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    Cooking Gorgeous » Recipes » Soups

    Greek Chicken Lemon Soup - Avgolemono

    Published: Dec 11, 2024 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Avgolemono Soup is a rich, cozy, and comforting Greek Chicken Lemon Soup made with chicken, rice, fresh lemon juice, and eggs. This classic Greek soup combines simple ingredients to create a creamy, silky texture without using any cream.

    greek chicken lemon soup garnished with fresh dill and lemon slices

    I like to use leftover roast chicken to save time, but you can easily make it the traditional way with uncooked chicken if you prefer. Great for a cold evening or when you need a filling meal, Avgolemono Soup is easier to make than you think and should be in your recipe book.

    Jump to:
    • What is Avgolemono Soup?
    • Ingredients You'll Need
    • How to Make Greek Chicken Lemon Soup - Kotosoupa Avgolemono?
    • Recipe Tips From the Chef
    • How to Serve Avgolemono Soup
    • Storing and Reheating Avgolemono Soup
    • Related Recipes
    • Greek Chicken Lemon Soup - Avgolemono

    What is Avgolemono Soup?

    Kotosoupa Avgolemono is a classic Greek soup made with an egg-lemon mixture that thickens the broth and adds a smooth creamy texture. The name comes from the Greek words avgo (egg) and lemono (lemon). It is traditionally made with chicken and rice, but you can also use orzo or other grains. The result is a creamy, velvety soup with a bright lemony kick, ready in just over 30 minutes.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labelled picture of ingredients for Greek avgolemono chicken and rice soup
    • Chicken - Leftover shredded chicken from a roast dinner works perfectly, but you can also use uncooked whole chicken or meat from Baked Chicken Legs.
    • Chicken stock - I prefer using homemade Easy Chicken Stock (Bone Broth) to create a flavorsome base for the soup. However, you can also use a good quality low-sodium store-bought broth.
    • Rice - Both long-grain and short-grain white rice work well, but orzo is also a great alternative. Just be sure to cook orzo for a shorter time, as it cooks faster than rice.
    • Celery and Onion - I finely dice these to bring texture, flavor, and extra nutrition to the soup. If you like, you can also include diced carrots and chopped garlic for extra flavor.
    • Lemon Juice - You'll need about ⅓ cup freshly squeezed lemon juice from 2 lemons.

    How to Make Greek Chicken Lemon Soup - Kotosoupa Avgolemono?

    Making this delicious and rich Greek Chicken Lemon Soup - Kotosoupa Avgolemono is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:

    Soak the rice in plenty of water for about 30 minutes. Skip this step if you don't have the time but the rice will need to cook for longer.

    the rice is soaked for 20 minutes

    Heat olive oil in a Dutch Oven or a large pot over medium heat and add the diced onion and celery. Sauté for about 5 minutes, until onions and celery are tender.

    sautéing onions and celery with olive oil

    Add 1 litre chicken stock, soaked and washed rice, bay leaves, salt, and freshly ground black pepper. Bring the pot to a boil.

    stock, rice, seasoning, and bay leaves are added to the pot

    Reduce the heat and let it simmer for 20-25 minutes until the rice is tender and cooked through. 

    the rice is cooked until tender

    Stir in the shredded chicken, bring it back to a gentle simmer, and remove the pot from the heat.

    shredded chicken added to the pot

    Place the 500 ml chicken stock in a small pot and bring it to a gentle simmer. Remove from the heat. In a medium bowl, whisk the eggs and lemon juice. 

    lemon juice and eggs are whisked together

    Slowly add a ladleful of the hot stock to the egg-lemon mixture while whisking continuously. The mixture will look frothy at this stage. This step is crucial to temper the eggs and prevent curdling.

    hot stock is incorporated with lemon and egg mixture

    Slowly pour the egg-lemon mixture into the soup. The soup will thicken at this stage. Add chopped dill and give it a good stir.

    chicken soup is thickened with avgolemeno sauce

    Check the seasoning and add extra salt pepper or lemon juice if necessary. Serve hot, and garnish with extra dill and lemon slices if you prefer.

