Avgolemono Soup (Greek Chicken Soup with Lemon and Egg)

Avgolemono Soup is a classic Greek chicken soup made with tender chicken, rice, fresh lemon juice, and eggs. The combination creates a wonderfully comforting soup with a creamy, silky texture and a bright lemony flavor—without adding cream.

This easy Greek chicken soup is hearty enough for dinner but gentle and comforting enough for a cold day or when you need something nourishing. The secret to its smooth texture is the homemade avgolemono sauce, made by blending eggs and lemon juice with hot chicken broth before slowly stirring it into the soup.

With plenty of protein from the chicken and a refreshing dose of lemon, this cozy soup is a delicious way to warm up any day.

Why You’ll Love This Recipe

• Creamy without cream: The eggs and lemon create a naturally silky, velvety broth.
• Bright and flavorful: Fresh lemon juice gives the soup a wonderful balance of savory and tangy flavors.
• Simple ingredients: Chicken, rice, broth, eggs, and lemons are all you need for the basic version.
• Comforting and filling: Rice and chicken make this Greek soup satisfying enough for a complete meal.
• Easy to customize: Add celery and onion, change the rice, or make a vegetarian version with beans and vegetables.

Ingredients

• Butter or olive oil: Optional, but adds richness and helps sauté the vegetables. Olive oil is a great dairy-free choice.
• Celery: Optional, but adds freshness and a subtle savory flavor.
• Onion: Optional and adds extra depth to the broth.
• Chicken stock or broth: Forms the flavorful base of the soup. Low-sodium broth gives you more control over the seasoning.
• Long-grain white rice: Adds body and makes the soup hearty. Basmati, converted rice, or another variety can also be used.
• Cooked chicken: Rotisserie chicken is a convenient option, but any cooked chicken works well.
• Eggs: The key ingredient in the avgolemono sauce, creating its characteristic creamy texture.
• Fresh lemon juice: Provides the signature bright, tangy flavor. Adjust the amount according to your preference.
• Salt and freshly cracked black pepper: Essential for balancing the flavors.
• Extra butter or olive oil: Optional for finishing the soup with a little extra richness.

How to Make Avgolemono Soup

Step 1: Sauté the Vegetables

If you’re using celery and onion, heat the butter or olive oil in a large Dutch oven or heavy pot over medium-high heat.

Add the finely diced celery and onion and sauté for about 3 minutes, stirring occasionally, until softened.

For an even simpler soup, you can skip the vegetables and go straight to the broth.

Step 2: Cook the Rice

Pour the chicken broth into the pot and bring it to a boil.

Add the rice and stir. Reduce the heat to low, cover the pot, and simmer for about 15–20 minutes, or until the rice is completely cooked.

The exact cooking time will depend on the type of rice you use.

Step 3: Prepare the Avgolemono Sauce

While the rice cooks, prepare the lemon and egg mixture.

Add the eggs and fresh lemon juice to a blender. Blend thoroughly until combined.

With the blender running, very slowly pour some of the hot broth from the soup into the egg and lemon mixture.

Continue adding the broth gradually until you’ve incorporated about 2 cups.

Some rice or vegetables may make their way into the blender, and that’s perfectly fine. They can actually help thicken the sauce.

The finished mixture should be pale, creamy, and foamy.

Step 4: Add the Chicken

Add the cooked chicken to the pot with the rice and broth.

Stir, cover, and continue simmering gently for about 3–5 minutes, just until the chicken is heated through.

Step 5: Add the Avgolemono

Turn off the heat.

Very slowly pour the egg-lemon mixture into the soup while stirring continuously.

The mixture may look foamy when you first add it. This is completely normal and will settle as the soup rests.

The key is to add the sauce gradually and keep stirring rather than pouring it all in at once.

Step 6: Season and Serve

For a richer soup, stir in a little extra butter or olive oil.

Taste and adjust the seasoning with salt and freshly cracked black pepper.

Ladle the soup into bowls and finish with another sprinkle of black pepper and, if desired, an extra squeeze of fresh lemon juice.

