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Cypriot Avgolemono Soup is a chicken and rice soup finished with a whisked egg and lemon sauce that turns the broth pale yellow and silky. It tastes rich from the chicken but bright from the lemon, so it never feels heavy.
This version comes from Cyprus, where cooks often simmer bone-in chicken pieces whole for a fuller broth, then shred the meat back into the bowl instead of straining it out. It’s a heartier take on the lighter Greek avgolemono soup you might know from restaurants.
The chicken needs about 40 minutes to simmer until it hits 165 F / 74 C and pulls apart easily. The only tricky part is the egg-lemon sauce at the end, you have to temper it with hot broth first or the eggs will scramble instead of thickening the soup.
Once you get that step down, this is an easy pot of soup to make on a weeknight, and it reheats fine for lunch the next day.
Why You’ll Love This Recipe
- Bright lemon flavor balances rich chicken broth
- Simple ingredients you likely already have
- One pot, minimal cleanup after cooking
- Naturally gluten free when made with rice
Ingredient Notes
- chicken thighs: Bone-in, skin-on thighs give the broth more flavor than boneless breast. You can use a whole cut-up chicken instead if you have one.
- rice: Short-grain rice turns slightly soft and helps thicken the soup a little. Orzo pasta works too, just cut the simmer time to 8 to 10 minutes.
- eggs: Whisking the eggs well before tempering keeps the sauce smooth. Cold eggs straight from the fridge are fine, just whisk a bit longer.
- lemon juice: Fresh-squeezed juice tastes brighter than bottled. Start with 60 ml and add more once the soup is finished if you want extra tang.
- dill: Dill is the classic garnish here, but fresh mint or parsley also work if that’s what you have.
Classic Cypriot Avgolemono Soup with Chicken and Rice
Ingredients
Method
- Place the chicken thighs, onion, carrot, celery, bay leaf, peppercorns, and 1 tsp salt in a 6-quart / 5.5L stockpot. Add 2.5 L water and bring to a boil over high heat, skimming off any foam that rises to the top.
- Reduce the heat to low, cover, and simmer for 40 minutes, until the chicken reaches 165 F / 74 C and pulls apart easily with a fork.
- Lift the chicken onto a plate to cool slightly. Strain the broth through a fine-mesh sieve back into the pot and discard the vegetables and bay leaf.
- Once the chicken is cool enough to handle, shred the meat off the bones and discard the skin and bones. Set the shredded chicken aside.
- Bring the strained broth back to a gentle boil over medium heat. Stir in the rice and simmer, uncovered, for 15 to 18 minutes, until the rice is tender.
- Turn the heat down to low. In a mixing bowl, whisk the eggs until frothy, then whisk in the lemon juice.
- Ladle about 240 ml of the hot broth into the egg-lemon mixture in a slow stream, whisking the whole time. This tempers the eggs so they don't scramble when they hit the pot.
- Pour the tempered egg-lemon mixture back into the pot, stirring gently and constantly. Keep the heat low and don't let the soup boil again, or the eggs will curdle into small flecks instead of thickening the broth.
- Add the shredded chicken back into the pot and warm through for 2 to 3 minutes over low heat.
- Taste the soup and add salt and black pepper as needed. Ladle into bowls, sprinkle with fresh dill, and serve warm.
Notes
- Don't add the eggs directly to hot broth, they will scramble.
- Save some lemon zest to sprinkle over the soup before serving.
- Reheat leftovers on low heat, stirring often, without boiling.
- Bone-in chicken thighs give a richer broth than boneless breast.
Tips for Success
- Temper the egg-lemon mixture slowly with hot broth so the eggs don’t scramble.
- Skim the foam off the broth in the first 10 minutes for a clearer soup.
- Squeeze the lemon juice fresh right before whisking it into the eggs.
- Keep the heat low once the eggs go in and never let the soup boil again.
- Shred the chicken while the broth simmers so both steps finish around the same time.
Variations
- Swap rice for orzo pasta, added in the last 8 to 10 minutes of simmering.
- Stir in a handful of fresh spinach at the end for extra color and texture.
- Use a whole chicken instead of thighs for a fuller-bodied broth and extra leftover meat.
Storage and Reheating
Cypriot avgolemono soup keeps well in the fridge for 3 to 4 days in a sealed container. The egg-lemon sauce may thicken slightly as it cools, that’s normal.
Reheat gently on the stove over low heat, stirring often, until warmed through, about 5 to 7 minutes. Don’t let it come to a boil or the eggs will separate into small curds. You can also reheat in the microwave at 50% power in 30-second bursts, stirring between each one.
I don’t recommend freezing this soup. The egg-lemon sauce turns grainy once frozen and thawed. If you want to prep ahead, make the broth, chicken, and rice a day early, then whisk in a fresh egg-lemon sauce right before serving.
Serving Suggestions
Cypriot avgolemono soup is filling on its own, but a piece of crusty bread or warm pita makes it a full meal. I like to serve it with a small plate of olives, feta, and cucumber on the side.
For a heavier dinner, pair it with grilled halloumi or a simple green salad with plenty of lemon and olive oil. A glass of chilled white wine goes well alongside it too.
FAQ
Why did my avgolemono soup curdle instead of staying smooth?
Your eggs probably hit hot broth too fast. Always temper the egg-lemon mixture by whisking in one or two ladles of hot broth first, then stir it back into the pot over low heat. Keep the soup below a simmer once the eggs go in, or they’ll scramble into small flecks instead of thickening the broth.
Can I use orzo instead of rice in this avgolemono soup?
Yes, orzo works well in place of rice. Add it straight into the simmering strained broth and cook for 8 to 10 minutes, until just tender, instead of the 15 to 18 minutes rice needs. The texture turns a bit silkier since orzo releases more starch into the broth.
Can I freeze Cypriot avgolemono soup?
I don’t recommend freezing this soup. The egg-lemon sauce separates and turns grainy once frozen and thawed, even after reheating gently. Instead, make the broth, chicken, and rice ahead of time, store that part in the fridge, and whisk in a fresh egg-lemon sauce right before serving.
What can I serve with Cypriot avgolemono soup for a full meal?
Crusty bread or a simple village salad rounds out the meal well. I like warm pita or sourdough for dipping, plus a plate of olives and feta on the side. A glass of crisp white wine works too if you’re serving this for dinner.
Is Cypriot avgolemono soup gluten free?
Yes, as long as you use rice and not orzo or another wheat pasta. Rice is naturally gluten free, and the rest of the ingredients, chicken, broth, eggs, and lemon, don’t contain gluten either. Just double check any stock cubes you add for hidden wheat starch.
What’s the difference between Cypriot avgolemono and Greek avgolemono soup?
The two are close cousins. Cypriot versions often simmer bone-in chicken pieces whole for a heartier broth and keep the shredded meat in the bowl, while some Greek versions strain out the chicken and serve a lighter, broth-forward soup. Both use the same egg and lemon finish.