Avgolemono Soup…Greek Chicken Soup with Lemon

I’ve been making this Avgolemono — Greek chicken soup with lemon — whenever someone in my house needs comfort and a bright lift. It’s a silky, lemony broth thickened with eggs and rice rather than cream; light enough for a starter, yet comforting enough for a simple supper. The balance of tangy citrus and savory chicken makes it one of those recipes people ask for again and again.

Why you’ll love this dish

Avgolemono is uniquely soothing and bright at once. The velvety texture comes from whisked eggs tempered with hot broth instead of flour or cream, so you get richness without heaviness. It’s budget-friendly, works with leftover chicken or rotisserie, and comes together in about 30–40 minutes if your stock is ready. Perfect for colds, light dinners, or when you want something homey but elegant.

“Perfect balance of lemon and chicken — tastes like a warm hug with sunshine.”

This soup is also an excellent vehicle for picky eaters: the rice adds body, the flavor profile is simple, and you can make it vegetarian by swapping stock and omitting chicken.

Step-by-step overview

• Sweat onion and lemon zest gently to release aromatics without browning.
• Add stock, rice, and bay leaf; simmer until rice is tender and fragrant.
• Remove solids and puree some of the soup for body (optional).
• Temper whisked eggs and lemon juice with hot broth to create the avgolemono emulsion.
• Stir the egg-broth back into the pot over low heat until slightly thickened; do not boil.

This quick overview helps you see the rhythm: gentle aromatics → simmer → puree/texture → temper eggs → finish gently.

What you’ll need

• 2 quarts chicken stock or broth (homemade or store-bought). Tip: homemade gives better depth; low-sodium store-bought lets you control seasoning.
• 1 cup cooked chicken, shredded (optional; use leftover roast chicken or poached chicken).
• 1 medium onion, finely diced.
• ½ cup long-grain white rice (substitute: orzo or arborio for a different texture).
• 1 bay leaf.
• 12 lemon zest strips (about 2 lemons zested). Reserve zested lemons for juice.
• 2 large eggs + 2 large egg yolks (room temperature helps tempering).
• ¼ cup lemon juice (from the zested lemons). Adjust to taste.
• Sprigs of dill for garnish (optional; parsley works too).
• Salt and black pepper to taste.
• 1 tbsp olive oil for sweating the onion.

Notes: For a gluten-free version, stick to rice or use small gluten-free pasta in place of rice. If you want a lighter soup, use just the two yolks or omit the whole eggs (but texture will change).

Step-by-step instructions

1. Heat 1 tbsp olive oil in a large pot over low–medium heat. Add the diced onion and the lemon zest strips.
2. Cover and sweat the mixture for about 7 minutes. Keep the heat low enough so the onion softens but does not brown.
3. Add the chicken stock, rice, and bay leaf. Increase heat to bring the pot to a gentle boil.
4. Reduce heat and simmer until the rice is tender and the broth smells fragrant, about 20 minutes.
5. Use a slotted spoon to remove and discard the bay leaf and lemon zest strips.
6. Turn the heat up to high until the soup comes to a boil, then immediately reduce to low.
7. Briefly puree the soup for body: use an immersion (stick) blender for a few seconds until slightly smooth. If you don’t have one, carefully transfer about 2 cups of soup to a blender, puree until smooth, then return it to the pot.
8. In a separate bowl, whisk together the 2 whole eggs, 2 egg yolks, and ¼ cup lemon juice until combined. Taste and add a little salt, pepper, or more lemon juice if preferred.
9. Slowly temper the egg-lemon mixture: while whisking constantly, ladle about 2 cups of hot broth from the pot into the eggs. Do this slowly so the eggs warm without scrambling.
10. If using, add the shredded cooked chicken to the tempering mixture or directly to the pot now.
11. Pour the tempered egg-stock mixture back into the pot. Cook over low heat, stirring constantly, until the soup slightly thickens—about 4–5 minutes. Do not allow the soup to simmer or boil after this point, or the eggs may curdle and the texture will become gummy.
12. Serve immediately, garnished with sprigs of dill, extra lemon zest, and freshly ground black pepper.

Best ways to enjoy it

• Serve as a light main course with crusty bread or warm pita.
• Pair with a simple Greek salad or steamed greens for a full meal.
• For an elegant starter, ladle into shallow bowls and garnish with dill and a thin lemon slice.
• Add a drizzle of extra-virgin olive oil or a few capers for a salty pop.

Storage and reheating tips

• Refrigerate: Store in an airtight container for up to 3–4 days. Keep in mind the egg-thickened texture may tighten slightly on chill.
• Reheat gently: Warm over low heat and stir frequently. If the soup seems too thick, loosen with a little hot chicken stock or water. Do not boil.
• Freezing: Freeze the soup only before adding the egg mixture. Soups that have been thickened with eggs often separate when frozen and reheated. To freeze, cool completely, store up to 3 months, then thaw and re-temper with fresh eggs and lemon before serving.

Food safety note: Because this recipe uses tempered eggs rather than fully cooked custard, reheat gently and avoid boiling to keep texture stable and ensure safety.

