Name: Avgolemono: Greek Lemon Chicken Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 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 and pepper, to taste; 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz; store-bought rotisserie chicken works well); 1/2 cup freshly-squeezed lemon juice; 2 large eggs; 1 tbsp extra virgin olive oil (I used Private Reserve Greek olive oil); Fresh parsley for garnish (optional)

Jump to Recipe· 4.2 from 72 reviews

If you’ve ever dreamt of a soup that’s comforting, bright, and perfectly balanced, you’re going to fall head over heels for Avgolemono: Greek Lemon Chicken Soup Recipe. Imagine tender chicken, fragrant vegetables, and a luscious, velvety broth brightened by fresh lemon and enriched with eggs to create a silky texture unlike any other soup. This traditional Greek dish is a heartwarming bowl of sunshine, perfect for any season and easy to prepare with simple, wholesome ingredients that make every spoonful sing with freshness and flavor.

Ingredients You'll Need

A close-up image shows shredded cooked chicken being poured from a white textured plate into a black pot filled with light yellow broth with seasoning specks. The shredded chicken is pale with some white and beige tones, slightly stringy in texture. A dark wooden spoon rests under the chicken on the edge of the plate, guiding the meat into the pot. The pot's inside surface is black, contrasting with the pale broth and chicken, while the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this delicious Avgolemono soup is a breeze because the ingredients are straightforward yet packed with purpose. Each one plays a crucial role in building layers of flavor, from the subtle sweetness of carrots and celery to the bright zing of freshly squeezed lemon juice, creating a wonderfully balanced and nourishing dish.

Extra Virgin Olive Oil: Use a quality Greek olive oil for a fruity, authentic base that enhances every ingredient.

Finely Chopped Carrots (½ to 1 cup): Adds a touch of natural sweetness and beautiful color to the soup.
Finely Chopped Celery (½ to 1 cup): Provides a subtle aromatic crunch and earthy depth.
Finely Chopped Green Onions (½ to 1 cup): Brings a mild onion flavor that brightens the broth.

Garlic Cloves (2, finely chopped): Infuses warmth and aromatic complexity to the soup.
Low-Sodium Chicken Broth (8 cups): The comforting liquid base that soaks up all the flavors without overpowering.
Bay Leaves (2): Adds a subtle herbal aroma that rounds out the broth perfectly.

Rice (1 cup): Helps thicken the soup naturally and offers a comforting texture.
Salt and Pepper: Essential seasonings to balance and enhance all the flavors.
Cooked Boneless Chicken Breast (about 6 to 8 oz, shredded): Tender protein that makes the soup hearty and satisfying.

Freshly-Squeezed Lemon Juice (½ cup): The signature ingredient that gives Avgolemono its bright, citrusy character.
Large Eggs (2): Whisked into the broth to create that signature creamy, silky texture.
Fresh Parsley (optional): For a pop of color and fresh herbal finish when serving.

How to Make Avgolemono: Greek Lemon Chicken Soup Recipe

Step 1: Sauté the Vegetables

Start by heating 1 tablespoon of the extra virgin olive oil in a large Dutch oven or heavy pot over medium-high heat. Toss in the finely chopped carrots, celery, and green onions, and sauté them just until they start to soften and release their aroma. Then add the garlic and stir everything together briefly. This step builds the foundational flavors that will infuse your broth beautifully.

Step 2: Simmer the Broth and Rice

Pour in the chicken broth along with the bay leaves and turn the heat up to high until you see a rolling boil. At this point, add the rice, and season with salt and pepper to taste. Reduce the heat to medium-low and let the soup simmer gently for about 20 minutes or until the rice is tender and the flavors have melded into a soothing broth. Then, stir in your shredded cooked chicken so it warms through and becomes part of the comforting mix.

Step 3: Create and Add the Egg-Lemon Sauce

In a medium bowl, whisk together the freshly squeezed lemon juice and eggs until well combined. Here’s the trick to getting your Avgolemono just right: slowly add two ladles of hot broth from your cooking pot into the lemon-egg mixture while whisking vigorously. This tempers the eggs so they don’t scramble when added back to the hot soup. Pour this luscious sauce into the pot and stir gently. Then immediately remove the soup from the heat, allowing the broth to thicken slightly and take on that distinct creamy texture.

Step 4: Final Touches

Give your soup a taste and adjust the seasoning if needed. If you'd like, sprinkle some fresh parsley on top for a vibrant finish. Your Avgolemono: Greek Lemon Chicken Soup Recipe is now ready to warm up your table and your heart!

How to Serve Avgolemono: Greek Lemon Chicken Soup Recipe

A close-up of a black pot filled with shredded white chicken mixed with pieces of red and green vegetables in a clear broth, while a white bowl is pouring a thick yellow liquid with small vegetable bits into the pot, set on a dark stove with a white marbled surface visible around. A woman's hand is holding the white bowl at the top left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the classic choice to sprinkle over the soup right before serving, adding a burst of color and a mild herbal note. Some people also like to add a few thin lemon slices or a drizzle of good olive oil to bring out even more brightness and richness.

Side Dishes

This soup pairs wonderfully with crusty bread or warm pita to soak up every last drop of the lemony broth. A simple Greek salad or roasted vegetables would complement the flavors nicely, keeping your meal balanced and fresh.

Creative Ways to Present

For a charming touch, serve Avgolemono in rustic bowls topped with a sprinkle of toasted pine nuts or a few chopped fresh herbs like dill or chives. You could even offer lemon wedges alongside for guests to add extra tang as they please, personalizing their bowls and elevating the experience.

Make Ahead and Storage

Storing Leftovers

Your Avgolemono soup will keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, so leftovers can taste even better the next day.

Freezing

While you can freeze Avgolemono, be aware that the egg-lemon mixture may slightly change texture after thawing. To freeze, cool the soup completely, then transfer to a freezer-safe container and keep for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat your soup slowly on the stovetop over low heat, stirring often to keep the texture smooth. Avoid boiling once the egg-lemon sauce has been added to prevent curdling. Adding a splash of broth or water can help loosen the consistency if it thickens too much in the fridge.

FAQs

Can I use chicken other than breast meat?

Absolutely! While boneless chicken breast is traditional for its tenderness and mild flavor, leftover rotisserie chicken or even thigh meat can be used. Just shred it finely so it disperses evenly in the soup.

Is there a substitute for rice in this recipe?

If you prefer, you can use orzo or small pasta instead of rice. Cook it separately to avoid it absorbing all the broth during simmering, then add it just before serving to maintain the perfect soup consistency.

How important is it to temper the eggs?

Tempering the eggs by slowly whisking in hot broth is essential to avoid scrambling and to achieve that beautifully creamy texture that defines Avgolemono. Skipping this step can result in lumps and an uneven sauce.

Can I make this soup vegetarian?

While Avgolemono traditionally features chicken broth and meat, you could substitute with vegetable broth and omit the chicken for a vegetarian version. The soup will still have that bright lemony richness but a slightly different depth of flavor.

Why does Avgolemono have eggs in it?

The eggs are whisked with lemon juice and then added to the broth to create a silky, velvety texture that thickens the soup naturally, giving it a luxurious creaminess without any dairy. It’s a signature technique that makes this soup truly special.

Final Thoughts

There’s something truly magical about the warmth and brightness of Avgolemono: Greek Lemon Chicken Soup Recipe. Whether you’re looking to soothe a chilly evening or simply want to treat yourself to a bowl full of love and tradition, this soup delivers every single time. Give it a try and watch it become a beloved staple in your kitchen!

Avgolemono: Greek Lemon Chicken Soup Recipe

Ingredients You'll Need