Avgolemono Greek Lemon Chicken Soup Recipe tastes bright, silky, and comforting, like chicken noodle soup that went on vacation in the Mediterranean and came back fancy. It suits busy home cooks who want a cozy, protein-packed dinner in about 45 minutes, with simple ingredients and big flavor. I grew up on American chicken soup, and the first time I tried avgolemono, I wondered why no one handed me this bowl sooner.
Why Avgolemono Greek Lemon Chicken Soup Recipe Is Worth It
This soup gives you rich chicken flavor, a creamy texture, and a big punch of lemon without any cream. The egg and lemon mixture thickens the broth and turns it velvety, so every spoonful feels luxurious but still light.
You also cook it in one pot, which keeps cleanup easy on a weeknight. The recipe uses simple pantry staples like rice, broth, and eggs, so you can pull it together even when your fridge looks a little sad.
“This Avgolemono Greek Lemon Chicken Soup Recipe tastes like a hug with sunshine in it.” – Maria ★★★★★
Ingredients You Need
the soup base
- 2 tablespoons olive oil (use a good everyday extra virgin; no need for fancy)
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced (optional but adds nice flavor)
- 3 cloves garlic, minced (jarred garlic works in a pinch)
- 8 cups low sodium chicken broth or stock (boxed broth works; I like Kettle & Fire or Swanson)
- 1 cup water, as needed to adjust thickness
- 1 cup uncooked white rice (short grain or medium grain gives a creamier texture; long grain stays a bit looser)
- 1 ½ teaspoons kosher salt, more to taste
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 2 cups cooked shredded chicken (rotisserie chicken makes this super easy; breast or thigh both work)
the avgolemono (egg-lemon mixture)
- 3 large eggs, at room temperature
- 3 large egg yolks, at room temperature (save the whites for omelets or meringues)
- ½ to ¾ cup fresh lemon juice (about 3 to 4 juicy lemons; use more for extra tang)
- 1 teaspoon finely grated lemon zest (optional but boosts lemon flavor)
For finishing
- 2 to 3 tablespoons chopped fresh dill (classic and bright)
- 2 tablespoons chopped fresh parsley (adds color and freshness)
- Extra lemon wedges, for serving
Pantry shortcuts and substitutions
- Use leftover roast chicken or store bought rotisserie chicken to cut prep time.
- Swap rice with orzo or small pasta if you prefer; cook it in the broth until just tender.
- Use Better Than Bouillon with water if you do not have boxed broth; taste and adjust salt carefully.
- If you only have brown rice, cook it separately and stir it in at the end so it does not overcook the eggs.
Equipment list
- Large heavy pot or Dutch oven (6 quart size works well)
- Medium mixing bowl for the egg mixture
- Whisk
- Ladle
- Cutting board and sharp knife
- Measuring cups and spoons
Quick Tips & substitutions
- Temper the eggs slowly with hot broth so they stay silky and do not scramble.
- Keep the heat low after you add the egg mixture; gentle heat keeps the soup smooth.
- Use room temperature eggs so they blend more easily and do not shock when you add hot broth.
- For a thicker soup, add a bit more rice or simmer a few extra minutes before you add the eggs.
- For a thinner soup, stir in extra hot broth or water at the end until you like the texture.
- Use leftover turkey instead of chicken after holidays for a fun twist.
- If you avoid rice, use cauliflower rice and add it near the end so it stays tender but not mushy.
- If you do not like dill, use parsley only or swap in a little fresh oregano.
- For extra richness, whisk 1 tablespoon olive oil into the egg mixture before tempering.
- Taste the soup after adding lemon and herbs, then adjust salt and pepper so the flavors pop.
How to Make Avgolemono Greek Lemon Chicken Soup
Step 1: Sauté veggies and aromatics
Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onions, carrots, and celery, then cook until soft and lightly golden, about 7 to 8 minutes, and stir often. Add garlic and cook 1 minute until fragrant, and keep the garlic from browning. Season with a pinch of salt and pepper.
Step 2: Simmer the broth, rice, and chicken
Pour in the chicken broth and 1 cup water, then stir to combine. Add the bay leaf, rice, and 1 ½ teaspoons kosher salt, then bring the pot to a gentle boil. Lower the heat to a steady simmer and cook until the rice turns tender, about 15 to 18 minutes, and stir a few times so the rice does not stick. Stir in the shredded chicken and simmer 3 to 5 more minutes so it heats through.
