Avgolemono Soup
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Let’s talk about Avgolemono Soup, a.k.a. Greek Lemon Chicken Soup, a.k.a. liquid comfort with a Mediterranean twist. It’s thick, velvety, packed with tender chicken, silky eggs, and a bright punch of lemon that makes it taste like sunshine in a bowl. And the best part? It’s ready in 30 minutes with minimal effort, because nobody has time for complicated soup on a weeknight.
Lemon Rice and Chicken Soup Known as Avgolemono
Back when I lived in Ontario, there was this tiny Greek restaurant that served the best Avgolemono Soup I’d ever tasted. I’d go just for that soup, completely ignoring the rest of the menu (sorry, souvlaki). It was silky, lemony, and somehow both comforting and refreshing at the same time. That was a very long time ago, so I’ve had plenty of time to perfect my own version, and dare I say, it’s just as good. Maybe even better.
Why You’ll Love This Soup
- Rich & creamy – without cream! The eggs thicken it into pure silky perfection.
- Bright & zesty – That fresh lemon juice gives it an incredible depth of flavor.
- One pot, minimal effort – No fussy techniques, just simple Greek magic.
- Better than takeout – Forget the store-bought stuff. This is fresh, homemade, and way more satisfying.
Before You Start – Pro Tips for Success
Want that perfectly creamy, lemony Avgolemono? Here’s what you need to know:
The Eggs – The Secret to That Creamy Texture
- The eggs don’t just get dumped into the soup (unless you like scrambled egg soup… which I do not recommend).
- You temper them first by slowly whisking in a ladle of warm broth. This prevents curdling and gives you that silky, dreamy texture.
- Stir constantly when adding the eggs to the soup, this keeps it smooth.
The Lemon – Fresh is Best
- No bottled lemon juice, ever. It’s just not the same. Fresh-squeezed lemon is non-negotiable.
- Too tangy? Add more broth.
- Not lemony enough? Add more juice! You’re in charge here.
The Rice – Absorption is a Thing
- Arborio rice is best, it gives the soup that slightly creamy, risotto-like texture.
- The longer the soup sits, the more the rice soaks up the broth. If it gets too thick, just add more broth before serving.
The Chicken – Pre-Cooked for Convenience
- This is a great way to use up leftover chicken! If you don’t have any, just boil some chicken breasts in the broth while the rice cooks and shred them after.
- Or take a shortcut and use rotisserie chicken.
The Dill – Yes, You Need It
- Dill brightens up the whole soup. If you think you don’t like dill, trust me, this might change your mind.
- If you really don’t like it, swap for parsley or chives.
This soup comes together in 30 minutes flat, but don’t let the simplicity fool you, there’s some culinary magic happening here. The silky, creamy texture? No dairy involved. The bright, fresh flavor? Just lemon and good technique. Follow these steps, and you’ll have a bowl of Greek comfort food perfection.
Start with olive oil, onion, and carrot. These aren’t just for flavor, they also add natural sweetness to balance out all that lemony goodness. Cook until soft but not browned. We’re going for gentle and fragrant, not caramelized. If you crank up the heat and start seeing crispy bits, turn it down, this is soup, not stir-fry.
Pro Tip: Want even more depth? Add a smashed garlic clove and a bay leaf while sautéing. The garlic melts right in, and the bay leaf adds an extra layer of flavor.
Arborio rice is key – This short-grain rice releases just enough starch to make the broth a little thicker and creamier (without turning it into risotto). Bring to a boil, then simmer. Let the rice absorb all that rich broth flavor while it cooks. This takes about 15 minutes, perfect time to beat the eggs and squeeze your lemon juice.
Pro Tip: If you’re using long-grain rice instead, reduce the broth slightly since it won’t soak up as much liquid.
While the rice cooks, beat the eggs and lemon juice together in a small bowl. This mixture will transform the soup into a velvety, restaurant-worthy dish.
Eggs = Creaminess – Avgolemono gets its luxurious texture from eggs, not cream.
- Stir in the shredded chicken. Since it’s already cooked, this step is just about warming it up and infusing the soup with extra heartiness.
- Temper the eggs: Take a ladle of hot broth and slowly pour it into the egg mixture, whisking constantly. This brings the eggs up to temperature without scrambling them.
- Slowly pour the tempered egg mixture back into the soup, stirring constantly. Within seconds, the broth thickens into silky, lemony perfection.
- Season with salt and pepper. Taste and adjust, if you want more brightness, add another squeeze of lemon.
