Greek Avgolemono (Lemon Chicken & Rice Soup)

Introduction

Greek Avgolemono, meaning “egg-lemon,” is one of the most comforting and elegant soups to ever grace a bowl. This silky, creamy soup—without a drop of dairy—gets its luscious texture from a blend of eggs and lemon juice whisked into hot chicken broth. It’s a dish that perfectly balances comfort and freshness: rich enough to warm you on a cold evening, yet bright and tangy enough to feel light.

This classic Mediterranean favorite is a staple in Greek households and often served as both a starter and a main course. Its appeal lies in the harmony between simple ingredients and complex flavor. Tender shreds of chicken, soft rice, and the velvety broth come together in a spoonful that’s equal parts soothing and refreshing. Whether you’re craving a cozy meal on a chilly night or looking to impress guests with something elegant yet easy, Avgolemono soup is the perfect choice.

Background and Origins

Avgolemono has deep roots in Greek cuisine, tracing back centuries. While it’s a cornerstone of modern Greek cooking, the method of thickening soups with eggs and citrus likely dates to ancient Mediterranean culinary traditions. Similar versions appear in Sephardic Jewish, Turkish, and Balkan cuisines, showing how beloved this technique became across cultures.

In Greece, Avgolemono is more than just food—it’s a gesture of care and hospitality. Families often prepare it for special gatherings or when someone is feeling under the weather. Its smooth, golden texture and delicate lemon aroma make it both healing and festive, embodying the warmth of Greek home cooking.

Why You’ll Love This Recipe

Creamy without cream: The eggs make it rich and velvety naturally.
Simple yet elegant: Made from pantry staples, but tastes restaurant-quality.
Quick and wholesome: Ready in under an hour with minimal effort.
Perfect balance of flavors: Bright lemon cuts through savory chicken for a refreshing finish.
Family favorite: Kid-friendly and comforting for all ages.

Ingredients and Equipment

For the Soup:

2 tablespoons olive oil (30 ml)
1 medium onion, finely chopped
2 garlic cloves, minced
8 cups (2 liters) chicken stock or broth
1 cup (200 g) uncooked white rice or orzo pasta
2 cups (300 g) cooked shredded chicken breast
Salt and freshly ground black pepper, to taste

For the Avgolemono (Egg-Lemon Mixture):

3 large eggs
½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
1 teaspoon lemon zest (optional, for extra brightness)

Equipment:

Medium or large soup pot
Whisk
Mixing bowl
Ladle

Pro Tips:

For extra silkiness, strain the egg-lemon mixture before adding it to the soup.
Use freshly squeezed lemon juice—bottled versions lack the vibrancy needed for this dish.
Leftover rotisserie chicken works perfectly if you’re short on time.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Add garlic and cook for another 30 seconds, just until fragrant.

2. Add the Broth and Rice

Pour in the chicken stock and bring it to a gentle boil. Stir in the rice, reduce the heat to medium-low, and let it simmer for about 15–18 minutes, or until the rice is tender. Stir occasionally to prevent sticking.

3. Add the Chicken

Once the rice is nearly cooked, stir in the shredded chicken. Let it warm through for about 5 minutes.

4. Prepare the Avgolemono Mixture

In a medium bowl, whisk together the eggs and lemon juice until light and frothy. The mixture should be well combined and slightly thickened.

5. Temper the Eggs

This step is crucial to prevent curdling. Slowly ladle about 1 cup (240 ml) of the hot broth into the egg mixture while whisking constantly. Gradually add another cup in the same way. This warms the eggs without cooking them too quickly.

6. Combine and Finish

Turn the heat to low. Slowly pour the tempered egg-lemon mixture into the soup, stirring continuously. The broth will thicken and take on a creamy consistency. Do not let it boil at this stage, as high heat can scramble the eggs.

7. Adjust Seasoning and Serve

Taste and season with salt, pepper, and more lemon juice if desired. For a smoother texture, you can blend the soup slightly with an immersion blender. Serve hot, garnished with lemon zest or a sprinkle of fresh parsley.

Expert Tips and Troubleshooting

If your soup curdles: It likely boiled after adding the egg mixture. Keep the heat low and stir constantly while incorporating the eggs.
Too thick? Add a splash of hot broth or water until desired consistency.
Too thin? Simmer gently for a few more minutes to allow it to thicken naturally.
Want more lemon flavor? Add a small amount of lemon zest or an extra squeeze of juice before serving.

Variations and Customizations

Vegetarian Avgolemono: Replace chicken broth with vegetable broth and add chickpeas for protein.
With Orzo Pasta: Swap rice for orzo for a slightly heartier, pasta-based texture.
Spinach Avgolemono: Stir in a handful of baby spinach or kale for a nutrient boost.
Herb-Infused: Add dill or parsley for a fresh herbal note.

Serving and Presentation Ideas

Serve Greek Avgolemono soup in warm bowls with a drizzle of olive oil and a sprinkle of fresh herbs. It pairs beautifully with crusty bread, pita, or a light Greek salad on the side. For a special presentation, top with a lemon twist or a dusting of black pepper.

This soup is perfect for both casual weeknight dinners and elegant gatherings. Its creamy texture and sunny flavor make it equally fitting for winter comfort or a springtime starter.

Storage and Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently over low heat, stirring constantly to avoid curdling. Do not boil.
Freezing: Because of the eggs, this soup doesn’t freeze well. Instead, freeze the broth, rice, and chicken separately, then add the egg-lemon mixture fresh when reheating.

FAQ

Can I make Avgolemono without rice?
Yes! You can substitute rice with orzo or even quinoa for a lighter option.

Can I make it ahead of time?
You can prepare the broth, rice, and chicken in advance, then whisk in the egg-lemon mixture just before serving for best texture and flavor.

Can I double the recipe?
Absolutely—just make sure to temper the eggs slowly with hot broth before adding them to the full pot.

Conclusion

Greek Avgolemono (Lemon Chicken & Rice Soup) is the ultimate blend of comfort and sophistication. Its silky texture, zesty brightness, and simple ingredients come together in perfect harmony, proving that traditional recipes often stand the test of time for good reason. Whether you’re cooking for family, friends, or yourself, this soup brings a taste of Greece straight to your table—warm, nourishing, and unforgettable.

So grab your lemons and whisk—this bowl of sunshine is just a few steps away!