Greek Lemon Chicken Soup
Introduction Greek Lemon Chicken Soup (Avgolemono) is a bright, comforting classic with a silky, creamy texture—made without any dairy. A simple emulsion of fresh lemon juice and eggs thickens hot…
Tip: save now, cook later.Introduction
Greek Lemon Chicken Soup (Avgolemono) is a bright, comforting classic with a silky, creamy texture—made without any dairy. A simple emulsion of fresh lemon juice and eggs thickens hot chicken broth into a luxurious soup that tastes both cozy and refreshing.
This version keeps the method clear and weeknight-friendly. You can use leftover or rotisserie chicken, and choose rice or orzo for body. Inside, you’ll learn exactly how to temper the eggs so they never curdle, how to adjust thickness and tang, and the best make-ahead strategy: cook the base first, then whisk in the lemon-egg mixture right before serving.
Serve Avgolemono with a shower of fresh dill or parsley, a crack of black pepper, and extra lemon wedges. It’s naturally dairy-free and easily gluten-free when made with rice.
What Is Avgolemono?
Avgolemono (ahv-go-leh-MO-no) is a classic Greek method that thickens hot broth with an emulsion of eggs and fresh lemon juice. The result is a silky, creamy soup—without any dairy.
Egg yolks add body and richness; egg whites add lightness. Starch (rice/orzo) gives gentle thickness and helps the emulsion stay stable. Finish with dill or parsley and a squeeze of lemon to taste.
Tip: Avgolemono is a technique, not only a soup—you’ll also see it used in sauces and stews.
How to Temper the Eggs (No Curdling)
Tempering gently warms the egg–lemon mixture with hot broth so it blends smoothly into the pot without scrambling.
Whisk eggs well. In a bowl, whisk 3 eggs until lightly frothy (30–60 seconds). Whisk in fresh lemon juice (and zest if using).
Ladle in hot broth slowly. While whisking constantly, add very hot broth in a thin stream, about 1½–2 cups total, until the bowl is hot to the touch and the mixture is steamy.
Stir off the heat. Remove the soup pot from heat. With the soup swirling, slowly pour in the tempered egg–lemon. Return to low heat and warm until slightly thickened and steaming, not simmering (about 1–3 minutes).
Aim for a final soup temperature of about 160–170°F / 71–77°C. Above a bare simmer can cause curdling.
Once the eggs go in, never boil. Keep heat low and stir gently. If the pot starts to bubble, pull it off the burner.
- Broth added too fast during tempering
- Boiling the soup after eggs are added
- Undermixed eggs before tempering
- Directly adding cold egg–lemon to the pot
- Remove from heat immediately; whisk vigorously for 30–60 seconds.
- Blend carefully with an immersion blender 5–10 seconds to re-emulsify.
- Whisk in a splash of hot broth to thin and smooth.
Key Ingredients & Substitutions
Homemade or low-sodium for best flavor. If using regular stock, season later to avoid oversalting.
Shredded rotisserie works perfectly. Poached breasts or leftover roast chicken are great too.
Use fresh eggs and real lemon juice. Zest adds aroma but is optional.
Both add body. Rice is gluten-free and thickens more; orzo is silkier but can overcook faster.
Onion is classic. Carrot and celery are optional; keep dice small so the soup stays elegant.
Dill is traditional; parsley is lovely. Add at the end for freshness.
Substitutions: Use vegetable stock and chickpeas for a meat-free version; temper eggs the same way.
Orzo vs Rice (and Gluten-Free Options)
Storage & Reheating
Up to 3–4 days
2–3 months, without eggs
Gently to steaming; never boil
| Method | How | Time | Notes |
|---|---|---|---|
| Stovetop | Warm over low heat, stirring. | 5–8 min | Keep below a simmer to protect the egg emulsion. |
| Microwave | Power 50–60%, stir between bursts. | 1–3 min | Short bursts prevent hot spots that curdle eggs. |
Too thick after chilling? Stir in hot broth or water 1–3 tbsp at a time until silky.
Make-Ahead & Freezer Strategy
Cook the base: Simmer broth with rice/orzo and chicken until tender. Season lightly.
Cool & store: Refrigerate the base up to 3–4 days, or freeze up to 2–3 months.
Add avgolemono fresh: Reheat base to steaming (not boiling). Temper eggs with hot broth, then finish the soup off-heat.
Instant Pot / Slow Cooker Methods
- Sauté onion (and carrot/celery) in oil on Sauté 3–4 min; add garlic 30 sec.
- Add broth, rice (use rice, not orzo), and salt. Pressure Cook: 4 min, then 10 min Natural Release, quick release remaining pressure.
- Stir in chicken; set to Keep Warm. Temper egg-lemon with hot broth and add off heat. Do not use pressure after eggs.
Orzo softens too much under pressure; cook it on Sauté after releasing pressure if using.
- Add broth, aromatics, and rice; cook Low 3–4 hrs or High 1½–2 hrs until rice is tender.
- Stir in chicken to warm through.
