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Top view of a pot of creamy Greek Avgolemono Soup filled with rice, carrots, and fresh herbs.
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Avgolemono Soup (Greek Lemon Chicken Soup)

This classic Greek Avgolemono Soup is a cozy blend of chicken, rice, and fresh herbs in a silky lemon-egg broth. Naturally dairy-free and full of Mediterranean flavor, it’s the perfect balance of comforting and refreshing.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: lunch, Main Course, Soup
Cuisine: Greek
Diet: Low Fat
Skill Level: Intermediate
Servings: 8 Servings
Author: Rena

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.
    Chopped carrots, celery, onions, and garlic being sautéed in a pot with a spatula.
  • Shred the 1 cooked rotisserie chicken into bite-sized pieces, removing and discarding all bones and skin.
    A plate of shredded rotisserie chicken being added into the pot for the soup.
  • 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.
    A pot filled with chicken, rice, and broth being prepared for the Avgolemono Soup base.
  • 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.
    A bowl of whisked egg and lemon mixture with lemon halves, celery, and herbs nearby on the counter.
  • 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.
    A pot of finished Avgolemono Soup with bright carrots, rice, and parsley, ready to be served
  • 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

Calories: 352kcal | Carbohydrates: 27g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 674mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2824IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 1mg