There’s something deeply comforting about a bowl of steaming Avgolemono. I first tried this Greek lemon chicken soup on a chilly afternoon, and it’s been one of my favorite dishes ever since. With its velvety texture, vibrant citrus notes, and tender chicken, Avgolemono feels like a warm hug in a bowl. The delicate blend of lemon and egg brings richness without heaviness, making it perfect whether you’re feeling under the weather or just craving something soothing and homemade.

What makes this soup stand out from all the others is its simplicity and elegance. You don’t need a cabinet full of spices or exotic ingredients—just fresh, honest components that come together in a way that feels both traditional and timeless. It’s also incredibly versatile, and once you learn the technique, you can tweak it to suit your tastes. From the savory broth to the zing of lemon, every spoonful delivers comfort and brightness.

Why You’ll Love This Greek Lemon Chicken Soup (Avgolemono)

Bright and comforting: The lemon gives it a refreshing lift while the chicken makes it hearty.
Creamy without cream: Thanks to eggs, you get that silky texture naturally.
Easy to customize: Use rotisserie chicken, rice, or even orzo depending on what you have.
Great for leftovers: The flavor deepens after a day in the fridge.
Perfect for all seasons: Light enough for spring, cozy enough for winter.

What Kind of Chicken Should I Use for Greek Lemon Chicken Soup (Avgolemono)?

For the most flavorful Avgolemono, I always reach for skin-on, bone-in chicken thighs or a whole chicken. They create a rich broth that forms the soul of the soup. Once cooked, the meat shreds easily and stays tender. If you’re in a pinch, though, rotisserie chicken is a quick and still delicious alternative. Just be sure to simmer it in the broth for a bit so it takes on the soup’s full flavor.

Boneless, skinless chicken breasts can be used too, especially if you’re aiming for something lighter. They won’t bring quite the same depth, but the lemon-egg emulsion more than makes up for it in flavor.

Options for Substitutions

1. Rice vs. Orzo
Traditional Avgolemono uses white rice, usually medium or short grain. But orzo is a fantastic alternative if you want a heartier bite. Just adjust the cooking time slightly.

2. Chicken Alternatives
You can swap the chicken with turkey or even chickpeas for a vegetarian twist (just use veggie broth instead).

3. Lemon Juice
Freshly squeezed lemon juice is ideal, but bottled works in a pinch. Start with less and adjust to taste.

4. Herbs
While dill is a classic garnish, parsley or thyme offer their own lovely layers of flavor.

5. Broth Base
Homemade chicken stock is best, but a good quality store-bought low-sodium chicken broth keeps it convenient and tasty.

6. Eggs
No good substitute here if you want that signature creamy texture. But if you must, a splash of cream or a cornstarch slurry can mimic the richness, though the taste will differ.

Ingredients for This Greek Lemon Chicken Soup (Avgolemono)

Each ingredient in Avgolemono plays a specific and important role. It’s a short list, but every item earns its place in the pot:

Chicken (bone-in thighs or breast)
This is the foundation of the soup, providing tender meat and a rich broth base. Simmering it slowly releases deep savory flavor.
Chicken broth or stock
Acts as the soup’s canvas. A good-quality broth ensures your Avgolemono is robust and full-bodied.
Carrots
Add natural sweetness and color to balance the tangy lemon. They also bring a pleasant texture to each spoonful.
Celery
Offers an aromatic backbone and subtle bitterness that balances the soup’s richness.
Onion
Essential for depth of flavor. It melts into the broth and enhances the savory notes.
Rice (or orzo)
Gives body and substance to the soup. It absorbs the broth’s flavor while thickening the texture.
Eggs
These are the magic ingredient! Beaten and tempered, they emulsify into the broth, creating that signature creamy consistency without dairy.
Lemon juice (fresh)
Brightens the whole dish. The tang of lemon cuts through the richness and defines Avgolemono’s identity.
Salt and pepper
Simple seasoning, but crucial. They bring all the other flavors into harmony.
Fresh dill or parsley (optional)
A finishing touch that adds freshness and a pop of color right before serving.

Step 1: Make the Broth

Place your chicken (bone-in thighs or breast) in a large soup pot along with chopped carrots, celery, onion, and a good pinch of salt. Cover with cold water or chicken broth. Bring it to a gentle boil, then reduce the heat and simmer for about 30–40 minutes until the chicken is tender and easily shredded. Skim off any foam that rises to the top for a cleaner broth.

