This Avgolemono Soup Recipe is a classic Greek lemon chicken soup known for its bright flavor and silky texture. Made with chicken broth, tender rice, shredded chicken, fresh lemon juice, and eggs, this comforting dish balances richness and freshness beautifully. Avgolemono Soup Recipe is perfect for cozy dinners, light lunches, or whenever you want a nourishing Mediterranean meal.
Why You’ll Love This Recipe
Avgolemono soup is loved for its creamy texture without using cream. The traditional egg and lemon mixture creates a smooth, velvety broth that feels comforting yet light.
This soup is also incredibly satisfying. Tender chicken, soft rice, and aromatic vegetables create a balanced meal in one bowl. The bright lemon flavor makes the soup refreshing while still warm and comforting.
It’s easy to prepare, family-friendly, and perfect for both weeknight meals and special occasions.
Ingredients
Extra virgin olive oil
1/2 to 1 cup finely chopped carrots
1/2 to 1 cup finely chopped celery
1/2 to 1 cup finely chopped green onions
2 garlic cloves finely chopped
8 cups low-sodium chicken broth
2 bay leaves
1 cup rice
Salt
Black pepper
2 cooked boneless chicken breast pieces shredded
1/2 cup freshly squeezed lemon juice
2 large eggs
Fresh parsley for garnish (optional)
Instructions
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Add the chopped carrots, celery, and green onions. Sauté briefly until the vegetables begin to soften.
Stir in the chopped garlic and cook for another minute until fragrant.
Pour in the chicken broth and add the bay leaves. Increase the heat to high and bring the mixture to a rolling boil.
Add the rice, season with salt and black pepper, and stir well.
Reduce the heat to medium-low and let the soup simmer for about 20 minutes until the rice becomes tender.
Stir in the shredded cooked chicken.
In a medium bowl, whisk together the lemon juice and eggs to create the base for the Avgolemono sauce.
Slowly add two ladles of hot broth from the pot into the egg mixture while whisking constantly. This step tempers the eggs so they don’t scramble.
Once the mixture is smooth, slowly pour it back into the soup while stirring.
Remove the pot from heat immediately to keep the soup silky and smooth.
Serve the Avgolemono Soup Recipe hot and garnish with fresh parsley if desired.
Tips & Tricks
Always temper the eggs by slowly adding hot broth while whisking. This prevents the eggs from curdling.
Use freshly squeezed lemon juice for the brightest flavor.
If you prefer a thicker soup, add a little more rice.
Shredded rotisserie chicken works well and saves time.
Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Greek
Difficulty: Easy
Dietary Notes: Halal-friendly, dairy-free
Notes
You can replace rice with orzo pasta for another traditional Greek variation.
Serve with crusty bread or warm pita for a complete meal.
Adding extra lemon juice just before serving enhances the flavor.
Nutrition (Approximate)
Calories: 310 kcal
Protein: 28 g
Carbohydrates: 24 g
Fat: 11 g
FAQ
What is Avgolemono soup?
Avgolemono is a traditional Greek lemon chicken soup thickened with an egg and lemon sauce. It has a smooth texture and bright citrus flavor.
Can I make Avgolemono soup ahead of time?
Yes, but reheat it gently over low heat to prevent the eggs from separating.
Can I freeze Avgolemono soup?
Freezing is not recommended because the egg mixture may separate when thawed.
What can I use instead of rice?
Orzo pasta is a traditional alternative and works beautifully in this soup.
How do I make the soup thicker?
You can add extra rice or slightly reduce the broth to achieve a thicker consistency.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freezing is not recommended due to the egg-lemon sauce.
Reheating: Warm gently over low heat while stirring continuously.
Similar Recipes
Avgolemono Soup Recipe
Ingredients
- Extra virgin olive oil
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt
- Black pepper
- 2 cooked boneless chicken breast pieces shredded
- 1/2 cup freshly squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish optional
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped carrots, celery, and green onions. Sauté briefly until the vegetables begin to soften.
- Stir in the chopped garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the bay leaves. Increase the heat to high and bring the mixture to a rolling boil.
- Add the rice, season with salt and black pepper, and stir well.
- Reduce the heat to medium-low and let the soup simmer for about 20 minutes until the rice becomes tender.
- Stir in the shredded cooked chicken.
- In a medium bowl, whisk together the lemon juice and eggs to create the base for the Avgolemono sauce.
- Slowly add two ladles of hot broth from the pot into the egg mixture while whisking constantly. This step tempers the eggs so they don’t scramble.
- Once the mixture is smooth, slowly pour it back into the soup while stirring.
- Remove the pot from heat immediately to keep the soup silky and smooth.
- Serve the Avgolemono Soup Recipe hot and garnish with fresh parsley if desired
Notes
Conclusion
This Avgolemono Soup Recipe is a comforting Greek classic that combines tender chicken, rice, and bright lemon flavor in a silky broth. Easy to prepare and deeply satisfying, it’s a perfect soup for cozy meals and a wonderful way to bring Mediterranean flavor to your table.