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–+ servings
Avgolemono Soup 1

Authentic Greek Avgolemono Soup

This soul-warming Avgolemono soup—the creamy Greek lemon chicken soup that has nourished generations—combines the simplicity of chicken broth with the surprising complexity of egg-lemon sauce, creating a velvety texture that's both comforting and sophisticated.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 285 kcal

Equipment

  • Dutch oven or large stockpot
  • Mixing Bowls
  • Whisk

Ingredients
  

Soup Base

  • 8 cups chicken broth preferably homemade for deeper flavor
  • 1 cup white rice Arborio rice works wonderfully for extra creaminess
  • 2 boneless, skinless chicken breasts about 1 pound
  • 1 small yellow onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil

Avgolemono (Egg-Lemon Mixture)

  • 4 large eggs room temperature for best results
  • 3 lemons juiced (approximately ⅓ cup)

Finishing

  • 2 tablespoons fresh dill chopped, plus extra for garnish
  • salt and freshly ground black pepper to taste

Instructions
 

  • Heat olive oil in a large dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery, sautéing until softened and aromatic (about 5-7 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  • Add chicken broth to the pot and bring to a gentle simmer. Place whole chicken breasts into the simmering broth, cover, and cook for approximately 15-18 minutes until the internal temperature reaches 165°F (74°C).
  • Once cooked, remove the chicken and set aside to cool slightly before shredding into bite-sized pieces.
  • Add rice to the simmering broth, stirring occasionally to prevent sticking. Cook until the rice is tender but still has slight resistance (about 15-20 minutes depending on your rice variety).
  • In a medium bowl, whisk the eggs until frothy, about 1-2 minutes. Gradually whisk in the lemon juice, continuing to beat until the mixture is pale yellow and well combined.
  • Take about 2 cups of hot broth from the pot and very slowly drizzle it into the egg-lemon mixture while whisking constantly. This gradual temperature increase prevents the eggs from scrambling.
  • Gradually pour the tempered egg-lemon mixture back into the pot, stirring constantly over low heat. Add the shredded chicken and fresh dill, then simmer gently for 2-3 minutes until slightly thickened. Never allow the soup to boil after adding the egg mixture.
  • Season with salt and pepper to taste, adjusting lemon if needed. Serve in warm bowls garnished with additional fresh dill and a thin slice of lemon if desired.

Notes

For best results, never allow the soup to boil after adding the egg-lemon mixture as this will cause it to separate. When reheating leftovers, do so gently over low heat or at 50% power in the microwave to maintain the creamy texture.
The rice will continue to absorb liquid during storage, so you may need to add additional broth when reheating to restore the original consistency.
For meal prep, consider preparing the soup base without the egg-lemon mixture, then adding the freshly made avgolemono just before serving.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 24gFat: 9gSodium: 650mgFiber: 2gVitamin A: 70IUVitamin C: 35mgCalcium: 8mgIron: 10mg
Keyword Avgolemono, Greek Soup, Lemon Chicken Soup, Egg-Lemon Soup
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