You'll love this authentic Greek Avgolemono Soup Recipe. Ah-vgo-le-mono, as the Greeks pronounce it, is a silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce (lemon-egg sauce.) Best part, this weeknight version comes together in just over 30 minutes.
A couple of important tips make all the difference, be sure to read through this post and watch my video for how to make Greek avgolemono.
Chicken soup is one of those nostalgic dishes known as a home remedy to comfort the sick or relief the cold chill in the air. It's also one of those universal foods every culture, and every household, has some version of--noodles or not.
I'll never pass up a warm bowl of homemade chicken soup, but one of my favorites for sure is the Greek version: the egg and lemon soup known as Avgolemono.
Avgolemono is no ordinary chicken rice soup. There is just something special, and extra luxurious, about Avgolemono, a combination of egg and lemon that's used in many Greek dishes, from this soup to Youvarlakia (Greek Meatball Soup). Here, the fluffy and lemony combination makes for a decidedly rich, comforting chicken soup with a silky broth that's heavily scented with lemon. Delicious!
I'm telling you, if you have not tried Greek avgolemono soup, you are in for a treat!
What is Avgolemono?
Avgolemono, pronounced ah-vgo-le-mono (the "g" is there, but it's a lighter g...almost silent), refers to the tasty Greek sauce from which this chicken soup gets it's name. Avgolemono sauce is a silky and fragrant sauce made of eggs, lots of lemon, and warm broth.
Greek cooks use avoglemono sauce to augment or dress a number of things from Avgolemono soup, to roast chicken, vegetables, and even dolmades (grape leaves.) Avgolemono sauce does make a difference, infusing a dish with richness and bright notes of lemon.
30-Minute Weeknight Avgolemono Soup
Avgolemono soup may start like any ordinary chicken soup--onions, carrots, celery, broth, chicken etc.
But--at the very end--is delightfully transformed into a silky, tangy, absolutely unforgettable bowl chicken rice soup, thanks to the addition of Greek avgolemono sauce (egg-lemon sauce.)
Now, to make traditional avgolemono soup, Greek yiayias would spend more than two hours--starting from scratch to make homemade chicken stock from a whole chicken, then shredding the chicken to be used in the soup.
But in my 30-minute weeknight version, I two major shortcuts: ready chicken stock or broth (low-sodium, preferred); and store-bought rotisserie chicken. Since I often have leftover rotisserie chicken on hand, avgolemono is a great way to put it to use.
This weeknight avgolemono never disappoints, and it is as comforting and authentic-tasting as the traditional version.
Two Important Tips for Making Avgolemono Soup:
So, it's the avgolemono sauce that makes all the difference in this chicken soup, providing a silky thick consistency and adding that extra zing. Two important tips when it comes to this sauce and making avgolemono soup:
1. Make sure to temper the sauce. To make avgolemono sauce, you'll need to whisk two eggs with ½ cup of lemon, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. That's really the trickiest part of this soup, but it's not that difficult. And if you need to, ask someone to help you pour in the broth, while you do the whisking.
2. Add avgolemono sauce to the soup at the very end, and immediately remove from heat. This is your very last step in the process, be sure to remove the soup from heat immediately or the eggs might begin to cook and the soup separates (you're not looking for an egg drop soup here.)
Let's get to the step-by-step of how to make Greek avgolemono soup, and you'll see how easy it is...
Step-by-Step for Greek avgolemono soup:
1- In a large pot or Dutch oven, saute carrots, celery and green onions...and, a couple minutes later, add garlic.
2- Add broth and bay leaves. Bring to a rolling boil, then add the rice (Tip: I like to soak rice in water for a few minutes before using, this helps it cook quickly and evenly.) Season with kosher salt and pepper.
Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now, stir in shredded cooked chicken (I used rotisserie chicken.)
3- Prepare the avgolemono sauce (egg-lemon sauce). In a medium bowl, whisk two eggs with the lemon juice. While whisking, add in 2 ladles-full of the broth from your cooking pot (this is to temper the sauce.)
Add the sauce to the chicken soup and immediately remove from heat (this is important you do not want the eggs to cook and the soup to separate.)
Can you use orzo instead of rice in this Avgolemono recipe?
