I’m so happy to share this Avgolemono Soup recipe with you because it turns simple chicken soup into something truly special. This is a creamy and cozy Greek lemon chicken soup made with eggs, rice, and lots of fresh lemon flavor. The broth feels silky, rich, and comforting without using any cream. It is perfect for busy weeknights but still feels a little fancy. Once you taste it, you will understand why people love this soup so much.
Level: Easy
Total Time: about 35 minutes
Prep Time: about 5 minutes
Cook Time: about 30 minutes
Yield: about 6 servings
Course: Main Course
Cuisine: Greek
I still remember the first time I made this soup at home, my kitchen smelled warm and comforting right away. There is something very calming about a pot of chicken soup gently bubbling on the stove.
Avgolemono soup is not just regular chicken soup. What makes it special is the egg and lemon mixture that gets stirred in at the end. This simple step changes the broth into something smooth, rich, and lightly tangy.
This recipe is great when you want comfort food that still feels fresh and bright. It works well for weeknight dinners, chilly days, or when you want something soothing and homemade without a lot of effort.
How to Make Avgolemono Soup Recipe
This soup starts like a classic chicken and rice soup, then finishes with a bright lemon and egg sauce that makes it creamy and smooth. Here is how it all comes together:
• Soft vegetables cooked in olive oil
• Warm chicken broth with bay leaves
• Rice cooked right in the soup
• Shredded cooked chicken for protein
• A simple egg and lemon sauce stirred in at the end
• Fresh parsley for a light finish
It all comes together in one pot and feels comforting, fresh, and very easy to make.
Ingredients
• 1 tablespoon extra virgin olive oil
• 1/2 to 1 cup finely chopped carrots
• 1/2 to 1 cup finely chopped celery
• 1/2 to 1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt, to taste
• Black pepper, to taste
• 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 ounces cooked chicken)
• 1/2 cup freshly squeezed lemon juice
• 2 large eggs
• Fresh parsley, chopped, for garnish (optional)
Directions
- Cook the Vegetables:
Add the olive oil to a large pot and heat it over medium-high heat. Add the carrots, celery, and green onions and cook for a few minutes until they start to soften. Stir in the garlic and cook for about 30 seconds until it smells fragrant. - Add the Broth:
Pour in the chicken broth and add the bay leaves. Turn the heat up and bring the soup to a full boil. - Cook the Rice:
Add the rice to the boiling broth and season with salt and pepper. Lower the heat and let the soup simmer for about 20 minutes, until the rice is tender. - Add the Chicken:
Stir the shredded cooked chicken into the soup. Let it warm through for a couple of minutes. - Make the Egg and Lemon Sauce:
In a medium bowl, whisk the eggs and lemon juice until smooth. While whisking, slowly add about two ladles of hot soup broth to the bowl. This helps warm the eggs gently. - Finish the Soup:
Pour the egg and lemon mixture back into the pot and stir gently. Remove the pot from the heat right away so the eggs stay smooth and creamy. - Garnish and Serve:
Sprinkle with fresh parsley if you like. Serve hot with bread on the side.
Process Details
• Cooking the Vegetables: Gently cooking the vegetables first helps build a soft and sweet base for the soup.
• Simmering the Rice: Cooking the rice directly in the broth adds body and makes the soup feel hearty.
• Shredded Chicken: Using cooked chicken keeps this recipe fast and easy.
• Tempering the Eggs: Slowly adding hot broth to the eggs keeps them from scrambling.
• Removing from Heat: Taking the soup off the heat right away keeps the texture smooth and silky.
Tips for Success
• Use low sodium broth so you can control the salt level.
• Rinse the rice before using it to help it cook evenly.
• Whisk the egg and lemon mixture constantly while adding hot broth.
• Do not let the soup boil after adding the egg mixture.
• Taste and adjust salt and lemon at the end to match your preference.
• Rotisserie chicken works very well and saves time.
Serving Ideas
• Serve with warm crusty bread for dipping.
• Pair with a simple Greek salad for a complete meal.
• Add extra lemon slices on the side for more brightness.
• Serve as a light starter before a larger dinner.
• Enjoy it on its own for a cozy lunch.
Storage & Freezing
• Refrigerator: Let the soup cool, then store in an airtight container for up to 3 days.
• Freezer: This soup can be frozen because it does not contain cream. Leave space in the container for expansion.
• Thawing: Thaw overnight in the refrigerator.
• Reheating: Reheat gently on the stove over medium heat. Stir often and add a little water or broth if needed.
• Texture Note: The soup may thicken slightly after chilling, which is normal.
Nutrition Info (Approximate per Serving)
• Calories: ~300
• Protein: ~20g
• Carbohydrates: ~25g
• Fat: ~10g
• Fiber: ~2g
• Sodium: ~700mg
• Sugar: ~3g
This Avgolemono Soup recipe is comforting, bright, and full of simple flavors that work beautifully together. The creamy lemony broth, tender chicken, and soft rice make every spoonful feel warm and satisfying.
I hope you enjoy making this soup as much as I do. Give it a try, take your time with the egg and lemon step, and enjoy a bowl of cozy Greek comfort food at home.
