If you’ve never had Avgolemono Soup, get ready for something special. This Greek-inspired bowl of sunshine combines tender chicken, velvety eggs, and bright lemon into one comforting dish that feels like a warm hug in soup form. I first fell in love with this recipe years ago when I was searching for a nourishing yet light meal for my family during flu season—and let me tell you, it’s been a keeper ever since.
Avgolemono (pronounced ahv-go-leh-MO-no) might sound fancy, but it’s wonderfully simple. It’s basically a chicken and rice (or orzo) soup whisked together with an egg-lemon mixture that turns creamy without a drop of cream. Perfect for cozy nights when you want something soothing, healthy, and satisfying.
Table of Contents
Why You’ll Love This Avgolemono Soup
- It’s creamy without any cream—thank you, whisked eggs and lemon magic!
- It’s ready in about 40 minutes, start to finish.
- It’s a nourishing, wholesome meal made with simple ingredients you likely already have.
- It freezes beautifully for quick weeknight meals.
And the best part? It tastes like you’ve been simmering it all day, even though you haven’t.
What Does Avgolemono Soup Taste Like?
Imagine the coziness of chicken soup with the brightness of lemon and a silky, almost custardy texture. It’s rich but light, tangy yet comforting—the perfect balance. Every spoonful feels restorative, like something your grandmother would make when you’re under the weather.
When I make this for my kids, they call it “lemon sunshine soup.” And honestly, that fits perfectly—it’s pure comfort in a bowl.
Ingredients You’ll Need for Avgolemono Soup
- 1 whole chicken breast (about 8 ounces), boneless and skinless
- 6 cups chicken broth
- 1/3 cup orzo or long-grain rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 1–2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and black pepper to taste
- Lemon slices for garnish
- Olive oil or butter for sautéing (optional)
- Bread slices for serving
Cooking Time:
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Step-by-Step Instructions: How to Make Avgolemono Soup
Making Avgolemono Soup might sound fancy (that Greek name is a mouthful, right?), but I promise—it’s much simpler than it looks. Follow along, and by the end of this, you’ll have a silky, lemony, utterly comforting bowl of soup that could rival any cozy spot in Athens.
Let’s dive into each step carefully so your Avgolemono Soup turns out beautifully every time.
Step 1: Sauté the Aromatics for Deep Flavor
Start by warming a drizzle of olive oil or a small pat of butter in a large soup pot over medium heat. Once the oil shimmers, toss in your finely diced onion, celery, carrot, and minced garlic. This is your flavor foundation—the soul of your Avgolemono Soup.
Sauté everything gently for about 5 to 6 minutes, stirring occasionally until the vegetables are tender and fragrant. The onions should look translucent, not browned. You’re not rushing this part—think of it as your “slow build” moment where all that aroma begins to bloom in the pot.
(Pro tip: if you love that hearty, home-cooked depth like my Crockpot Vegetable Beef Soup, take your time here. This base makes all the difference.)
Step 2: Add the Broth and Chicken
Now, pour in the 6 cups of chicken broth and gently place your boneless, skinless chicken breast right into the pot. Give it a little stir to combine all those lovely flavors.
Bring everything to a gentle boil, then immediately reduce to a low simmer. This slow simmering will help extract the richness from the chicken and meld the veggies with the broth. Let it simmer uncovered for 15–20 minutes, or until the chicken is tender and fully cooked through.
Your kitchen will smell like heaven at this point—warm, savory, and comforting.
Step 3: Remove and Shred the Chicken
Using tongs, carefully lift out the chicken breast and set it aside on a plate to cool slightly. Don’t rush to shred it while it’s piping hot (trust me, I’ve burned my fingers enough times to know better). Once it’s cool enough to handle, shred it into bite-sized pieces using two forks.
You can also chop it into small cubes if you prefer a chunkier texture in your Avgolemono Soup. Either way, this tender chicken will be reintroduced later to give your soup that hearty, protein-rich finish.
