Perfect for cold days or when feeling under the weather
High in protein thanks to the egg-enriched broth
Easy enough for weeknight meals
A timeless Greek classic loved around the world
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 cups chicken broth
1 cup cooked shredded chicken
3/4 cup uncooked white rice or orzo pasta
3 large eggs
1/3 cup fresh lemon juice
1 teaspoon lemon zest (optional)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
Fresh parsley or dill for garnish
Directions
In a large pot, bring the chicken broth to a gentle boil.
Add the rice or orzo and cook according to package directions until tender.
Stir in the shredded chicken and reduce the heat to low.
In a medium bowl, whisk the eggs until frothy.
Gradually whisk the lemon juice into the eggs until fully combined.
Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking continuously. This process tempers the eggs and prevents curdling.
Continue adding another cup of hot broth, whisking constantly.
Slowly pour the tempered egg mixture back into the soup while stirring gently.
Cook over very low heat for 2 to 3 minutes, stirring occasionally. Do not allow the soup to boil after adding the eggs.
Season with salt, black pepper, and lemon zest if using.
Garnish with fresh parsley or dill and serve immediately.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
Use orzo instead of rice for a slightly different texture.
Add diced carrots and celery for extra vegetables.
Substitute turkey for chicken to use holiday leftovers.
Include fresh dill for a more traditional Greek flavor.
Add spinach or kale for additional nutrients.
Use homemade chicken stock for deeper flavor.
Increase the lemon juice for a brighter, tangier soup.
Make it heartier by adding extra shredded chicken.
Storage/Reheating
Store leftover Avgolemono Soup in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the soup gently over low heat on the stovetop, stirring frequently. Avoid bringing the soup to a boil, as high heat may cause the egg-enriched broth to separate.
Microwave reheating is possible using short intervals at reduced power, stirring between each interval.
Freezing is generally not recommended because the egg and lemon mixture may separate and affect the soup’s texture after thawing.
FAQs
What does “Avgolemono” mean?
Avgolemono is a Greek term that translates to “egg-lemon,” referring to the signature mixture that gives the soup its creamy texture and bright flavor.
Is Avgolemono Soup made with cream?
No. The soup’s creamy consistency comes from eggs that are carefully tempered into the broth.
Why do the eggs need to be tempered?
Tempering gradually raises the temperature of the eggs, preventing them from scrambling when added to the hot soup.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is a convenient and flavorful option for this recipe.
What is traditionally used, rice or orzo?
Both are common, though rice is often considered the more traditional choice in many Greek households.
How do I prevent the soup from curdling?
Avoid boiling the soup after adding the egg-lemon mixture and keep the heat low while stirring gently.
Can I make this soup ahead of time?
Yes, but it is best enjoyed fresh. Reheat gently to maintain the smooth texture.
Can I make Avgolemono Soup gluten-free?
Yes. Use rice instead of orzo and ensure your broth is gluten-free.
What can I serve with Avgolemono Soup?
Crusty bread, a Greek salad, roasted vegetables, or a light sandwich pair beautifully with this soup.
Can I make a vegetarian version?
Yes. Use vegetable broth and omit the chicken, adding extra vegetables or chickpeas for substance.
Conclusion
Avgolemono Soup is a beloved Greek classic that transforms simple ingredients into a rich, comforting, and elegant meal. The combination of tender chicken, rice, bright lemon, and silky egg-enriched broth creates a uniquely satisfying soup that’s both hearty and refreshing. Whether you’re discovering it for the first time or revisiting a favorite tradition, this timeless recipe is sure to bring warmth and flavor to your table.
Avgolemono Soup is a traditional Greek lemon chicken soup featuring tender shredded chicken, rice or orzo, and a silky egg-lemon broth. This comforting Mediterranean soup is rich and creamy without any dairy, offering a bright citrus flavor and velvety texture in every spoonful. Perfect for family dinners, cold-weather meals, or whenever you’re craving a nourishing homemade soup, Avgolemono is a timeless Greek classic that’s both elegant and easy to prepare.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings
Category:Soup, Main Course
Method:Stovetop Simmering
Cuisine:Greek / Mediterranean
Diet:Gluten Free
Ingredients
8 cups chicken broth
1 cup cooked shredded chicken
3/4 cup uncooked white rice or orzo pasta
3 large eggs
1/3 cup fresh lemon juice
1 teaspoon lemon zest (optional)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
Fresh parsley or dill, for garnish
Instructions
In a large pot, bring the chicken broth to a gentle boil.
Add the rice or orzo and cook according to package directions until tender.
Stir in the shredded chicken and reduce the heat to low.
In a medium mixing bowl, whisk the eggs until light and frothy.
Gradually whisk the fresh lemon juice into the eggs until fully combined.
Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
Continue adding another cup of hot broth, whisking continuously.
Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently.
Cook over very low heat for 2–3 minutes, stirring occasionally. Do not allow the soup to boil after adding the eggs.
Season with salt, black pepper, and lemon zest if desired.
Garnish with fresh parsley or dill and serve immediately.
Notes
Tempering the eggs is essential for creating a smooth, creamy broth without scrambling.Never boil the soup after adding the egg-lemon mixture.Rice provides a traditional texture, while orzo offers a slightly heartier variation.Rotisserie chicken works wonderfully as a time-saving option.Add carrots, celery, spinach, or kale for additional nutrition.Fresh dill adds an authentic Greek flavor that complements the lemon beautifully.Adjust the amount of lemon juice to suit your preferred level of tanginess.Homemade chicken stock will provide the richest flavor.
