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Best Avgolemono Soup Recipe

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5 from 2 reviews

A delicious soup that tastes better than the Greek restaurant! Grab a bowl and get ready to feel thoroughly nourished and satisfied. 

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


Units Scale
  • 4 cups homemade chicken stock or low-sodium broth
  • 1 tablespoon extra virgin olive oil
  • 2 celery ribs, chopped
  • 1/2 yellow onion, chopped
  • 2 cups cooked white rice, warmed, divided (a short-grain variety like arborio is best)
  • 2 large egg yolks
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 rotisserie chicken (1 pound of meat pulled from the bones and coarsely shredded)
  • 1/4 cup chopped fresh dill (adjust to taste)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. 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.
  2. 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. 
  3. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks, lemon juice, and puree until smooth.
  4. Pour the rice, eggs, and lemon mixture into the simmering chicken stock and stir to combine.
  5. Add the shredded chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly- about 10 minutes. Stir occasionally. 
  6. Check the seasoning and adjust with salt and pepper if needed. The soup should have a delightful balance of lemony and savory flavors.
  7. 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! 

  • Author: Elena
  • Prep Time: 10 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Greek
  • Cuisine: Greek