Avgolemono Soup: The Ultimate Greek Lemon Chicken and Rice Comfort Food Recipe

Discover the authentic taste of Greece with this classic Avgolemono Soup recipe. Made with rich chicken stock, bright lemon juice, fluffy rice, and tender shredded chicken, this velvety egg-lemon soup is the epitome of warm comfort. Perfect for any season, but especially delightful in spring, it’s a soul-soothing meal that comes together beautifully on a weeknight.

There’s nothing quite like a homemade bowl of Greek Lemon Chicken Soup to bring warmth and joy. This recipe transforms humble, fresh ingredients into a truly exquisite culinary experience. Starting with a base of aromatic vegetables like onions, carrots, and celery, along with tender chicken breasts or thighs, we build layers of flavor that are both simple and profound. Dry rice simmers directly in the fragrant chicken stock, absorbing all the deliciousness, before the magical egg-lemon mixture is carefully incorporated. The result is a creamy, zesty, and incredibly comforting soup that truly hits all the right notes.

This traditional Greek Lemon Soup was, in fact, the very inspiration behind my popular Greek Chicken Meatballs in Lemon Cream Sauce. While that recipe took a slight detour with meatballs and orzo served on the side, the foundational flavors and the comforting essence were directly inspired by this very Avgolemono. Given how much many of you enjoyed the meatball dish, I’m confident you’ll fall head over heels for this authentic Greek Lemon Soup recipe too!

What is Avgolemono Soup? Understanding the Greek Egg-Lemon Elixir

Avgolemono (pronounced: ahv-go-LEH-moh-noh) is a cornerstone of Greek cuisine, its name literally translating to “egg-lemon” (‘Avgo’ meaning egg and ‘Lemono’ being lemon). More than just a simple soup, Avgolemono refers to a distinct technique and a base for both soups and sauces, characterized by its luxurious, silky, and creamy texture achieved through an emulsification of eggs, lemon juice, and hot broth – typically chicken stock. What makes this technique so remarkable is its ability to thicken liquids without the need for traditional thickeners like flour, cream, or cornstarch, offering a lighter yet equally satisfying richness. The eggs, when properly tempered, create a delicate emulsion that transforms the broth into a smooth, vibrant yellow concoction, infused with the bright zest of lemon.

This ancient technique is not merely for thickening; it’s an art form that imparts a unique flavor profile and an inimitable texture that is both comforting and sophisticated. It’s a testament to the ingenuity of Greek cooking, where simple ingredients are elevated through skilled preparation to create something truly extraordinary. Whether enjoyed as a standalone soup or used as a sauce for dolmades or roast lamb, Avgolemono is a beloved classic that embodies the heart of Greek hospitality.

Key Ingredients for the Perfect Homemade Greek Lemon Chicken Soup

Crafting an authentic Avgolemono Soup relies on fresh, quality ingredients. Here’s a breakdown of what you’ll need and why each component is essential for achieving that signature Greek flavor:

• Butter: Starting with a tablespoon of butter to sauté the initial aromatics isn’t just about flavor; it’s about building a rich foundation. Butter imparts a depth and subtle sweetness that olive oil might not offer at this stage, setting the stage for a truly comforting soup.
• Veggies (Carrot, Celery, Onion): These classic soup aromatics – one large carrot, two celery stalks, and a halved onion – are essential for creating a quick, flavorful homemade chicken stock. We keep them whole for easy retrieval later. Their dual role is crucial: they infuse the broth with a natural sweetness and savory depth, and they also contribute to the soup’s beautiful, subtle golden hue, making it visually appealing. Once softened, they’ll be blended back into the broth for a richer consistency.
• Garlic: The pungent warmth of garlic is a welcome addition to this Greek Lemon Soup. While I find five cloves hit a perfect balance for our taste, feel free to adjust the quantity to your preference. Freshly minced garlic offers the best flavor, but pre-minced can be used in a pinch.
• Chicken (Boneless, Skinless Breasts or Thighs): Boneless, skinless chicken breasts are convenient and cook quickly, yielding tender shredded chicken. However, if you prefer the richer flavor and slightly more succulent texture of dark meat, boneless, skinless chicken thighs are an excellent choice and will undoubtedly enhance the depth of your homemade chicken soup. The choice depends on your preference for lean white meat or a more robust dark meat flavor.
• Eggs: The star of the Avgolemono technique, eggs are vital for both the soup’s distinctive creamy texture and its characteristic vibrant yellow color. The egg yolks, in particular, are responsible for this beautiful golden shade. When combined with lemon juice and tempered correctly, the eggs act as a natural thickener, creating a velvety smooth consistency without any added dairy or starch.
• Lemon Juice: Freshly squeezed lemon juice is non-negotiable for this recipe. It’s mixed with the eggs before being incorporated into the hot soup, adding a pronounced, zesty, and refreshing tang that beautifully balances the richness of the eggs and chicken. The lemon flavor is what truly defines this silky and bright Greek soup.
• Water & Bouillon: To manage the sodium content effectively, especially as the soup simmers and reduces, I prefer using water combined with a couple of chicken bouillon cubes instead of pre-made chicken stock. This allows for greater control over the seasoning. Alternatively, a 50:50 mix of water and low-sodium chicken broth can also be used, ensuring the soup doesn’t become overly salty.
• Bay Leaf: A single bay leaf added early in the simmering process contributes a subtle, aromatic, and almost medicinal depth of flavor that rounds out the overall taste profile of the soup without being overpowering.
• Rice (Long-Grain White): Plain, long-grain white rice is the traditional choice for Avgolemono. It cooks directly in the broth, releasing starch that slightly thickens the soup further. Be mindful that other varieties like parboiled or basmati rice may have different cooking times and starch release properties. Always check package directions; typically, 20 minutes is sufficient for most long-grain white rice brands to cook through and become tender. Avoid instant rice, as its texture won’t be suitable.
• Fresh Herbs (Dill or Parsley): While entirely optional, a sprinkle of fresh herbs at the end adds a burst of color and an additional layer of flavor. Fresh dill is traditionally paired with Avgolemono, complementing the lemon and chicken beautifully with its delicate, slightly anise-like notes. Fresh parsley is another excellent alternative if dill isn’t available, offering a fresh, herbaceous finish.

How to Master Avgolemono: A Step-by-Step Guide to Greek Lemon Chicken Soup

Making Avgolemono involves a few distinct steps, but the process is straightforward and incredibly rewarding. The key is in the careful tempering of the eggs to achieve that signature silky texture. Follow these instructions for a perfect bowl:

1. Saute the Aromatics: Begin by melting the butter in a large soup pot or Dutch oven over medium-high heat. Add the whole carrots, celery stalks, halved onion, and garlic cloves. Sauté for a couple of minutes until they start to soften and release their fragrant aromas, developing a light golden color. This initial sautéing step is crucial for building a flavorful base. Next, pour in the water, add the chicken pieces, bouillon cubes, and the bay leaf.
2. Simmer for Flavor and Tenderness: Bring the liquid to a rolling boil, then immediately reduce the heat to a gentle simmer. Allow the soup to cook uncovered until the chicken is thoroughly cooked through and easily shredded, and the vegetables are very tender, typically 20-30 minutes. As the soup simmers, you might notice some white foam rising to the surface; this is impurities from the chicken. Use a slotted spoon to carefully skim this foam off and discard it for a clearer broth. Once the chicken is cooked, remove it to a plate to cool completely before shredding. Some prefer to use a whole chicken for a richer broth, but boneless pieces with bouillon provide a delicious and much quicker alternative.
3. Blend for a Smooth Broth: Carefully transfer the softened carrots, celery, onion, and garlic from the pot to a blender. Keep the soup pot on the stove and increase the heat slightly if needed to maintain a simmer. Stir in the white rice and set a timer for 20 minutes for the rice to cook. While the rice is simmering, add 1 cup of the hot chicken broth from the pot to the blender with the softened vegetables. Secure the blender lid tightly, perhaps holding it down with a kitchen towel for safety, and blend until the mixture is completely smooth and pureed. If you have a high-powered blender, straining might not be necessary. For conventional blenders, I recommend pouring the pureed mixture through a fine-mesh sieve back into the soup pot to ensure an ultra-smooth consistency.
4. Shred the Chicken: Once the cooked chicken has cooled enough to handle, it’s time to shred it. You can do this quickly by placing the chicken in a stand mixer with the paddle attachment on low speed, using two forks to pull it apart, or simply shredding it by hand. Aim for consistent, bite-sized pieces.
5. Prepare the Egg-Lemon Mixture (Avgolemono): This is the most delicate and important step. While the rice is nearing completion (around the last 3-5 minutes of its cooking time), vigorously whisk the three large eggs in a medium bowl until frothy. Slowly, in a thin stream, pour in the ⅓ cup of fresh lemon juice while continuously whisking the eggs. Next, using a ladle or measuring cup, scoop out about ⅔ cup of the hot chicken broth from the simmering soup pot. Very gradually, stream this hot broth into the egg-lemon mixture, whisking constantly. This process, known as tempering, slowly raises the temperature of the eggs, preventing them from scrambling when added to the much hotter soup.
6. Combine and Finish the Soup: As soon as the rice timer goes off, remove the bay leaf from the pot. Begin to slowly stream the tempered egg-lemon mixture into the soup pot while continuously stirring or whisking the soup. This ensures the eggs distribute evenly and cook gently, thickening the soup without curdling. Add the shredded chicken back to the soup. Gently heat the soup for another 2-3 minutes, allowing the chicken to warm through, but it is absolutely crucial that you do not allow the soup to boil once the eggs have been added. Boiling will cause the eggs to curdle, resulting in an undesirable texture (though still safe to eat, it won’t be as smooth and silky). The residual heat of the soup is sufficient to cook the eggs safely. Taste and adjust with additional salt if needed, though the lemon juice often balances the flavors perfectly. Ladle the finished Avgolemono Soup into bowls and garnish generously with fresh dill or parsley, along with a pinch of freshly cracked black pepper. Serve immediately and enjoy!

Frequently Asked Questions About Avgolemono Soup

Here are some common questions about this delightful Greek Lemon Chicken Soup:

1. How long do leftovers last and how should I reheat them? Leftovers of Avgolemono Soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to do so gently over low heat on the stovetop, stirring frequently, or in the microwave at short intervals. Avoid bringing it to a rolling boil, as this can cause the egg-lemon mixture to separate or curdle, affecting the soup’s smooth texture.
2. Can you use orzo instead of rice in this recipe? While traditional Avgolemono typically uses rice, orzo can certainly be a delicious alternative. If you choose to use orzo, you’ll need to cook it according to its package directions, as its cooking time will differ from white rice. Be aware that orzo may absorb more liquid and alter the texture slightly compared to rice.
3. Is this soup high in protein? Yes! Thanks to the generous amounts of chicken and eggs in this recipe, Avgolemono Soup is indeed an excellent source of protein. We estimate each serving contains approximately 22 grams of protein, making it a very satisfying and nourishing meal. Detailed carbohydrate and other nutrition information can be found at the bottom of the recipe card.
4. Can Avgolemono Soup be frozen? Freezing Avgolemono is generally not recommended. The delicate egg-lemon emulsion can separate and curdle when thawed, leading to a grainy or watery texture. Additionally, rice can become mushy upon freezing and thawing. It’s best enjoyed fresh or from the refrigerator within a few days.
5. Is this recipe gluten-free? Yes, this Avgolemono Soup recipe is naturally gluten-free as it uses rice instead of pasta and does not contain any flour or other gluten-containing ingredients as thickeners.
6. How can I make this soup vegetarian? To make a delicious vegetarian Avgolemono, simply substitute the chicken with chickpeas or omit it entirely, and use a high-quality vegetable broth instead of water and bouillon. The egg-lemon base remains the same, offering a rich and flavorful meat-free option.

If you like this recipe, you might also like these Greek-inspired dishes:

• The Easiest Greek Grilled Chicken
• Greek Meatballs (Keftedes)
• Greek Spinach Puffs
• Herb-loaded Lemon Chicken Orzo Soup
• Winter Lemon Chicken Barley Soup