What Is Avgolemono Soup?
While most of the world knows it by its Greek name, Avgolemono (pronounced ah-vgo-LE-mo-no), which literally translates to “egg-lemon”, this creamy soup is a staple of Greek cuisine. However, the signature egg-lemon sauce is used as a thickening agent across the many countries in the Mediterranean.
Growing up in Türkiye, this was the “comfort food” of my childhood. My mother made her version, Terbiyeli Tavuk Suyu Çorbası, alongside her classic Chicken Orzo Soup, and I learned the process of making it right at her side.
She would always make it from scratch, which was a half-day project involving simmering a whole chicken with vegetables (to make chicken stock) for hours. Today, we have the luxury of finding high-quality chicken stock at any grocery store, which lets us achieve a similar taste in a fraction of the time, and that is the shortcut I am using here.
But make no mistake: this version of the Greek chicken lemon rice soup recipe is not a “shortcut” in flavor; rather, it respects the time constraints of the modern home cook.
Why This Recipe Works
- The Tested Ratio of Egg-Lemon-Stock: Through years of making this recipe, I have found the “sweet spot” for the perfect mixture: 2 large eggs and ½ cup of fresh lemon juice for every 8 cups of stock. Not too lemony or too eggy, just the way it should taste.
- The “Insurance Policy” Tempering: We don’t just dump eggs into hot liquid. By first whisking ladles of hot broth into the egg-lemon mixture, we raise the eggs’ temperature gradually. This is how we avoid making scrambled eggs and end up with that super-creamy, silky signature texture.
- Gentle Heat Is Key: I get it, the biggest fear with this soup is curdling. I have been there more times than I’d like to admit. My foolproof method here focuses on keeping the heat at a low, gentle simmer rather than a rolling boil, which prevents the egg-lemon mixture from curdling.
- Make it your own: While I use short-grain white rice here, staying true to the authentic Avgolemono soup, this recipe is designed to be a blank canvas. You can swap in orzo, leftover rotisserie chicken, or even Thanksgiving turkey. For an even faster version, use vermicelli (the Turkish favorite), which cooks in just a few minutes and keeps the soup light and elegant.
Ingredients You’ll Need
While you will find the full ingredient list and exact measurements in the recipe card below, here are a few helpful notes to keep in mind:
Chicken stock: This Greek lemon soup starts with a good-quality chicken stock. I usually keep some Homemade Chicken Stock in my fridge, but a store-bought option would also work. Just be sure to choose a low-sodium one so you can control the seasoning.
Chicken thighs or breasts: I use boneless, skinless chicken thighs for their tenderness, but chicken breasts work just as well. If you are using chicken breasts that are more on the larger size, cut them into smaller chunks, so they cook more evenly and quickly.
Short on time or working with leftovers? Rotisserie chicken, leftover cooked chicken, or even leftover Thanksgiving turkey are both great options. Simply shred the leftover meat and stir it in when you add the rice.
White short-grain rice: The traditional avgolemono recipe is made with short-grain white rice, such as Arborio, because the starch released from it helps thicken the soup and gives it a creamier consistency. My mom always washed her rice before cooking and I follow in her footsteps, but rinsing it is optional.
Pro Tip: Many recipes call for a full cup of rice, but during testing, I found that amount made the soup too thick, and half a cup made it too soupy. Three-quarters of a cup turned out to be the sweet spot.
I use white short-grain rice, but in a pinch, you can also use regular, inexpensive long-grain rice. Additionally, you can use an equal amount of orzo, or, for a quicker option, vermicelli noodles.
Eggs: Use large eggs and let them come to room temperature before starting. I usually take them out of the fridge before I start warming up the stock. This is an important step: room-temperature eggs blend more smoothly into the warm broth during tempering, reducing the risk of curdling.
Just to be clear, I am using whole eggs, as my mom always did. I have seen versions of this recipe that only use egg yolks to minimize the “risk of breaking” the soup. However, during my recipe testing, I found that if you temper the lemon and egg mixture slowly while whisking constantly, and then add it to the pan off the heat, you should not have that issue.
