I first fell in love with Avgolemono Soup Recipe during a cozy winter evening at my friend Maria’s house. She’s Greek, and when I mentioned I was feeling under the weather, she immediately disappeared into her kitchen. Twenty minutes later, she brought out a steaming bowl of this silky, lemony chicken soup that looked almost too elegant to be comfort food.

The first spoonful changed everything I thought I knew about chicken soup. The rich, velvety texture from the egg-lemon liaison was unlike anything I’d tasted before. It was tangy but not sharp, comforting but sophisticated, and I felt better after just a few spoonfuls.

Since then, I’ve been making this Greek classic at least twice a month. My kids call it “the fancy chicken soup,” and honestly, they’re not wrong. The combination of tender chicken, fluffy rice, and that signature creamy broth makes it feel special enough for guests but easy enough for a Tuesday night dinner.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	35 minutes
Total Time	45 minutes
Servings	6 servings
Difficulty Level	Medium

Avgolemono Soup Recipe: Comfort Food Made Simple

Table of Contents

Why You’ll Love This Avgolemono Soup Recipe

This isn’t your average chicken soup. The magic happens when you temper eggs with hot broth and add fresh lemon juice, creating a velvety texture that’s completely unique.

I burned my first batch because I added the eggs too quickly and ended up with scrambled egg soup. Once I learned the tempering technique, everything changed. Now I can make this in my sleep, and you will too.

Here’s what makes this soup irresistible:

Silky smooth texture that coats your spoon like liquid velvet without any cream
Bright lemon flavor that wakes up your taste buds without being too acidic
Simple ingredients you probably already have in your pantry and fridge
Ready in under an hour from start to finish, perfect for busy weeknights
Incredibly comforting yet light enough that you won’t feel weighed down
Naturally gluten-free when you use rice instead of orzo (both work beautifully)

You might also enjoy: Matzo Ball Soup Recipe

Ingredients

This recipe relies on simple, quality ingredients where each element plays an important role. I’ve found that using homemade chicken broth makes a noticeable difference, but good store-bought works too.

For the Soup Base:

8 cups (1.9 liters) chicken broth, preferably homemade or low-sodium
1 pound (450g) boneless, skinless chicken breasts or thighs
3/4 cup (150g) long-grain white rice or orzo pasta
1 medium onion, peeled and halved
2 bay leaves
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper

For the Avgolemono (Egg-Lemon Mixture):

3 large eggs, at room temperature
1/2 cup (120ml) fresh lemon juice (about 3-4 lemons)
2 tablespoons (30ml) cold water

For Serving:

Fresh dill, chopped
Extra lemon wedges
Crusty bread for dipping

Kitchen Equipment Needed

Having the right tools makes this recipe much easier, especially when it comes to the tempering process. I learned this the hard way after splashing hot broth all over my counter trying to whisk in a too-small bowl.

Large stockpot or Dutch oven (at least 6-quart capacity)
Fine-mesh strainer
Medium mixing bowl for tempering eggs
Whisk
Ladle
Measuring cups and spoons
Cutting board and knife
Fork for shredding chicken

Recommended Products for This Recipe

After making this soup countless times, I’ve found a few products that genuinely make the process easier and the results better. These are my personal recommendations based on actual use in my kitchen.

1. Le Creuset Enameled Cast Iron Dutch Oven

This pot maintains even heat beautifully, which is crucial when you’re working with eggs that can scramble if the temperature fluctuates. The heavy bottom prevents scorching, and the wide opening makes it easy to whisk the avgolemono mixture into the soup without splashing. I’ve had mine for over a decade and it still looks brand new.

Get it on Amazon

2. OXO Good Grips Fine-Mesh Strainer

When you strain the aromatics from the broth, you want a strainer that catches everything without losing precious liquid. This one has a comfortable handle and the mesh is fine enough to catch even the smallest rice grains if needed. It’s also perfect for straining the lemon juice to avoid any seeds or pulp in your soup.

