Avgolemono Soup (Greek Lemon Chicken Soup)
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Avgolemono Soup (Greek Lemon Chicken Soup) is a Greek soup made with chicken, cooked white rice, fresh lemon juice, and egg yolks. The egg, lemon, and rice mixture is blended with hot chicken stock before being stirred back into the soup, giving the broth its creamy texture without adding cream. Fresh dill finishes this Greek lemon chicken soup with a bright, herby flavor.
Pair it with my No-Knead Ciabatta Bread or a Greek Orzo Salad with Feta for a fresh Mediterranean-inspired side.
Quick Look: Avgolemono Soup (Greek Lemon Chicken Soup)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Dietary Info: Dairy-free
- Method: Stovetop
- Technique: Simmer the vegetables in chicken stock, then blend some of the cooked rice with hot stock, egg yolks, and lemon juice. Stir the mixture back into the soup before adding the chicken and remaining rice.
- Flavor/Texture: Savory, bright, fresh, tender, creamy
What I Love About This Soup
Being born in Italy, I grew up appreciating how much a good meal can bring people together, even on the busiest days. Now, with three kids and a full schedule, I love having recipes in my kitchen rotation that feel special enough to share with family but are still practical to make at home. This Greek soup is a fun change from the Italian dishes I grew up with, and I love bringing flavors from other Mediterranean kitchens to my own table. I hope it finds a place at yours, too!
Try my Creamy Chicken and Wild Rice Soup and Healthy White Chicken Chili next!
Made With Amore,
“I just made this! It was the best recipe for this soup that I have ever found so far! Absolutely delicious!!!”
– Jan
Table of Contents
Simple Ingredients
Made with healthy ingredients, this Greek avgolemono soup balances protein, carbohydrates, and fresh herbs, contributing to a well-rounded and nutritious dish.
- Rotisserie Chicken: Adds tender, shredded chicken without having to cook it from scratch. You can also cook your own Juicy Baked Chicken Breasts or Oven Roasted Chicken.
- Cooked White Rice: Helps give the soup body, with some blended into the broth.
- Egg Yolks: Work with the lemon juice and blended rice to create the soup’s creamy texture.
- Fresh Lemon Juice: Gives the soup its bright and tangy flavor.
- Chicken Stock: Creates the savory base for the soup.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chicken: If you don’t have a rotisserie chicken, Baked Chicken Breasts or Baked Chicken Thighs can work in its place. Shred the meat before adding it to the soup.
- Broth: Chicken stock or low-sodium Homemade Chicken Broth both work here. If using low-sodium broth, taste the soup before adding the final amount of salt.
- Rice: Craving a pasta version? Swap the rice for orzo and try my Lemon Chicken Orzo Soup for another bright, lemony bowl.
- Adjust the Lemon: Avgolemono gets its signature flavor from lemon. Start with a little less lemon juice if you prefer a milder citrus flavor, then add more to taste.
How to Make Greek Lemon Chicken Soup
The key to this Greek lemon chicken soup is blending some of the cooked rice with egg yolks, lemon juice, and hot chicken stock before stirring it back into the pot. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- In a large pot, heat the extra virgin olive oil over medium heat. Add chopped celery and onion. Sauté until the vegetables are tender, about 5 minutes.
- Pour in the chicken stock or low-sodium broth. Bring the mixture to a simmer and let it cook for an additional 10 minutes, allowing the flavors to meld—season with salt and pepper to taste.
- Transfer 1 cup of the hot stock to a blender. Add ½ cup of the rice, the egg yolks, and lemon juice.
- Puree until smooth.
- Pour the rice, eggs, and lemon mixture into the simmering chicken stock and stir to combine.
- Add the shredded chicken and the remaining 1 ½ cups of rice and simmer until thickened slightly- about 10 minutes. Stir occasionally.
- Check the seasoning and adjust with salt and pepper if needed. The soup should have a delightful balance of lemony and savory flavors. Finally, stir in the chopped fresh dill just before serving to add freshness to the soup.
- Serve the Avgolemono Soup hot, garnished with a sprinkle of dill on top and lemon slices on the side if desired. Enjoy!
Greek Avgolemono Soup FAQs
In this recipe, some of the cooked rice is blended with egg yolks, lemon juice, and hot chicken stock. The mixture is then stirred back into the soup, helping create its creamy texture without adding cream.
