Avgolemono — Greek Lemon Chicken Soup is one of the most iconic Mediterranean dishes, known for its velvety texture, refreshing lemon flavor, and tender chicken. More than just a soup, it is a warm bowl of comfort that has been passed down through generations. Whether you are looking for a cozy weeknight dinner or a nourishing meal for colder days, this traditional Greek recipe delivers both simplicity and elegance. Made with chicken, rice or orzo, fresh lemon, and eggs, Avgolemono — Greek Lemon Chicken Soup brings together rich flavors with minimal effort.
This recipe breaks down everything you need to know about making the perfect Avgolemono — Greek Lemon Chicken Soup at home, including ingredients, tools, step-by-step instructions, helpful tips, and nutritional information.
What Is Avgolemono — Greek Lemon Chicken Soup?
Avgolemono is a classic Greek soup that translates to “egg-lemon.” It is one of the most famous comfort dishes in Greek cuisine, known for its silky broth made by whisking eggs and lemon juice into hot chicken stock. This technique creates a creamy texture without using cream, butter, or heavy thickeners. Avgolemono — Greek Lemon Chicken Soup stands out because it is simultaneously rich and refreshing, combining tender shredded chicken with citrusy brightness.
Traditionally served as a starter during Greek holidays or family gatherings, this soup has become popular worldwide thanks to its simple ingredients and comforting flavor profile. The addition of lemon makes it unique compared to other chicken soups, giving it a distinct zest that lifts the entire dish. If you enjoy recipes that are both hearty and vibrant, Avgolemono — Greek Lemon Chicken Soup will become a favorite in your kitchen.
Ingredients
To prepare a truly authentic bowl of Avgolemono — Greek Lemon Chicken Soup, gather the following ingredients. Each component plays a role in building flavor and creating the signature creamy consistency.
Chicken Base
4 cups chicken broth or stock, preferably homemade or low-sodium
2 cups cooked shredded chicken breast or thighs
1 tablespoon olive oil
1 medium onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
Thickening and Flavor Elements
1 cup orzo pasta or ½ cup long-grain white rice
3 large eggs
⅓ cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
Salt and black pepper to taste
Fresh dill or parsley, finely chopped
Optional Enhancements
1 bay leaf for added aroma
½ teaspoon turmeric for color (optional but visually appealing)
Extra lemon wedges for serving
These ingredients come together to create a soup that is rich yet refreshing, warm yet bright, making Avgolemono — Greek Lemon Chicken Soup a standout recipe in Mediterranean cooking.
Required Kitchen Tools
Large soup pot or Dutch oven
Medium mixing bowl
Whisk
Ladle
Sharp knife and cutting board
Measuring cups and spoons
Heat-resistant spatula
These simple tools ensure smooth preparation, especially when tempering the eggs, which is the most crucial step in achieving the creamy Avgolemono texture.
Step-by-Step Instructions
Follow this straightforward method to achieve a perfect, velvety Avgolemono — Greek Lemon Chicken Soup every time. This step-by-step guide ensures that even beginners can master the Greek classic with confidence.
Step 1: Sauté Your Aromatics
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables soften and the onions turn translucent. Stir in the minced garlic and cook for another minute, making sure the garlic does not burn.
Step 2: Add Broth and Cook the Orzo or Rice
Pour in the chicken broth and add the bay leaf if using. Bring the mixture to a gentle boil. Stir in the orzo or rice. Reduce the heat to medium-low and let the grains cook until tender. For orzo, this takes about 10 minutes; for rice, about 15 to 18 minutes. Stir occasionally to prevent sticking.
Step 3: Add the Shredded Chicken
Once the grains are nearly cooked, add the shredded chicken to the pot. Allow it to simmer for 3 to 5 minutes so the flavors blend well.
Step 4: Prepare the Avgolemono Mixture
In a medium bowl, whisk together the eggs, lemon juice, and lemon zest. Whisk until the mixture looks light and frothy. This step helps achieve the signature creamy consistency of Avgolemono — Greek Lemon Chicken Soup.
Step 5: Temper the Egg Mixture
Tempering is the key to a smooth and velvety texture. Slowly ladle about 1 cup of hot broth from the pot into the egg-lemon mixture while continuously whisking. Adding the hot liquid gradually prevents the eggs from curdling.
After the mixture becomes warm and smooth, slowly pour it back into the soup pot, stirring gently. Do not boil the soup from this point onward, as high heat can cause the eggs to separate.
