I made Avgolemono Soup and honestly it’s lemony, silky, and actually fixes the sniffles while still being a solid, proper dinner, no kidding.

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I am obsessed with Avgolemono Soup in a way that makes me reach for it when I’m tired, cranky, or just hungry. I love that Chicken Soup With Lemon actually tastes bright and honest, not fake-zing like lemonade.

The tang of lemons cutting through rich broth, the silk from eggs, the shred of whole chicken and a hit of dill, yeah, it hits. I enjoy how simple ingredients sing together and how every bowl feels like I actually ate something that matters.

It’s not classy. It’s real.

And whenever I make it, I want it gone in one sitting now.

Ingredients

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Whole chicken or thighs: the hearty protein, gives lots of comfort and naturally rich broth.
Chicken broth or bouillon: Basically the soup’s backbone, salty warmth that fills the bowl.
Yellow onion: sweet base note, it softens and makes everything taste rounder.
Carrots: Adds subtle sweetness and color, plus a little earthy bite.
Celery: Crunch that mellows into savory flavor as the soup simmers.
Garlic cloves: Plus a whisper of sharpness, optional but worth it for depth.
Bay leaf: Background herbal note, kind of mysterious but important.
Parsley or dill: Fresh brightness, toss extra on top for a lively finish.
Short-grain rice or orzo: Comfort carbs that soak up the lemony broth.
Eggs: Creamy binder that makes the soup silky when tempered in.
Lemon juice: Bright, tangy zing that wakes up the whole bowl.
Butter or olive oil: Adds smooth mouthfeel and a touch of richness.
Kosher salt: It seasons everything, don’t be shy to adjust.
Black pepper: Warm, faint heat that keeps the flavors grounded.

Ingredient Quantities

1 whole chicken (3 to 4 lb) or 2 lb bone-in chicken thighs

10 cups low-sodium chicken broth or water plus bouillon

1 medium yellow onion, peeled and quartered

2 medium carrots, peeled and cut in chunks

2 celery stalks, roughly chopped

2 garlic cloves, smashed (optional)

1 bay leaf

6 sprigs fresh parsley or dill, plus extra for serving

1 cup short-grain rice or orzo

3 large eggs, room temperature

1/3 to 1/2 cup fresh lemon juice (about 2 to 3 lemons), more to taste

3 tablespoons unsalted butter or olive oil

1 to 1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

How to Make this

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1. Put the whole chicken or thighs in a large pot with 10 cups chicken broth (or water plus bouillon), onion, carrots, celery, garlic if using, bay leaf and 4 sprigs parsley or dill; bring to a simmer, skim foam, then simmer gently 35 to 45 minutes until chicken is cooked through.

2. Remove chicken to a plate, let cool a bit, discard onion, bay leaf and the big carrot pieces but keep the cooking liquid; pull the meat off the bones and shred or chop, discard skin and bones; reserve 2 cups shredded chicken.

3. Strain the broth into the pot to remove small solids, return broth to medium heat and add rice or orzo; cook until tender, usually 12 to 18 minutes for rice, less for orzo; stir occasionally so nothing sticks.

4. While the rice/orzo finishes, whisk the 3 eggs in a medium bowl until smooth, then whisk in 1/3 to 1/2 cup fresh lemon juice until fully combined; this is your avgolemono mixture.

5. Temper the eggs: ladle about 1 cup hot broth slowly into the egg lemon mixture while whisking constantly so the eggs don t scramble; repeat with another cup if your bowl is cool; now slowly pour the warmed egg mixture back into the pot with the remaining hot soup while stirring.

6. Add 3 tablespoons unsalted butter or a splash of olive oil, stir gently and keep the soup at a low simmer but never let it boil once the eggs are in or it will curdle; the soup should thicken lightly and become silky.

7. Stir the shredded chicken into the pot along with 2 reserved sprigs parsley or dill chopped, and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper; taste and add more lemon, salt or pepper if needed.

8. If soup looks too thick, loosen with a bit of hot water or more broth; if too thin, simmer gently a few minutes to concentrate flavor but do not boil.

9. Serve hot in bowls with extra chopped dill or parsley on top and a little extra lemon at the table for folks who like it extra bright; this is perfect for sniffles and comfort, and leftovers keep well in the fridge for 2 to 3 days.

Equipment Needed

1. Large stockpot (6 to 8 quart) for simmering the chicken and soup
2. Fine-mesh strainer or sieve to strain the broth
3. Cutting board and a sharp chef’s knife for veg and deboning chicken
4. Slotted spoon or tongs to remove chicken and skim foam
5. Medium mixing bowl and whisk for the egg and lemon mixture
6. Ladle for tempering eggs and serving
7. Wooden spoon or heatproof spatula to stir the rice and eggs in the pot
8. Measuring cups and spoons for rice, lemon juice, butter and seasonings

FAQ

Q: How do I stop the eggs from curdling when I add them to the hot soup?

A: Temper the eggs. Whisk the eggs and lemon juice together, then slowly drizzle 1 cup of hot broth into the egg mix while whisking continuously. Once warmed up, pour the egg mixture back into the pot slowly while stirring. Don’t dump it in fast or the eggs will scramble.

Q: How much lemon should I use, really?

A: Start with 1/3 cup lemon juice, taste, then add up to 1/2 cup if you want it brighter. Fresh lemon is best. Remember the flavor blooms after resting so don’t overdo it at first.

Q: Can I use orzo instead of rice, and do cooking times change?

A: Yes. Orzo cooks faster than short-grain rice. Add orzo in the last 8 to 10 minutes of simmering. If you use rice, it’ll need about 18 to 20 minutes. Keep an eye so it doesn’t get mushy.

Q: Is it ok to make this ahead or freeze it?

