Greek Avgolemono Soup: Creamy Lemon Chicken Soup

Greek avgolemono soup is a creamy, bright chicken soup made with rice and a silky egg-lemon broth. It’s the kind of bowl that feels like a warm hug on a chilly day. The magic happens when you whisk eggs with lemon juice and hot broth, then stir it back into the pot—no cream needed.

What Is Avgolemono Soup?

Avgolemono (ah-vgo-LEH-mo-no) is a traditional Greek soup made with chicken broth, rice, and a mixture of eggs and lemon juice. The name means “egg-lemon.” The eggs and lemon are whisked together and slowly heated with broth to create a smooth, velvety texture. It’s a staple in Greek homes, often served for holidays or when someone needs a little comfort.

How to Make It (Step-by-Step)

This recipe is based on the classic method. You’ll need a large pot for the soup and a medium bowl for the egg mixture.

1. Cook the rice: In a large pot, bring 6 cups of chicken broth to a boil. Add 1/2 cup of uncooked white rice (like arborio or long-grain). Reduce heat and simmer until the rice is tender, about 15–20 minutes.
2. Add the chicken: Stir in 2 cups of cooked, shredded chicken. Let it heat through while you prepare the egg mixture.
3. Whisk the eggs and lemon: In a medium bowl, whisk 2 large eggs until frothy. Then whisk in 1/4 cup of fresh lemon juice (about 2 lemons).
4. Temper the eggs: This is the key step. While whisking constantly, slowly ladle about 1 cup of the hot broth into the egg mixture in a thin stream. Don’t stop whisking, or the eggs will scramble.
5. Combine: Reduce the soup pot heat to low. Slowly pour the tempered egg mixture back into the pot, stirring gently. Cook for 2–3 minutes until the soup thickens slightly. Do not let it boil.
6. Season and serve: Taste and add salt and pepper as needed. Serve hot with fresh parsley and extra lemon wedges.

Practical Tips & Troubleshooting

• Eggs scrambled? The broth was too hot or you added it too fast. Start over with fresh eggs and make sure the broth is hot but not boiling. Add it very slowly while whisking.
• Soup too lemony? Add a little more broth or a pinch of sugar to balance.
• Make it ahead: Avgolemono is best fresh, but you can reheat gently on low heat, stirring constantly. Avoid boiling.
• Rice options: Arborio rice gives a creamier texture, but long-grain works fine. You can also use orzo pasta.

Frequently Asked Questions