Helpful cooking tips

• Use room-temperature eggs for easier tempering. Cold eggs can seize when mixed with hot liquid.
• Don’t rush the tempering step—pour stock in a slow stream while whisking to avoid scrambled bits.
• If the soup splits (curdles), remove from heat and whisk in a few tablespoons of cold water or another egg yolk off the heat to bring it back together.
• Prefer rice-free? Swap ½ cup rice for ¾ cup orzo but reduce cooking time—test for doneness frequently.
• For deeper flavor, roast the lemon zest briefly in the oil with the onion until aromatic but not browned.

Creative twists

• Lemon-herb: Stir in chopped oregano or mint at the end for a Mediterranean twist.
• Vegetarian: Use rich mushroom or vegetable stock and omit chicken; add white beans for protein.
• Creamier finish: For an indulgent version, stir in a splash (2 tbsp) of heavy cream at the end—technically not traditional, but delicious.
• Grain swap: Replace rice with pearl barley (longer cook) or small pasta shapes like acini di pepe for a different texture.
• Spicy: Add a pinch of red pepper flakes when sweating the onion for subtle heat.

Your questions answered

Q: Can I make avgolemono without eggs?
A: Eggs are the key thickener for authentic avgolemono. For an egg-free version, use a small amount of cornstarch slurry or pureed cauliflower for body, but the flavor and silky texture will differ.

Q: Is the soup safe with raw eggs?
A: The eggs are tempered with hot stock and cooked gently when returned to the pot. That said, if you’re concerned about raw eggs, use pasteurized eggs or ensure the final soup reaches a temperature that safely cooks the eggs (around 160°F / 71°C), while still avoiding a full boil.

Q: Can I use leftover turkey instead of chicken?
A: Yes — leftover turkey works beautifully and is a classic post-holiday use for leftover poultry.

Q: Why did my soup curdle and how do I fix it?
A: Curdling happens when eggs are heated too quickly or the soup boils after adding the egg mixture. Fix by removing from heat and whisking in a bit of cold water or an extra egg yolk off-heat. Rewarm gently.

Q: How long does it take to make from scratch?
A: If you have stock ready, plan for about 30–40 minutes total. If you make homemade stock, add that prep time.

Conclusion

Avgolemono is a deceptively simple soup that rewards precision: gentle sweating, careful tempering, and low heat finishing give a silky, lemon-bright result. If you want another trusted method to compare techniques and measurements, see this Avgolemono — Greek Lemon Chicken Soup – Skinny Spatula. For more notes on authentic approaches and variations, check out this detailed guide at BEST Authentic Avgolemono Soup Recipe | the Mediterranean Dish.

Enjoy a bowl — bright, comforting, and perfect for stirring warm memories back to life.

Avgolemono

A silky, lemony broth thickened with eggs and rice, Avgolemono is comforting yet light, perfect for a starter or simple supper.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup, Starter

Cuisine: Greek

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 2 quarts chicken stock or broth homemade or low-sodium store-bought is best
• 1 cup cooked chicken, shredded optional; use leftover roast chicken or poached chicken
• 1 medium onion, finely diced
• ½ cup long-grain white rice substitute: orzo or arborio for a different texture
• 12 strips lemon zest about 2 lemons zested. Reserve zested lemons for juice.
• 2 large eggs room temperature helps tempering
• 2 large egg yolks room temperature helps tempering
• ¼ cup lemon juice from the zested lemons; adjust to taste
• 1 tbsp olive oil for sweating the onion
• Sprigs of dill for garnish optional; parsley works too
• Salt and black pepper to taste

Method

 

Preparation

1. Heat 1 tbsp olive oil in a large pot over low–medium heat. Add the diced onion and the lemon zest strips.
2. Cover and sweat the mixture for about 7 minutes, keeping the heat low enough so the onion softens but does not brown.
3. Add the chicken stock, rice, and bay leaf. Increase heat to bring the pot to a gentle boil.
4. Reduce heat and simmer until the rice is tender and the broth smells fragrant, about 20 minutes.
5. Use a slotted spoon to remove and discard the bay leaf and lemon zest strips.
6. Briefly puree the soup for body using an immersion blender or by transferring about 2 cups of soup to a blender, then returning it to the pot.

Egg Tempering

1. In a separate bowl, whisk together the 2 whole eggs, 2 egg yolks, and ¼ cup lemon juice until combined.
2. Slowly temper the egg-lemon mixture by whisking constantly and ladling about 2 cups of hot broth from the pot into the eggs.
3. If using, add the shredded cooked chicken to the tempering mixture or directly to the pot now.

Finishing

1. Pour the tempered egg-stock mixture back into the pot. Cook over low heat, stirring constantly, until the soup slightly thickens—about 4–5 minutes. Do not allow the soup to simmer or boil.
2. Serve immediately, garnished with sprigs of dill, extra lemon zest, and freshly ground black pepper.

Notes

For a gluten-free version, stick to rice or use small gluten-free pasta in place of rice. For lighter soup, use just the two yolks or omit the whole eggs.