Lemon juice: Freshly squeezed lemon juice is the only way to go here for that fresh lemon taste. I would not recommend using bottled lemon juice.
Fresh dill or parsley: Fresh dill is the herb used in the traditional recipe. However, fresh chopped parsley is also a great option.
How to Make Greek Avgolemono Soup
Making this chicken lemon Greek soup is not hard, but it does require your full attention in a few key moments, especially because we want this to be a weeknight-friendly 30-minute recipe. Think gentle heat, continuous stirring, and not rushing the process.
Here is how I make it, step-by-step:
Step 1 – Warm the stock: Start by heating your chicken stock in a large, heavy-bottomed pot until it reaches a gentle boil. Put the lid on so it happens fast.
This first step sets the foundation for the entire soup. You want the stock fully hot before adding any additional ingredients so that everything cooks evenly. A gentle boil is enough here.
A quick note on pot size, because this matters more than you might think. When I first tested this recipe, I used a 3½-quart Dutch oven, and it was too small. Between the stock, chicken, rice, and later the egg-lemon mixture, the pot got crowded quickly. Therefore, I recommend using a larger pot, ideally 5 to 5½ quarts.
Step 2 – Add the chicken and rice: Once the stock is hot, lower the heat down to medium and add the chicken and rice together. Give everything a good stir so nothing sticks to the bottom.
Pro tip: You might notice that some versions of this soup add the chicken, rice, and stock to the pot all at once while everything is still cold. The issue with that approach is that the chicken and rice cook at different rates, resulting in undercooked chicken and overcooked rice.
Starting with hot stock first gives us more control and helps the chicken cook at the same time as the rice.
Step 3 – Let it simmer gently: From here, let the soup simmer gently, stirring occasionally, for 10-15 minutes or until the rice is fully cooked but still tender. I like to keep the lid ajar so the liquid in the pot doesn’t evaporate too quickly.
Be patient here: A low, steady simmer allows the rice to cook through without breaking apart and keeps the chicken tender. If the soup is boiling too hard, the rice can overcook and become mushy, and the chicken can become tough.
Keep a close eye on it while maintaining a gentle simmer and stirring every few minutes.
Step 4 – Shred the chicken: Once the chicken is fully cooked, remove it from the pot and shred it using two forks, then return it to the soup. Alternatively, if it is easier, you can cut the chicken into 1-inch cubes.
Step 5 – Make the egg-lemon mixture (aka avgolemono sauce): In a medium bowl, whisk the eggs and fresh lemon juice until completely smooth. Whisking them well ensures the eggs are fully broken up and ready to blend into the soup.
Step 6 – Temper the eggs slowly: This is the most important step, so take your time. Slowly ladle about two ladlefuls of hot broth into the egg-lemon mixture while whisking constantly.
What you are doing here is gently raising the temperature of the eggs gradually, so they do not turn into scrambled eggs when you mix them with the soup. It should feel warm to the touch by the time you are done.
Visual Cues: When you begin whisking the hot broth into your lemon-egg mixture, do so in a slow, steady stream, about half a ladle at a time. The mixture should become frothy and pale yellow. If you see any small white strands (mostly cooked egg whites), you are going too fast.
Step 7 – Finish the soup off the heat: Once the egg mixture is tempered, turn the heat off and stir it back into the pot. Stir everything well to combine.
Pro Tip: Avgolemono should not be boiled after the eggs are added. The residual heat and constant stirring will thicken gently into a smooth, creamy consistency without any risk of curdling.
Step 8 – Garnish and serve: At this point, the finished soup should look creamy, silky, and noticeably thick. Add a handful of chopped fresh dill (or parsley) and ladle into bowls. A light drizzle of oil is very traditional, but optional at the same time. Serve with some crusty bread and lemon wedges on the side.
