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Avgolemono is a Greek chicken soup made silky with whisked eggs and lemon juice instead of cream. It tastes bright and tangy, with a rich, velvety body that comes from the egg-lemon mixture stirred in at the end.
I make this when I want something warm but not heavy. The chicken poaches right in the broth so it stays tender, and the rice soaks up all that lemony flavor while it simmers.
The tricky part is the eggs. Add them too fast, or let the soup boil after they go in, and you get small scrambled bits floating in your broth instead of a smooth soup. Go slow with the tempering step and you’ll be fine.
This one keeps in the fridge for a few days, though it’s best eaten the same day it’s made, while the broth is still smooth.
Why You’ll Love This Recipe
- Ready in under an hour, start to finish
- No cream needed, eggs make it silky
- Tender poached chicken and lemony rice in one pot
- Simple ingredients you likely already have on hand
Ingredient Notes
- chicken breasts: Boneless, skinless breasts poach quickly and shred easily. You can swap in bone-in thighs for richer flavor, just add a few extra minutes to the poaching time.
- rice: Long-grain white rice is standard here. Orzo works too if you want a slightly different texture, just cook it 8 to 10 minutes instead of 15 to 18.
- eggs: Whole eggs give the broth its body. Whisk them well before tempering so the mixture blends smoothly into the soup.
- lemon juice: Use fresh juice, not bottled, for a cleaner tang. About 2 to 3 medium lemons gets you 1/3 cup.
- chicken broth: Use a broth you’d happily drink on its own, since it’s the base of the whole soup. Low-sodium lets you control the salt at the end.
- dill: Fresh dill adds a grassy note that pairs well with lemon. Parsley works as a substitute if dill isn’t available.
Greek Chicken Soup with Lemon and Egg (Avgolemono)
Ingredients
Method
- Heat the olive oil in a 5.5-quart / 5.2 L Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5 to 7 minutes, stirring often, until softened.
- Add the garlic and cook for 30 seconds, until fragrant.
- Pour in the chicken broth and add the chicken breasts. Bring to a boil, then lower the heat and simmer, covered, for 15 to 18 minutes, until the chicken reaches 165 F / 74 C on an instant-read thermometer.
- Lift the chicken onto a plate. Once it's cool enough to handle, shred it into bite-sized pieces with two forks and set aside.
- Stir the rice into the pot and simmer uncovered for 15 to 18 minutes, until the rice is tender.
- While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until pale and frothy.
- Ladle about 1 cup of hot broth from the pot into the egg mixture in a slow stream, whisking the whole time, to warm the eggs without cooking them. Repeat with a second cup of broth.
- Turn the heat down to low. Slowly pour the tempered egg mixture back into the pot, stirring constantly.
- Return the shredded chicken to the pot. Warm everything gently for 3 to 4 minutes, stirring, until the soup thickens slightly and reaches about 160 F / 71 C. Do not let it boil, or the eggs will curdle into small scrambled bits instead of thickening the broth.
- Season with salt and pepper, taste, and adjust. Ladle into bowls and top with chopped dill.
Notes
- Temper eggs with hot broth gradually to avoid curdling.
- Poach chicken to 165 F / 74 C for safe, tender meat.
- Keep heat low after adding eggs, never let it boil.
- Use long-grain rice or orzo, both work fine here.
Tips for Success
- Temper the eggs slowly with hot broth before adding them back to the pot, or they’ll scramble.
- Use fresh lemon juice, not bottled, for the brightest flavor and best tang.
- Keep the soup below a simmer once the eggs go in, since boiling curdles them fast.
- Shred the chicken while it’s still warm, it pulls apart easier than cold chicken.
- Taste before adding extra salt, since the broth and eggs already add plenty of flavor.
Variations
- Swap the rice for orzo, cooking it in the broth for 8 to 10 minutes instead of 15 to 18.
- Use bone-in chicken thighs instead of breasts for a richer broth and darker meat.
- Add a handful of baby spinach at the end for extra color and a mild vegetable boost.
Storage and Reheating
Store leftover avgolemono soup in an airtight container in the fridge for 3 to 4 days.
Reheat it gently on the stove over low heat, stirring often, until warmed through. Keep it well below a boil, since the eggs in the broth can curdle into small flecks if it gets too hot.
I don’t freeze this soup. The egg-lemon broth tends to separate and turn grainy once thawed, so it’s better made fresh or kept in the fridge for a few days.
Serving Suggestions
Serve avgolemono soup warm, with a piece of crusty bread or warm pita for dipping into the broth.
A simple cucumber tomato feta salad with olive oil works well on the side, since the soup itself carries plenty of flavor on its own.
I like to finish each bowl with a little extra chopped dill and a crack of black pepper right before serving.
FAQ
Why did my avgolemono soup turn into scrambled eggs instead of a smooth broth?
This happens when the eggs get added too fast or the soup boils after they go in. Ladle in hot broth slowly while whisking to warm the eggs first, then keep the heat low once they’re back in the pot. Boiling avgolemono after the eggs go in is the main cause of curdling.
Can I use orzo instead of rice in this avgolemono soup?
Yes, orzo works well in place of rice and shows up in some Greek versions of this soup. Add it straight to the simmering broth and cook for 8 to 10 minutes, until tender, instead of the 15 to 18 minutes rice needs. Check for gluten-free orzo if you need this soup gluten-free.
Can I freeze avgolemono chicken soup?
I don’t recommend freezing this soup. The egg-lemon broth tends to separate and turn grainy once thawed, which ruins the smooth texture. It keeps well in the fridge for 3 to 4 days instead, so make it a day or two ahead if you want a head start.
What pairs well with Greek avgolemono soup besides bread?
Crusty bread or warm pita is my usual pick, since they’re good for dipping into the broth. A simple cucumber and tomato salad with olive oil also works well alongside it, since the soup carries plenty of flavor on its own without needing a heavy side.
Is avgolemono chicken soup gluten free?
Yes, this version is gluten free as long as you check that your chicken broth is labeled gluten free, since some brands add wheat-based thickeners. Rice, chicken, eggs, and lemon juice are all naturally free of gluten, so the base of the soup is safe as written.
What’s the difference between avgolemono and regular chicken noodle soup?
Avgolemono gets its thick, silky body from whisked eggs and lemon juice stirred into the broth at the end, while regular chicken noodle soup stays thin and clear. The egg-lemon mixture also gives avgolemono a tangy, rounder flavor that chicken noodle soup doesn’t have.