I made this Easy Greek Lemon Soup and I’m obsessed with how the eggs make it silky while the lemon keeps it startlingly bright and completely unforgettable.
I adore Avgolemono because it feels bright and honest. I love that the egg-thickened broth sings with lemon, not hiding behind heavy cream.
But mostly I crave that silky, lemony bowl after a messy day. I say this as someone who judges soups hard.
Easy Greek Lemon Soup calls to me when I want simple, bold flavor. Greek Lemon Chicken Soup Avgolemono is like comfort without being soft or boring.
I like the way eggs give it body and a few splashes of lemon cut right through. It wakes me up and makes me stay.
Worth every spoonful, honestly, always.
Ingredients
- Basically the cozy, rich protein and deep broth base.
- Gives body and salt control, keeps the soup comforting.
- Sweet, slightly sharp backbone that flavors the whole pot.
- Adds sweetness and homey color to the bowl.
- Earthy crunch that balances the sweet vegetables.
- Thickens the broth a bit, makes it hearty and filling.
- It’s the creamy binder that turns broth silky and smooth.
- Plus bright tang that lifts and lightens every spoonful.
- Warm, subtle herbal note tucked in the background.
- Controls seasoning, brings out all the other tastes.
- A little bite and gentle heat when you need it.
- Fresh pop and color when sprinkled on at the end.
- Adds shine and lush richness if you want a finish.
Ingredient Quantities
- 3 to 4 lb whole chicken or 2 lb bone in chicken thighs/breasts, skin on for flavor
- 8 cups low sodium chicken stock or water
- 1 medium yellow onion, peeled and halved
- 2 medium carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1/2 cup long grain white rice (or 3/4 cup orzo if you prefer pasta)
- 3 large eggs, room temperature
- juice of 2 to 3 lemons (about 1/3 to 1/2 cup), plus extra to taste
- 2 bay leaves
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground black pepper, more to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 2 tablespoons olive oil or unsalted butter (optional, for sautéing or finish)
How to Make this
1. Put the whole chicken or bone in thighs/breasts in a large pot and cover with 8 cups chicken stock or water; add the halved onion, carrots, celery, bay leaves, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a boil, skim any foam, then lower to a simmer and cook until chicken is tender, about 45 minutes for a whole bird, 30 to 35 for pieces.
2. Remove the chicken to a bowl and strain the broth through a fine sieve into a clean pot, discarding the solids; skim off excess fat if you want a lighter soup. Taste broth and add more salt or pepper if needed.
3. Add the rice (or orzo) to the strained broth and simmer until tender, about 15 to 20 minutes for rice, 8 to 10 minutes for orzo. Keep the heat gentle so the starch comes out slowly.
4. While the rice cooks, remove meat from the chicken bones and shred or chop into bite sized pieces; set aside. Discard bones and skin unless you like extra richness.
5. In a medium bowl whisk the 3 room temperature eggs until smooth, then whisk in the lemon juice a little at a time. This is your egg-lemon mixture.
6. Temper the eggs by ladling about 1 cup of hot broth into the egg-lemon mixture, whisking constantly so the eggs don’t scramble. Add another cup if the broth is very hot and whisk again.
7. Turn the heat under the soup to very low. Slowly pour the tempered egg-lemon mix into the pot, stirring gently and continuously so the soup becomes creamy and doesn’t split. Heat for just a minute or two, do not boil after adding the eggs or it will curdle.
8. Stir the shredded chicken into the soup and warm through for a couple minutes. If the soup is too thick add a little extra hot broth or water to reach your desired consistency. Taste and add extra lemon, salt or pepper as needed.
9. Finish with 2 tablespoons chopped parsley and a drizzle of olive oil or a pat of butter if you like. Serve hot with extra lemon on the side.
Equipment Needed
1. Large stock pot (at least 6 to 8 quarts)
2. Fine mesh sieve or strainer
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Medium mixing bowl and a whisk (for the eggs)
7. Slotted spoon or tongs (to remove chicken)
8. Ladle and wooden spoon (for stirring and skimming)
9. Pair of forks (to shred the chicken)
FAQ
Avgolemono Soup Recipe Substitutions and Variations
- Chicken (3 to 4 lb whole chicken or 2 lb bone in thighs) → turkey parts or boneless chicken breasts. Turkey thighs or drumsticks work great when you want deeper flavor, and boneless breasts cook faster if you’re short on time.
- Long grain white rice (or orzo) → pearled barley or small pasta like acini di pepe. Barley gives a chewy, nutty texture and holds up well if soup sits a while; small pastas are fine but add them later so they don’t get mushy.
- Eggs + lemon (eggs, juice of lemons) → Greek yogurt plus lemon juice or just egg yolks. For a quicker, tangy creaminess stir in a few tablespoons of full fat Greek yogurt tempered with hot broth, or use only yolks for a silkier, less eggy finish.
