Avgolemono Soup (Greek Lemon Chicken Soup)

Why You’ll Love This Recipe

I love how Avgolemono feels both hearty and refreshing at the same time. The lemon adds a zing that brightens the whole dish, while the eggs create a luscious, velvety finish without any cream. It’s one of those meals that feels like it hugs me from the inside out. I also appreciate how few ingredients it takes—just pantry staples and fresh lemon, yet the flavor is so rich and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups chicken broth
1 cup cooked chicken, shredded
1/2 cup uncooked white rice
3 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Salt and black pepper, to taste
Fresh dill or parsley, for garnish (optional)

Directions

1. I bring the chicken broth to a boil in a large pot, then add the rice and let it cook uncovered for 15–18 minutes, until the grains are tender.

2. Once the rice is cooked, I reduce the heat to low and stir in the shredded chicken, letting it simmer gently for 2–3 minutes.

3. In a separate bowl, I whisk the eggs until frothy, then slowly whisk in the fresh lemon juice.

4. To temper the eggs and prevent curdling, I slowly whisk in about 1 cup of the hot broth, a little at a time, until the egg-lemon mixture warms up.

5. I gradually pour the tempered egg mixture back into the pot, stirring constantly to create a smooth, creamy texture.

6. I keep the soup on low heat (never boiling) for another 3–4 minutes, just until it thickens slightly and becomes silky.

7. I season with salt and pepper to taste, and sometimes finish with a sprinkle of fresh dill or parsley before serving hot.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per serving: 230 kcal

Variations

• I sometimes add baby spinach or kale toward the end of cooking for extra greens.

• When I want a more filling version, I use orzo or pearl couscous instead of rice.

• For a deeper flavor, I use homemade chicken stock or bone broth when I have it on hand.

• Occasionally I add a pinch of garlic powder or a dash of olive oil for extra richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since the egg-based broth can separate slightly when reheated, I warm it gently on the stove over low heat, stirring constantly and making sure not to let it boil. If I’m short on time, I reheat in the microwave at 50% power, stirring every 30 seconds to prevent curdling.

FAQs

Can I use leftover rotisserie chicken?

Yes, I use rotisserie chicken often—it’s a great shortcut and adds extra flavor to the soup.

Will the eggs curdle in the soup?

Not if I temper them properly. I always add the hot broth slowly to the eggs while whisking, and never let the soup boil after adding them.

Can I make this soup ahead of time?

Yes, but I store the egg-lemon mixture separately and add it when reheating to keep the soup creamy and smooth.

Is this soup gluten-free?

Yes, as long as I use gluten-free broth and plain white rice, it’s naturally gluten-free.

Can I freeze Avgolemono soup?

I don’t recommend freezing it after adding the eggs, as the texture can change. If I want to freeze it, I stop before adding the egg-lemon mixture and add that fresh when reheating.

Conclusion

Avgolemono soup is one of my favorite comfort foods—it’s light, bright, and full of soothing flavor. The combination of lemon, chicken, and creamy eggs makes each bowl feel like a little act of self-care. Whether I’m feeling under the weather or just want a cozy, satisfying meal, this Greek classic always delivers.