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Avgolemono Soup (Greek Lemon Chicken Soup) Recipe

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3.8 from 58 reviews

Avgolemono Soup is a classic Greek lemon chicken soup that combines tender shredded chicken, aromatic herbs, and a silky lemon-egg broth. This comforting and tangy soup is made by simmering rice in chicken broth and finishing with a luscious egg-lemon sauce that thickens the soup to creamy perfection. Perfect as a light meal or appetizer, it brings bright citrus flavors with a nourishing warmth that is both simple and satisfying.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Soup Base

  • 1 Tbsp extra virgin olive oil (plus more for serving if desired)
  • 1 cup chopped green onions (preferably white and light green portions)
  • 1 Tbsp minced garlic (about 3 cloves)
  • 7 cups low-sodium chicken broth (plus more to thin, if desired)
  • 3/4 cup jasmine rice (or white rice)
  • 1 tsp dried oregano
  • 2 bay leaves (fresh or dried)
  • Salt and black pepper to taste

Protein

  • 3 cups cooked shredded rotisserie chicken

Egg-Lemon Mixture

  • 2 large eggs
  • 2 large egg yolks
  • 1/3 cup fresh lemon juice
  • 1 1/2 tsp fresh lemon zest

Garnish

  • 2 Tbsp chopped fresh parsley and/or 1 Tbsp chopped fresh dill

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped green onions and minced garlic. Sauté for 30 to 60 seconds until fragrant, being careful not to brown the garlic.
  2. Bring Broth to Boil: Pour in the low-sodium chicken broth and bring it to a boil over medium-high heat, preparing the base for the soup.
  3. Cook Rice with Herbs: Stir in the jasmine rice, dried oregano, bay leaves, and season with salt and black pepper to taste. Reduce heat to medium-low, cover, and simmer. Stir occasionally to prevent rice from sticking, cooking until the rice is just tender—about 15 minutes for jasmine rice or 20 minutes for white rice.
  4. Prepare Egg-Lemon Mixture: Near the end of cooking, whisk together the eggs, egg yolks, and fresh lemon juice in a medium mixing bowl until frothy, about 1 minute. Slowly temper the eggs by gradually whisking in 1 cup of hot broth from the soup to prevent curdling.
  5. Finish Soup with Chicken and Egg Mixture: Stir in the shredded rotisserie chicken and fresh lemon zest into the pot. Remove the pot from heat and slowly pour the tempered egg mixture into the soup while stirring continuously. Return the pot to very low heat and cook, stirring constantly, until the soup slightly thickens, about 1 to 2 minutes. Be careful not to boil to avoid scrambling the eggs.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley and/or dill. Add additional chicken broth if you prefer a thinner consistency, noting the soup will thicken as it rests. Drizzle with extra olive oil if desired before serving.

Notes

  • Temper the egg-lemon mixture carefully by adding hot broth slowly to avoid curdling.
  • Use jasmine rice for a slightly fragrant texture, or substitute with regular white rice as preferred.
  • The soup thickens as it cools; add extra broth to adjust consistency before serving.
  • Fresh herbs like parsley and dill brighten the flavor but can be adjusted based on availability.
  • Using rotisserie chicken saves time, but you can also poach your own chicken breasts and shred them.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://ellarecipe.com/avgolemono-soup-greek-lemon-chicken-soup-recipe/