
– Fresh parsley, chopped, 2 tbsp 🌿
Instructions
1 Place chicken and broth in a pot and bring to a gentle simmer.
2 Cook until the chicken is fully cooked, about 20 minutes, then remove the chicken and shred it.
3 Add the rice to the simmering broth and cook until tender, about 15 minutes.
4 In a bowl, whisk the eggs with the lemon juice until smooth.
5 Temper the egg-lemon mixture by slowly whisking in about 1 cup of hot broth until warm.
6 Slowly pour the tempered mixture back into the pot while stirring, then add the shredded chicken.
7 Heat gently until the soup thickens slightly—do not boil to prevent curdling.
8 Season with salt and pepper to taste and stir in chopped parsley before serving.
Perfect for chilly evenings, when you’re feeling under the weather, or whenever you crave something soothing yet vibrant, Avgolemono Soup delivers comfort with a refreshing citrus twist.
What Is Avgolemono?
“Avgolemono” comes from the Greek words:
- Avgo = egg
- Lemono = lemon
It refers to a traditional Greek sauce made from eggs and lemon juice, gently tempered with warm broth to create a smooth, velvety texture. This technique is used in soups and even over vegetables or stuffed grape leaves.
In soup form, avgolemono transforms a simple chicken and rice broth into something creamy, rich, and unforgettable.
Why You’ll Love This Soup
- ✔ Naturally creamy (no dairy needed)
- ✔ Bright and refreshing flavor
- ✔ High in protein
- ✔ Simple ingredients
- ✔ Comforting yet light
It’s the perfect balance of cozy and fresh.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 6 cups chicken broth (high quality recommended)
- 1 cup cooked shredded chicken
- ½ cup uncooked white rice (or 1 cup cooked rice)
- Salt and black pepper to taste
For the Avgolemono Mixture
- 2 large eggs
- ¼ to ⅓ cup fresh lemon juice (about 1–2 lemons)
Optional garnish:
- Fresh dill or parsley
- Extra cracked black pepper
How to Make Avgolemono Soup
Step 1: Build the Base
In a large pot over medium heat:
- Add olive oil.
- Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Pour in chicken broth and bring to a gentle boil.
Step 2: Cook the Rice
Add uncooked rice to the broth and simmer for about 15 minutes, or until tender.
If using pre-cooked rice, add it later to avoid overcooking.
Step 3: Add Chicken
Stir in shredded chicken and reduce heat to low.
Let everything simmer gently while preparing the egg-lemon mixture.
Step 4: Prepare the Avgolemono (Tempering Process)
This is the key step.
- In a bowl, whisk eggs until frothy.
- Slowly whisk in fresh lemon juice.
- Gradually ladle in ½–1 cup of hot broth while whisking constantly.
This tempers the eggs so they don’t scramble.
Step 5: Combine
Remove the soup from direct heat.
Slowly pour the egg-lemon mixture into the pot while stirring continuously.
Do not boil after adding the mixture — gentle heat keeps the soup silky.
Step 6: Adjust and Serve
Taste and adjust salt, pepper, and lemon if needed.
Garnish with fresh dill or parsley and serve warm.
What Does Avgolemono Soup Taste Like?
It’s:
- Creamy but light
- Bright and lemony
- Savory and comforting
- Smooth and silky
The lemon adds freshness, while the egg creates richness without heaviness.
Tips for Perfect Avgolemono Soup
- Always temper the eggs slowly.
- Remove soup from high heat before adding egg mixture.
- Use freshly squeezed lemon juice for best flavor.
- Adjust lemon gradually — you can always add more.
- Stir continuously while combining.
Variations
Orzo Instead of Rice
Swap rice for orzo pasta for a slightly different texture.
Vegetarian Version
Use vegetable broth and chickpeas instead of chicken.
Extra Creamy
Add one extra egg yolk for richer texture.
Low-Carb Option
Replace rice with cauliflower rice.
Health Benefits
Avgolemono Soup is:
- High in protein
- Naturally dairy-free
- Rich in vitamin C from lemon
- Comforting and easy to digest
It’s often considered a soothing remedy-style soup.
Serving Suggestions
Pair Avgolemono Soup with:
- Warm crusty bread
- Greek salad
- Grilled vegetables
- Stuffed grape leaves
It works beautifully as a starter or light main dish.
Storage & Reheating
Refrigerator
Store in an airtight container for up to 3 days.
Reheating
Warm gently over low heat. Do not boil, as high heat can cause separation.
Freezing is not ideal due to the egg-based broth.
Common Mistakes to Avoid
- Boiling after adding egg mixture
- Skipping tempering
- Using bottled lemon juice
- Overcooking the rice
Proper temperature control is essential for smooth texture.
Nutritional Overview (Approximate Per Serving)
- Calories: 250–320
- Protein: 18–22g
- Carbohydrates: 20–30g
- Fat: 10–14g
A balanced, nourishing meal in one bowl.
Final Thoughts
Avgolemono Soup is a timeless Greek comfort dish that transforms simple ingredients into something silky, vibrant, and deeply satisfying. With its creamy texture and bright lemon flavor, it’s both refreshing and soothing at the same time.
Whether you’re serving it for dinner, lunch, or when you need a bowl of warmth and comfort, this Greek lemon chicken soup is always a perfect choice.
One spoonful, and you’ll understand why Avgolemono has remained a cherished classic for generations.