A: You can make the broth and chicken ahead, refrigerate up to 3 days, or freeze for 2 to 3 months. Don’t freeze the egg-lemon mixture. When reheating, bring broth to a gentle simmer then temper new eggs and lemon into it so the soup stays silky.

Q: My soup is too thin or too thick, how do I fix it?

A: If too thin, simmer a bit longer with lid off to reduce, or stir in a little cooked rice to thicken. If too thick, add hot broth by 1/2 cup increments until it’s the consistency you like.

Q: Can I use store-bought broth or bouillon instead of cooking a whole chicken?

A: Absolutely. Low-sodium store-bought broth works fine, or water plus bouillon. If you want more chicken flavor, add a little extra bouillon or cook a few bone-in thighs for a richer stock.

Avgolemono Soup…Greek Chicken Soup With Lemon Recipe Substitutions and Variations

Chicken: use boneless turkey breast for a leaner soup, or try bone-in pork chops for a heartier flavor, or a rotisserie chicken to save time and add extra seasoning.
Rice or orzo: swap with acini di pepe or small pearl couscous for similar texture, or use quinoa if you want more protein (cook a bit less so it doesnt get mushy).
Eggs (for the egg-lemon emulsion): if you need an egg-free option, whisk in 1/2 cup plain Greek yogurt tempered with hot broth for creaminess, or use 3 tablespoons cornstarch mixed with cold water to thicken then add lemon for tang.
Butter or olive oil: substitute with ghee for a richer, nutty note, or use avocado oil for a neutral flavor and higher smoke point, or coconut oil in a pinch though it will add a slight coconut taste.

Pro Tips

– Keep the pot at a very gentle simmer when you cook the chicken and after you add the egg mixture. If it bubbles even a little the eggs will curdle and you get stringy bits instead of silky soup. Low and slow is boring but it works.

– Temper the eggs right and use room temp eggs. Whisk the lemon into the eggs slowly, then add hot broth in small amounts while whisking. If your bowl gets too cool, warm it a bit with another ladle. If you rush it you’ll end up with scrambled egg soup.

– Watch the rice/orzo timing and don’t dump everything in at once. Short grain rice will soak up more liquid, orzo cooks faster. If the soup seems too thick after the grains finish, add hot broth a little at a time until it looks right. Stir occasionally so nothing sticks to the bottom.

– Taste and tweak at the end. The lemon, salt and pepper should be adjusted after the eggs go in because the texture and flavor change. If it feels flat add a splash more lemon or a pinch more salt. Leftovers get brighter overnight so be careful not to over-lemonize at first.

Avgolemono Soup…Greek Chicken Soup With Lemon Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made Avgolemono Soup and honestly it's lemony, silky, and actually fixes the sniffles while still being a solid, proper dinner, no kidding.

Servings

servings

Calories

540

kcal

Equipment: 1. Large stockpot (6 to 8 quart) for simmering the chicken and soup
2. Fine-mesh strainer or sieve to strain the broth
3. Cutting board and a sharp chef’s knife for veg and deboning chicken
4. Slotted spoon or tongs to remove chicken and skim foam
5. Medium mixing bowl and whisk for the egg and lemon mixture
6. Ladle for tempering eggs and serving
7. Wooden spoon or heatproof spatula to stir the rice and eggs in the pot
8. Measuring cups and spoons for rice, lemon juice, butter and seasonings

Ingredients

1 whole chicken (3 to 4 lb) or 2 lb bone-in chicken thighs
10 cups low-sodium chicken broth or water plus bouillon
1 medium yellow onion, peeled and quartered
2 medium carrots, peeled and cut in chunks
2 celery stalks, roughly chopped
2 garlic cloves, smashed (optional)
1 bay leaf
6 sprigs fresh parsley or dill, plus extra for serving
1 cup short-grain rice or orzo
3 large eggs, room temperature
1/3 to 1/2 cup fresh lemon juice (about 2 to 3 lemons), more to taste
3 tablespoons unsalted butter or olive oil
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Directions

Put the whole chicken or thighs in a large pot with 10 cups chicken broth (or water plus bouillon), onion, carrots, celery, garlic if using, bay leaf and 4 sprigs parsley or dill; bring to a simmer, skim foam, then simmer gently 35 to 45 minutes until chicken is cooked through.
Remove chicken to a plate, let cool a bit, discard onion, bay leaf and the big carrot pieces but keep the cooking liquid; pull the meat off the bones and shred or chop, discard skin and bones; reserve 2 cups shredded chicken.
Strain the broth into the pot to remove small solids, return broth to medium heat and add rice or orzo; cook until tender, usually 12 to 18 minutes for rice, less for orzo; stir occasionally so nothing sticks.
While the rice/orzo finishes, whisk the 3 eggs in a medium bowl until smooth, then whisk in 1/3 to 1/2 cup fresh lemon juice until fully combined; this is your avgolemono mixture.
Temper the eggs: ladle about 1 cup hot broth slowly into the egg lemon mixture while whisking constantly so the eggs don t scramble; repeat with another cup if your bowl is cool; now slowly pour the warmed egg mixture back into the pot with the remaining hot soup while stirring.
Add 3 tablespoons unsalted butter or a splash of olive oil, stir gently and keep the soup at a low simmer but never let it boil once the eggs are in or it will curdle; the soup should thicken lightly and become silky.
Stir the shredded chicken into the pot along with 2 reserved sprigs parsley or dill chopped, and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper; taste and add more lemon, salt or pepper if needed.
If soup looks too thick, loosen with a bit of hot water or more broth; if too thin, simmer gently a few minutes to concentrate flavor but do not boil.
Serve hot in bowls with extra chopped dill or parsley on top and a little extra lemon at the table for folks who like it extra bright; this is perfect for sniffles and comfort, and leftovers keep well in the fridge for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.