Pro Tip: Do not let the avgolemono soup boil after adding the eggs! Keep the heat low to maintain that smooth, creamy texture.
- Dill is NOT optional. It adds a fresh, herby kick that balances out the creaminess. If you really can’t stand dill, use parsley, but just know you’re missing out.
- A little crumbled feta on top? Yes. This isn’t traditional, but it’s a game-changer.
- Serve with extra lemon slices. Because if there’s one rule in Greek cooking, it’s that there’s no such thing as too much lemon.
What To Serve It With
You could just grab a spoon and dive in straight from the pot (tempting, I know), but let’s make this a full Greek-inspired meal with the right pairings and toppings.
No Knead Bread
Greek Salad
Grilled Chicken Kebabs
Easy Spanakopita Recipe (Greek Spinach Pie)
Frequently Asked Questions
Won’t the eggs scramble in hot soup?
Not if you temper them properly! Slowly whisk warm broth into the eggs and lemon juice to bring them up to temperature before adding them back into the soup. This keeps it smooth and creamy instead of turning into scrambled egg soup.
Can I make this ahead of time?
Yes, but the rice will soak up broth as it sits, making the soup thicker. When reheating, add a splash of broth or water and warm it gently over low heat while stirring, no boiling, or the eggs could separate.
Can I freeze this soup?
Not ideal. The eggs and rice don’t hold up well after thawing, making the texture grainy. If you must, freeze the broth, rice, and chicken separately, then add fresh eggs and lemon when reheating.
Can I use orzo instead of rice?
Absolutely! Orzo works beautifully and gives the soup a slightly lighter texture. Just use the same amount and cook it directly in the broth.
What if my soup isn’t lemony enough?
Easy fix, add more lemon juice! Avgolemono is all about balance, so taste and adjust to your liking before serving.
Do I really need fresh dill?
Yes. Dill adds a fresh, herby contrast to the rich, lemony soup. If you don’t love it, use parsley, but trust me, dill is the traditional (and best) choice.
How do you store and reheat leftovers?
Fridge: Store leftovers in an airtight container for up to 3 days. The rice will soak up broth as it sits, so you’ll need to add a splash of water or broth when reheating.
Reheat gently! Use low heat on the stove while stirring, so the eggs don’t separate. No boiling, this is soup, not scrambled eggs.
Avgolemono Soup is bright, creamy, comforting, and ridiculously easy to make. Whether you’re serving it with bread for dipping, salad on the side, or just eating it straight from the pot (no judgment), it’s one of those simple but magical soups that’ll instantly become a favorite.
And remember: don’t skimp on the lemon. Or the dill. Or the second bowl. 😉
This soup is fabulous!!! And SO easy and quick to make! Try it!
More Delicious Soup Recipes
- Instant Pot Lemon Chicken Orzo Soup
- Red Lentil and Chicken Soup
- Chicken and Dumplings
- Homemade Chicken Noodle Soup
- Chicken and Rice Soup
- Chicken and Leek Soup
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Avgolemono Soup
Video
Ingredients
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 1 medium carrot (chopped)
- ½ cup Arborio rice
- 4 cups chicken broth (low sodium)
- 3 tablespoons lemon juice (freshly squeezed)
- 3 large eggs
- 2 chicken breast (cooked and shredded with 2 forks, skinless and boneless)
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ¼ cup dill (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.
- Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
- Meanwhile in a small bowl beat the egg together with lemon juice.
- Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
- Garnish with lots of dill, with some feta cheese and lemon slices if you prefer, then serve.
Equipment
Notes
- Tempering the eggs is non-negotiable. Slowly whisk in hot broth before adding them to the soup to avoid scrambled eggs.
- Use fresh lemon juice! Bottled juice won’t give you the same bright, fresh flavor. Start with the recipe amount, then adjust to taste.
- Arborio rice makes the soup naturally creamy, but if you use another type, you may need less broth since long-grain rice doesn’t absorb as much.
- Reheat gently! The soup thickens as it sits, so add a splash of broth or water when reheating, and stir over low heat to prevent the eggs from curdling.
- Dill is the traditional garnish, but if you’re not a fan, swap for parsley or chives. Just don’t skip fresh herbs entirely!
- No pre-cooked chicken? Simmer raw chicken breasts in the broth while the rice cooks, then shred and return to the pot.
- Want to make it ahead? Prep the broth, rice, and chicken in advance, but add the egg-lemon mixture fresh when reheating for the best texture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
