Why You’ll Love Avgolemono Soup (Greek Lemon Chicken Soup) Recipe
You’ll love this recipe because:
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It blends familiar comforting chicken‑soup flavors with a unique twist from the lemon‑egg (avgolemono) sauce.
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It comes together quickly—perfect for a weeknight but special enough for guests.
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The lemon gives a lovely brightness, while the eggs lend a smooth, creamy texture without using cream.
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It’s versatile: you can use leftover chicken or rotisserie chicken to save time, and you can swap in orzo or rice depending on what you have.
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It’s a soothing dish that brings warmth and elegance—ideal when you want something simple yet refined.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Extra‑virgin olive oil
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Finely chopped carrots
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Finely chopped celery
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Finely chopped green onions
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Finely chopped garlic cloves
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Low‑sodium chicken broth
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Bay leaves
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Rice (or optionally orzo)
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Salt and pepper
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Cooked shredded boneless chicken breasts (or rotisserie chicken)
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Freshly‑squeezed lemon juice
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Large eggs
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Fresh parsley for garnish (optional)
Directions
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In a large pot or Dutch oven, heat the olive oil over medium‑high heat. Add the carrots, celery and green onions; sauté briefly, then stir in the garlic.
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Add the chicken broth and bay leaves. Raise the heat to high until the broth comes to a rolling boil. Then add the rice (or orzo), salt and pepper. Reduce the heat to medium‑low and simmer until the rice is tender (about 20 minutes for rice; shorter for orzo).
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Stir in the shredded cooked chicken.
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Meanwhile, prepare the egg‑lemon sauce: in a medium bowl, whisk together the lemon juice and eggs. While whisking, add two ladlefuls of the hot soup broth into the egg‑lemon mixture (this tempers the eggs so they don’t scramble).
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Pour the tempered egg‑lemon sauce into the soup pot, stir gently, and immediately remove from heat. (Take care: if you leave it on heat too long, the eggs may cook unevenly or separate.)
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Garnish with fresh parsley if desired, serve hot with some crusty bread or a simple salad.
Servings and timing
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Serves: ~6
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Prep time: ~5 minutes
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Cook time: ~30 minutes
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Total time: ~35 minutes
Variations
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Swap rice for orzo: use about 1 cup orzo and adjust cooking time (about 7 minutes) since orzo cooks faster.
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Use leftover rotisserie chicken or poached chicken breasts to save time.
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For a lighter version, you could use cauliflower rice instead of regular rice (though texture will differ).
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Adjust lemon intensity: if you prefer less tang, reduce lemon juice.
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Add vegetables: you could stir in peas or chopped spinach near the end for extra colour and nutrition.
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For gluten‑free, ensure your broth and any added ingredients are gluten‑free and use rice (not orzo).
Storage/Reheating
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Let the soup cool to room temperature. Transfer to airtight containers and refrigerate for up to 3 days.
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This soup can also be frozen (because it doesn’t include heavy cream): freeze in freezer‑safe containers leaving space for expansion. Thaw overnight in the fridge.
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To reheat: warm gently on the stovetop over medium heat, stirring regularly. If the soup seems thick or has separated slightly, add a little extra broth or water to restore texture.
FAQs
What does “avgolemono” mean?
“Avgolemono” comes from the Greek words for egg (avgo) and lemon (lemono). It refers to the sauce of eggs and lemon that gives the soup its name and signature texture.
Can I skip the eggs?
Yes—you can omit the eggs, which turns the dish into a more classic chicken‑rice soup with lemon. But you’ll lose the silky texture the eggs provide.
Can I use orzo instead of rice?
Absolutely. Use about the same volume (e.g., 1 cup orzo) and reduce the cooking time (about 7 minutes) because orzo cooks faster than rice.
What kind of chicken should I use?
You can use shredded cooked boneless chicken breast or leftover rotisserie chicken. The recipe suggests about 2 cooked chicken breast pieces (~6‑8 oz) or store‑bought rotisserie.
How lemony will the soup be?
The soup has a bright lemon flavor thanks to the freshly‑squeezed lemon juice. If you prefer milder tang, reduce the amount of lemon juice slightly.
Can I make the broth from scratch?
Yes. Traditional Greek versions start with homemade chicken stock from a whole chicken. For a quicker version, store‑bought low‑sodium broth works fine.
Can I freeze this soup?
Yes. Because it doesn’t use cream, it freezes well. Cool the soup, freeze in freezer‑safe containers (leave room for expansion). When reheating, thaw in fridge, then gently warm and stir, adding a little broth if texture is off.
How do I prevent the egg‑lemon sauce from curdling?
Tempering is key: whisk the eggs and lemon juice together, then slowly add a couple of ladlefuls of the hot broth while whisking. Then add that mixture back into the soup and immediately remove from heat. This prevents the eggs from cooking too quickly and curdling.
Can I make this vegetarian (or without chicken)?
You could convert it into a vegetarian version by using vegetable broth instead of chicken broth and perhaps adding white beans or extra vegetables in place of chicken. The texture and flavor will shift but it can still work.
What to serve with this soup?
A simple green salad or a Greek‑style salad works beautifully. Also crusty bread or pita on the side is nice. The soup by itself is comforting but pairing with something fresh or crunchy adds a balance.
Conclusion
This recipe for Greek Avgolemono Soup offers a wonderful blend of cozy chicken‑soup comfort and bright Mediterranean flavor. The distinctive egg‑and‑lemon sauce elevates it beyond the ordinary, giving it a silky texture and a fresh, vibrant tang. With minimal prep and just about half an hour of cooking time, it’s an ideal dish for a weeknight dinner, yet elegant enough for a special occasion. Serve it hot, garnish with parsley, and enjoy the mix of wholesome nourishment, sunshine‑bright lemon, and soothing warmth in every bowl.
