Avgolemono Soup
Published
Published
Avgolemono Soup is soup for the soul that feels rich but still light, I just love it. This traditional Greek lemon chicken soup gets its silky texture from eggs and its bright, tangy flavor from fresh lemon juice. It’s cozy, comforting, and wonderfully fresh. And bonus, it comes together in just about 25 minutes.
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5 STAR REVIEWS
My love for anything lemon runs deep, so it’s no surprise how much I adore avgolemono soup. It’s the best parts of chicken noodle soup and chicken and rice soup, with a bright, citrusy twist that keeps it feeling light instead of heavy. This version uses rice and eggs to create that signature silky, velvety texture, without needing hours of simmering homemade stock. It’s cozy, comforting, and the kind of soup I make when I want something soothing but fresh. Perfect for chilly days, low-energy nights, or anytime I need a bowl of comfort that doesn’t feel overly rich.
Helpful Tips
- Do not boil after adding the eggs. Once the egg mixture goes in, keep the soup off the heat. Boiling will cause the eggs to scramble instead of turning silky.
- Temper slowly and gently. The broth should be hot and steaming, not bubbling. Adding it too fast or too hot is the fastest way to curdle the eggs.
- Whisk constantly while tempering. Keep the whisk moving as you add the hot broth to the eggs so the mixture stays smooth and emulsified.
- Remove the bay leaf before tempering. It can tear or catch in the egg mixture and interfere with smooth whisking.
Avgolemono Soup (Greek Lemon Chicken Soup)
Ingredients
- 2 tbsp olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- ½ tsp kosher salt, (not table salt)
- ⅛ tsp pepper
- ½ cup dry Arborio rice
- 6 cups low-sodium chicken stock, (or broth)
- 1 large dried bay leaf
- 2 (6 oz. each) chicken breasts, seasoned, cooked, and shredded
- ⅓ cup fresh lemon juice
- 2 large eggs
- 2½ tbsp chopped fresh dill
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add in the onion, celery, and carrots; saute until the vegetables are tender and the onion is translucent, about 3 minutes. Add in the garlic and saute until slightly browned and fragrant, 20 seconds. Season with the salt and pepper.
- Add in the rice and stir to coat in the oil.
- Add the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes. Remove the bay leaf.
- Add the shredded chicken and maintain a gentle simmer.
- In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
- Remove the saucepan from the heat and slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate. (This process equalizes the temperature between the two mixtures to avoid curdling the eggs.) Do not put the saucepan back on the heat once the egg mixture has been added, or the eggs might scramble or turn into ribbons.
- Stir in the dill. Taste and adjust seasoning, if necessary. Ladle into bowls and serve immediately.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Avgolemono Soup Step by Step
Gather all the ingredients together.
Sauté the veggies: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small diced sweet onion, 2 diced celery stalks, and 2 diced carrots, and sauté for about 3 minutes, until the vegetables are soft and the onion looks translucent but not browned. Stir in 2 minced garlic cloves and cook for about 20 seconds, just until fragrant. Season with ½ tsp coarse salt and ⅛ tsp black pepper.
Add the rice and broth: Add ½ cup dry Arborio rice and stir to coat it in the oil and vegetables. The rice should look glossy and lightly toasted, but not browned. Pour in 6 cups low-sodium chicken stock and add 1 large bay leaf. Bring the soup to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the rice is tender and the broth looks slightly creamy from the released starch. Remove and discard the bay leaf.
Add the chicken: Stir in 2 cooked, seasoned, and shredded chicken breasts (about 12 ounces total) and keep the soup at a gentle simmer. Avoid boiling at this point.
Temper the eggs: In a large spouted measuring cup or bowl, whisk together ⅓ cup fresh lemon juice and 2 large eggs until the mixture is pale, light, and slightly frothy. To temper the eggs, remove the saucepan from the heat. Slowly whisk 2 cups of the hot broth into the egg mixture, whisking constantly, until the mixture is warm and smooth. Then slowly pour the tempered egg mixture back into the soup, stirring gently to combine. The soup should become silky and lightly creamy. Do not return the soup to the heat, as this can cause the eggs to scramble.
