I keep coming back to this Avgolemono soup because the silky egg-lemon broth makes classic chicken soup feel bright, nourishing, and irresistible. One spoonful and it is clear why this Greek favorite is pure comfort with a tangy twist.
I’m obsessed with Avgolemono Soup because it hits that rare spot between bright, creamy, and seriously satisfying without feeling heavy. I love how the lemon cuts through the rich flavor and makes every spoonful taste sharp, silky, and alive.
This is the Greek soup I crave when I want something clean but not boring, comforting but not sleepy. And that tangy egg-lemon broth?
Ridiculously good. I like it with fresh dill because it adds that grassy pop that keeps me going back for another bowl.
But honestly, the lemon is the reason I can’t stop thinking about it.
Ingredients
- Chicken gives the soup its cozy backbone, plus tender bites you’ll actually want.
- Water or broth pulls all that savory goodness together without making it heavy.
- Onion adds quiet sweetness in the background, not a big oniony punch.
- Carrots bring a little color, natural sweetness, and that homemade-soup feeling.
- Celery keeps things fresh and slightly earthy, like classic chicken soup should.
- Bay leaf adds subtle depth.
Basically, it makes the broth taste more finished.
- Olive oil adds a silky touch and a little Mediterranean richness.
- Orzo or rice makes it filling without turning it into a casserole.
- Eggs create that creamy texture, even though there’s no cream involved.
- Lemon juice makes everything bright, tangy, and honestly kind of addictive.
- Dill brings fresh, grassy flavor that totally wakes up the bowl.
- Parsley is optional, but it adds a clean pop at the end.
Ingredient Quantities
- 3 to 4 pound whole chicken or 2 to 3 pounds bone-in chicken pieces (thighs and breasts)
- 10 cups water or low sodium chicken broth
- 1 medium yellow onion, peeled and halved
- 2 medium carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 1 bay leaf
- 1 tablespoon extra virgin olive oil
- 1/2 to 3/4 cup orzo or short-grain white rice
- 3 large eggs
- Juice of 3 large lemons (about 1/2 cup), freshly squeezed
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 2 tablespoons chopped fresh dill, plus extra for garnish
- 1 to 2 tablespoons chopped fresh parsley (optional)
How to Make this
1. In a large pot heat 1 tablespoon olive oil over medium heat, add the halved onion, carrots and celery and cook until softened, about 5 minutes.
2. Add the whole chicken or bone-in pieces, 10 cups water or low sodium broth, 1 bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; bring to a boil, then reduce heat and simmer gently, uncovered, until chicken is cooked through and tender, 35 to 45 minutes.
3. Remove the chicken to a plate and set aside to cool slightly; strain the broth through a fine sieve into the pot to remove vegetables and any impurities, return the clear broth to the stove and keep warm over low heat.
4. When the chicken is cool enough to handle, discard skin and bones and shred the meat into bite sized pieces; reserve.
5. Add 1/2 to 3/4 cup orzo or short grain white rice to the warm broth and simmer until tender, about 8 to 12 minutes for orzo or 15 to 20 minutes for rice, stirring occasionally.
6. While the orzo or rice cooks, whisk together 3 large eggs in a medium bowl until smooth, then whisk in the juice of 3 lemons (about 1/2 cup) until combined.
7. Temper the egg lemon mixture by slowly ladling 1 cup of hot broth into the bowl in a steady stream while whisking constantly to warm the eggs.
8. Lower the heat to the lowest setting and slowly stir the tempered egg lemon mixture back into the pot of hot broth, stirring constantly until the soup is silky and slightly thickened, do not boil or the eggs may curdle.
9. Stir in the shredded chicken, 2 tablespoons chopped fresh dill and 1 to 2 tablespoons chopped fresh parsley if using; taste and adjust seasoning with more kosher salt and freshly ground black pepper as needed, garnish with extra dill and serve hot.
Equipment Needed
1. Large stockpot (6 to 8 quart)
2. Fine mesh sieve
3. Cutting board
4. Chef knife
5. Wooden spoon or silicone spatula
6. Ladle
7. Medium bowl
8. Whisk
9. Measuring cups and spoons
FAQ
Avgolemono Soup…Greek Chicken Soup With Lemon Recipe Substitutions and Variations
- Chicken
- Bone-in turkey pieces cooked the same way for a slightly deeper flavor
- Boneless skinless chicken breasts or thighs for quicker cooking and easier shredding
- Vegetable broth with sautéed mushrooms and cooked white beans for a vegetarian version
- Orzo or short-grain rice
- Pastina, acini di pepe or other small pasta that cooks quickly
- Long-grain rice, but add more cooking time and extra liquid
- Small Israeli couscous for a chewier texture
- Eggs
- Use only egg yolks for an even richer, silkier emulsification
- Stir in 2 to 3 tablespoons cornstarch slurry made with cold water as a thickener for an egg-free option
- Whisk in strained Greek yogurt off heat for creaminess while keeping some tang
- Lemons
- Bottled lemon juice about 1/3 cup if fresh lemons are unavailable
- Fresh lime juice for a brighter, slightly different citrus note
- 1 tablespoon white wine vinegar plus 1 teaspoon lemon zest to mimic acidity and aroma
Pro Tips
1. Make the broth ahead and chill it overnight if you can. Skimming the fat once it firms on top gives a cleaner, brighter soup and lets the lemon shine.
