Greek Chicken Lemon Soup - Avgolemono (2025)

Published: Dec 11, 2024 by Ayla Clulee · This post may contain affiliate links.

Avgolemono Soup is a rich, cozy, and comforting Greek Chicken Lemon Soup made with chicken, rice, fresh lemon juice, and eggs. This classic Greek soup combines simple ingredients to create a creamy, silky texture without using any cream.

I like to use leftover roast chicken to save time, but you can easily make it the traditional way with uncooked chicken if you prefer. Great for a cold evening or when you need a filling meal, Avgolemono Soup is easier to make than you think and should be in your recipe book.

What is Avgolemono Soup?

Kotosoupa Avgolemono is a classic Greek soup made with an egg-lemon mixture that thickens the broth and adds a smooth creamy texture. The name comes from the Greek words avgo (egg) and lemono (lemon). It is traditionally made with chicken and rice, but you can also use orzo or other grains. The result is a creamy, velvety soup with a bright lemony kick, ready in just over 30 minutes.

Ingredients You'll Need

Please scroll down to the recipe card below for thefull ingredients list withmeasurements, complete recipe method, recipe notes, and nutritional information.

• Chicken - Leftover shredded chicken from a roast dinner works perfectly, but you can also use uncooked whole chicken or meat from Baked Chicken Legs.

• Chicken stock - I prefer using homemadeEasy Chicken Stock (Bone Broth) to create a flavorsome base for the soup. However, you can also use a good quality low-sodium store-bought broth.

• Rice - Both long-grain and short-grain white rice work well, but orzo is also a great alternative. Just be sure to cook orzo for a shorter time, as it cooks faster than rice.

• Celery and Onion - I finely dice these to bring texture, flavor, and extra nutrition to the soup. If you like, you can also include diced carrots and chopped garlic for extra flavor.

• Lemon Juice - You'll need about ⅓ cup freshly squeezed lemon juice from 2 lemons.

How to Make Greek Chicken Lemon Soup - Kotosoupa Avgolemono?

Making this delicious and rich Greek Chicken Lemon Soup - Kotosoupa Avgolemono is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:

Soak the rice in plenty of water for about 30 minutes.Skip this step if you don't have the time but the rice will need to cook for longer.

Heat olive oil in a Dutch Oven or a large pot over medium heat and add the diced onion and celery. Sauté for about 5 minutes, until onions and celery are tender.

Add 1 litre chicken stock, soaked and washed rice, bay leaves, salt, and freshly ground black pepper. Bring the pot to a boil.

Reduce the heat and let it simmer for 20-25 minutes until the rice is tender and cooked through.

Stir in the shredded chicken, bring it back to a gentle simmer, and remove the pot from the heat.

Place the 500 ml chicken stock in a small pot and bring it to a gentle simmer. Remove from the heat. In a medium bowl, whisk the eggs and lemon juice.

Slowly add a ladleful of the hot stock to the egg-lemon mixture while whisking continuously. The mixture will look frothy at this stage. This step is crucial to temper the eggs and prevent curdling.

Slowly pour the egg-lemon mixture into the soup. The soup will thicken at this stage. Add chopped dill and give it a good stir.

Check the seasoning and add extra salt pepper or lemon juice if necessary. Serve hot, and garnish with extra dill and lemon slices if you prefer.

Recipe Tips From the Chef

• Use Fresh Lemons:The freshness of lemon juice makes a significant difference in flavor. Avoid bottled lemon juice if possible.

• Temper the Eggs:Always whisk in hot broth slowly to avoid scrambling the eggs. This step ensures a smooth, creamy soup.

• Don’t Boil After Adding the Egg Mixture:Boiling can cause the eggs to curdle. Remove the pan from the heat before adding the eggs.

• Customize the Texture:For a thicker soup, use more eggs or reduce the amount of broth. For a lighter version, use less rice or orzo.

How to Serve Avgolemono Soup

Avgolemono Soup is traditionally served warm and can be a meal on its own or paired with sides like crusty Dutch Oven Sourdough Bread or Barbari Bread - Persian Flatbread and a bowl of Greek Cucumber Salad.

A sprinkle of fresh herbs like dill or parsley adds a pop of color and flavor.

Storing and Reheating Avgolemono Soup

Reheating:Warm the soup gently on the stovetop over low heat to avoid curdling.

Refrigeration:Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it cools, so you can add a splash of broth or water when reheating.

Freezing:This Greek Avgolemono Soup freezes well, just make sure you leave some space in the container as the soup will expand when frozen. The leftovers would keep for up to 3 months in the freezer.

For more delicious Greek recipes why not try:

Did you make this recipe?Please let me know how it turned out! Leave a comment below and tag@cookingorgeouson Instagramand hashtag it#cookingorgeous.

I hope you enjoy the process of making this rich and comforting Greek Chicken Lemon Soup - Kotosoupa Avgolemono recipe as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet olsun!