Avgolemono Soup is a bright and comforting Greek classic made with tender chicken, hearty rice, and a silky lemon-egg broth. This traditional Greek lemon chicken soup balances richness with vibrant citrus flavor, creating a bowl that feels both nourishing and satisfying. Whether you need a simple weeknight dinner or a soothing meal when you feel under the weather, Avgolemono Soup delivers warmth and comfort in every spoonful.
Story
I first fell in love with Avgolemono Soup after tasting it at a small family-owned Greek restaurant. The moment I dipped my spoon into that velvety broth, I understood why this dish remains a staple in Greek kitchens. Avgolemono Soup combines humble ingredients—chicken, rice, broth, eggs, and lemon—into something remarkable.
What makes Avgolemono Soup stand apart from other soups is its silky texture. Instead of cream, a whipped egg mixture thickens the broth into a luxurious creamy egg broth. At the same time, fresh lemon juice adds brightness that lifts every bite. Because of this balance, Avgolemono Soup feels rich yet light.
This comforting chicken soup works beautifully for busy evenings. You can use rotisserie chicken to save time, and the soup comes together in under an hour. Moreover, the rice adds substance, transforming it into a hearty rice soup that satisfies without feeling heavy. Once you master the egg tempering step, you will find yourself making Avgolemono Soup again and again.
Ingredients
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1 Tbsp extra virgin olive oil, plus more for serving if desired
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1 cup chopped green onions (white and light green portions preferred)
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1 Tbsp minced garlic (about 3 cloves)
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7 cups low-sodium chicken broth, plus more to thin if desired
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3/4 cup jasmine rice or white rice
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1 tsp dried oregano
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2 bay leaves (fresh or dried)
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Salt and freshly ground black pepper, to taste
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3 cups cooked shredded rotisserie chicken
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1 1/2 tsp fresh lemon zest
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2 large eggs
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2 large egg yolks
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1/3 cup fresh lemon juice
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2 Tbsp chopped fresh parsley and/or 1 Tbsp chopped fresh dill
Step-by-Step Instructions
Preparing the Ingredients
First, heat olive oil in a large pot over medium heat. Add chopped green onions and minced garlic. Sauté for 30 to 60 seconds until fragrant, stirring constantly to prevent browning.
Next, pour in the chicken broth and bring it to a gentle boil over medium-high heat. Stir in the rice, oregano, bay leaves, salt, and black pepper. Reduce the heat to medium-low, then cover and simmer. Stir occasionally so the rice does not stick. Cook until the rice turns just tender, about 15 minutes for jasmine rice or 20 minutes for white rice.
Near the end of the cooking time, whisk together the whole eggs, egg yolks, and lemon juice in a medium bowl. Whisk vigorously for about one minute until the mixture looks frothy.
Cooking Instructions
Slowly ladle one cup of hot broth from the soup into the egg mixture while whisking constantly. This step tempers the eggs and prevents scrambling.
Stir shredded chicken and lemon zest into the soup pot. Remove the pot from the heat. While stirring continuously, gradually pour the tempered egg mixture back into the soup.
Return the pot to low heat and cook, stirring constantly, for one to two minutes. The broth will thicken slightly into a silky consistency. Do not allow the soup to boil at this stage.
Serve warm, garnished with fresh parsley and/or dill. If the soup thickens too much as it rests, add a splash of extra broth to reach your desired consistency.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid adding the egg mixture directly to boiling soup. High heat will scramble the eggs and ruin the smooth texture. Always temper the eggs first with hot broth.
Also, stir frequently while the rice cooks. Rice settles at the bottom and can stick easily. Finally, season gradually. Lemon juice intensifies flavors, so adjust salt only after adding the lemon mixture.
Pro Tips for Better Flavor
Use freshly squeezed lemon juice for the brightest taste. Bottled juice lacks the same fresh character.
For extra depth, add chopped carrots and celery before the green onions and sauté them for about six minutes. Increase the broth to eight cups if adding vegetables.
Finish each bowl with a drizzle of olive oil for added richness. Fresh dill adds a slightly sweet herbal note, while parsley keeps the flavor clean and vibrant.
Serving and Storage
How to Serve
Serve Avgolemono Soup hot with warm crusty bread or pita. Because it contains rice and protein, it works perfectly as a main course. You can also pair it with a simple Greek salad for a balanced meal.
The soup thickens as it cools, so you may need to stir in extra broth before serving leftovers.
How to Store Leftovers
Store cooled soup in an airtight container in the refrigerator for up to three days. Reheat gently over low heat while stirring. Do not allow it to boil, as high heat can affect the texture of the egg-based broth.
You can freeze the soup, although the texture may change slightly due to the eggs. Thaw overnight in the refrigerator and reheat slowly.
Conclusion
Avgolemono Soup brings together simple ingredients in a way that feels timeless and satisfying. Its bright lemon flavor, tender chicken, and silky broth create a dish that comforts without heaviness. Once you try this Greek classic at home, it will quickly earn a regular spot in your meal rotation.
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Frequently Asked Questions
Why does my Avgolemono Soup curdle?
The soup curdles when the eggs cook too quickly. Always temper the eggs with hot broth and keep the heat low after adding the egg mixture. Never let the soup boil once the eggs are incorporated.
Can I make Avgolemono Soup without rice?
Yes, you can substitute orzo for rice or omit grains entirely for a lighter version. Adjust the broth quantity slightly if removing the rice.
How do I make the soup thicker?
To thicken Avgolemono Soup, add slightly more rice or simmer gently for a few extra minutes after adding the egg mixture. The soup naturally thickens as it rests.
Print
Avgolemono Soup
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
Avgolemono Soup is a traditional Greek lemon chicken soup made with tender shredded chicken, white rice, fresh lemon juice, and a silky egg-enriched broth. Bright, creamy, and comforting, it comes together in under an hour and makes a nourishing main course.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 cup chopped green onions
- 1 Tbsp minced garlic
- 7 cups low-sodium chicken broth
- 3/4 cup jasmine rice or white rice
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 3 cups cooked shredded rotisserie chicken
- 1 1/2 tsp fresh lemon zest
- 2 large eggs
- 2 large egg yolks
- 1/3 cup fresh lemon juice
- 2 Tbsp chopped fresh parsley or 1 Tbsp chopped fresh dill
Instructions
- Heat olive oil in a large pot over medium heat. Add green onions and garlic and sauté until fragrant.
- Pour in chicken broth and bring to a boil. Stir in rice, oregano, bay leaves, salt, and pepper. Reduce heat and simmer until rice is tender.
- Whisk eggs, egg yolks, and lemon juice in a bowl until frothy.
- Slowly whisk in 1 cup hot broth to temper the eggs.
- Stir chicken and lemon zest into soup. Remove from heat and slowly stir in egg mixture.
- Return to low heat and cook gently, stirring, until slightly thickened. Serve with parsley or dill.
Notes
- Do not boil after adding egg mixture to prevent curdling.
- Soup thickens as it rests; thin with additional broth if needed.
- For added vegetables, sauté chopped carrots and celery before adding green onions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 338
- Sugar: 2g
- Sodium: 924mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0.04g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 223mg