Both rice and orzo are used in different versions of Greek lemon soup. My recipe uses cooked white rice, with some blended into the broth and the rest added to the soup.
Allow the soup to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
To reheat, pour the desired amount of soup into a saucepan. Heat the soup over medium-low heat, stirring occasionally. Bring it to a gentle simmer, ensuring it reaches a safe internal temperature. Add cooked rice to individual portions during reheating to keep it fresh.
Serving Suggestions
Serve your Greek lemon chicken soup with a fresh side salad tossed in Parmesan Vinaigrette or Apple Cider Vinegar Salad Dressing. My crisp Mediterranean Cucumber Salad is another refreshing option, and a loaf of warm Italian Bread is perfect for rounding out the meal. Don’t forget dessert! Try my Easy Lemon Loaf Cake or Lemon Olive Oil Cake!
My Pro Tips
Recipe Tips
- Use Quality Chicken Stock: A flavorful chicken stock or broth gives the soup a delicious base. Homemade stock is a great option if you have it.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives avgolemono its bright, tangy flavor.
- Blend the Egg Mixture Smooth: Blend the egg yolks, lemon juice, rice, and hot broth until smooth before stirring the mixture into the soup.
- Season to Taste: Taste the broth as you cook and adjust the salt and black pepper to balance the lemon’s acidity.
- Add Fresh Dill at the End: Stir in the chopped dill just before serving to preserve its bright flavor.
More Lemony Chicken Recipes
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Avgolemono Soup
Ingredients
- 4 cups homemade chicken stock or low-sodium broth
- 1 tablespoon extra virgin olive oil
- 2 celery ribs, chopped
- ½ yellow onion, chopped
- 2 cups cooked white rice, warmed, divided (a short-grain variety like arborio is best)
- 2 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 rotisserie chicken, 1 pound of meat pulled from the bones and coarsely shredded
- ¼ cup chopped fresh dill, adjust to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add chopped celery and onion. Sauté until the vegetables are tender, about 5 minutes.
- Pour in the homemade chicken stock or low-sodium broth. Bring the mixture to a simmer and let it cook for an additional 10 minutes, allowing the flavors to meld—season with salt and pepper to taste.
- Transfer 1 cup of the hot stock to a blender. Add ½ cup of the rice, the egg yolks, lemon juice, and puree until smooth.
- Pour the rice, eggs, and lemon mixture into the simmering chicken stock and stir to combine.
- Add the shredded chicken and the remaining 1 ½ cups of rice and simmer until thickened slightly- about 10 minutes. Stir occasionally.
- Check the seasoning and adjust with salt and pepper if needed. The soup should have a delightful balance of lemony and savory flavors.
- Finally, stir in the chopped fresh dill just before serving to add freshness to the soup.
- Serve the Avgolemono Soup hot, garnished with a sprinkle of dill on top and lemon slices on the side if desired. Enjoy!
Notes
- Pair it with my No-Knead Ciabatta Bread or a Greek Orzo Salad with Feta for a fresh Mediterranean-inspired side.
- Use Quality Chicken Stock: A flavorful chicken stock or broth gives the soup a delicious base. Homemade stock is a great option if you have it.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives avgolemono its bright, tangy flavor.
- Blend the Egg Mixture Smooth: Blend the egg yolks, lemon juice, rice, and hot broth until smooth before stirring the mixture into the soup.
- Season to Taste: Taste the broth as you cook and adjust the salt and black pepper to balance the lemon’s acidity.
- Add Fresh Dill at the End: Stir in the chopped dill just before serving to preserve its bright flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
ευχαριστώ!!! I will try to make this traditional soup..
My father used to make it, God bless his beautiful food and his beautiful soul!!
but I never wrote down his recipe, as read your ingredients it so very close!!!
thank you Eleni
Yay! I am so glad that you found a similar recipe and love it. Here’s to many more.
I just made this! It was the best recipe for this soup that I have ever found so far! Absolutely delicious!!!
I did add about 2 more cups of broth. I boiled my own chicken and made my own broth. I do believe that is an added bonus to recipes!!!!
I have enjoyed so many of your recipes!!
Thanks so much for sharing!!
Thrilled you loved it! It’s a favorite of ours!
I am happy to know you love so many other recipes. Here’s to many more!
excellent!
Thank you! I’m glad you enjoyed it!