Avgolemono Soup Recipe

I adore this Greek Lemon Chicken Soup because it combines tangy lemon juice, tender shredded chicken, and fluffy rice in a light, bright broth. With the richness of eggs and the softness of low-sodium chicken broth, every spoonful invites curiosity and satisfaction while retaining its distinctly Greek character.

I remember the first time I tried making Avgolemono Soup and how its smooth, bright flavors instantly caught my attention. I’ve always been a fan of Greek flavors, so when I discovered this Greek Chicken Lemon Soup with a twist of creamy eggs and tangy lemon juice, I had to give it a try.

I start with 6 cups of chicken broth, using low-sodium if I can find it, then add 1/2 cup of long grain white rice which makes it slightly hearty without taking over the light texture. I mix 3 large eggs with 1/2 cup freshly squeezed lemon juice (usually from 2 lemons) which adds that zesty punch and unique creaminess.

Toss in 2 cups of shredded chicken and a pinch of salt and pepper, and you get a bowl that reminds me of those easy greek lemon chicken soup recipes I love. Its a dish that keeps things simple yet so full of character.

Why I Like this Recipe

I love how the lemon juice and eggs blend together giving the soup a tangy and creamy texture that feels both light and comforting.
I really like that its super easy to make even if i’m in a rush and it still tastes like a home cooked meal.
I enjoy the shredded chicken that makes this recipe hearty while still keeping it healthy and bright.
I appreciate how the simple mix of ingredients creates a unique balance of flavors that warms me up on chilly days.

Ingredients

• Chicken broth gives a savory, liquid base and is healthier if low sodium is used.
• Long grain white rice brings carbohydrates and a smooth texture absorbing all the flavors.
• Eggs add protein and richness and they really help thicken the soup.
• Lemon juice delivers a bold sour tang that brightens up every spoonful.
• Shredded chicken offers lean protein making the soup satisfyingly hearty.
• Salt and pepper boost the overall taste and balance out flavors perfectly.

Ingredient Quantities

• 6 cups of chicken broth (low-sodium if you can find it)
• 1/2 cup of long grain white rice
• 3 large eggs
• 1/2 cup of freshly squeezed lemon juice (this is usually from 2 lemons)
• 2 cups of cooked, shredded chicken (rotisserie works great if you dont have time)
• Salt and freshly ground black pepper to taste

How to Make this

1. Pour the chicken broth into a big pot and heat it over medium so it starts to simmer.

2. Stir in the rice and let it cook for about 15 minutes until it’s almost tender.

3. In a separate bowl, beat the eggs and mix in the lemon juice until they’re well combined.

4. Once the rice is nearly done, take a cup of the hot soup and slowly add it to your egg and lemon mixture while stirring constantly so the eggs don’t scramble.

5. Now, gently pour the tempered egg mixture back into the soup, stirring constantly. Make sure the soup doesn’t boil after adding the eggs.

6. Add the shredded chicken into the pot and mix it in well.

7. Season with salt and freshly ground black pepper to taste.

8. Let the soup warm up for another 3 to 5 minutes on a low heat, just until all the flavors combine.

9. Give it a taste and adjust the seasoning if needed.

10. Ladle the soup into bowls and serve hot. Enjoy your Avgolemono Soup!

Equipment Needed

1. Large soup pot (big enough to hold the broth and all the ingredients)
2. Stove (needed to heat up the broth and simmer the soup)
3. Mixing bowl (for beating the eggs with the lemon juice)
4. Whisk (or fork if you’re in a pinch, to beat the eggs)
5. Measuring cups (to measure the broth, rice, and lemon juice accurately)
6. Stirring spoon (for stirring the rice and the soup at different steps)
7. Ladle (to serve the soup into bowls)

FAQ

Avgolemono Soup Recipe Substitutions and Variations

• If you dont have chicken broth, try using low-sodium vegetable broth for a lighter twist.
• Instead of long grain white rice, you could use short grain rice or even barley to mix up the texture.
• Rather than using all 3 eggs, some people mix in a bit of Greek yogurt to get that creamy body – just note the flavor will be slightly different.
• If you cant find fresh lemons, a good squeeze of lime juice works pretty well too and gives a nice tang.
• If you’re short on rotisserie chicken, turkey meat can be a tasty substitute in a pinch.

Pro Tips

1. If you haven’t already, try using rotisserie chicken coz its already cooked and seasoned. It really saves time and adds a lot more flavor than plain chicken sometimes do.

2. When adding the egg and lemon mix to the soup, be super careful to pour the hot soup slowly, so the eggs don’t scramble. Its important to stir constantly so everything mixes just right, even if it seems kinda fussy.

3. Keep an eye on the heat after you mix in the eggs. Once theyre in, you dont want a boil rn, coz that can mess up the smooth texture that makes this soup so awesome.

4. Taste as you go. Even though the recipe gives you specific amounts, adjusting salt and pepper in the end can make a huge difference—even a little herbs like dill or parsley could be a fun twist if you want to experiment.