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This cozy bowl of Greek Avgolemono Soup is tangy, creamy, and loaded with comforting flavors. Made with chicken, rice, and a silky egg-lemon mixture, it’s the ultimate Mediterranean comfort food.
Avgolemono Soup, also referred to as Creamy Greek Lemon Chicken Soup, is one of those Mediterranean classics that feels nourishing and refreshing all at once. The silky texture comes from whisking eggs and lemon juice into hot broth, creating a creamy finish without any cream. It’s light yet hearty, with chicken, rice, and fresh herbs making it the perfect balance of comfort and brightness.
If you love cozy bowls of comfort, you’ll also want to try my Chicken Gnocchi Soup, Creamy Chicken Enchilada Soup, or Chicken Pot Pie Soup.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Avgolemono Soup. The full quantities can be found in the recipe card further down in the recipe card.
- Olive oil: I usually go with olive oil, but avocado oil works too.
- Yellow onion: Diced small so it melts into the broth.
- Celery stalks and Carrots
- Garlic cloves: Freshly minced is best, but jarred garlic works if you’re in a pinch.
- Rotisserie chicken: Pull the meat off the bones for quick prep. Any leftover cooked chicken will also work.
- Bay leaves: Add depth and a savory aroma.
- Rice: Stick with plain white rice, short- or medium-grain is best, or orzo if you prefer.
- Chicken stock: Homemade is wonderful, but low-sodium store-bought broth works perfectly.
- Organic lemon: You’ll need both zest and juice for that bright, citrusy flavor.
- Eggs and egg yolks: These create the creamy texture without using dairy.
- Kosher salt and black pepper
- Fresh parsley: Adds freshness at the end.
- Fresh dill: A traditional herb that brightens the whole dish.
How to Make Avgolemono Soup
Here’s how to get perfect results every time:
Step 1: Heat olive oil in a large soup pot over medium-high heat. Add the onion, celery, carrots, and garlic, then sauté for about 5 minutes until softened and fragrant.
Step 2: Shred or cut the rotisserie chicken into bite-sized chunks, removing and discarding all bones and skin.
Step 3: Add the chicken, bay leaves, rice, and chicken stock to the pot. Bring to a gentle simmer and cook for about 30 minutes, until the rice and vegetables are tender.
Step 4: In a large jug or bowl, whisk together the lemon zest, fresh lemon juice, eggs, and egg yolks with a pinch of salt and pepper.
Step 5: Remove the soup from the heat. Ladle 2-3 scoops of hot broth into the egg-lemon mixture while whisking constantly, then slowly pour it back into the pot, one ladle at a time, stirring well after each addition. Stir in parsley and dill, adjust seasoning, and serve warm.
Common Questions
If the eggs curdle, your soup will look grainy instead of silky. Don’t panic, you can fix it! Just run an immersion blender right in the pot, or carefully transfer the soup to a blender and puree until smooth again. It won’t be exactly the same texture, but it’ll taste great and feel much closer to the creamy version you were going for.
Yes! Rice is the more traditional choice since its starch naturally thickens the broth, while orzo gives the soup a lighter, pasta-like texture. Just note that orzo cooks faster than rice, so shorten the simmer to avoid it getting too soft.
Store leftovers in the fridge for up to 4 days in an airtight container. You can freeze the soup for up to 3 months, but the rice will change texture and turn mushy, so I don’t recommend it.
Yes. If you have leftover chicken, you can certainly use that instead of rotisserie chicken. If you can’t shred it, just slice or chop into smaller pieces.
Recipe Tips
- Bring the eggs to room temperature before whisking them with lemon juice. Cold eggs are more likely to curdle.
- When tempering, ladle in the hot broth slowly while whisking constantly so the egg mixture stays silky, not scrambled.
- Always remove the pot from the heat before adding the egg-lemon mixture. If the soup boils after that point, it can split.
More Greek recipes
- Greek Chicken Bowl
- Greek Zucchini Moussaka
- Greek Meze Power Bowl
- Greek Chicken Bake
- Greek Turkey Meatballs
- Greek Orzo Salad
You may also like
- Middle Eastern Red Lentil Soup
- Beef Stroganoff Soup
- Low Carb Chicken Pot Pie Soup
- Homemade Tomato Rice Soup
- Easy Vegetable Soup
- Chicken Corn Chowder Soup
Avgolemono Soup (Greek Lemon Chicken Soup)
Ingredients
- 2 tablespoons olive oil, or avocado oil
- 1 medium yellow onion, diced
- 2-3 celery stalks, finely diced
- 2-3 medium carrots, sliced
- 4 garlic cloves, minced
- 1 cooked rotisserie chicken
- 2 bay leaves
- 1 cup rice
- 10 cups low-sodium chicken stock
- 1 large organic lemon, juice and zest of
- 2 large eggs
- 2 egg yolks
- Kosher salt and pepper, to taste
- 3 tablespoons finely chopped parsley
- 2 tablespoons chopped fresh dill
Instructions
- Heat 2 tablespoons olive oil in a large soup pot over medium-high heat. Add diced 1 medium yellow onion, diced 2-3 celery stalks, 2-3 medium carrots (sliced), and 4 garlic cloves (minced), and sauté for about 5 minutes until softened.
- Shred the 1 cooked rotisserie chicken into bite-sized pieces, removing and discarding all bones and skin.
- Add the chicken, 2 bay leaves, 1 cup rice, and 10 cups low-sodium chicken stock to the pot. Bring to a gentle simmer and cook for 30 minutes, until the vegetables and rice are tender.
- In a large bowl or jug, whisk together the lemon zest and lemon juice from 1 large organic lemon, 2 large eggs, 2 egg yolks, and a pinch of Kosher salt and pepper until smooth.
- Remove the soup from the heat. Slowly ladle 2-3 scoops of hot broth into the egg-lemon mixture, whisking constantly to temper it. Gradually pour the mixture back into the pot, stirring well after each addition.
- Stir in 3 tablespoons finely chopped parsley and 2 tablespoons chopped fresh dill, season to taste with salt and pepper, and serve warm.
Notes
- Stick to plain white rice; orzo is a great alternative if you prefer pasta.
- Temper the egg-lemon mixture slowly so the soup stays creamy, not curdled.
- Adjust lemon flavor with zest instead of extra juice to keep the balance right.
- Add spinach or kale at the end for extra greens.
Storage & Reheating
- Fridge: Store leftovers in the fridge for up to 4 days in an airtight container.
- Freeze: You can freeze the soup for up to 3 months, but the rice will change texture and turn mushy, so I don’t recommend it.
- Make Ahead: Make the soup base without rice, freeze it, then thaw, reheat, and add freshly cooked rice when you’re ready to serve.
- Reheating: Reheat gently on the stovetop over low heat, stirring often, and avoid boiling so the eggs don’t curdle. Microwave in short bursts, stirring between each.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
