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Greek Avgolemono Soup Recipe

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★★★★★

4.9 from 112 reviews

Greek Avgolemono Soup is a traditional, comforting soup made with tender chicken, rice, and a velvety lemon-egg sauce that adds a bright, tangy flavor. This classic Greek dish is known for its creamy texture achieved without dairy, making it a perfect soothing meal for any time of the year.

Ingredients

Scale

Soup Base

  • 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken breasts
  • 6 cups chicken broth
  • 1 cup long-grain white rice
  • 6 large eggs
  • 3 lemons (juiced, about 1/2 cup lemon juice)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Cook the Chicken: In a large pot, place the whole chicken or chicken breasts and cover with chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 40-50 minutes for a whole chicken, or 30-40 minutes for breasts. Skim off any foam that forms on the surface.
  2. Cook the Rice: Remove the chicken from the broth and set aside to cool. Add the rice to the simmering broth and cook until tender, about 15-20 minutes.
  3. Shred the Chicken: While the rice cooks, shred the cooled chicken into bite-sized pieces, discarding bones and skin.
  4. Prepare the Avgolemono Sauce: In a medium bowl, whisk the eggs until frothy. Gradually add the fresh lemon juice while whisking continuously.
  5. Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth into the egg and lemon mixture, whisking constantly to prevent curdling. Then pour the tempered egg mixture back into the pot with the remaining broth and rice, stirring gently.
  6. Combine and Heat: Add the shredded chicken back to the pot. Warm the soup over low heat for a few minutes, stirring constantly, making sure it does not boil to prevent the eggs from curdling.
  7. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.

Notes

  • Keep the temperature low when adding the egg mixture to avoid curdling.
  • Use fresh lemon juice for the best flavor.
  • You can substitute rice with orzo pasta if preferred.
  • This soup is traditionally dairy-free and gluten-free.
  • Leftovers keep well refrigerated for up to 3 days.

Keywords: Greek soup, avgolemono, chicken soup, lemon egg soup, traditional Greek recipe

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