Yes, orzo is fine to use instead of rice in this recipe. You can use 1 cup orzo, and watch cooking time as orzo will cook more quickly (about 7 minutes or so)
Leftovers. Can You Freeze Avgolemono?
To store leftover avgolemono soup, make sure the soup cools to room temperature. Transfer to airtight containers and refrigerate for up to 3 days.
Because this is a cream-free soup, you can also freeze avgolemono soup, particularly if you make a larger batch. Whether you freeze a large family-size amount or in small individual servings, be sure to leave enough room the freezer-safe containers to allow for soup to expand.
Thaw in the fridge overnight. Reheat on the stovetop over medium heat; it helps to add a little bit of liquid, broth or water. Heat until warmed through and be sure to stir regularly (it can tend to separate.)
What to Serve Along?
For a simple dinner, my family enjoys avgolemono soup and Greek salad. But this comforting chicken and rice soup can also be served as a warm starter to a special Greek feast! Browse our Greek Recipes collection for more delicious recipes!
Watch this video for How to Make Avgolemono
More Recipes to Try
Mediterranean-Style Shrimp Stew
Browse more Greek recipes our top Mediterranean diet recipes. All Mediterranean recipe.
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Avgolemono: Greek Lemon Chicken Soup
- Total Time: 35 minutes
- Yield: Serves 6
Description
Greek Avgolemono Soup Recipe. Silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce, which is a Greek lemon-egg sauce with warm broth. Best part, this weeknight version comes together in just over 30 minutes.
Ingredients
- Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
- ½ to 1 cup finely chopped carrots
- ½ to 1 cup finely chopped celery
- ½ to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt and pepper
- 2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
- ½ cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!
Notes
- Cook's Tip for Rice: Be sure to rinse the rice well. And it helps to soak the rice in water for about 15 minutes or so or until you are able to break one grain of rice easily. The rice will cook quickly and evenly.
- Can you use orzo instead of rice? Yes, orzo is fine to use. You can use 1 cup orzo, and watch cooking time as orzo will cook more quickly (about 7 minutes or so)
- Important Tips: 1. Make sure to temper the sauce. To make avgolemono sauce, you'll need to whisk two eggs with ½ cup of lemon, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. That's really the trickiest part of this soup, but it's not that difficult. And if you need to, ask someone to help you pour in the broth, while you do the whisking. 2. Add avgolemono sauce to the soup at the very end, and immediately remove from heat. This is your very last step in the process, be sure to remove the soup from heat immediately or the eggs might begin to cook and the soup separates (you're not looking for an egg drop soup here.)
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- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
*This post first appeared on The Mediterranean Dish in January 2016 and has recently been updated with new information and media for readers' benefit.
One of my best friends in high school was Greek and I spent a lot of time at his parents house. Seems like this soup was always on the stove. Your recipe reminds me of the simpler times with him and his family. Just finished a bowl and had to let you know that it not only tasted fantastic but also did my soul well remembering those good times. Thanks!
That is always nice to hear. Thanks, Paul!
Growing up with a Greek grandmother who was an amazing cook made me hesitant to make any Greek food for fear of not living up to her meals. Sadly I wasn’t old enough for her to pass the recipes on to me but I’ve finally started trying to master her best meals myself. This was delicious and reminded me so much of her and her cooking. Perfectly lemony and comforting. I’m always the crazy one and add even more lemon when I’m about to eat. Thank you and I can’t wait to try many more of your recipes!
I doubled the chicken to add more protein and only had 6.5 cups of chicken stock so used water for the remainder.
Thank you for sharing, Jenn! I love hearing that this recipe brought back some fond memoires of your grandmother's cooking :).
Hi, I want to make this but 1. Can this be put in the fridge for a few days? 2. Does it freeze and reheat well?
Hi, Abby! It can be refrigerated or frozen. See the section in the post entitled "Leftovers. Can You Freeze Avgolemono?" for some tips!
I made this with homemade stock I had made from the bones of a rotisserie chicken. I also added lemon zest in addition to the lemon juice, and some fresh thyme and dried oregano. Delicious! I will absolutely be making this soup again.
Wonderful! Thanks, Haley!
