A warm hug in a bowl — creamy, citrusy, and unmistakably Greek.
What Is Avgolemono?
Let’s start with the basics: Avgolemono (pronounced ahv-goh-LEH-moh-no) is the Greek term for egg-lemon. But it’s also the name of a traditional soup that’s so comforting and flavorful, it feels like sunshine on a cloudy day.
Avgolemono soup combines chicken broth, rice or orzo, tender chicken, and a luscious emulsion of egg and lemon that gives it a silky texture and bright, tangy flavor. There’s no cream, but it’s still creamy. No cheese, but it’s deeply rich. And best of all — it feels like your yiayia (Greek grandmother) made it just for you.
Why You’ll Fall in Love with This Soup
Here’s what makes Greek lemon chicken soup a dish you’ll want on repeat:
- Comforting yet light: Perfect balance of rich and citrusy.
- Naturally gluten-free: Especially if you use rice.
- Immune-boosting: Thanks to lemon, garlic, and bone broth.
- Great for meal prep: It holds up beautifully in the fridge.
- Mediterranean magic: Simple ingredients with bold flavor.
Whether you’re feeling under the weather or just want something nourishing and warm, this soup truly hits the spot.
Ingredients You’ll Need
Here’s what goes into a classic avgolemono soup. Simple, real-food staples you likely already have at home.
| Ingredient | Purpose |
|---|---|
| Chicken (breast/thigh) | Adds protein and hearty texture |
| Chicken broth | The savory base of the soup |
| Rice or orzo pasta | Fills it out; gives body and bite |
| Eggs | Emulsifies and thickens without cream |
| Lemon juice | Adds brightness and depth |
| Garlic & onion | For that aromatic Mediterranean base |
| Olive oil | Adds richness and authentic flavor |
| Salt, pepper, dill | Essential seasoning and herbal notes |
Optional: Add carrots, celery, or bay leaves if you like a more veggie-packed version.
A Brief History: A Taste of Greek Tradition
Avgolemono has deep roots in Mediterranean and Sephardic Jewish cooking. While the Greeks popularized the soup as we know it today, the concept of egg-lemon emulsions dates back centuries across the Middle East and Mediterranean Basin.
Originally used as a sauce for meat or dolmades (stuffed grape leaves), avgolemono eventually evolved into a hearty, restorative soup — a staple at Greek tables for family dinners, Easter feasts, and sick days alike.
Step-by-Step: How to Make Avgolemono Soup Like a Pro
This soup may look fancy, but it’s delightfully simple when broken down. The only “trick” is tempering the egg-lemon mixture so it blends smoothly into the hot broth without scrambling.
🔪 1. Cook the Chicken
You can use boneless thighs or breasts. Poach the chicken in the broth until fully cooked (about 20 minutes). Remove and shred.
🍚 2. Cook the Rice or Orzo
In the same broth, add rice (white or brown) or orzo. Simmer until tender. Stir occasionally so it doesn’t stick to the bottom.
🧄 3. Sauté Aromatics (Optional)
For more depth, sauté onion and garlic in olive oil and add them into the broth before adding the grains.
🍋 4. Whisk the Avgolemono
In a separate bowl, whisk the eggs and lemon juice until frothy. The more you whisk, the creamier the result.
🥄 5. Temper the Eggs
Here’s the secret sauce: Slowly ladle 1 cup of the hot broth into the egg-lemon mixture while whisking constantly. This gently raises the temperature so the eggs don’t curdle.
🔄 6. Add It All Together
Once tempered, pour the avgolemono mixture into the pot. Stir gently and do not boil — or you’ll end up with scrambled eggs. Just warm it through until velvety.
🌿 7. Add Chicken and Season
Return the shredded chicken, season to taste, and stir in some fresh dill or parsley.
Recipe Recap: Greek Lemon Chicken Soup (Avgolemono)
| Servings: 4–6 | Prep Time: 10 mins | Cook Time: 30 mins |
Ingredients:
- 1 lb chicken breast or thighs
- 6 cups chicken broth
- ½ cup rice (or ¾ cup orzo)
- 3 large eggs
- ⅓ cup fresh lemon juice (about 2–3 lemons)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill or parsley (optional)
Instructions:
- Poach chicken in broth until cooked, then shred.
