If there’s one dish that feels like a hug in a bowl, it’s Avgolemono Soup. This Greek lemon chicken soup is the kind of meal that soothes your soul after a long, hectic day. Imagine silky broth, tender rice, and delicate chicken wrapped in a cozy, citrusy blanket—yes, please!
I remember the first time I made Avgolemono; I was craving something hearty yet bright, something that felt like comfort without the heaviness. This soup checked every box. With its creamy texture (no cream required!) and fresh lemon zing, it’s the perfect balance between cozy and refreshing.
Whether you’re fighting off a cold, looking for a quick dinner to please everyone, or simply wanting a traditional Greek recipe that’s full of warmth and flavor, this egg lemon soup delivers every single time. Plus, it’s ready in under an hour—because who has time to spend all evening stirring? Let’s get that apron on and cook up some sunshine.
Why You’ll Love This Avgolemono Soup
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It’s creamy without any dairy—thank you, eggs and lemons!
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It tastes like something you’d find in a cozy taverna on a Greek island.
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It’s both comforting and light—perfect for any season.
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It’s simple enough for weeknights but elegant enough to serve guests.
Creamy Avgolemono Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Avgolemono Soup is a comforting Greek classic that perfectly balances creamy richness and bright citrus flavor—without a drop of cream. Made with tender chicken, rice, eggs, and fresh lemon juice, this silky, cozy soup is like sunshine in a bowl. Ready in under an hour, it’s the perfect weeknight meal that nourishes both body and soul.
Ingredients
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4 cups (950 ml) chicken broth
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1 cup (140 g) cooked boneless, skinless chicken breast, shredded
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½ cup (95 g) long-grain rice
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3 large eggs
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½ cup (120 ml) freshly squeezed lemon juice
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2 tbsp (4 g) fresh dill, chopped
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Salt and pepper, to taste
Instructions
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Bring on the Broth: In a large pot, bring chicken broth to a gentle boil.
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Cook the Chicken: If using raw chicken, simmer in the broth 15–20 minutes until tender. Remove, shred, and set aside.
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Add the Rice: Stir in rice and cook for about 15 minutes until tender and plump.
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Whisk the Magic: In a bowl, whisk eggs and lemon juice until light and frothy.
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Temper the Eggs: Lower the heat. Slowly add a ladleful of hot broth to the egg mixture while whisking continuously. Gradually pour the mixture back into the soup, stirring constantly.
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Finish It Off: Add shredded chicken, season with salt, pepper, and dill. Heat gently for 1–2 minutes more (do not boil).
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Serve: Ladle into bowls, garnish with dill, and enjoy warm.
Notes
Whisk continuously when tempering the eggs to avoid curdling.
Always use fresh lemon juice for the best bright flavor.
For a thicker soup, cook the rice longer or use slightly less broth.
Add veggies like spinach or carrots for extra texture and color.
Reheat gently over low heat; avoid boiling to keep the texture smooth.
Store lemon juice separately if reheating later to preserve freshness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Ingredients
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4 cups (950 ml) chicken broth
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1 cup (140 g) cooked boneless, skinless chicken breast, shredded
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½ cup (95 g) long-grain rice
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3 large eggs
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½ cup (120 ml) freshly squeezed lemon juice
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2 tablespoons (4 g) fresh dill, chopped
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Salt and pepper, to taste
Instructions
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Bring on the Broth:
In a large pot, bring the chicken broth to a gentle boil. -
Cook the Chicken:
If your chicken isn’t pre-cooked, add it to the pot and simmer for 15–20 minutes until tender. Remove, shred, and set aside. -
Add the Rice:
Stir the rice into the simmering broth and cook for about 15 minutes, or until tender and plump. -
Whisk the Magic:
In a medium bowl, whisk together the eggs and lemon juice until light and frothy. This is the heart of Avgolemono—it’s what gives the soup its creamy texture and signature tang. -
Temper the Eggs:
Turn the heat to low. Slowly pour a ladleful of hot broth into the egg mixture while whisking continuously (this keeps the eggs from scrambling). Then, gently pour the mixture back into the soup, stirring as you go. -
Finish It Off:
Add the shredded chicken back to the pot. Season with salt, pepper, and chopped dill. Heat for 1–2 minutes more—but don’t let it boil! -
Serve & Savor:
Ladle into bowls, garnish with a sprinkle of dill, and breathe in that lemony aroma. Heaven!