2. Save and roast the onion and carrot trimmings in the oven for 20 to 30 minutes before simmering if you want a deeper, slightly caramelized flavor without extra effort.
3. If using rice, rinse it well until the water runs clear to prevent cloudiness and excess starch. For orzo, toast it briefly in the pot with the oil before adding broth to add a nutty note and help it hold texture.
4. Temper the egg and lemon mixture slowly and keep the soup barely warm when you add it. Stir constantly and remove from the heat as soon as it thickens to a velvety finish, or you risk curdling.
5. Finish with fresh herbs and acid at the end. Add most of the dill in the pot but reserve a little and a splash of lemon or extra lemon zest right before serving for brightness and aroma.
Avgolemono Soup…Greek Chicken Soup With Lemon Recipe
I keep coming back to this Avgolemono soup because the silky egg-lemon broth makes classic chicken soup feel bright, nourishing, and irresistible. One spoonful and it is clear why this Greek favorite is pure comfort with a tangy twist.
6
servings
380
kcal
Equipment: 1. Large stockpot (6 to 8 quart)
2. Fine mesh sieve
3. Cutting board
4. Chef knife
5. Wooden spoon or silicone spatula
6. Ladle
7. Medium bowl
8. Whisk
9. Measuring cups and spoons
Ingredients
-
3 to 4 pound whole chicken or 2 to 3 pounds bone-in chicken pieces (thighs and breasts)
-
10 cups water or low sodium chicken broth
-
1 medium yellow onion, peeled and halved
-
2 medium carrots, peeled and roughly chopped
-
2 celery stalks, roughly chopped
-
1 bay leaf
-
1 tablespoon extra virgin olive oil
-
1/2 to 3/4 cup orzo or short-grain white rice
-
3 large eggs
-
Juice of 3 large lemons (about 1/2 cup), freshly squeezed
-
1 teaspoon kosher salt plus more to taste
-
1/2 teaspoon freshly ground black pepper plus more to taste
-
2 tablespoons chopped fresh dill, plus extra for garnish
-
1 to 2 tablespoons chopped fresh parsley (optional)
Directions
- In a large pot heat 1 tablespoon olive oil over medium heat, add the halved onion, carrots and celery and cook until softened, about 5 minutes.
- Add the whole chicken or bone-in pieces, 10 cups water or low sodium broth, 1 bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; bring to a boil, then reduce heat and simmer gently, uncovered, until chicken is cooked through and tender, 35 to 45 minutes.
- Remove the chicken to a plate and set aside to cool slightly; strain the broth through a fine sieve into the pot to remove vegetables and any impurities, return the clear broth to the stove and keep warm over low heat.
- When the chicken is cool enough to handle, discard skin and bones and shred the meat into bite sized pieces; reserve.
- Add 1/2 to 3/4 cup orzo or short grain white rice to the warm broth and simmer until tender, about 8 to 12 minutes for orzo or 15 to 20 minutes for rice, stirring occasionally.
- While the orzo or rice cooks, whisk together 3 large eggs in a medium bowl until smooth, then whisk in the juice of 3 lemons (about 1/2 cup) until combined.
- Temper the egg lemon mixture by slowly ladling 1 cup of hot broth into the bowl in a steady stream while whisking constantly to warm the eggs.
- Lower the heat to the lowest setting and slowly stir the tempered egg lemon mixture back into the pot of hot broth, stirring constantly until the soup is silky and slightly thickened, do not boil or the eggs may curdle.
- Stir in the shredded chicken, 2 tablespoons chopped fresh dill and 1 to 2 tablespoons chopped fresh parsley if using; taste and adjust seasoning with more kosher salt and freshly ground black pepper as needed, garnish with extra dill and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 740g
- Total number of serves: 6
- Calories: 380kcal
- Fat: 14g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 7g
- Cholesterol: 120mg
- Sodium: 600mg
- Potassium: 650mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 4g
- Protein: 35g
- Vitamin A: 2500IU
- Vitamin C: 20mg
- Calcium: 80mg
- Iron: 2.5mg
