There’s something deeply satisfying about a soup that’s both creamy and bright at the same time. Greek Lemon Chicken Soup Avgolemono gives you that silky, velvety texture without any creamjust eggs, lemon, and a little technique that sounds fancy but takes about two minutes once you know the trick.
I first made this during a spring trip to Astoria in 2019, watching a grandmother temper eggs into simmering broth without scrambling a single strand. After a long day, I need dinner to be comforting but not heavyand this hits that balance perfectly. The rice thickens the broth just enough, the chicken stays tender, and that bright lemon finish makes the whole bowl feel lighter than anything I made all winter. I’ve tested it over a dozen times now, swapping in bone broth for extra anti-inflammatory support, and it works at any grocery store with ingredients you probably already have.
Enjoy this Greek Lemon Chicken Soup Avgolemono, a creamy and tart lemon egg soup perfect for an easy dinner, weeknight dinner, or family dinner. This avgolemono soup recipe brings a comforting and hearty flavor that’s both traditional and simple to prepare.
½ cup uncooked jasmine rice or other rice of your choice (i.e. basmati or short grain)
2 tbsp – ¼ cup fresh chopped dill
For the avgolemono
3 eggs, separate egg yolks and whites
juice of 3 lemons
1 cup soup broth
Garnish
fresh dill
salt and pepper
olive oil
Notes
If you love this soup but are looking for a vegan version, try our Creamy Vegan Greek Lemon Rice Soup (Avgolemono). Don’t have chicken stock paste? You can use chicken broth instead of water but be sure to adjust seasoning with more salt and pepper if needed.
Why You’ll Love This Greek Lemon Chicken Soup
This is the kind of soup that feels lighter than anything you made all winter but still comforting enough to make dinner feel complete. The broth is silky and creamy without a drop of heavy creamjust eggs, lemon, and a little whisking technique that sounds fancier than it actually is. It’s my go-to when I’m tired and still want dinner to feel like dinner.
You’ll find everything you need at any mainstream grocery store: chicken breasts, rice, lemons, and eggs. No specialty markets required, no obscure pastes hiding in the international aisle. The ingredient list is short, the steps are straightforward, and it comes together in under 45 minutes from start to finish.
What Makes the Avgolemono Base So Special
The magic happens when you temper the egg and lemon mixture into the warm broth. That processwhisking the eggs until foamy, adding the lemon juice gradually, then slowly pouring in hot brothcreates a velvety texture that coats every spoonful without feeling heavy. It’s what gives Greek Lemon Chicken Soup Avgolemono that signature creamy consistency without any dairy.
The key is patience during the tempering step. If you rush and dump the eggs straight into the pot, you’ll end up with scrambled egg bits floating around. But if you whisk constantly and add the hot liquid slowly, the eggs thicken the broth into something smooth and luxurious. I’ve tested this method a dozen times now, and once you get the rhythm down, it becomes second nature.
How to Make It (Step-by-Step Overview)
Start by searing the seasoned chicken breasts in olive oil to build flavor, then set them aside while you cook the onion and garlic until softened and fragrant. Stir in the chicken stock paste, bay leaf, and water, then bring everything to a boil before adding the chicken and rice back in.
Let the soup simmer with the lid mostly on for about 15-20 minutes, until the rice is tender and the chicken is cooked through. Remove the chicken to shred it with two forks, then stir it back into the pot along with fresh dill. The final step is making the avgolemono: whisk the egg whites until foamy, add the yolks and lemon juice, then slowly temper in a cup of the warm broth before stirring the whole mixture back into the soup.
Can You Make Greek Lemon Chicken Soup Ahead of Time?
You can prep the soup base a day in advancecook the chicken, onion, garlic, rice, and broth completely, then store it covered in the fridge. When you’re ready to serve, reheat the soup gently on the stove and make the avgolemono fresh. The egg-lemon mixture is best added right before serving since it can break or curdle if reheated too aggressively.
Storage tips:
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat gently over low heat, stirring frequently to prevent the egg mixture from separating
If the soup thickens too much overnight (the rice absorbs liquid), add a splash of water or broth when reheating
Freezing is not recommendedthe egg-lemon base doesn’t thaw well and can become grainy
Simple Swaps and Ingredient Notes
If you don’t have chicken stock paste on hand, substitute with chicken broth instead of waterjust taste and adjust the salt and pepper at the end since store-bought broth varies in sodium. You can use any rice you have available: jasmine, basmati, or short grain all work beautifully. The rice thickens the broth naturally as it cooks, so there’s no need for flour or cornstarch.
A few easy swaps:
Swap chicken breasts for boneless thighs if you prefer darker meatthey stay tender and add extra richness
Use parsley instead of dill if that’s what you have in the fridge
Add more lemon juice at the end if you like a brighter, tangier finish
For a vegan version, check the notes section in the recipe card for a plant-based adaptation
Serving and Garnish Ideas
Serve this soup in deep bowls with a generous sprinkle of fresh dill, a pinch of cracked black pepper, and a drizzle of good olive oil on top. The olive oil adds a smooth, fruity finish that balances the bright lemon beautifully. If you want to make it more substantial, serve it alongside crusty bread or a simple green salad with olive oil and lemon dressing.
This recipe makes 4-5 servings, so it’s perfect for a weeknight family dinner or meal prep for a few lunches. The flavors actually deepen overnight, so don’t be surprised if day-two bowls taste even better.
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FAQs ( Greek Lemon Chicken Soup Avgolemono )
What is avgolemono sauce made of?
Avgolemono sauce is made with separated egg whites and yolks, fresh lemon juice, and warm soup broth. The egg whites are whisked until foamy before combining with the yolks and gradually adding lemon juice and broth.
Can I make Greek lemon soup without eggs?
While traditional avgolemono requires eggs for its signature creamy texture, you can skip the egg mixture and just add lemon juice directly. This will result in a lighter, less creamy soup.
What rice is best for avgolemono soup?
Jasmine rice works perfectly for this recipe, but you can also use basmati or short grain rice. Use 1/2 cup of uncooked rice and cook it directly in the soup for 15-20 minutes.
Is Greek Lemon Chicken Soup Avgolemono healthy?
Yes, this soup provides 39.2g of protein per serving from chicken and eggs with only 373 calories. It contains nutritious ingredients like olive oil, fresh dill, and lemon without heavy cream.
How do I prevent the eggs from curdling in avgolemono?
Remove the soup from heat completely and gradually whisk warm broth into the egg mixture before adding to the pot. Stir constantly while combining to prevent the eggs from cooking too quickly and curdling.
Greek Lemon Chicken Soup Avgolemono comes together in under 45 minutes and tastes like you spent hours in the kitchen. The broth gets that silky texture from the egg-lemon tempering trickno cream needed. You’ll love how the bright lemon brightens the whole bowl, and the rice thickens everything just enough to feel comforting without feeling heavy. It’s the kind of soup that fills your house with a warm, lemony aroma the second you stir in the dill.
A quick tip I learned from watching Greek grandmothers cook: whisk those egg whites until they’re really foamy before adding anything else. That extra air makes the avgolemono lighter and smoother. If you’re reheating leftovers, add a splash of water or broth first since the rice soaks up liquid overnight. And if you want a richer finish, drizzle good olive oil on top right before servingit adds a silky, fruity note that balances the lemon beautifully.
I’d love to see how yours turns outsnap a photo and tag the recipe if you try it. Did you grow up eating avgolemono, or is this your first time? Either way, save this one for someone who needs a cozy bowl of soup that feels like a warm hug. Some nights just need an easy dinner that still feels like home.
