Avgolemono Greek Lemon Chicken Soup Recipe (2025) – Creamy, Comforting & Zesty

Name: Avgolemono Greek Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 whole chicken (or bone-in chicken thighs); 1 bay leaf; 1 chopped onion (optional); 6 cups water or chicken broth; 1 cup medium-grain rice (or orzo); 3 fresh lemons (juice and zest); 3 large eggs (room temperature); Salt and pepper to taste; Fresh parsley or dill for garnish

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They say a bowl of soup can heal the soul, and I think they were talking about avgolemono. This Greek lemon chicken soup isn’t just food — it’s a warm hug from the Mediterranean. With its silky texture, zesty lemon aroma, and tender chunks of chicken, it’s comfort food with a refreshing twist!
Did you know avgolemono has been part of Greek cuisine for centuries, often served during family gatherings and festive holidays? In this recipe guide, we’ll break down everything you need — from picking the best chicken to perfecting that creamy, egg-thickened broth.

What is Avgolemono? The Greek Lemon Chicken Soup Explained

I still remember the first time I had avgolemono. It was in this tiny taverna in Athens, the kind of place where the tables wobble a little, and the air smells like grilled fish and oregano. I’d been walking all morning, and the owner insisted I try “the house soup.” Honestly, I wasn’t expecting much — chicken soup is chicken soup, right? Oh boy… was I wrong.

The bowl came steaming, the surface this pale golden color, almost creamy but not quite like cream. I took one spoonful, and the first thing that hit me was the lemon — bright, zesty, almost like sunshine in liquid form. Then came the richness from the egg, giving it this velvety texture that coated my tongue without being heavy. The chicken was tender, the rice was soft but not mushy, and the whole thing had this balance of comfort and freshness I’d never experienced in a soup before.

Now, if you’ve never had avgolemono, here’s the deal — it’s not just another chicken soup. This is a staple in Greek kitchens, and the name actually tells you what’s in it: “avgo” meaning egg, and “lemono” meaning… well, lemon. The magic is in the way those eggs are used. They’re not just plopped in raw or scrambled; they’re whisked with fresh lemon juice, then slowly combined with hot broth so they thicken the soup without curdling. That step is where most first-timers mess up — and yes, I’ve made that mistake. Trust me, nothing kills the mood faster than ending up with a pot of chicken broth and floating bits of scrambled egg.

Some people think it’s a winter soup, but honestly, avgolemono works year-round. In winter, it’s cozy and warming, like wrapping yourself in a blanket. In summer, the lemon makes it light enough to enjoy even on a hot day, especially with a crusty piece of bread and a little Greek salad on the side. My aunt swears by it as a cure-all — colds, bad moods, heartbreak… you name it, she’ll ladle you a bowl.

What makes it stand out from other chicken soups is that tang. It’s not subtle either — the lemon is bold, and it’s meant to be. That’s why using fresh lemons is a game-changer. Bottled lemon juice just doesn’t cut it; it’s too flat. The fresh stuff gives you that bright pop that keeps every spoonful interesting.

And the best part? You don’t need a pantry full of fancy ingredients to make it. Chicken, rice, eggs, lemons, salt, pepper — that’s the backbone. Everything else, like fresh herbs or extra seasonings, is just bonus flair.

Once you understand the “why” behind avgolemono, you can really appreciate the “how.” But I’ll warn you — once you get hooked on this soup, plain chicken noodle will never taste the same again.

Ingredients You’ll Need for Authentic Avgolemono

If there’s one thing I’ve learned from making avgolemono over the years, it’s that the magic doesn’t come from complicated ingredients — it comes from the quality of the basics. You don’t need to raid a specialty store in Athens to make a killer bowl of this soup, but you do need to pick your ingredients with a bit of care. Trust me, I’ve gone cheap on some of these before, and the soup turned out… well, let’s just say it wasn’t something I bragged about.

Chicken – This is the foundation, and it’s where you should start strong. A whole chicken is my top choice. Not only do you get the meat, but you also get all those bones, which give you a rich, flavorful broth. If you’re short on time, bone-in chicken thighs are the next best thing — they’ve got more flavor than chicken breasts and don’t dry out. And if you’re really in a hurry, yes, you can use rotisserie chicken and pre-made broth… but promise me you’ll upgrade the broth with some fresh herbs and a little simmering time.

Rice (or Orzo) – Traditionally, medium-grain rice is the go-to. It cooks up tender and slightly starchy, which helps the soup get that silky texture. I once tried using long-grain jasmine rice because it’s what I had, and while it tasted fine, the texture was way different. Orzo is a great alternative if you want a heartier bite. Just don’t overcook it — mushy orzo is a crime in my kitchen.

