Greek Lemon Chicken Soup (Avgolemono) – A Classic Comfort Food

Warm, comforting, and tangy, Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Mediterranean dish that combines tender chicken, wholesome rice or orzo, and a creamy lemon-egg sauce. Known for its bright flavor and silky texture, this soup is perfect for chilly evenings, when you’re under the weather, or when you simply crave a bowl of wholesome comfort.

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Why You’ll Love Avgolemono Soup

• ✔ Rich, creamy, and tangy – without any cream
• ✔ One-pot meal – easy to prepare with minimal cleanup
• ✔ Uses simple, wholesome ingredients
• ✔ Light yet satisfying – perfect for lunch or dinner
• ✔ Immune-boosting – packed with chicken, vegetables, and lemon

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Ingredients

Soup Base

• 6 cups chicken broth (homemade or store-bought)
• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 garlic clove, minced
• ½ cup long-grain white rice or orzo
• Salt and pepper, to taste

Avgolemono (Egg-Lemon Mixture)

• 2 large eggs
• Juice of 2 lemons (about ¼ cup)
• Optional: zest of 1 lemon for extra brightness

Garnish

• Chopped fresh parsley or dill
• Lemon slices

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How to Make Greek Lemon Chicken Soup (Avgolemono)

Step 1: Cook the Vegetables

In a large soup pot, sauté onion, carrots, and celery in a little olive oil until softened, about 5–7 minutes. Add garlic and cook another 30 seconds until fragrant.

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Step 2: Add Broth and Chicken

Pour in the chicken broth and add shredded chicken. Bring to a gentle boil.

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Step 3: Cook the Rice or Orzo

Add rice or orzo and simmer until tender, about 15–20 minutes for rice or 8–10 minutes for orzo. Season with salt and pepper to taste.

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Step 4: Prepare the Avgolemono

While the soup simmers, whisk the eggs and lemon juice together in a medium bowl until smooth.
Tip: Temper the eggs by slowly adding ½ cup of hot soup broth to the egg-lemon mixture while whisking constantly. This prevents the eggs from curdling.

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Step 5: Combine and Finish

Slowly pour the tempered egg-lemon mixture into the soup while stirring constantly. Remove from heat and let it rest for 1–2 minutes. The soup will thicken slightly and become creamy.

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Step 6: Garnish and Serve

Ladle soup into bowls and garnish with fresh parsley or dill and a thin slice of lemon. Serve warm with crusty bread or pita on the side.

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Tips for the Best Avgolemono Soup

• Temper the eggs carefully: Pouring hot broth slowly into the eggs prevents scrambling.
• Use homemade broth: Enhances flavor and richness.
• Add chicken at the end if using pre-cooked meat: Keeps it tender.
• Adjust lemon to taste: Start with 2 lemons; add more if you prefer tangier soup.
• Don’t boil after adding the egg-lemon mixture: Gentle heat is key to silky texture.

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Variations

1. Vegetable-Loaded Avgolemono

Add zucchini, spinach, or peas for extra nutrition.

2. Low-Carb Version

Skip the rice or orzo and serve over cauliflower rice.

3. Slow Cooker Avgolemono

Cook chicken, vegetables, and broth in a slow cooker 4–5 hours on low. Add rice and Avgolemono at the end.

4. Creamier Soup

Add a splash of heavy cream or Greek yogurt (optional) for extra creaminess, though traditional Avgolemono is creamy without dairy.

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Serving Suggestions

• Serve with warm pita bread or crusty artisan bread.
• Pair with a Greek salad for a complete Mediterranean meal.
• Sprinkle with a little extra lemon zest for added brightness.

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Storage

Refrigerator

Store soup in an airtight container for up to 3 days. Reheat gently on the stove; do not boil.

Freezer

Avgolemono doesn’t freeze well after the eggs are added, as it can separate. If freezing is necessary, freeze the soup without the egg-lemon mixture and add it fresh when reheating.

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Frequently Asked Questions

Can I use leftover chicken?
Yes! Rotisserie or baked chicken works perfectly.

Can I make it vegetarian?
Yes, use vegetable broth and skip the chicken. Add tofu or extra vegetables for protein.

Can I make it ahead?
Yes, cook the base and rice in advance, then add the Avgolemono just before serving.

Can I use lemon juice from a bottle?
Fresh lemon juice is preferred for best flavor, but bottled juice works in a pinch.

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Final Thoughts

Greek Lemon Chicken Soup (Avgolemono) is a timeless comfort food that balances rich, creamy texture with bright, zesty lemon flavor. It’s simple to prepare, nourishing, and versatile enough to adapt to your pantry and dietary preferences. Perfect for a cozy night in, a family dinner, or even a healing bowl when you’re under the weather, Avgolemono is a soup that warms both the heart and soul.

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