Step 6: Simmer Gently and Adjust Seasoning
Keep the pot over low heat and let the soup gently warm through for 3 to 4 minutes. Season with salt and pepper to taste. Remove the bay leaf. Add fresh dill or parsley just before serving to brighten the flavors.
Step 7: Serve Warm
Ladle the Avgolemono — Greek Lemon Chicken Soup into bowls and garnish with extra herbs or a lemon wedge. The soup tastes best when served immediately, highlighting its creamy texture and citrus aroma.
Helpful Tips
The following tips help ensure your Avgolemono — Greek Lemon Chicken Soup turns out perfectly every time.
Do Not Boil After Adding the Eggs
Once the egg-lemon mixture is incorporated into the pot, keep the heat low. Boiling will cause the eggs to curdle, resulting in a grainy texture instead of a velvety finish.
Adjust the Lemon to Taste
Some prefer a mild lemon flavor, while others enjoy a more pronounced citrus punch. Taste the soup before serving and adjust the lemon juice to your liking.
Choose Your Grain Wisely
Orzo results in a lighter, more elegant texture, while rice creates a heartier, thicker soup. Both work perfectly, so choose based on your personal preference.
Use High-Quality Broth
Since broth forms the base of Greek Lemon Chicken Soup, using homemade or high-quality stock will significantly improve the flavor.
Add Vegetables for Nutrition
Although some traditional versions exclude carrots and celery, adding them creates a more balanced and nutrient-rich meal.
Make It Ahead
The soup keeps well for one to two days in the refrigerator, but it may thicken as it sits. Add extra broth or a splash of water when reheating to restore the original consistency. Always reheat over low heat to protect the egg mixture.
Protein Variations
Instead of chicken, you can use leftover turkey, cooked shrimp, or even roasted chickpeas for a vegetarian-friendly version using vegetable broth.
Add Extra Fresh Herbs
Dill is the most traditional herb in Avgolemono — Greek Lemon Chicken Soup, but parsley also works beautifully. Fresh herbs add color and brightness to the final dish.
Approximate Nutritional Information
The following values are estimated per serving (based on 6 servings):
Calories: 290
Protein: 22 g
Carbohydrates: 26 g
Fat: 10 g
Saturated Fat: 2 g
Fiber: 1.5 g
Sodium: 480 mg
Sugars: 2 g
Avgolemono — Greek Lemon Chicken Soup provides a balanced mix of lean protein, carbs, and healthy fats, making it a satisfying yet nourishing dish suitable for lunch or dinner.
Why You Should Make
There are many reasons why Avgolemono — Greek Lemon Chicken Soup has become a beloved recipe not only in Greek households but around the world. It is incredibly comforting yet light, making it perfect for any season. The combination of chicken, lemon, and eggs creates a creamy consistency without dairy, ideal for those seeking a lighter alternative to traditional cream-based soups. The ingredients are simple and affordable, the preparation is straightforward, and the final result feels luxurious.
Unlike many chicken soups that rely solely on broth and vegetables, Avgolemono — Greek Lemon Chicken Soup introduces a bright citrus depth that elevates the dish. Whether you are feeling under the weather, craving Mediterranean flavors, or simply wanting a warm homemade meal, this soup will satisfy all your expectations.
Conclusion
Avgolemono — Greek Lemon Chicken Soup is a timeless Greek recipe that brings together the freshness of lemon, the richness of eggs, and the comfort of chicken. It is easy to prepare, adaptable to your taste, and perfect for both casual dinners and special occasions. With its velvety texture and bright flavor, this soup showcases the best of Mediterranean cooking in one bowl.
Avgolemono — Greek Lemon Chicken Soup
Method
- Chicken Base
- 4 cups chicken broth or stock, preferably homemade or low-sodium
- 2 cups cooked shredded chicken breast or thighs
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- Thickening and Flavor Elements
- 1 cup orzo pasta or ½ cup long-grain white rice
- 3 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Fresh dill or parsley, finely chopped
- Optional Enhancements
- 1 bay leaf for added aroma
- ½ teaspoon turmeric for color (optional but visually appealing)
- Extra lemon wedges for serving
- These ingredients come together to create a soup that is rich yet refreshing, warm yet bright, making Avgolemono — Greek Lemon Chicken Soup a standout recipe in Mediterranean cooking.
Notes
Medium mixing bowl
Whisk
Ladle
Sharp knife and cutting board
Measuring cups and spoons
Heat-resistant spatula