Fresh Lemons – This is where people either make avgolemono sing… or completely flatten it. Bottled lemon juice just doesn’t give you that same bright, fresh kick. You want lemons that feel heavy for their size (that means they’re juicy) and have a little give when you squeeze them. I’ve also found that adding the zest from one lemon gives the soup this subtle aromatic boost — like it just woke up and decided to be fabulous.

Eggs – Fresh eggs make all the difference here. You’ll be whisking them into the lemon juice to create that signature thickening magic. Room-temperature eggs temper more easily, so I take them out of the fridge about 20 minutes before I start cooking. I learned this the hard way after scrambling my egg-lemon mix more than once.

Seasonings & Extras – Salt and pepper are non-negotiable. Fresh parsley is a classic garnish, but dill works beautifully too. Some people add a bay leaf to the broth while it simmers, and I’m all for it. It gives this gentle, earthy background note that pairs well with the citrus.

The best part? Once you’ve got these ingredients lined up, you’re already halfway to a bowl of creamy, tangy, soul-warming goodness. And honestly, the more you make this soup, the more you’ll start to put your own little twist on the ingredient list — and that’s when it becomes your avgolemono.

Step-by-Step Instructions to Make Avgolemono

Alright, now we’re getting into the part where avgolemono goes from a bunch of ingredients on your counter to that silky, lemony magic in your bowl. I’ll walk you through exactly how I make it — and yes, I’ll tell you where I’ve messed up before, so you don’t end up with an eggy disaster.

Step 1 – Make the Broth
If I have the time, I start with a whole chicken in a big pot. I cover it with cold water, toss in a bay leaf, a couple peppercorns, maybe a chopped onion if I’ve got one rolling around in the veggie drawer, and let it simmer gently. The key word is gently. Boiling will make the chicken tough and the broth cloudy. I learned that after cranking the heat once because I was “in a hurry” — the soup still tasted fine, but it looked like I’d made it in a mud puddle.

Step 2 – Cook the Rice (or Orzo)
Once the chicken’s cooked through, I take it out to cool and toss the rice right into the broth. I aim for just tender — about 15 minutes for medium-grain rice. Overcooking here is a rookie mistake; the rice will keep soaking up liquid even after the heat’s off. If I’m using orzo, I cut the cooking time to about 8 minutes.

Step 3 – Shred the Chicken
When the chicken’s cool enough to handle, I shred it into bite-sized pieces. I keep the skin out of the final soup (too greasy), but sometimes I snack on it while I work — chef’s privilege.

Step 4 – The Egg-Lemon Magic
This is where things get tricky. In a separate bowl, I whisk together the eggs and fresh lemon juice until smooth. The danger here is curdling, so the trick is tempering — slowly adding hot broth to the egg-lemon mixture while whisking constantly. The first time I tried this, I dumped in half the pot at once… let’s just say I made the world’s saddest scrambled eggs in lemon water. Now, I add the broth just a ladle at a time, whisking like my life depends on it.

Step 5 – Combine and Finish
Once the egg-lemon mixture is warm, I pour it back into the pot with the rice and chicken, stirring gently. The heat should be off at this point — you don’t want to cook the eggs further. I taste, add a little salt and pepper if needed, and sometimes another squeeze of lemon if I’m feeling bold.

Step 6 – Serve
Ladle into bowls, sprinkle with parsley or dill, and serve with warm bread. Every time I make it, I swear it tastes better the next day… but honestly, it rarely survives that long in my house.

Tips & Tricks for Perfect Avgolemono Every Time

I’ll be honest — I didn’t nail avgolemono the first time I made it. Or the second. It took a few bowls of “lemon-flavored scrambled egg soup” before I figured out the little tricks that make this dish consistently smooth, tangy, and downright addictive. So here’s everything I wish someone had told me before I started.

1. Don’t Rush the Tempering
If avgolemono has a “danger zone,” this is it. When you whisk hot broth into the egg-lemon mixture, you have to go slow — I’m talking one ladle at a time. The goal is to warm the eggs gently so they blend into the soup without turning grainy. One time, I got impatient and poured in too much at once… the result looked like lemony scrambled eggs floating in chicken water. Not pretty.

2. Keep the Heat Low at the End
Once you’ve added the egg-lemon mixture back into the pot, turn the heat off. The residual heat will finish the thickening without curdling the eggs. If you try to keep cooking it, you’ll end up with a separated soup, and there’s no saving it after that point.