Troubleshooting Avgolemono Soup
In addition to making the authentic Greek lemon soup by my mom’s side growing up, I have tested this weeknight-friendly version many times in my own kitchen. If you follow the recipe as written, you should not run into any issues.
That said, a few things can happen along the way, and here is how to spot them and what you can do about them:
Why did my soup curdle?
This happens when the egg and lemon mixture is not tempered properly, meaning it is exposed to the hot liquid too quickly, causing the egg whites to cook faster than the yolks.
Can it be fixed? Unfortunately, once the eggs have scrambled, the texture cannot be fully reversed, but the soup is still safe to eat. It will have white strands, but it will still be creamy and delicious.
Why is my soup too thick?
It is inevitable for the soup to thicken as rice (or orzo) continues to absorb liquid as it sits (and cools). However, one way to slow the process is to keep the lid ajar after adding the chicken and rice so the stock doesn’t evaporate as quickly, keeping the ideal ratio of liquid, chicken, and rice.
If it is too thick for your liking, reheat the soup over low heat and stir in a small amount of warm stock or water, a little at a time, until it reaches your desired consistency.
Why did my soup separate after refrigerating?
Since avgolemono is an egg-thickened soup, some separation after chilling is normal. As it cools, the eggs and rice starches can release a small amount of liquid.
How to reheat it safely: Reheat the soup slowly over low heat, stirring frequently, just until it comes to a simmer. As it warms, the soup should regain its smooth texture. If needed, add a splash of warm stock or water to help it loosen evenly.
Expert Tips
Adjust the lemon to your taste: While the authentic version of this soup is known for its lemony flavor, you can always adjust the amount to your preference. If you are new to making lemon broth soups like this, start with ⅓ cup lemon juice and add more if you think it is necessary.
Keep it at a low simmer: Most people fail at this soup because they boil it too hard, which results in overcooked chicken, mushy rice (or orzo), and white strands from the overly cooked egg whites.
Think of heat management as your secret ingredient. A gentle simmer and cooking the chicken and rice just until they are cooked will help keep the rice tender and the chicken juicy. It will also ensure you have enough liquid left for that beautiful egg-lemon emulsion at the end.
Weeknight Greek Avgolemono Soup Recipe
Ingredients
- 8 cups chicken stock
- 1 lb boneless skinless chicken thighs, or chicken breasts (fat removed)
- ¾ cup white short grain rice , such as Arborio, rinsed and drained – or an equal amount of orzo
- 2 whole large eggs, at room temperature
- ½ cup lemon juice, freshly squeezed – plus more as needed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh dill , or parsley – chopped
- Drizzle of olive oil, optional
Instructions
- In a large pot with a lid (I used a 5-qt Dutch oven), heat the chicken stock over medium-high heat until it comes to a gentle boil, about 12-15 minutes.
- Turn the heat down to medium and add the chicken and rice. Stir well to combine.
- Cook at a gentle simmer, stirring occasionally, for 15 minutes or until the rice is tender.
- Carefully take out the chicken from the simmering stock onto a large platter. Shred the chicken with two forks and add it back to the pot.
- To make the avgolemono sauce, whisk the eggs and lemon juice together until smooth.
- Take out 1 to 2 ladlefuls of the hot liquid and slowly pour it into the egg-lemon mixture, whisking constantly to temper it.
- Pour the egg mixture into the pot, turn the heat off and stir well to combine. It should be thickened and creamy.
- When ready to serve, ladle the soup into bowls, garnish with fresh herbs and a light drizzle of olive oil. Enjoy with lemon wedges on the side.
Video
Notes
- Yields: This recipe makes about 8-10 cups of avgolemono soup, ideal for serving 6 adults. The nutritional values below are per serving and do not include the calories coming from the (optional) drizzle of oil.
- White rice: While the traditional recipe uses short white rice, I have made this soup with the inexpensive long white rice many times, so you can use that if that’s all you have. Additionally, you can use orzo in place of rice, if you prefer.
