Name: Avgolemono Soup (Greek Lemon Chicken Soup) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 Tbsp extra virgin olive oil, plus more for serving if desired; 1 cup chopped green onions (preferably white and light green portions); 1 Tbsp minced garlic (3 cloves); 7 cups low-sodium chicken broth, plus more to thin if desired; 3/4 cup jasmine rice or white rice; 1 tsp dried oregano; 2 bay leaves (fresh or dried); Salt and black pepper, to taste; 3 cups cooked shredded rotisserie chicken; 1 1/2 tsp fresh lemon zest; 2 large eggs; 2 large egg yolks; 1/3 cup fresh lemon juice; 2 Tbsp chopped fresh parsley and/or 1 Tbsp chopped fresh dill

Jump to Recipe· 4.1 from 31 reviews

If you’re on the lookout for a cozy, feel-good dish that carries the sunshine of the Mediterranean in every spoonful, you have to try this Avgolemono Soup (Greek Lemon Chicken Soup) Recipe. This classic Greek bowl of comfort combines tender shredded chicken, fluffy white rice, and a bright, tangy lemon blend that’s gently thickened by eggs, resulting in a luscious, silky broth that warms you from the inside out. It’s perfect as a weeknight dinner or when you need a little pick-me-up, offering both nourishment and a comforting hug in a bowl.

Ingredients You’ll Need

The image shows a white marbled surface with various cooking ingredients arranged neatly. At the bottom right, a wooden bowl is filled with shredded cooked chicken, light beige in color and soft in texture. To the left of it, a small glass jar holds dried green herbs. Above the jar, three bright yellow lemons provide a pop of color next to a small clear glass bowl with light yellow olive oil. Moving further left, a small dark bowl contains three white garlic cloves, next to a bundle of fresh green onions with long white and green stalks. Above the garlic, fresh leafy parsley with dark green leaves adds more color. Toward the top left, two brown eggs sit next to a small white bowl with two bright yellow egg yolks. On the top right, a large clear glass measuring cup filled with light golden broth completes the arrangement, with two silver and black salt and pepper grinders beside it. All items rest on the clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by this Avgolemono Soup (Greek Lemon Chicken Soup) Recipe because it relies on simple, wholesome ingredients that work together to create a symphony of flavors and textures. Each element plays a vital role, whether it’s the brightness of lemon, the earthiness of fresh herbs, or the richness that eggs bring, making the preparation as satisfying as the final bowl.

1 Tbsp extra virgin olive oil: Adds a smooth, fruity base and helps soften the aromatics.
1 cup chopped green onions (white and light green portions): Provides a mild onion flavor with a fresh crunch.
1 Tbsp minced garlic (3 cloves): Infuses the broth with an irresistible aromatic depth.
7 cups low-sodium chicken broth: The hearty foundation of your soup, rich and flavorful without overpowering.
3/4 cup jasmine rice or white rice: Offers a subtle nuttiness and satisfying texture.
1 tsp dried oregano: Brings an earthy, herbal note essential to Greek cooking.
2 bay leaves (fresh or dried): Adds a gentle, aromatic undertone that balances the lemon.
Salt and black pepper: To taste, highlighting and balancing all other flavors.
3 cups cooked shredded rotisserie chicken: Tender, juicy protein to make the soup hearty.
1 1/2 tsp fresh lemon zest: Gives a fresh, intense citrus aroma enhancing every spoonful.
2 large eggs and 2 large egg yolks: Whisked in to create the creamy, silky texture that defines avgolemono.
1/3 cup fresh lemon juice: The vibrant tang that makes this soup uniquely Greek and utterly refreshing.
2 Tbsp chopped fresh parsley and/or 1 Tbsp chopped fresh dill: Bright and herbaceous finishing touches that elevate the flavor.

How to Make Avgolemono Soup (Greek Lemon Chicken Soup) Recipe

Step 1: Sauté Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in the chopped green onions and minced garlic, then sauté them just long enough for their fragrance to fill your kitchen—about 30 to 60 seconds. This quick step builds the savory foundation for your soup.

Step 2: Build the Broth

Pour the chicken broth into the pot and bring it up to a lively boil over medium-high heat. This rich broth will nurture all the other ingredients and carry your soup’s unforgettable flavor.

Step 3: Cook the Rice with Herbs

Stir in the rice, oregano, and bay leaves, seasoning the pot with salt and black pepper to taste. Lower the heat to medium-low, cover the pot, and let the rice simmer gently while you stir occasionally so it doesn’t stick. The rice should become just tender—about 15 minutes if using jasmine rice, or around 20 minutes for white rice. This step infuses the soup with heartiness and a subtle herbal warmth.