Get it on Amazon

3. OXO Good Grips Balloon Whisk

The tempering process requires vigorous whisking to prevent the eggs from scrambling. A balloon whisk incorporates air and mixes faster than a standard whisk. I keep this one specifically for making avgolemono because it makes such a difference in achieving that silky texture.

Get it on Amazon

4. Organic Valley Free Range Chicken Broth

If you’re not making homemade broth, this is the best store-bought option I’ve found. It has a clean, rich chicken flavor without being too salty, which is important because you need to reduce some liquid during cooking. The organic free-range chicken makes a noticeable difference in taste.

Get it on Amazon

Read Also: Easy Chicken Noodle Soup Recipe

Avgolemono Soup Recipe: A Greek Classic Dish

Step-by-Step Instructions: How to Make Avgolemono Soup

Follow these detailed steps carefully, especially when adding the egg-lemon mixture. Take your time with the tempering process, it’s the key to perfect avgolemono.

1. Prepare and Simmer the Chicken Broth

Pour 8 cups of chicken broth into your large stockpot or Dutch oven
Add the whole chicken breasts or thighs (don’t cut them yet)
Drop in the halved onion and bay leaves
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper
Place the pot over high heat and bring to a rolling boil (this should take about 5-7 minutes)
Once boiling, reduce the heat to medium-low to maintain a gentle simmer
Let the chicken poach for 15-20 minutes until cooked through (when you cut into the thickest part, there should be no pink and the internal temperature should reach 165°F/74°C)
During this time, the onion and bay leaves will infuse the broth with subtle flavor

2. Remove and Shred the Chicken

Using tongs, carefully lift the cooked chicken from the hot broth and transfer to a cutting board
Let the chicken rest for 5 minutes until cool enough to handle safely
While it’s still warm (warm chicken shreds more easily), use two forks to shred the meat into bite-sized pieces
Set the shredded chicken aside in a bowl
Keep the broth simmering gently while you work

3. Strain and Cook the Rice

Place a fine-mesh strainer over a large bowl or pot
Carefully pour the hot broth through the strainer to remove the onion and bay leaves
Discard the aromatics (they’ve done their job)
Return the strained broth to your pot and bring it back to a gentle simmer over medium heat
Add 3/4 cup of rice to the simmering broth
Stir once to prevent sticking
Let the rice cook for 15-18 minutes, stirring occasionally, until tender but not mushy (taste a grain to check)
The broth should reduce slightly during this time, concentrating the flavors

Another favorite: Chicken Gnocchi Soup Recipe

4. Prepare the Avgolemono Mixture

While the rice is cooking, crack 3 eggs into a medium mixing bowl
Add 2 tablespoons of cold water to the eggs (this helps prevent scrambling)
Whisk vigorously for about 1 minute until the eggs become pale yellow and slightly frothy
Juice your lemons to get 1/2 cup of fresh lemon juice (strain out any seeds)
Add the lemon juice to the egg mixture
Whisk again for 30 seconds until everything is completely combined and smooth
The mixture will be bright yellow and have a thin, liquid consistency

5. Temper the Eggs

Once the rice is tender, reduce the heat under your pot to the lowest setting
Have your whisk ready in one hand and a ladle in the other
Ladle about 1/2 cup of the hot broth from the pot
While whisking the egg-lemon mixture constantly and vigorously, slowly drizzle in the hot broth in a thin stream (this gradual addition warms the eggs without cooking them)
The egg mixture will become slightly warmer and a bit thicker
Repeat this process two more times, adding 1/2 cup of hot broth each time while whisking constantly
By the third addition, your egg mixture should feel warm to the touch (around 100-110°F/38-43°C)
This tempering process is crucial, never skip it or rush it