Season the soup: Stir in 2½ tbsp chopped fresh dill, then taste and adjust seasoning if needed.
Serve and enjoy: Ladle the soup into bowls and serve immediately, garnished with more fresh dill.
Serving Suggestions
I love serving this avgolemono soup with Dutch oven bread or warm toasted pita to soak up every last drop. A simple salad with Greek dressing on the side keeps the meal light and fresh, especially if the soup is the star. This is also a great recipe for using up leftover rotisserie or shredded chicken, which makes it even more weeknight-friendly. I always finish each bowl with extra fresh dill and a few cracks of black pepper, and I like to add lemon wedges on the side for anyone who wants an extra pop of brightness.
How to Store Leftovers
- Fridge. Wait for the soup to cool completely and store any leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the rice continues to absorb the liquid and plump up as the soup cools, making it thicker. If you prefer a thinner soup, you can either separate the rice from the soup and store it separately, or simply add more broth as you heat the soup.
- Freeze. Cool completely and store in freezer-safe containers, leave enough room in the container for the soup to expand. The rice will continue to absorb the liquid. Freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheat. Reheat on the stovetop over medium heat, adding a small amount of water or broth to the bottom of the pan to prevent the rice and chicken from sticking or burning before the soup melts. The soup will separate when reheated, though (even if it wasn’t frozen), so make sure it is well stirred before serving.
More Soup Recipes
- French Onion Soup
- Marry Me Chicken Soup
- 7 Can Soup
- Creamy Chicken Wild Rice Soup
- Hungarian Mushroom Soup
My Avgolemono Soup recipe was originally published 9/30/23. It was retested and republished to be better than ever 2/7/26.
This soup is perfection! Simple to make, perfectly seasoned, absolutely delicious! Thank you so much!
So good!! This is my go to for when my daughter comes home.
Easy and so delicious!
I made it last night i wanted to make leftovers tonight, but I think I add a little too much lemon van i just add some chicken stock to fix it?
Fix it how? Is the broth ruined or it just tastes too lemony for you?
Super authentic recipe
Great recipe! Going to double it though because it’s so good we don’t have leftovers!!
Such a delicious soup! Looks impressive for entertaining guests .
This was very easy to make. I used homemade seasoned breasts for the chicken. The soup was light and bright from the lemon as described and was incredibly delicious. Be sure to use fresh lemon juice and fresh dill for the best flavor. I’d give this 20 stars if I could, it’s so good! I reviewed this soup on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews and opinions.
This was delicioooous! I am vegetarian so I used some Daring brand frozen chicken pieces that I shredded up and fake chicky broth. I put some israeli cous cous in instead of rice because I wanted to use it up, as well as a lil drizzle of agave to round it out a bit more. Easy and quick! Highly recommend this recipe. Thank you!
This recipe is a favorite at our house!
I ordered this soup at a Greek restaurant lately and chose this recipe to make the soup. The lemon juice is the magic in the flavour and the egg is so light it adds just the right richness without the weight of a flour roue.
This was absolutely DELICIOUS!
I made this twice. Both time it was fantastic. It’s actually very quick and easy to make. I love that it’s different than common American soups.
This is the best authentic recipe for this soup that I’ve found! So good and my whole family loves it ??
Fabulous! A new family favorite!
Great recipe I’ve made this 3 times now. Only deviation is I boil the chicken breast (boneless skinless) in the broth, shred then return to the soup. Easy peasy!
Just wonderful, we all loved this. Made as written – no changes.
My husband doesn’t like my chicken noodle soup made with a whole chicken, so I was looking for something lighter to make, because he’s sick with a cold. This was perfect! It’s so fresh and delicious, and he liked it! Thanks for giving me a new go-to recipe for soup!
Very delicious!!!
I love this, I’ve made it a few times… I was thinking about puréeing the veggies and rice in the broth before adding the chicken and the egg mixture, do you think that would work out well?