I am interested in making this! I've made several of your recipes after finding your site. I have one question regarding this recipe. I cannot eat rice or orzo. Would riced cauliflower be a suitable replacement? Thank you very much in advance 😊
Hi, Tara. While not traditional, you could certainly give it a try... another reader has had success using a mixture of rice and cauliflower rice. I'd love to hear your feedback about using only cauliflower rice, if you do give it a go! It's something I've never personally attempted.
I made this soup last night adhering strictly to the recipe. It definitely is a delicious and easy soup to make, but the 8 cups of broth seemed to make the base very thin and watery. What did I do wrong?
Hi, Heidi! It's a little hard to say. It's not supposed to be a thick stew, though.
Maybe you covered the pot while the rice was cooking? That's the only thing I can think that would change it. But I've made it twice and I find it really only thickens up when you add the egg at the end!
My partner is home sick today and I had some already cooked chicken and a lot to lemons so this was beyond perfect!
I'm so sorry! I hope the soup helped them feel a bit better!
The best soup ever! I will make it again and again!
Thank you so much for delicious recipes!
I love hearing that! Thank you!!
Okay, this one is being added to my soup rotation! This is sooo good! I was surprised considering how easy it was to make. I used yellow onion instead of green. I also didn’t have celery and it was still tasty.
Thanks, Rebecca!
Discovered your site recently and am bingeing on all the glorious Mediterranean dishes that I have been craving and that my doctor suggested I convert from Paleo to eating the Mediterranean way. I finally don't feel deprived and am enjoying this wonderful soup right now. It's warm, comforting, yet the freshness of the lemon sauce gives it the light, citrus taste I love. Thank you for sharing your wonderful cuisine. I've done my shopping and look forward to ordering even more goodies from you in the near future. And hoping I benefit greatly from this way of eating to lose weight and manage the Hashimoto's thyroiditis from which I suffer . Thank you again! Love your site!
I'm so glad to hear you are enjoying our recipes, Victoria! Many well wishes on your journey to better health :).
I love this soup! Poached some chicken, and used only egg yolks, 3 (I made some cookies earlier that needed only the whites!). So delicious!
Thanks for sharing, Lisa!
Amazing soup! Tastes like what my great grandma used to make when I was little. She was a tiny little Greek lady and it took her half the day because everything was from scratch. The short cuts are such a great idea. Have made it twice in the last two weeks. Thank you for a yummy recipe.
Hello! I was wondering if this recipe can be made in advance and reheated? Does it keep in the fridge at all?
Thanks!
It sure does! You can find storage tips in the "Leftovers" section of the blog post.
Hi!
Very happy I found your site today! One of those amazing coincidences, where you google a new dish a character in a novel is eating. Suddenly, you find an amazing site, with recipes you’re very happy for!
Curious if it’s possible to make this soup without eggs and without a dairy substitute? I’d really adore trying your recipe!
Hello! You could, but it would kind of become more of a traditional chicken & rice soup. Not so much Avgolemono, but probably still yummy!
You can add a can of cream of chicken soup with the lemon to give it the same texture as the egg.
Thanks for sharing that tip, Jane!
Is this a recipe that uses 1 cup cooked rice or raw, soaked rice? I used one cup of raw water soaked rice, drained and ended up with very very little broth? Prior to adding the egg lemon juice mixture. the flavor was good but that's my question? I followed the recipe, exactly but ended up adding extra liquid. Due to it being so devoid.
Hi, Brian! The recipes calls for 1 cup uncooked rice. You can definitely add more liquid if you feel like more is needed.
I had a bad reaction to my chemotherapy, and decided I wanted some soup. This was the exact thing that I needed! I did use a bit less lemon juice, and added some additional chicken stock for flavor and a dollop of Irish butter at the end. I will be keeping this recipe and making it over and over again... THANK YOU❤️❤️❤️
Thanks, Jenni! I'm so glad this recipe hit the spot! Hope it made you feel a bit better.
Hi Suzy,
Being Greek, I'm constantly making traditional greek food based on a cookbook I inherited from my mom who passed away in 2018. This cookbook is over 100 years old that has been passed down through generations. Funny, thing is it's written in riddles so good thing I can understand it.
I'm a fan of your recipes because they are made with simple ingredients, easy to prepare and delicious. They are so similar to the way I prepare traditional greek food. Keep up the great work and your efforts are really appreciated!!!!
David
Thank you for the kind words, David! Very much appreciated :).