Step 4: Cook the Orzo or Rice
While the chicken cools, add 1/3 cup of orzo (or long-grain rice) directly into the simmering broth. If you want a classic Greek-style Avgolemono Soup, orzo is your best bet—it gives the perfect silky bite and looks beautiful in the final dish.
Cook uncovered for 8–10 minutes, stirring occasionally so the grains don’t stick to the bottom. If you’re using rice instead, follow your package’s cooking time—typically 15–18 minutes.
Once the orzo or rice is perfectly tender, lower the heat and let the soup rest while you prepare the next crucial part: the egg and lemon mixture.
Step 5: Whisk the Egg-Lemon Mixture (The Magic Moment)
This step is where Avgolemono Soup gets its signature creamy texture—without using cream.
In a medium mixing bowl, whisk together 3 large eggs and 1/4 cup of fresh lemon juice (about two lemons’ worth). Beat until smooth and slightly frothy; the goal is to create a silky mixture that will blend beautifully with your hot broth later.
(Personal tip: I like to use Meyer lemons when I can—they’re a bit sweeter and lend a lovely golden color to the soup. But any fresh lemon juice works just fine.)
Step 6: Temper the Eggs to Create a Creamy Base
Here’s where things get delicate—but don’t worry, I’ve got you.
To avoid curdling the eggs, you’ll need to “temper” them, which simply means warming them gradually. Slowly ladle about 1 cup of the hot broth from your soup into the egg-lemon mixture, whisking constantly. You’ll feel the mixture thicken slightly as it adjusts to the heat.
Then, very slowly pour this warmed egg mixture back into your pot of soup while stirring continuously. Keep the heat low—never let your Avgolemono Soup boil at this point, or you’ll end up with scrambled eggs instead of creamy perfection.
(If you love creamy soups like my Creamy Alfredo Lasagna Soup, this step will feel familiar—it’s that same gentle, loving touch that transforms your soup into something velvety and luxurious.)
Step 7: Finish and Season the Soup
Now that your soup has transformed into a golden, creamy dream, it’s time to add back your shredded chicken. Stir in 2 tablespoons of fresh dill and 2 tablespoons of parsley if you like a pop of freshness.
Taste and adjust with salt and black pepper. Every lemon has a different intensity, so if you want a little more zing, feel free to squeeze in a bit of extra lemon juice.
Keep the pot on very low heat for another 2–3 minutes—just enough to let the flavors blend and the texture settle into that perfect silky smoothness.
Step 8: Serve and Savor
Ladle your Avgolemono Soup into warm bowls, top with a thin lemon slice and a sprinkle of fresh dill, and serve immediately.
This soup pairs beautifully with warm crusty bread or a side of Greek salad if you’re feeling fancy. My kids love dipping soft dinner rolls into it, soaking up that tangy, comforting broth.
For cozy soup nights, I often serve this alongside my Creamy Tuscan Ravioli Soup—the contrast between creamy Italian herbs and bright Greek lemon is pure heaven on the table.
Step 9: Store for Later (If You’re Lucky Enough to Have Leftovers)
Let your Avgolemono Soup cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days.
When reheating, keep the heat low and stir gently. If the soup thickens too much in the fridge (which it often does), just add a splash of chicken broth to loosen it back up.
And here’s a little secret: if you want to freeze it, do so before adding the egg-lemon mixture. When you’re ready to serve, thaw the base, warm it up, and whisk in a fresh egg-lemon mixture before eating. This keeps that silky texture just right.
Bonus Tip: Make It Your Own
You can absolutely customize your Avgolemono Soup to suit your family’s preferences. Try swapping orzo for couscous or add a handful of spinach near the end for extra greens.
If you want a heartier version for dinner, double the chicken and serve with pita bread. And if your family loves soups like my Crockpot Cheeseburger Soup, this Greek classic will easily win them over—it’s equally rich, just lighter and brighter.
Final Thoughts
There’s something almost magical about this process—from whisking those golden eggs to watching them swirl into silk in your pot. Avgolemono Soup isn’t just a recipe; it’s an experience of comfort and care in every spoonful.