6. Add the Avgolemono to the Soup

Remove the pot from the heat completely (this is important to prevent scrambling)
While stirring the soup in a circular motion with your ladle, slowly pour in the tempered egg-lemon mixture in a steady stream
Continue stirring gently but constantly for about 1 minute as you add the mixture
The soup will transform into a creamy, pale yellow color with a silky texture
The eggs will thicken the broth without forming any lumps if you’ve tempered properly
Do not let the soup boil after adding the avgolemono or the eggs will curdle

7. Finish and Serve

Return the shredded chicken to the pot
Stir gently to distribute the chicken evenly throughout the soup
Taste and adjust seasoning with additional salt and pepper if needed (I usually add another 1/4 teaspoon of salt)
If you prefer more lemon flavor, squeeze in a bit more fresh lemon juice
Let the soup rest off the heat for 2-3 minutes to allow the flavors to meld
Ladle the soup into bowls
Garnish each serving with freshly chopped dill and serve with lemon wedges on the side
The soup is best enjoyed immediately while it’s hot and the texture is at its silkiest

Quick & Tasty Avgolemono Soup Recipe for Dinner

Tips for The Best Avgolemono Soup

After many batches (including a few failures), I’ve learned what really makes the difference between good and great avgolemono. These tips will save you from the mistakes I made when I was learning.

Always use room temperature eggs for tempering, cold eggs are more likely to scramble when you add hot broth
Fresh lemon juice is non-negotiable, bottled juice tastes artificial and doesn’t have the same brightness
Don’t skip the strainer step, removing the aromatics gives you a cleaner, more elegant soup
Keep the heat low during tempering, high heat will scramble the eggs instantly
Whisk constantly while tempering, any pause can create scrambled bits
Never boil the soup after adding eggs, gentle heat preserves the silky texture
Serve immediately, avgolemono is best fresh, the texture changes if reheated
Use arborio rice for extra creaminess, it releases more starch than regular rice
Add the chicken back at the end, this prevents it from becoming tough and overcooked
Taste before serving, the lemon flavor can vary depending on your lemons, so adjust as needed

This pairs beautifully with my Greek-style grilled lemon herb chicken for a complete Mediterranean feast.

What to Serve with Avgolemono Soup

Avgolemono is light enough to serve as a starter or substantial enough to be a main course with the right accompaniments. I usually serve it with simple sides that don’t compete with the delicate lemon flavor.

Perfect Pairings:

Crusty bread or homemade biscuits for dipping into the silky broth
Greek salad with tomatoes, cucumbers, olives, and feta cheese
Avocado toast topped with herbs and a squeeze of lemon
Roasted vegetables drizzled with olive oil and herbs
Spanakopita (spinach pie) for a full Greek-inspired meal
Grilled vegetable skewers with Mediterranean seasonings
Fresh pita bread warmed and brushed with olive oil
Simple cucumber and tomato salad with olive oil and oregano

Variations of Avgolemono Soup

The traditional recipe is perfect, but I’ve experimented with several variations that my family loves. Each one brings something different to the table while maintaining that signature creamy, lemony character.

Avgolemono with Orzo: Replace the rice with 3/4 cup of orzo pasta (cook for 8-10 minutes instead of 15-18), the small pasta adds a different texture
Turkey Avgolemono: Use leftover turkey and turkey broth after Thanksgiving (an amazing way to use holiday leftovers)
Vegetarian Version: Replace chicken broth with vegetable broth and skip the chicken entirely, add extra vegetables like carrots and celery
Extra Veggie Avgolemono: Add diced carrots, celery, and zucchini when you cook the rice for more nutrition
Herbed Version: Stir in fresh dill, parsley, and mint along with the chicken at the end
Lemony Quinoa Avgolemono: Swap rice for quinoa (cook for 15 minutes), adds protein and a nutty flavor
Avgolemono with Spinach: Stir in 2 cups of fresh spinach at the very end until just wilted
Rich Avgolemono: Use bone broth instead of regular chicken broth for extra collagen and depth

Read Also: Pasta Fagioli Recipe

Storage and Reheating

Avgolemono is best served fresh, but I understand that sometimes you need to make it ahead or have leftovers. Here’s how to store and reheat it properly to maintain the best texture possible.