Step 2: Shred the Chicken

Remove the chicken pieces from the pot and set them aside to cool slightly. Strain the broth to remove the vegetables (optional if you want a clearer soup), then return the liquid to the pot. Shred the chicken into bite-sized pieces and discard the bones and skin.

Step 3: Cook the Rice

Add your rice (or orzo) to the hot broth and simmer until tender—typically 15–20 minutes. Stir occasionally to prevent sticking and keep the texture smooth.

Step 4: Prepare the Egg-Lemon Mixture

In a separate bowl, whisk together the eggs and fresh lemon juice until well combined. This is the heart of Avgolemono and gives the soup its silky texture and bright flavor.

Step 5: Temper the Egg-Lemon Mixture

To avoid scrambling the eggs, you need to temper them. Slowly ladle hot broth—just a little at a time—into the egg-lemon mixture while whisking constantly. Continue until the mixture is warm and smooth.

Step 6: Add the Mixture to the Soup

Reduce the soup to low heat or remove it from the heat entirely. Slowly pour the tempered egg-lemon mixture into the pot, stirring gently as it blends with the broth. Do not boil the soup at this point—just keep it warm. Add the shredded chicken back in and stir gently.

Step 7: Final Seasoning

Taste your soup and adjust with salt, pepper, or more lemon juice if needed. Sprinkle chopped fresh dill or parsley over the top for a fresh finish.

How Long to Cook Greek Lemon Chicken Soup (Avgolemono)

The total cooking time for Avgolemono is about 1 hour:

Simmering the chicken and vegetables takes around 30–40 minutes, enough to cook the chicken thoroughly and draw out rich flavor into the broth.
Cooking the rice or orzo adds another 15–20 minutes.
Tempering and adding the egg-lemon mixture just takes a few minutes, but it’s crucial to do this slowly and carefully for that perfect creamy texture.

No part of the process should be rushed—especially the tempering—so plan for about an hour start to finish.

Tips for Perfect Greek Lemon Chicken Soup (Avgolemono)

Use fresh lemon juice: Bottled juice dulls the brightness that makes Avgolemono special. Squeeze fresh lemons for best flavor.
Temper patiently: The key to a creamy soup without curdled eggs is to slowly warm the egg-lemon mix before adding it back to the pot. Whisk constantly!
Don’t boil after adding eggs: High heat will scramble the eggs. Keep it at a low simmer or turn the heat off entirely when blending the egg-lemon mixture in.
Strain the broth (optional): For a more refined presentation, strain out the vegetables before returning the chicken and rice.
Season at the end: The flavors concentrate as the soup cooks, so wait to add final salt, pepper, or extra lemon until after the egg-lemon mixture is incorporated.
Use homemade stock if possible: It gives the richest, deepest flavor—though good quality store-bought broth works fine in a pinch.
Let it rest a few minutes: Like most soups, Avgolemono tastes even better after sitting for 5–10 minutes before serving.
Add herbs just before serving: Dill or parsley gives the freshest flavor when sprinkled right at the end, not during cooking.

Watch Out for These Mistakes While Cooking

Even though Avgolemono is simple, there are a few pitfalls that can affect its texture and flavor. Here’s what to avoid:

Scrambling the eggs: The most common mistake! Always temper the eggs by slowly adding hot broth to them—not the other way around—and never pour cold eggs directly into boiling soup.
Boiling after adding the egg-lemon mix: High heat will curdle the eggs and ruin that signature creamy consistency.
Overcooking the rice: Rice continues to absorb liquid even after cooking, so keep an eye on it to avoid mushiness. Orzo especially can overcook quickly.
Using bottled lemon juice: It lacks the bright, fresh acidity of real lemons and can dull the entire soup.
Skipping the broth strain: Leaving in the cooked vegetables isn’t wrong, but if you want a smoother texture and more refined flavor, straining helps.
Not seasoning enough: Once the eggs and lemon are added, the flavor can mellow. Taste at the end and adjust with salt, pepper, or more lemon as needed.
Using cold chicken: If adding pre-cooked chicken like rotisserie, warm it in the broth before adding the eggs to prevent lowering the soup temperature too much.
Cooking the egg mixture too fast: Rushing the egg-lemon step is where most things go wrong. Take your time—it’s worth it.

What to Serve With Greek Lemon Chicken Soup (Avgolemono)?