    Recipe Tips From the Chef

    • Use Fresh Lemons: The freshness of lemon juice makes a significant difference in flavor. Avoid bottled lemon juice if possible.
    • Temper the Eggs: Always whisk in hot broth slowly to avoid scrambling the eggs. This step ensures a smooth, creamy soup.
    • Don’t Boil After Adding the Egg Mixture: Boiling can cause the eggs to curdle. Remove the pan from the heat before adding the eggs.
    • Customize the Texture: For a thicker soup, use more eggs or reduce the amount of broth. For a lighter version, use less rice or orzo.

    How to Serve Avgolemono Soup

    Avgolemono Soup is traditionally served warm and can be a meal on its own or paired with sides like crusty Dutch Oven Sourdough Bread or Barbari Bread - Persian Flatbread and a bowl of Greek Cucumber Salad.

    A sprinkle of fresh herbs like dill or parsley adds a pop of color and flavor.

    Storing and Reheating Avgolemono Soup

    Reheating: Warm the soup gently on the stovetop over low heat to avoid curdling.

    Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it cools, so you can add a splash of broth or water when reheating.

    Freezing: This Greek Avgolemono Soup freezes well, just make sure you leave some space in the container as the soup will expand when frozen. The leftovers would keep for up to 3 months in the freezer.

    Related Recipes

    For more delicious Greek recipes why not try:

    • Papoutsakia - Vegetarian Greek Stuffed Eggplant
    • Authentic Greek Lemon Roasted Potatoes
    • Greek Pastitsio Recipe (Greek Lasagna)
    • authentic Greek Moussaka
      Greek Moussaka (Musaka)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this rich and comforting Greek Chicken Lemon Soup - Kotosoupa Avgolemono recipe as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    Greek Chicken Lemon Soup - Avgolemono

    Ayla Clulee
    Avgolemono Soup is a rich, cozy, and comforting Greek Chicken Lemon Soup made with chicken, rice, fresh lemon juice, and eggs.
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    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Soup
    Cuisine Greek, Mediterranean
    Servings 6 people
    Calories 356 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 whisk

    Ingredients
     
     

    • 2 tablespoon olive oil
    • 1 medium onion (finely chopped)
    • 1 stick celery (finely chopped)
    • 1 litre chicken stock
    • 2 bay leaves
    • 150 g short-grain rice
    • 350 g shredded chicken
    • 1 ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoon chopped fresh dill

    For the Avgolemono Sauce

    • 500 ml chicken stock
    • 2 large eggs (at room temperature)
    • ⅓ cup freshly squeezed lemon juice

    Instructions
     

    • Soak the rice in plenty of water for about 30 minutes.
    • Heat olive oil in a Dutch Oven or a large pot over medium heat and add the diced onion and celery. Saute for about 5 minutes, until onions and celery are tender.
    • Add 1 litre chicken stock, soaked and washed rice, bay leaves, salt, and freshly ground black pepper. Bring the pot to a boil.
    • Reduce the heat and let it simmer for 20-25 minutes until the rice is tender and cooked through.
    • Stir in the shredded chicken, bring it back to a gentle simmer, and remove the pot from the heat.
    • Place the 500 ml chicken stock in a small pot and bring it to a gentle simmer. Remove from the heat.
    • In a medium bowl, whisk the eggs and lemon juice.
    • Slowly add a ladleful of the hot stock to the egg-lemon mixture while whisking continuously. The mixture will look frothy at this stage. This step is crucial to temper the eggs and prevent curdling.
    • Slowly pour the egg-lemon mixture into the soup. The soup will thicken at this stage. Add chopped dill and give it a good stir.
    • Check the seasoning and add extra salt pepper or lemon juice if necessary. Serve hot, and garnish with extra dill and lemon slices if you prefer.

    Notes

    • Use Fresh Lemons: The freshness of lemon juice makes a significant difference in flavor. Avoid bottled lemon juice if possible.
    • Temper the Eggs: Always whisk in hot broth slowly to avoid scrambling the eggs. This step ensures a smooth, creamy soup.
    • Don’t Boil After Adding the Egg Mixture: Boiling can cause the eggs to curdle. Remove the pan from the heat before adding the eggs.
    • For a thicker soup, use more eggs or reduce the amount of broth. For a lighter version, use less rice or orzo.

    Nutrition

    Calories: 356kcalCarbohydrates: 31gProtein: 25gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 113mgSodium: 1019mgPotassium: 551mgFiber: 1gSugar: 5gVitamin A: 166IUVitamin C: 7mgCalcium: 42mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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