- Storing and reheating leftovers: Bring the soup to room temperature, place it in an airtight container, and store it in the fridge for up to 4 days. To reheat, transfer to a small saucepan with a splash of stock or water and warm at medium heat, stirring frequently.
- Freezing: While you can technically freeze this soup, I do not recommend it, as the rice (or orzo) becomes mushy when thawed and reheated. Still, if you prefer to freeze, bring it to room temperature and store it in a freezer-safe container for up to a month. Thaw in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage, Reheating, and Freezing Tips
This Greek egg and lemon soup is a fantastic dish if you, like me, are a big fan of meal prepping. I usually make a batch on Sunday, and we enjoy it throughout the week. Here are my best tips for storing and reheating avgolemono soup while maintaining its creamy, silky texture:
Storage: Let it cool to room temperature, then store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Always reheat Avgolemono gently. Warm it on the stovetop over low or medium heat, stirring frequently. If it is too thick, add a splash of water or stock to loosen it.
Refrain from boiling it for a long time to prevent the rice from becoming mushy; just warm it to your liking.
Freezing: You can technically freeze this soup, but to be completely honest, I am usually not a fan of freezing any soup that contains rice, orzo, or pasta, as it often ends up slightly mushy when thawed and reheated.
If you do choose to freeze it, keep this in mind and expect a softer consistency after defrosting. That said, it will still taste good. For best results, freeze in an airtight container and thaw overnight in the fridge before reheating gently on the stovetop.
What to Serve with Avgolemono Soup
While this Greek egg lemon soup is satisfying enough to enjoy on its own, I like to round out the meal with:
A simple Mediterranean salad: I love to pair this soup with a crisp, refreshing salad. A Greek Cucumber Salad with Feta is always a great choice. Made with tomatoes, cucumbers, olives, fresh herbs, and feta. If you are in the mood for something lighter and cooling, my Cucumber Yogurt Salad works just as well. The yogurt-based dressing pairs beautifully with the lemony broth.
Bread for dipping: I almost always serve avgolemono with bread. It is perfect for soaking up every last bit of the silky broth. For a quick option, my Air Fryer Garlic Toast comes together in minutes.
And when I am planning ahead, I love serving it with my Dutch Oven No Knead Bread for something a little more special.
More Mediterranean Soup Recipes You Might Enjoy
A Weeknight Favorite: If you love the lemony finish of this avgolemono Greek soup recipe, this Lemon Chicken Orzo Soup is a one-pot meal that comes together in under 45 minutes, swapping classic noodles for orzo pasta and finishing with fresh lemon juice for a bright, comforting bowl that works perfectly for busy nights.
A Turkish Staple: My Turkish Red Lentil Soup is a smooth, creamy one-pot recipe made in about 40 minutes with red lentils, carrots, and onions, finished with lemon juice and a drizzle of chili oil, as you’d find in a traditional Istanbul restaurant.
A Make-Ahead Vegetarian Option: This Broccoli Feta Soup is a 30-minute, one-pot recipe made with broccoli, potatoes, and aromatics, finished with feta cheese.
Finished dish and ingredient photos by Tanya Pilgrim.
Hi Ayse! My mother used to make a version of this soup except she added yogurt to the mix. It was so delicious! Have you heard of or had such a soup? If you were to add yogurt to this recipe when would you add it and how much would you use? Or is there another recipe for chicken-rice soup using yogurt?
Will be making this soon, with or without yogurt!
Hello Dorothy,
My mom did that too. And you are right, that would be a different recipe (that I should probably share soon)
If I was adding yogurt, I would probably use about about a cup and mix it with one (or two) egg yolks. I would add it at the very end, just like I did in this recipe. Though I would recommend warming it up a bit as yogurt will bring the temperature down. Use very gentle heat and stir often in the end to prevent curdling.
Hope this helps.
Yes, it helps a lot — as your thoughtful, thorough comments always do. Thank you!
Thank you!