Warm Crusty Bread

Perfect for soaking up every last drop of soup. Go for sourdough, baguette, or even toasted pita.

Greek Salad

A crisp, refreshing contrast to the creamy soup. Cucumber, tomatoes, olives, feta, and a lemon-oregano dressing tie everything together.

Kalamata Olives and Feta Plate

A simple mezze of olives, feta cheese, and a drizzle of olive oil makes a great salty-savory pairing.

Lemon Roasted Potatoes

Keep the lemon theme going with oven-roasted potatoes flavored with garlic, lemon juice, and oregano.

Steamed Greens or Spinach Pie (Spanakopita)

These classic Greek sides are light yet flavorful additions that complement Avgolemono well.

Falafel or Stuffed Grape Leaves

Add a little variety to your table with a Mediterranean mezze board featuring these savory bites.

Tzatziki and Pita

A cool, creamy cucumber yogurt dip with pita chips or wedges makes a lovely starter or side.

Fresh Fruit and Honey

Finish the meal with a light and sweet option like grapes, melon, or figs drizzled with a little Greek honey.

Storage Instructions

Greek Lemon Chicken Soup (Avgolemono) stores beautifully, but it does require a little care to preserve its creamy texture.

Refrigerator: Store in an airtight container in the fridge for up to 3–4 days. The flavors actually deepen with time, making the soup even more delicious the next day.
Reheating: Warm gently over low heat, stirring constantly. Do not boil or use high heat, as this can cause the egg-lemon emulsion to separate or curdle.
Freezer: Not ideal. The egg-lemon mixture can break and become grainy when thawed. If you want to freeze it, do so before adding the egg-lemon mixture. When ready to serve, thaw, reheat, and then add the freshly prepared lemon-egg blend.
Portion first: If you expect leftovers, set aside part of the broth and rice before adding the egg mixture. That way you can reheat and combine fresh later for best results.

Estimated Nutrition (per serving – about 1.5 cups)

This estimate will vary slightly depending on the exact ingredients and portions used, but here’s a general nutritional breakdown:

Calories: ~280
Protein: 22g
Fat: 12g
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g
Sodium: ~600mg
Cholesterol: 90mg

Avgolemono is a balanced dish that’s high in protein, moderate in healthy fats, and low in sugar. It’s naturally gluten-free (if made with rice), and can be adapted to fit many dietary needs.

Frequently Asked Questions

Can I make Avgolemono ahead of time?

Yes, and it actually tastes better the next day. Just be sure to reheat gently and avoid boiling to keep the egg-lemon mixture from curdling.

Can I use orzo instead of rice?

Absolutely. Orzo gives the soup a slightly different texture—more pasta-like—but it works wonderfully. Just adjust cooking time to avoid over-softening.

What if my egg mixture curdles?

If the eggs curdle, the texture will become grainy and scrambled. It’s still safe to eat, but not ideal. Prevent this by tempering slowly and never letting the soup boil after adding the eggs.

Is Avgolemono gluten-free?

Yes, as long as you use rice. If using orzo, make sure it’s gluten-free (some specialty stores carry it). Always check your broth for hidden gluten too.

Can I make this vegetarian?

You can! Use a good vegetable broth and replace the chicken with chickpeas or white beans. The egg-lemon combo still provides great richness and depth.

What kind of lemons should I use?

Fresh, juicy lemons are ideal. Meyer lemons are sweeter and less acidic than standard lemons, so if using those, you might want to adjust the amount slightly.

Can I freeze Avgolemono?

Not recommended once the egg-lemon mixture is added, as freezing can break the emulsion. If freezing, do it before that step and add the lemon and eggs after reheating.

How can I make it even more lemony?

Simply stir in more lemon juice right before serving. You can also zest a lemon into the soup for added brightness without extra acidity.

Conclusion

Greek Lemon Chicken Soup—Avgolemono—is the kind of dish that soothes, satisfies, and surprises with every spoonful. I love how such humble ingredients come together to create something so rich and velvety, with the brightness of lemon elevating the entire experience. It’s traditional but timeless, and whether you’re making it for a cold day, a cozy dinner, or someone who needs comfort, it always delivers warmth and joy.

This soup has become a go-to in my kitchen not just for how it tastes, but for how it makes me feel—nourished, grounded, and connected to something deeply wholesome. Try it once, and it might just become one of your kitchen staples too.