Recipe

Silky Greek Avgolemono

A cozy chicken and rice soup finished with lemon and egg for that signature Greek, velvety spoonful.

By Matt Campbell

•

4.8

A bowl of creamy Greek avgolemono soup with shredded chicken, rice, and a lemon wedge on the side

If comfort food had a Greek passport, it'd be avgolemono. It's chicken soup that took a sharp left into something silky, bright, and surprisingly luxurious without using a drop of cream. The magic is a simple egg and lemon mixture whisked in at the end, turning humble broth into a smooth, glossy bowl that feels like it's giving you a warm pep talk.

This version is built for real life. Accessible ingredients, clear steps, and a couple of tiny chef moves that keep the soup velvety instead of accidentally scrambled. You'll get cozy carbs from rice, savory chicken, and that lemony finish that makes you go back for one more spoonful even when you swear you're full.

Why It Works

Silky texture without cream: Egg thickens the broth gently, while lemon keeps it light and bright.
Balanced, not sour: Lemon is added with intention, so it tastes sunny and fresh instead of sharp.
No scrambled egg stress: You temper the eggs with hot broth first, then warm the soup gently off the boil.
Weeknight-friendly: Rotisserie chicken works great, and the soup is done in about 40 minutes.

Pairs Well With

Classic Greek Salad
Warm Pita and Olive Oil
Lemon Oregano Potatoes
Easy Tzatziki

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 4 days. The soup will thicken as the rice drinks up broth, which is honestly not a bad problem to have.

Reheat gently: Warm on the stove over low heat, stirring often. Avoid simmering or boiling or the egg can tighten up and lose that silky texture. If it looks too thick, add a splash of broth or water until it's back to your preferred consistency.

Freeze (with a note): Avgolemono can be fussy in the freezer because egg-based soups sometimes separate. If you want the best texture, freeze the soup before adding the egg and lemon, then thaw, reheat, and finish with the avgolemono mixture right before serving.

Common Questions

Is avgolemono actually Greek?

Yes. Avgolemono, meaning egg and lemon, is a classic Greek technique and flavor profile used in soups and sauces. (For extra context: egg and lemon combinations show up across the Eastern Mediterranean and Balkans, but avgolemono as written here is firmly Greek.)

How do I keep the eggs from scrambling?

Two rules: temper the eggs by whisking in hot broth slowly, and do not let the soup boil or simmer once the egg mixture goes in. Gentle heat is what keeps it smooth.

Can I use orzo instead of rice?

Absolutely. Orzo is a popular swap. Cook it until just tender, then proceed with the egg and lemon step. You may need a bit more broth since pasta drinks it up.

Can I make it vegetarian?

Yes. Use good vegetable broth and swap chicken for chickpeas or sautéed mushrooms. The egg and lemon still do the silky thing beautifully.

My soup is not creamy enough. What happened?

Usually it's one of three things: not enough egg, not enough tempering broth, or the soup was bubbling when the eggs were added. Next time, use the full eggs listed, temper with a solid ladleful (or two), and keep the pot at a bare, gentle heat.

Do the eggs cook through?

They should, as long as the soup is hot and steaming. After you stir in the tempered egg and lemon, keep the soup over very low heat and warm it gently without letting it simmer. If you like numbers, aim for about 160°F / 71°C in the pot.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven
Medium bowl (for the egg and lemon mixture)
Whisk
Ladle
Fine grater or microplane (optional, for lemon zest)

The first time I made avgolemono, I treated it like regular chicken soup and tried to rush the last step. The eggs fought back. I ended up with something that tasted great but looked like it had opinions. Ever since, I've made it my calm-down recipe: whisk, ladle, breathe, taste. It's the kind of soup that reminds you cooking doesn't have to be perfect to be comforting, but it does reward you for slowing down for two minutes at the end.

Silky Greek Avgolemono

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2/3 cup uncooked white rice (jasmine or long grain)
2 cups cooked shredded chicken (about 10 to 12 oz / 280 to 340 g, rotisserie is perfect)
3 large eggs
1/3 to 1/2 cup fresh lemon juice (about 2 to 3 lemons), start with 1/3 cup and add more to taste
1 teaspoon lemon zest (optional but great)
2 tablespoons chopped fresh dill or parsley, for serving
Optional: extra lemon wedges and a drizzle of olive oil for serving

Rice note: Long grain or jasmine keeps the soup lighter and brothy. Short grain rice will make it thicker and a little more “stew-y,” which is also delicious.

Instructions

Build the base. In a large pot over medium heat, warm the olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds, just until fragrant.
Simmer. Add chicken broth, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a steady simmer.
Cook the rice. Stir in the rice and simmer 12 to 20 minutes, or until the rice is tender (timing depends on the rice and how lively your simmer is). Stir once or twice so nothing sticks.
Add chicken. Stir in the shredded chicken and simmer 2 to 3 minutes to warm it through. Reduce heat to low. The soup should be hot but not aggressively bubbling.
Make the avgolemono mixture. In a medium bowl, whisk the eggs until smooth and slightly frothy. Whisk in the lemon juice (and zest if using).
Temper, slowly. While whisking the egg mixture constantly, slowly ladle in about 1 to 1 1/2 cups of hot broth. Do it gradually so the eggs warm up without cooking into bits.
Finish the soup. Remove the pot from heat. Slowly pour the tempered egg and lemon mixture back into the pot, stirring gently the whole time. Return to very low heat for 1 to 2 minutes if needed to warm through, but do not let it simmer or boil.
Taste and serve. Remove the bay leaf. Taste and adjust salt, pepper, and lemon. Serve with dill or parsley, plus extra lemon wedges if you like that bright, punchy finish.

If it looks a little broken: Keep the heat very low and whisk gently for 30 to 60 seconds. Most of the time, it smooths right back out. Also, do not let it boil.

A pot of avgolemono soup being stirred as the egg and lemon mixture is poured in slowly

Nutrition information is estimated.

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