There’s something about this soup that reminds me of rainy evenings growing up—those evenings where dinner had to be soothing, quick, and made from whatever we had in the fridge. That’s how I stumbled into avgolemono. It wasn’t planned. I had leftover rotisserie chicken, some eggs, a couple lemons that were almost too soft, and half a bag of rice that I’d been ignoring. What came out of that impromptu dinner was a Greek-style lemony chicken soup so comforting that I’ve kept it in my regular rotation ever since.
If you’ve never tried avgolemono before, you’re in for something a bit different. It’s not your usual chicken and rice soup—it’s creamy without cream, rich but light, and full of fresh lemon flavor that somehow makes even leftovers feel bright and new.
What Makes Avgolemono Special?
At its heart, avgolemono is all about the sauce—that magical mix of lemon and eggs that turns a basic soup into something silky and lush. It’s one of those old-school cooking tricks that makes you feel like you’ve done something fancy, even if you just pulled chicken from a plastic container and cooked rice in the same pot you use for tea.
I didn’t grow up with Greek food, but the first time I tasted this soup, it felt oddly familiar—like a cousin of my mom’s chicken soup, but wearing a bright summer shirt. The egg-lemon sauce gives the broth a creamy texture, without any dairy, and the lemon really brings everything to life.
A Weeknight-Friendly Shortcut Version
Traditionally, this soup starts with a whole chicken and simmers for hours to build flavor. But let’s be honest—most of us don’t have that kind of time on a Tuesday. So I cheat. I use good-quality chicken stock and leftover rotisserie chicken. No shame. In fact, avgolemono is one of my go-to recipes when I’ve got those random rotisserie chicken bits sitting in the fridge and no real plan for dinner.
You get all the flavor and comfort of the traditional version, but it comes together in about 30 minutes. That’s my kind of weeknight magic.
A Few Tips That Make All the Difference
If this is your first time making avgolemono, the only “tricky” part is tempering the egg-lemon sauce. But once you do it once, it’s easy.
Tip 1: Temper the sauce slowly.
Whisk your eggs and lemon juice in a bowl, then gradually add a couple ladles of hot broth from your soup pot while whisking constantly. This keeps the eggs from scrambling and gives you that smooth, creamy finish.
If I’m cooking solo, I wedge the bowl between a kitchen towel and the counter so I have a free hand to ladle. Or I call in my wife to help pour while I whisk like a maniac.
Tip 2: Add the sauce at the very end and kill the heat.
Once the sauce goes in, the soup is done. Turn off the heat right away so you don’t end up with lemony scrambled egg soup. We’re aiming for silky, not chunky.
Let’s Make Avgolemono Soup (Step-by-Step)
1. Start with a basic soup base.
Heat olive oil in a large pot or Dutch oven. Add diced carrots, celery, and green onions. Let them soften a bit, then toss in some garlic. Your kitchen will already smell cozy at this point.
2. Add the broth and rice.
Pour in your chicken stock or broth—homemade or store-bought is fine. I toss in a couple bay leaves and season with salt and pepper. Then add rice. I usually give the rice a quick soak in water while the veggies are cooking. It helps it cook faster and more evenly.
Let the soup simmer until the rice is just tender. Depending on the type, this can take about 20 minutes. Stir in your shredded chicken once the rice is almost done.
3. Make the avgolemono sauce.
In a separate bowl, whisk two eggs and add lemon juice. Then slowly add in a couple ladles of the hot broth from the pot, whisking the whole time. This tempers the eggs so they blend smoothly into the soup.
4. Finish the soup.
Turn off the heat. Stir the egg-lemon mixture into the soup slowly and gently. The broth should thicken slightly and take on a creamy, golden look. That’s it. You’re done.
Want to Swap the Rice for Orzo?
Totally doable. I’ve made this with orzo plenty of times, especially when I’ve run out of rice mid-cooking (it happens more often than I’d like to admit). Just use about 1 cup of orzo and cook it directly in the broth. It usually takes around 7 minutes, so keep an eye on it.
Can You Make It Ahead or Freeze It?
Absolutely. Once it cools down, I portion the soup into airtight containers and keep it in the fridge for up to 3 days. It reheats beautifully—just stir well while heating so the broth stays smooth.