Cooking Tips for Perfect Avgolemono Soup
Here’s the thing about Avgolemono—it’s beautifully simple, but it does ask for a little TLC.
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Temperature is key: If you add the egg-lemon mixture too quickly, you’ll end up with scrambled eggs instead of creamy soup. Go slow and whisk constantly.
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Fresh lemon juice only: Bottled lemon juice just won’t deliver that vibrant, sunny flavor this soup deserves.
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Want it thicker? Use a bit less broth or let the rice cook longer—it naturally releases starch that thickens the soup.
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Add veggies: A handful of spinach or carrots can add texture and color.
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Don’t skip the dill: It gives the soup that unmistakable Greek flair (and makes your kitchen smell divine!).
Think of this soup as your kitchen’s little mood booster—refreshing yet deeply comforting, like sunshine on a cloudy day.
A Little Story from My Kitchen
I first discovered Avgolemono during a rainy weekend when I was craving something bright but soothing. I didn’t have cream, but I did have eggs, lemons, and leftover chicken—so I figured, “Why not?” The result? A bowl of liquid gold that made the whole house smell like a Mediterranean breeze.
Now, it’s one of my go-tos whenever my family needs a pick-me-up. My husband calls it my “instant comfort potion,” and my kids think it’s magic that lemon and eggs can make soup creamy. (Honestly, same.)
It’s also the dish I love to share with friends who’ve never tried a traditional Greek recipe before—it’s impressive without being fussy. Every spoonful reminds me that simple ingredients can create extraordinary joy.
What to Serve with Avgolemono Soup
This Greek lemon chicken soup pairs beautifully with a crusty baguette or a slice of warm pita for dipping. For a more complete meal, serve it alongside a crisp Greek salad—think cucumbers, tomatoes, olives, and feta tossed with olive oil and oregano.
If you’re entertaining, this soup makes a lovely starter before grilled fish or roasted vegetables. And for dessert? A little Greek yogurt drizzled with honey and walnuts keeps the Mediterranean vibe going.
Or, if it’s a cozy night in, just pour yourself a glass of white wine and enjoy a quiet moment with your bowl of creamy comfort. Sometimes, simplicity is the ultimate luxury.
How to Store Avgolemono Soup
Got leftovers? Lucky you.
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Refrigerate: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days.
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Reheat gently: Warm it slowly over low heat, stirring often. Avoid boiling—it can cause the eggs to separate.
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Freeze with caution: This soup can be frozen, but it may lose some of its creamy texture when thawed. If you do freeze it, whisk well when reheating to help it come back together.
Pro tip: Store the lemon juice separately and add it fresh when reheating—it keeps the flavor bright and vibrant!
FAQs About Avgolemono Soup
Can I use orzo instead of rice?
Absolutely! Orzo gives a slightly heartier texture, and it’s just as traditional in some Greek households.
How can I make this vegetarian?
Swap chicken broth for vegetable broth and leave out the chicken—still creamy, still delicious!
What if my soup curdles?
Don’t panic! It happens to the best of us. Strain it through a fine sieve or blend it lightly. It’ll still taste amazing.
Can I make Avgolemono ahead of time?
Yes, but it’s best fresh. If making ahead, keep the egg-lemon mixture separate and stir it in right before serving.
How do I make it extra lemony?
Add a bit of zest or an extra squeeze of lemon right before serving for a tangy finish.
A Final Spoonful of Comfort
At the end of a long day, this Avgolemono Soup feels like the culinary equivalent of a warm hug and a fresh breeze all at once. It’s proof that comfort food doesn’t have to be heavy, and that traditional Greek recipes have a way of nourishing both the body and soul.
So, the next time you’re craving something that’s both soothing and bright, grab your lemons and eggs, and let this soup work its cozy magic. Trust me—once you’ve tried it, you’ll be making it again and again.
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