- In the same pot, cook rice (or orzo) until tender.
- Sauté onion and garlic in olive oil, then add to broth.
- Whisk eggs and lemon juice in a bowl until frothy.
- Slowly ladle hot broth into the egg mix, whisking constantly to temper.
- Stir the tempered mixture into the soup — do not boil.
- Add chicken, season, and finish with herbs.
What Makes Avgolemono Different from Regular Chicken Soup?
Unlike traditional chicken soup, avgolemono is thickened without any cream or roux. The magic comes from the eggs — whisked into the broth to create a smooth, almost velvety texture.
It’s also brighter thanks to the lemon juice, making it less heavy than most creamy soups. Plus, it’s rooted in a Mediterranean lifestyle: minimal ingredients, maximum flavor.
Personal Note: My First Spoonful of Sunshine
The first time I tried avgolemono was at a little Greek taverna on a rainy afternoon. I wasn’t even that hungry — just cold, tired, and craving comfort.
The first bite? Warm, lemony, silky bliss.
I remember thinking, “Why don’t we all eat this every time we get the sniffles?”
Since then, I’ve made it at least a dozen times a year — especially when friends come over or when I need something healing. There’s something timeless about this soup. It’s like a hug your tastebuds didn’t know they needed.
Customization Tips: Make It Yours
One of the best parts about Greek lemon chicken soup? It’s easy to tweak:
| Variation | What to Change |
|---|---|
| Vegetarian | Use vegetable broth and add chickpeas or white beans |
| Keto-friendly | Swap rice/orzo for cauliflower rice |
| Extra protein | Stir in more shredded chicken or even diced turkey |
| Egg allergy | Use a small amount of cornstarch slurry to thicken |
| No citrus? | Try with white wine vinegar or a splash of apple cider |
You can even toss in leftover roasted vegetables or greens like spinach or kale for added nutrition.
Pro Tips for Avgolemono Perfection
- Temper the eggs: Always whisk hot broth into the eggs, not the other way around.
- Don’t boil after adding eggs: Heat gently to avoid curdling.
- Use fresh lemon juice: Bottled just won’t give you that zing.
- Make ahead tip: Prepare everything except the avgolemono part. Add the egg-lemon mix right before serving for best texture.
Nutrition Snapshot (Per Serving – With Chicken & Rice)
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~300–350 kcal |
| Protein | 25–30g |
| Carbohydrates | 20–25g |
| Fat | 12–15g |
| Fiber | 1–2g |
| Vitamin C | High |
| Sodium | Moderate–High (depending on broth) |
It’s a perfect balance of protein, healthy fats, and citrusy refreshment.
Serving Suggestions
Want to make it a meal? Here are a few Greek-inspired sidekick ideas:
- Crusty bread or warm pita on the side
- Greek salad with tomatoes, cucumbers, feta, and olives
- Dolmades (stuffed grape leaves) as a light appetizer
- A small plate of feta cheese with olive oil and oregano
And of course, a cup of Greek coffee after for the full experience.
Final Thoughts: One Bowl, Endless Warmth
Greek Lemon Chicken Soup (Avgolemono) is more than just soup. It’s tradition, healing, and flavor all wrapped into one bowl. Whether you’re exploring Mediterranean cuisine or just need a feel-good meal to brighten your day, avgolemono is a timeless, nourishing go-to.
So grab a lemon, whisk those eggs, and let your kitchen fill with the aromas of Greek comfort. You’ll be surprised how easy — and how deliciously rewarding — this recipe can be.
Call to Action
Craving cozy? Try this avgolemono recipe and experience why Greek kitchens have sworn by it for generations. Tag your bowl of sunshine online and share the warmth.
For more traditional Mediterranean recipes, visit The Mediterranean Dish or explore Greek cooking with Diane Kochilas.