Step 4: Whisk the Egg-Lemon Mixture

While your rice is nearing perfect tenderness, whisk together the eggs, egg yolks, and fresh lemon juice in a medium bowl. Do this until the mixture froths up nicely, about one minute. This combo is what brings the Avgolemono Soup (Greek Lemon Chicken Soup) Recipe its signature creamy texture without any cream.

Step 5: Temper the Egg Mixture

To avoid curdling, slowly add about one cup of the hot broth from your soup into the egg-lemon mixture while whisking constantly. This step gently warms the eggs, preparing them to blend into the soup seamlessly.

Step 6: Finish the Soup

Add the shredded chicken and lemon zest to the pot, then remove it from heat. Slowly pour in the tempered egg mixture while stirring steadily. Return the pot to the stove over low heat and keep stirring for one to two minutes until the soup thickens slightly. This step transforms the broth into the luscious, silky elixir we all crave in avgolemono.

How to Serve Avgolemono Soup (Greek Lemon Chicken Soup) Recipe

A large white pot filled with a thick, creamy yellowish soup with visible small pieces mixed throughout, topped with small green herb pieces and two thin lemon slices on the right side near the center, and drizzled with a swirl of yellow oil. A silver ladle is partially dipped into the soup, with its handle resting on the edge of the pot. The pot sits on a teal cloth with fringed edges that is on top of a round wooden board, all placed on a white marbled surface. In the background to the right, there are three pieces of folded pita bread, and to the left, some fresh green parsley. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten your bowl with a sprinkle of chopped fresh parsley and/or dill right before serving. These herbs don’t just add color—they freshen each bite and bring a delicate, herbaceous note that partners beautifully with lemon’s zesty punch.

Side Dishes

This soup is wonderfully accompanied by crusty bread or warm pita to soak up every bit of that divine broth. A light Greek salad on the side can also round out the meal with crisp textures and fresh flavors.

Creative Ways to Present

For a charming twist, serve the soup in individual bowls garnished with a thin lemon slice resting atop the herbs. You can also drizzle a little extra virgin olive oil on the surface to add a glossy finish and an extra layer of richness that will make your guests swoon.

Make Ahead and Storage

Storing Leftovers

Store any leftover Avgolemono Soup (Greek Lemon Chicken Soup) Recipe in an airtight container in the refrigerator for up to three days. The soup thickens as it chills, so you might want to loosen it with a bit more chicken broth or water when reheating.

Freezing

While you can freeze this soup, keep in mind the egg-based broth may separate upon thawing. For best results, freeze the soup without the egg-lemon mixture, then prepare and add it fresh when you’re ready to eat.

Reheating

Gently reheat the soup over low heat, stirring frequently to prevent the eggs from scrambling. Add a splash of broth or water if the consistency feels too thick, restoring the silky texture that makes Avgolemono Soup so comforting.

FAQs

Can I use brown rice instead of white rice?

You can, but brown rice takes longer to cook and has a different texture that might alter the classic feel of the soup. If you opt for brown rice, simmer it separately before adding to the soup to ensure proper tenderness.

Is Avgolemono soup gluten-free?

Absolutely! This soup is naturally gluten-free as long as you use gluten-free chicken broth, which means it’s perfect for those avoiding gluten without sacrificing any flavor.

Can I use chicken breast instead of rotisserie chicken?

Yes! Simply poach or roast chicken breast and shred it before adding it to the soup. Rotisserie chicken is a great shortcut, but fresh-cooked chicken works beautifully too.

What if I don’t have fresh lemon juice?

Fresh lemon juice is key for the bright flavor in Avgolemono Soup (Greek Lemon Chicken Soup) Recipe, but if necessary, bottled lemon juice can be used as a last resort. The fresh juice, however, provides a cleaner, more vibrant taste that’s worth the extra effort.

Can I make this soup vegan or vegetarian?

Since Classic Avgolemono Soup relies heavily on chicken and eggs, it’s challenging to make a true vegan or vegetarian version without significant modifications. However, you can try vegetable broth, tofu instead of chicken, and a vegan egg substitute, though the creamy texture and traditional flavor will differ.

Final Thoughts

This Avgolemono Soup (Greek Lemon Chicken Soup) Recipe has a special way of combining simplicity and elegance, turning humble ingredients into something truly extraordinary. It’s a wonderful recipe to keep in your culinary repertoire for those days when you want something nourishing, uplifting, and genuinely delicious. So grab your lemons, and let this Greek classic brighten up your table—you’re going to love it more than you expect.