- Turn off heat. Temper egg-lemon with hot broth and stir in. Keep warm, do not boil.
Troubleshooting & Fixes
Flavor Variations & Add-Ins
Keep the avgolemono base the same. Add any one (or two) of the ideas below to tailor flavor and texture.
Add ½ tsp lemon zest with the juice. Finish bowls with a few drops of olive oil + lemon juice.
Stir in 2–3 tbsp chopped dill off heat. Add a pinch of white pepper for lift.
Fold in 3 cups baby spinach until wilted after tempering. Use ¾ cup orzo for a silkier body.
Use ½ cup medium-grain rice and 1 diced carrot. Rice gives a creamier, thicker finish.
Add small poached meatballs (beef/veal/turkey). Simmer them in the broth first, then proceed and temper.
Swap chicken for 2 cans chickpeas (rinsed) and use vegetable stock. Temper eggs the same way.
Use 4 yolks instead of 3 whole eggs. Richer flavor; keep heat low to avoid curdling.
Warm 2 tbsp olive oil with 1 grated garlic clove (30–45 sec). Drizzle a little over each bowl.
Note: If the soup thickens as it stands, whisk in hot broth 1–3 tbsp at a time to restore a silky texture.
Serving Suggestions & Pairings
This bright, silky soup pairs well with crisp salads, warm breads, and simple mezze. Use the ideas below to round out dinner.
- Lemon wedges and a drizzle of extra-virgin olive oil
- Chopped dill or parsley; freshly ground black pepper
- A pinch of flaky sea salt just before serving
- Warm pita or crusty country bread
- Toasted garlic flatbread triangles
- Simple buttered orzo on the side (if soup uses rice)
- Greek salad (tomato, cucumber, red onion, olives, feta)
- Marinated olives and pepperoncini
- Roasted vegetables (zucchini, peppers, eggplant)
- Extra shredded chicken or poached avgolemono meatballs
- Vegetarian: chickpeas sautéed with garlic and lemon zest
- Finish each bowl with a spoon of Greek yogurt (optional, not traditional)
Tip: If the soup thickens on the table, whisk in a splash of hot water or broth to restore a silky texture.
Storage & Reheating — FAQs
Store in airtight containers for 3–4 days. The soup thickens as it chills—thin with hot broth when reheating.
Freeze the base only (broth + chicken + rice/orzo) for 2–3 months. Add the egg–lemon mixture fresh after reheating the base to steaming.
Warm gently on the stovetop over low heat or microwave at 50–60% power in short bursts, stirring between each. Heat to steaming, not simmering.
Remove from heat and whisk vigorously for 30–60 seconds. If needed, blend briefly with an immersion blender and whisk in a splash of hot broth.
Yes—cook the base earlier that day. Right before serving, reheat to steaming, then temper and stir in the egg–lemon mixture off heat.
It’s naturally dairy-free. For gluten-free, use rice instead of orzo and confirm your stock is GF.
Yes. Use 4 yolks instead of 3 whole eggs for extra silkiness. Keep heat low—yolks are more delicate.
Yes, but par-cook them separately until just tender, then add to the soup. They take longer and can split the emulsion if boiled in the finished soup.
Step Photos
1
2
3
4
5
Greek Lemon Chicken Soup (Avgolemono)
🍲 Soup
Ingredients You’ll Need
- 2 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 1 medium carrot, diced (optional)
- 1 celery stalk, diced (optional)
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth/stock
- Choose one starch: 1/2 cup medium-grain rice or 3/4 cup orzo
- 2 cups cooked shredded chicken (rotisserie works)
- 3 large eggs
- 1/3–1/2 cup fresh lemon juice (to taste)
- 1 tsp finely grated lemon zest (optional)
- 1–1 1/2 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper
- 2–3 tbsp chopped fresh dill or parsley, for serving
Step-by-Step Instructions
- Sauté aromatics: Heat oil in a heavy pot over medium. Cook onion (and carrot/celery if using) with a pinch of salt until tender, 5–6 minutes. Stir in garlic for 30 seconds.
- Simmer base: Add broth and bring to a boil. Stir in rice and reduce to a gentle simmer until tender, 15–18 minutes (or orzo for 8–10 minutes).
- Add chicken: Stir in shredded chicken; keep soup at a gentle simmer, not a boil.
- Whisk egg–lemon: In a medium bowl, whisk eggs for 30–60 seconds until lightly frothy. Whisk in lemon juice (and zest).
- Temper: While whisking the egg mixture constantly, slowly ladle in 1 1/2–2 cups hot broth from the pot, a little at a time, until hot and steamy.
- Finish (no boil): Remove the pot from the heat. With the soup swirling, slowly pour in the tempered egg–lemon mixture. Return to low heat and cook, stirring, until slightly thickened and steaming but not simmering, about 1–3 minutes. Do not boil.
- Season & serve: Adjust salt, pepper, and lemon to taste. Thin with hot water/broth if too thick. Ladle into bowls and finish with fresh dill or parsley.
Nutrition & Health Tips
Estimates for 6 servings using rice; values vary by brands and portion size.