And yes, you can freeze it. I usually freeze individual portions for easy lunches. Just make sure to leave some space in your container since it expands as it freezes. Let it thaw overnight in the fridge, then reheat gently on the stove with a splash of extra broth or water to loosen it up.
My Serving Tip
I like to serve this with a chunk of crusty bread or warm pita on the side—it soaks up the lemony broth beautifully. And if I have fresh parsley or dill on hand, I always sprinkle a bit on top before serving. It adds a nice pop of color and a fresh contrast to the richness of the soup.
Frequently Asked Questions
Can I make this soup dairy-free and gluten-free?
It’s already dairy-free, and if you use rice instead of orzo, it’s gluten-free too. Just double-check your broth to make sure there are no hidden additives.
What kind of chicken should I use?
Anything cooked works—rotisserie chicken, baked chicken breasts, even leftover grilled thighs. I’ve done all of the above and it turns out great every time.
Can I use brown rice instead of white?
Sure, but give it more time to cook and use a bit more broth. Brown rice tends to take longer and absorb more liquid.
What does it taste like?
Bright, tangy, cozy, and just rich enough to feel like a treat. The lemon is front and center, but the broth still tastes like homey chicken soup underneath.
Avgolemono: Greek Lemon Chicken Soup
There’s something deeply comforting about a bowl of Greek Avgolemono—especially when it's chilly or you just need something soothing. This lemony chicken and rice soup gets its signature creaminess not from dairy, but from a bright, silky egg-lemon mixture that transforms the broth into pure comfort. It's easy enough for a weeknight but feels a little extra special every time.
Ingredients
- 8 cups low-sodium chicken broth
- 1/2 to 1 cup chopped green onions
- 1/2 to 1 cup chopped carrots
- 1/2 to 1 cup chopped celery
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 2 bay leaves
- 1 cup white rice, rinsed well
- Salt and black pepper, to taste
- 2 cooked boneless chicken breasts, shredded (store-bought rotisserie works great too!)
- 2 large eggs
- 1/2 cup freshly squeezed lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Start by warming olive oil in a large pot over medium heat. Toss in the green onions, carrots, and celery. Sauté them for a few minutes until everything begins to soften, then stir in the garlic and let it cook just until fragrant.
- Pour in the chicken broth and toss in the bay leaves. Crank up the heat to bring everything to a boil. Once boiling, stir in the rice and season the soup with salt and pepper. Reduce the heat to a gentle simmer and let it cook uncovered for about 20 minutes, or until the rice is perfectly tender.
- Now fold in the shredded chicken and let it warm through in the soup for just a few minutes.
- Meanwhile, whisk the eggs and lemon juice together in a separate bowl. To prevent the eggs from scrambling, slowly drizzle in a couple ladlefuls of hot broth while whisking constantly. This gently brings the eggs up to temperature—aka tempering.
- Once the egg-lemon mixture is smooth and warmed, slowly stir it into the pot of soup. Turn off the heat immediately—don’t let it simmer after this point or the eggs might curdle. The soup should look creamy and silky, not like egg drop.
- Ladle into bowls and finish with a sprinkle of fresh parsley if you’d like. Serve warm with crusty bread or pita.
Notes
- Rinse that rice! Rinsing removes excess starch and keeps the soup from getting too thick or gummy. A short soak (about 15 minutes) helps it cook more evenly too.
- Orzo fan? Go ahead and swap in 1 cup of orzo if you like. Just keep an eye on it—pasta cooks quicker than rice.
- Tempering trick: This part's worth repeating—pour the hot broth into the egg-lemon mix slowly while whisking. It keeps things smooth and prevents surprise scrambled eggs.
- Finish strong: Always stir in the lemon-egg mixture after turning off the heat.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 218Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 96mgSodium 281mgCarbohydrates 17gFiber 2gSugar 2gProtein 22g
Final Thoughts
This Greek lemon chicken soup has become one of my weeknight heroes. It’s the kind of recipe that feels fancy when you serve it, but secretly takes very little effort. Once you try it, you’ll understand why avgolemono has stuck around for generations—it’s simple, soulful, and incredibly satisfying.
Let me know how yours turns out. I’d love to hear how you make it your own.
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