Storage Tips:

Refrigerator: Transfer cooled soup to an airtight container and refrigerate for up to 3 days (the texture will thicken as it sits)
Freezing not recommended: The egg-lemon liaison doesn’t freeze well and will separate when thawed
Separate storage: If you know you’ll have leftovers, consider storing the shredded chicken separately and adding it when reheating
Keep rice separate: For best results, store cooked rice separately and add it to reheated broth
Note the texture change: Refrigerated avgolemono will become thicker as the rice absorbs liquid and the eggs set further

Reheating Instructions:

Stovetop method (best): Place soup in a pot over low heat, add 1/2 cup of chicken broth or water to thin it out, stir gently and heat just until warm (don’t boil or the eggs will curdle)
Microwave method: Heat in 30-second intervals at 50% power, stirring between each interval, add a splash of broth if needed
Never boil when reheating: High heat will cause the eggs to separate and become grainy
Refresh with lemon: Add a squeeze of fresh lemon juice after reheating to brighten the flavor
Stir in fresh herbs: Add freshly chopped dill right before serving to make it taste freshly made

Avgolemono Soup Recipe: The Creamy Greek Comfort Food You’ll Crave All Year

Nutritional Facts

Per serving (based on 6 servings):

Calories: 245
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 125mg
Sodium: 780mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 2g
Protein: 22g
Vitamin C: 15% DV
Calcium: 4% DV
Iron: 8% DV

Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

This soup isn’t just delicious, it’s genuinely good for you. I started making it more frequently after learning about the health benefits of its simple ingredients.

Health Benefits:

Chicken provides lean protein that supports muscle maintenance and keeps you feeling full longer
Eggs are packed with nutrients including vitamin D, B vitamins, and high-quality protein
Lemon juice is rich in vitamin C which supports immune function and collagen production
Bone broth contains collagen that may support joint health and gut healing (if using homemade)
Rice provides energy from complex carbohydrates that digest slowly and steadily
Low in saturated fat compared to cream-based soups, making it heart-healthy
Anti-inflammatory properties from the lemon may help reduce inflammation in the body
Easily digestible making it perfect when you’re feeling under the weather or recovering from illness

FAQs About Avgolemono Soup

1. Can I make avgolemono soup ahead of time?

You can make the soup base with chicken and rice ahead of time and refrigerate it for up to 2 days. However, I recommend adding the egg-lemon mixture fresh just before serving for the best texture and flavor.

2. What if my avgolemono soup is too thick?

Simply add more warm chicken broth or water, about 1/4 cup at a time, stirring gently until you reach your desired consistency. The rice continues to absorb liquid as the soup sits, so it’s normal for it to thicken over time.

3. Can I use lime instead of lemon?

While lime will technically work, it changes the flavor profile significantly and won’t taste like traditional avgolemono. Stick with fresh lemon juice for authentic results.

4. Why did my eggs scramble in the soup?

This happens when the eggs aren’t properly tempered or when the soup is too hot when you add the egg mixture. Always temper gradually with several additions of hot broth, whisk constantly, and remove the pot from heat before adding the final mixture.

5. Is avgolemono soup gluten-free?

Yes, if you use rice instead of orzo pasta. Make sure your chicken broth is also gluten-free (most brands are, but always check the label).

Final Thoughts

Avgolemono soup has become one of those recipes I turn to whenever I need something comforting yet special. The silky texture and bright lemon flavor never fail to lift my spirits.

Don’t be intimidated by the tempering process. Once you’ve made it successfully once, you’ll realize it’s much easier than it sounds. Take your time, follow the steps carefully, and you’ll have a bowl of restaurant-quality soup that’ll impress everyone at your table.

I’d love to hear how your avgolemono turns out! Drop a comment below and let me know if you tried any of the variations or if you have any questions.

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