- Low sodium chicken stock or water → vegetable stock or bouillon plus water. Good veg stock keeps it flavorful for meatless versions, and a little concentrated bouillon dissolved in water is an easy pantry trick when you don’t have stock.
Pro Tips
1. Chill and skim the fat if you want a clearer soup. After straining put the broth in the fridge for 20 to 30 minutes, scoop off the fat that solidifies on top, then reheat. It makes the broth cleaner tasting without losing the homemade body.
2. Keep the heat low when cooking the rice or orzo and when you add the egg-lemon mix. Tiny bubbles only, or the eggs will curdle and the rice will break down into mush. If it looks like it might boil, pull the pot off the heat for a minute.
3. Save and roast the carcass for extra flavor if you have time. After you remove the meat, roast the bones and vegetable trimmings at 425 F until browned, then simmer them a bit in the strained broth for a deeper, richer stock.
4. Temper the eggs slowly and taste before serving. Whisking in warm broth little by little keeps the eggs silky. Once it’s finished, taste for acidity and salt. A splash more lemon or a pinch more salt at the end will brighten it up, but add little bits at a time so you don’t overdo it.
Avgolemono Soup Recipe
I made this Easy Greek Lemon Soup and I'm obsessed with how the eggs make it silky while the lemon keeps it startlingly bright and completely unforgettable.
6
servings
320
kcal
Equipment: 1. Large stock pot (at least 6 to 8 quarts)
2. Fine mesh sieve or strainer
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Medium mixing bowl and a whisk (for the eggs)
7. Slotted spoon or tongs (to remove chicken)
8. Ladle and wooden spoon (for stirring and skimming)
9. Pair of forks (to shred the chicken)
Ingredients
-
3 to 4 lb whole chicken or 2 lb bone in chicken thighs/breasts, skin on for flavor
-
8 cups low sodium chicken stock or water
-
1 medium yellow onion, peeled and halved
-
2 medium carrots, peeled and cut into chunks
-
2 celery stalks, cut into chunks
-
1/2 cup long grain white rice (or 3/4 cup orzo if you prefer pasta)
-
3 large eggs, room temperature
-
juice of 2 to 3 lemons (about 1/3 to 1/2 cup), plus extra to taste
-
2 bay leaves
-
1 teaspoon kosher salt, more to taste
-
1/2 teaspoon freshly ground black pepper, more to taste
-
2 tablespoons chopped fresh parsley (optional, for garnish)
-
2 tablespoons olive oil or unsalted butter (optional, for sautéing or finish)
Directions
- Put the whole chicken or bone in thighs/breasts in a large pot and cover with 8 cups chicken stock or water; add the halved onion, carrots, celery, bay leaves, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a boil, skim any foam, then lower to a simmer and cook until chicken is tender, about 45 minutes for a whole bird, 30 to 35 for pieces.
- Remove the chicken to a bowl and strain the broth through a fine sieve into a clean pot, discarding the solids; skim off excess fat if you want a lighter soup. Taste broth and add more salt or pepper if needed.
- Add the rice (or orzo) to the strained broth and simmer until tender, about 15 to 20 minutes for rice, 8 to 10 minutes for orzo. Keep the heat gentle so the starch comes out slowly.
- While the rice cooks, remove meat from the chicken bones and shred or chop into bite sized pieces; set aside. Discard bones and skin unless you like extra richness.
- In a medium bowl whisk the 3 room temperature eggs until smooth, then whisk in the lemon juice a little at a time. This is your egg-lemon mixture.
- Temper the eggs by ladling about 1 cup of hot broth into the egg-lemon mixture, whisking constantly so the eggs don’t scramble. Add another cup if the broth is very hot and whisk again.
- Turn the heat under the soup to very low. Slowly pour the tempered egg-lemon mix into the pot, stirring gently and continuously so the soup becomes creamy and doesn’t split. Heat for just a minute or two, do not boil after adding the eggs or it will curdle.
- Stir the shredded chicken into the soup and warm through for a couple minutes. If the soup is too thick add a little extra hot broth or water to reach your desired consistency. Taste and add extra lemon, salt or pepper as needed.
- Finish with 2 tablespoons chopped parsley and a drizzle of olive oil or a pat of butter if you like. Serve hot with extra lemon on the side.
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: 360g
- Total number of serves: 6
- Calories: 320kcal
- Fat: 14g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 7g
- Cholesterol: 90mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 17g
- Fiber: 1.5g
- Sugar: 3g
- Protein: 28g
- Vitamin A: 1700IU
- Vitamin C: 12mg
- Calcium: 60mg
- Iron: 1.2mg