I make this soup regularly with a slight difference in execution. I don’t add the rice in the beginning. Instead I boil the vegetables along with a small potato in the broth and the chicken breasts. I remove the chicken and shred it and puree the vegatables. Then I add the rice and boil until ready and add back the chicken. The soup has a great texture that way. Hope that helps
A fantastic recipe. The flavors are wonderful. Everyone I serve this to just loves it and wants the recipe. I recommend watching the video to properly incorporate the eggs.
This was just wonderful. Loved it.
This is delicious. First time I made it and i doubled the recipe so i’m going to freeze some. Great recipe with a lot of good healthy ingredients!
Can this soup be reheated due to the egg (before storing), for those that get home later?
Yes, totally fine. Just reheat over low, don’t bring it to a boil.
This was incredibly simple and so delicious – a new favorite I’ll make again and again!
This will be a staple in my house. This soup is delicious. I highly recommend. But please watch the video to make sure you take proper steps.
Followed the recipe as written and it is awesome. My new favorite!
This soup is beyond delicious! I had to substitute barley for the rice, but it was just as good??
I LOVE LOVE LOVE this soup !!! Can’t get enough of it ? Tonight will make the fourth time I have made it recently……I’m addicted to it ?? Thank you for sharing such a wonderful recipe ?? The only thing I didn’t do is add dill will have to try it
This is a family favorite now, often requested.
Absolutely delicious
I have some couscous on hand…do you think that would be okay to use?
This recipe was awesome! We frequently go to a family Greek restaurant in Florida and I always enjoy their lemon chicken soup! I’m so happy to have the recipe for my own use! I made my own stock from a rotisserie ( that I send for the meat ) and it was great for controlling salt! I didn’t have fresh dill but used a dried dill seasoning I’ve always loved! It really was so delicious! Thanks for sharing this!
Can I use jasmine rice or long grain white rice instead of basmati?
Sure!
This recipe is so good! I’ve made it 3 times this month! Thank you?
Hi! How important is the egg in the soup? Can it be omitted, as I have an egg allergy?
I mean… the “ah-vo” in ah-vo-le-mo-no means “egg”, so it’s a pretty key ingredient in the soup. That being said, if you wanted to omit it, you can.
This soup is so delicious and filling. It’s so similar to my grandmother’s soups from Valencia Spain.
We’ve made this several times now and we love it!
Delish!!!
My wife has many dietary issues…sugar intolerant, gluten intolerant, lactose intolerant. This soup delicious and perfect because it is creamy without dairy or gluten!
Can you make this ahead of time and just not add the egg mixture until ready to serve?
That’s fine. Be sure to read the storage information in the article regarding the rice. Enjoy!
Great soup! Had leftover chicken kebabs which worked well with this soup. Made enough for some to be frozen. Thanks for the recipe.
I tried making this soup and it is very delicious. i love the lemon flavor. Will suggest it to my friends
My question is, does this recipe require putting in chopped chicken or is the soup stock enough. I like the smooth silky texture to the soup without chunks.
You can leave out the cooked chicken if you want.
This exceeded my expectations! It’s so simple, but absolutely packed with flavor. The lemon is just delightful. Loved it!
Great recipe!!
Making this tonight! How should I reheat leftovers because of the egg.
Just lovely. My new favorite chicken soup recipe. Thanks for sharing!
How did reheating go?
This soup was a crowd pleaser! I used rotisserie chicken and homemade chicken stock. The ratio of lemon to broth was perfect. I admit I omitted the dill, only because I did’t have any on hand, but the recipe was perfectly delicious without it.
This is an amazing recipe!! Been searching for the perfect Greek lemon soup and this is it!!! I added fresh spinach at the end with the dill. Thank you for this great recipe!!
I’m so happy to hear it, Mary!
Fantastic! Will definitely make this again.
I’ve been craving this soup ever since we left Dallas where I used to order this at my favorite Greek restaurant. Soooo good! Thank you!
Deeeeeeeeeeeeeeeeeeeeeeeeelish! And I followed the recipe exactly, Amy! It’s a miracle :P
Well, I am soup lover and always looking for different soup recipes. This soup looks like a great comfort food and I love the fact that it’s almost like a full dish on its own. Saves you the trouble of making dinner!
can’t wait to make this soup.