3. Use Fresh Lemons Every Time
I’ve tried bottled lemon juice when I was feeling lazy. Big mistake. The flavor is dull and flat, and it never gives that fresh pop you need. Fresh lemons make avgolemono sing. I usually add the zest of one lemon too — it’s a subtle touch, but it gives the soup this extra fragrance that always makes people ask, “What’s your secret?”

4. Watch the Rice
Rice keeps cooking after you take the soup off the heat, so if it’s already soft when you add the egg mixture, it might go mushy later. I like to undercook it by a minute or two so it stays just right by the time I’m serving.

5. Adjust Lemon at the End
Everyone’s lemon tolerance is different. I like mine on the tangy side, so I often add a little extra juice at the end — but only after tasting. Remember, you can always add more lemon, but you can’t take it out once it’s in.

6. Garnish Like You Mean It
A sprinkle of fresh dill or parsley makes avgolemono look as good as it tastes. And yes, the garnish matters — we eat with our eyes first.

7. Make Extra
This soup reheats beautifully if you do it gently over low heat. It also freezes surprisingly well, though I recommend reheating slowly so the texture stays creamy.

If you follow these tips, I promise your avgolemono will come out silky and flavorful every time. And who knows? You might even end up being the “soup person” in your family — the one everyone begs to make it when they’re feeling under the weather or just need a little comfort.

Variations & Serving Suggestions

One of the best things about avgolemono is how flexible it is. Once you’ve mastered the classic version, you can start playing around with it, and honestly, some of my favorite bowls have been “happy accidents” when I was missing an ingredient or trying to use up leftovers.

Vegetarian Avgolemono
If you don’t eat meat, you can still enjoy this soup. I swap the chicken broth for a rich vegetable stock and use hearty vegetables like carrots, celery, and even mushrooms for depth. Chickpeas make a great protein substitute — they add a bit of chew and keep you full. I made this version for a vegetarian friend once, and she still texts me asking for “that lemon soup” recipe.

Quick Weeknight Version
There are nights when I’m not in the mood to babysit a pot for an hour. On those days, I grab a rotisserie chicken from the store, shred the meat, and use boxed chicken broth (the good kind — low-sodium and organic if possible). I still take the time to make the egg-lemon mixture fresh, because that’s the heart of the soup, but the whole thing comes together in about 20 minutes.

Add Some Herbs
Traditional avgolemono is simple, but fresh herbs can take it in a new direction. Dill gives it a light, fresh flavor that feels like spring. Oregano makes it taste earthier and more rustic. One time I tossed in some fresh mint because it was all I had — surprisingly good, but definitely not for everyone.

Make It Heartier
If you want a more filling meal, you can bulk it up. Add more shredded chicken, toss in some cooked potatoes, or use a little extra rice or orzo. Just be mindful that it will thicken up as it sits, so you might need to add extra broth when reheating.

Serving Ideas
I love serving avgolemono with a simple Greek salad — tomatoes, cucumber, olives, and feta with a drizzle of olive oil. Warm pita bread or a crusty loaf on the side is a must for soaking up every last drop. If I’m making it for guests, I set the table with a few meze plates like hummus, tzatziki, or dolmades so it feels like a proper Greek spread.

And here’s a little tip I learned from a Greek friend: avgolemono actually makes a fantastic starter for a multi-course meal. It’s light but flavorful, so it sets the tone without filling people up too much.

In the end, avgolemono is one of those recipes that welcomes creativity. You can keep it traditional or put your own spin on it — either way, it’s going to taste like comfort in a bowl.

And there you have it — my full playbook for making avgolemono, the Greek lemon chicken soup that’s stolen my heart (and my kitchen’s attention more times than I can count). From the first comforting sip to the last little scrape of the spoon, it’s the kind of dish that feels like it’s feeding more than just your stomach — it’s feeding your mood, your memories, maybe even your soul a little.

Whether you stick to the classic recipe or get adventurous with your own variations, avgolemono has this uncanny way of fitting into any occasion. Sick day? It’s medicine. Dinner party? It’s elegance in a bowl. Random Tuesday night? It’s the reason you’re looking forward to dinner.

If you’ve never tried making it before, I hope my stories — and my many “oops” moments — help you avoid the common pitfalls. And if you’re already an avgolemono pro, maybe you picked up a tip or two to make your next batch even better.

Most importantly, don’t keep it to yourself. Share this recipe with friends, ladle it into a big pot for family gatherings, and yes — snap a photo of that gorgeous, creamy bowl and share it on Pinterest. Who knows, you might inspire someone else to fall in love with this lemony hug in a bowl just like I did.