Name: Avgolemono (Greek Lemon Chicken Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 cups chicken broth, low sodium preferred; 1 cup cooked chicken, shredded; 1/2 cup white rice, uncooked; 2 large eggs, whisked; 1/4 cup lemon juice, freshly squeezed; 1 tablespoon olive oil, for added richness; 1/2 teaspoon salt, adjust to taste; 1/4 teaspoon black pepper, freshly ground; 1 tablespoon fresh parsley, chopped

If you’re searching for a dish that delivers both soul-soothing comfort and a pop of unexpected brightness, look no further than Avgolemono (Greek Lemon Chicken Soup). This velvety classic brings together tender chicken, delicate rice, and a tangy lemon-egg emulsion in a bowlful of pure Mediterranean sunshine. Not only is it hearty enough for a main meal, but it dazzles your taste buds with citrus and warmth—all with just a handful of ingredients and less than an hour of your time.

Ingredients You’ll Need

Avgolemono (Greek Lemon Chicken Soup) proves that you don’t need a laundry list of fussy ingredients to create something magical! Every item on this roster has a big role to play—giving the soup its signature creamy texture, vibrant color, and bright, satisfying flavor.

Chicken broth: Forms the rich, savory base and is best when homemade or low-sodium for more control over seasoning.
Cooked chicken: Adds heartiness and substance; shredded rotisserie or leftover roasted chicken work beautifully.
White rice: Offers a gentle creaminess and satisfying bite—medium grain rice is the classic choice.
Eggs: Essential for thickening and giving that silk-smooth, luxurious texture that defines avgolemono.
Lemon juice: The star flavor, lifting the whole soup with zesty brightness; always reach for fresh-squeezed.
Olive oil: Adds extra richness and a glossy finish; a fruity Greek olive oil is lovely here.
Salt: Brings all the flavors together; adjust at the end for the perfect balance.
Black pepper: Offers gentle warmth and depth with every spoonful.
Fresh parsley: Finishes the soup with a fresh, herbal note and a pop of green color.

How to Make Avgolemono (Greek Lemon Chicken Soup)

Step 1: Simmer the Broth

Start by pouring the chicken broth into a large pot and bringing it to a gentle simmer over medium heat. This is where the foundation of your Avgolemono (Greek Lemon Chicken Soup) begins, filling your kitchen with those inviting savory aromas. Be patient and keep the temperature low—boiling can cloud the broth and toughen the chicken later!

Step 2: Cook the Rice

Stir in the uncooked white rice and let it gently bubble in the broth for about 15 minutes, or until each grain is tender. The rice will thicken the soup and give it a creaminess that carries the lemon and egg flavors—don’t skip this step!

Step 3: Whisk the Eggs and Lemon

While the rice cooks, grab a mixing bowl and use a whisk to blend the eggs and fresh lemon juice together. Whisk until the mixture is smooth and slightly frothy. This step is essential for ensuring that your Avgolemono (Greek Lemon Chicken Soup) will have that dreamy, custard-like body without a hint of egginess.

Step 4: Temper the Eggs

Now, here’s the secret for creamy, lump-free soup: tempering the eggs. With one hand whisking constantly, use a ladle to slowly add warm broth from the pot into the egg-lemon mixture. Keep the process slow—rushing can cause the eggs to scramble, and we want silky!

Step 5: Bring It All Together

Gradually pour the tempered egg mixture back into the pot, stirring all the while. This is the magic moment when your broth transforms into the luscious Avgolemono (Greek Lemon Chicken Soup) of your dreams. Watch as the soup thickens into a smooth, sunshiny bowl of comfort—but don’t let it boil, or you’ll lose that perfect texture!

Step 6: Add Chicken and Finish

Stir in the shredded chicken and let everything gently heat through for a few minutes. Finish with salt, pepper, and a swirl of olive oil to add final depth and richness. Taste, adjust seasonings, and prepare to serve immediately while the soup is at its creamy best.

How to Serve Avgolemono (Greek Lemon Chicken Soup)

Garnishes

Fresh chopped parsley is a classic finishing touch, lending color and herbal brightness that wakes up each spoonful. For added zing, tuck an extra lemon wedge on the side or squeeze a little juice over the top right before serving—it’s a beautiful way to customize the tang for every guest.

Side Dishes

This soup loves company, especially from rustic bread or warm pita for dunking. A crisp cucumber salad or a plate of traditional Greek olives can round out the meal, offering contrasting textures and flavors that dance with the zingy, creamy Avgolemono (Greek Lemon Chicken Soup).

Creative Ways to Present

If you’re feeding a crowd or want a dramatic touch, serve the soup in wide bowls with lemon zest spirals or a sprinkle of fresh dill. Mini portions in mugs make for a unique, cozy appetizer at dinner parties, and you can even layer the garnishes on a platter for guests to customize each bowl to their liking.

Make Ahead and Storage

Storing Leftovers

Leftover Avgolemono (Greek Lemon Chicken Soup) can be a lifesaver for future lunches or light dinners! Store it in an airtight container in the refrigerator for up to three days. Keep in mind that the rice will continue to absorb some liquid, thickening the soup as it sits—but a splash of extra broth or water can loosen things up upon reheating.

Freezing

While the unique egg-lemon base means avgolemono is best enjoyed fresh, you can freeze the soup if needed. Slowly cool the soup to room temperature first, then transfer to freezer-safe containers, leaving a little room for expansion. The texture may change slightly upon thawing, but a vigorous whisk will help restore some of the creaminess.

Reheating

When ready to reheat, gently warm portions on the stove over low heat, whisking frequently to prevent curdling or separation. Avoid bringing the soup to a boil, as high heat can scramble the precious egg-lemon emulsion. If the soup has thickened, just stir in a little water or broth to bring it back to silky perfection!

FAQs

Can I use orzo instead of rice in avgolemono?

Absolutely! Orzo is another delicious option and will give the Avgolemono (Greek Lemon Chicken Soup) a slightly different texture. Cook the orzo until just tender for best results, but keep the rest of the steps the same.

Is it safe to add the eggs directly to hot soup?

As long as you temper the eggs by slowly whisking in hot broth, it’s perfectly safe. This process gently heats the eggs so they thicken the soup smoothly, without curdling or scrambling. Just take your time and don’t rush this key step.

Can I make avgolemono vegetarian?

Definitely! Replace the chicken broth with vegetable broth and skip the chicken for a lighter, vegetarian-friendly version. You can even add chickpeas or white beans for extra protein and heartiness.

Why did my soup turn out grainy or curdled?

This usually happens if the eggs are added too quickly to hot broth, or if the soup is boiled after the eggs go in. To avoid this, always temper the eggs carefully and warm the soup gently over low heat once the egg mixture is added.

Can I prepare avgolemono in advance for a party?

Yes, with a few tweaks. Prepare the soup base and rice ahead of time, but leave out the egg-lemon mixture until you’re ready to serve. Reheat the base, temper and whisk in the eggs and lemon at the last minute, and you’ll have freshly creamy Avgolemono (Greek Lemon Chicken Soup) for a crowd.

Final Thoughts

If you’ve never made Avgolemono (Greek Lemon Chicken Soup) at home, you’re in for a treat that’s as easy as it is impressive. Its sunshine-bright flavors never fail to comfort and surprise with every spoonful. So gather your ingredients and let your kitchen be filled with the warmth and zest of Greece—you’ll want to make this again and again!