Once you’ve made it once, you’ll crave it every time a cool breeze blows or a sniffle hits the house. It’s that perfect blend of nourishing, cozy, and fresh—Greek comfort food at its finest.
Tips and Tricks for Perfect Avgolemono Soup
- Temper slowly: Adding the broth too quickly can cook the eggs, so pour gradually and whisk constantly.
- Don’t boil after adding eggs: Boiling will curdle the mixture. Gentle heat keeps it creamy.
- Add lemon to taste: Start with 1/4 cup lemon juice—you can always add more if you like it tangier.
- Short on time? Use shredded rotisserie chicken instead of cooking from scratch.
- Storage tip: It thickens slightly as it cools, so add a splash of broth when reheating.
Storage for Avgolemono Soup
Let the soup cool completely before refrigerating. Store in an airtight container for up to 3 days. To freeze, skip the egg-lemon step—freeze the chicken and broth base instead, then add the tempered eggs and lemon when reheating for best texture.
FAQs
Can I make Avgolemono Soup ahead of time?
Yes! Just prepare the chicken and broth base first, then whisk in the egg-lemon mixture right before serving.
What can I substitute for orzo?
Long-grain rice or even quinoa works beautifully.
How do I reheat it without curdling?
Reheat over low heat, stirring often, and never let it boil.
Conclusion
This Avgolemono Soup is everything a comforting meal should be—creamy, nourishing, and brimming with fresh flavor. Whether you’re fighting off a cold, craving something light yet cozy, or just need a dinner that feels like a warm hug, this soup delivers every single time.
So grab your lemons and a whisk, and let your kitchen smell like sunshine. And if you love soups like this, you’ll definitely want to check out my Creamy Tuscan Ravioli Soup and Slow Cooker Green Enchiladas Chicken Soup next—they’re both weeknight winners.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Avgolemono Soup Recipe: Simple, Creamy, and Comforting
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
A warm, creamy Greek soup made with chicken, lemon, eggs, and orzo or rice. This comforting Avgolemono Soup is delicately flavored with dill and parsley, delivering a silky texture and a burst of citrus. Perfect for cozy evenings or when you need something nourishing and fresh.
Ingredients
- 1 whole chicken breast (about 8 ounces), boneless and skinless
- 6 cups chicken broth
- 1/3 cup orzo or long-grain rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 1–2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and black pepper to taste
- Lemon slices for garnish
- Olive oil or butter for sautéing (optional)
- Bread slices for serving
Instructions
1. In a large pot, warm a little olive oil or butter on medium heat (optional). Add the diced carrot, celery, onion, and garlic. Stir and cook until soft and fragrant, about 5 minutes.
2. Pour in the chicken broth and add the whole chicken breast. Bring the mixture to a boil, then lower the heat. Let it simmer uncovered for 15-20 minutes or until the chicken is fully cooked.
3. Take the chicken breast out of the pot and set it aside. Add the orzo or rice into the simmering broth. Cook until tender—around 8-10 minutes for orzo or following the package instructions for rice.
4. Shred the cooked chicken into pieces. In a medium bowl, beat the eggs and lemon juice together until combined.
5. Slowly pour about 1 cup of the hot broth from the soup into the egg-lemon mixture, whisking constantly to avoid scrambling the eggs. Then, gradually stir this warmed mixture back into the pot.
6. Keep the soup on low heat—do not let it boil after adding the eggs. Add the shredded chicken and stir in chopped dill (and parsley if you’d like). Season with salt and pepper to taste.
7. Ladle the soup into warm bowls. Garnish with lemon slices and a sprinkle of fresh dill. Serve hot with slices of crusty bread.
Notes
To make this dish vegetarian, swap the chicken and chicken broth for chickpeas and vegetable broth.
Orzo provides a classic texture, but long-grain rice works just as well for a gluten-free option.
Do not boil the soup after adding the egg-lemon mixture to preserve its silky texture.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over low heat.