Step 3: Mix the egg and lemon base
While the soup simmers, add the eggs, egg yolks, lemon juice, and lemon zest to a medium bowl. Whisk until the mixture looks smooth, pale, and slightly frothy. Taste a tiny bit and adjust the lemon level if you want more tang. Keep the bowl near the stove so you can temper it right away.
Step 4: Temper the eggs
Turn the soup heat to low so it barely simmers. Use a ladle to scoop about 1 cup of hot broth from the pot, avoiding rice and chicken as much as possible. Slowly drizzle the hot broth into the egg mixture while you whisk constantly, and keep whisking until the mixture feels warm and silky. Add a second ladle of hot broth the same way so the eggs warm up gently.
Step 5: Thicken the soup with the avgolemono
Pour the warm egg-lemon mixture into the pot in a thin stream while you stir the soup continuously. Keep the heat low and stir for 3 to 5 minutes while the soup thickens slightly and turns creamy. Do not let the soup boil at this stage, since high heat can curdle the eggs; gentle steam on the surface means you hit the sweet spot. Taste and adjust seasoning with more salt, pepper, or lemon juice.
Step 6: Finish with herbs and serve
Turn off the heat and stir in the fresh dill and parsley. Let the soup sit for 3 to 4 minutes so the flavors settle and the texture sets. Ladle the Avgolemono Greek Lemon Chicken Soup Recipe into bowls and top with extra herbs and a squeeze of lemon. Serve hot with crusty bread or warm pita on the side.
Recipe Variations
- Gluten free: Use rice or cauliflower rice and check that your broth label lists gluten free.
- Low carb: Skip the rice and add cauliflower rice or extra shredded chicken and veggies instead.
- Dairy free: The base already contains no dairy, so you do not need cream; just keep the egg mixture.
- Extra protein: Add more shredded chicken or stir in cooked chickpeas near the end.
- Herb twist: Swap dill with fresh mint or basil for a different flavor profile.
- Extra veggie: Add baby spinach, kale, or chopped zucchini during the last 5 minutes of simmering.
- Orzo version: Replace rice with ¾ cup orzo and simmer until just tender, then proceed with the egg mixture.
Ways to Serve Avgolemono Greek Lemon Chicken Soup
- Serve with warm pita bread and a simple cucumber tomato salad.
- Add a side of roasted potatoes or lemony roasted vegetables for a fuller meal.
- Top each bowl with extra fresh dill, cracked black pepper, and a lemon wedge.
- Pair with a classic Greek salad with feta and olives for a restaurant style spread.
- Offer a small bowl of olives and hummus on the side for a mezze style dinner.
Storage Success
Let the Avgolemono Greek Lemon Chicken Soup Recipe cool until just warm, then transfer it to airtight containers. Store it in the fridge for up to 3 to 4 days, and reheat gently over low heat while you stir so the eggs stay silky. If the soup thickens in the fridge, stir in a splash of broth or water while it warms. Freeze leftovers for up to 2 months, thaw overnight in the fridge, and reheat slowly for best texture.
Avgolemono Greek Lemon Chicken Soup
Ingredients
Instructions
- In a medium pot, bring the chicken broth to a gentle boil over medium-high heat.
- Stir in the rice (or orzo), reduce heat to a simmer, and cook until tender, about 15–18 minutes.
- Add the cooked shredded chicken to the pot and keep the soup at a low simmer. Season with salt and pepper to taste.
- In a medium bowl, whisk the eggs until frothy, then slowly whisk in the fresh lemon juice until well combined.
- Temper the egg-lemon mixture: while whisking constantly, slowly ladle in 2–3 cups of the hot broth, a little at a time, until the mixture is warm and slightly thickened.
- Reduce the heat under the soup to low (do not boil). Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently as you pour.
- Let the soup warm through over low heat for 2–3 minutes, stirring occasionally, without allowing it to boil, until slightly thickened and silky.
- Stir in olive oil if using, adjust seasoning with additional salt, pepper, or lemon juice to taste, and garnish with fresh dill or parsley before serving.
Notes
Approximate per serving (1/4 of recipe): 260 calories; fat 11 g; saturated fat 3 g; carbohydrates 21 g; fiber 0 g; sugars 3 g; protein 19 g; sodium 860 mg. Values will vary based on specific ingredients, brands, and portion size.