Tips for Success

• Temper the eggs gradually: Slowly adding hot broth to the eggs and lemon juice is the most important step for creating a smooth sauce.
• Don’t boil the soup after adding the egg mixture: Excessive heat can cause the eggs to curdle.
• Use fresh lemon juice: Freshly squeezed lemons give the soup a much brighter flavor than bottled lemon juice.
• Adjust the lemon to your taste: Start with less if you prefer a milder flavor, then add more as needed.
• Use cooked chicken: Rotisserie chicken makes this recipe particularly quick and convenient.
• Don’t worry about the foam: The avgolemono mixture will be foamy when blended and added to the soup. This is normal.
• Choose your rice carefully: Long-grain white rice cooks quickly and works particularly well for this recipe.

Equipment Needed

• Large Dutch oven or heavy pot with lid
• Blender, electric hand mixer, or mixing bowl
• Glass measuring cup or another container with a pour spout
• Ladle
• Sharp knife and cutting board if using vegetables

Recipe Variations

Traditional-Style Avgolemono

For a simpler version, leave out the celery and onion. Cook the rice directly in the chicken broth, then finish with the chicken and lemon-egg sauce.

This creates the classic combination of chicken, rice, broth, lemon, and egg.

Dairy-Free Avgolemono

Use extra-virgin olive oil or ghee instead of butter. The soup will still have plenty of richness from the eggs and olive oil.

Vegetarian Avgolemono

Use vegetable broth and leave out the chicken. Add hearty vegetables such as mushrooms and spinach, or use white beans or chickpeas to make the soup more substantial.

Wild Rice Avgolemono

Replace the white rice with wild rice for a nuttier flavor and a slightly more rustic texture. Keep in mind that wild rice generally requires a longer cooking time.

Extra-Lemony Avgolemono

If you love a strong lemon flavor, increase the fresh lemon juice gradually. The butter or olive oil can help balance the acidity if the soup becomes particularly tart.

Serving Suggestions

Avgolemono is hearty enough to serve as a complete meal, especially with a few simple sides.

Serve it with:

• Crusty Greek-style bread
• Warm pita bread
• A simple cucumber and tomato salad
• Greek salad
• Roasted vegetables
• Fresh lemon wedges
• A drizzle of extra-virgin olive oil

A little freshly cracked black pepper on top adds a simple finishing touch.

How to Store and Reheat

Store leftover Avgolemono Soup in an airtight container in the refrigerator.

When reheating, do not bring the soup to a boil. The eggs can curdle if exposed to high heat.

Instead, reheat it gently over low heat on the stovetop or in short intervals in the microwave, stirring between each interval.

The soup can also be frozen for up to 6 months in an airtight container. Keep in mind that the texture may separate slightly and the eggs can curdle after freezing and thawing. While the texture won’t be quite as smooth, the soup can still be delicious.

FAQs

What does Avgolemono mean?

Avgolemono refers to the traditional Greek combination of egg and lemon used to create a creamy sauce or soup. In this recipe, eggs and fresh lemon juice are blended with hot broth and then added to the soup.

Why did my Avgolemono sauce curdle?

The most common reason is excessive heat. Once the egg and lemon mixture has been added, the soup should not be boiled. Slowly tempering the eggs with hot broth before adding them to the pot also helps prevent curdling.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is an excellent shortcut for Avgolemono Soup. Simply shred or chop about 2 cups of cooked chicken and add it near the end of cooking.

Can I make Avgolemono without rice?

Yes. Rice is traditional and gives the soup body, but you can experiment with other grains or add extra vegetables and beans for a different texture.

How much lemon juice should I use?

The recipe uses about ¾ cup of fresh lemon juice, but the amount can be adjusted. If you prefer a milder lemon flavor, start with ¼ to ½ cup and add more to taste.

Can I make this soup vegetarian?

Yes. Replace the chicken broth with vegetable broth and omit the chicken. Mushrooms, spinach, white beans, or chickpeas can be added to make the soup more filling.

Final Thoughts

Avgolemono Soup is one of those comforting recipes that feels both simple and special. Tender chicken and rice simmer in flavorful broth, while the combination of eggs and fresh lemon transforms it into a silky, creamy soup without the need for heavy cream.

The key is taking your time when preparing the avgolemono sauce. Gradually blending the hot broth into the eggs and lemon juice creates that smooth texture, while gently stirring the mixture into the finished soup keeps everything creamy and cohesive.

Whether you’re looking for an easy Greek chicken soup for a cold evening, a comforting family dinner, or a nourishing bowl of homemade soup, this Avgolemono recipe is a wonderful choice. Serve it warm with plenty of freshly cracked black pepper and a little extra lemon for a bright, satisfying finish.

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