You’ll love this authentic Greek Avgolemono Soup Recipe. Ah-vgo-le-mono, as the Greeks pronounce it, is a silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce (lemon-egg sauce.) Best part, this weeknight version comes together in just over 30 minutes.
A couple of important tips make all the difference, be sure to read through this post and watch my video for how to make Greek avgolemono.
Chicken soup is one of those nostalgic dishes known as a home remedy to comfort the sick or relief the cold chill in the air. It’s also one of those universal foods every culture, and every household, has some version of–noodles or not.
I’ll never pass up a warm bowl of homemade chicken soup, but one of my favorites for sure is the Greek version: the egg and lemon soup known as Avgolemono.
Avgolemono is no ordinary chicken rice soup. There is just something special, and extra luxurious, about Avgolemono, a combination of egg and lemon that’s used in many Greek dishes, from this soup to Youvarlakia (Greek Meatball Soup). Here, the fluffy and lemony combination makes for a decidedly rich, comforting chicken soup with a silky broth that’s heavily scented with lemon. Delicious!
I’m telling you, if you have not tried Greek avgolemono soup, you are in for a treat!
What is Avgolemono?
Avgolemono, pronounced ah-vgo-le-mono (the “g” is there, but it’s a lighter g…almost silent), refers to the tasty Greek sauce from which this chicken soup gets it’s name. Avgolemono sauce is a silky and fragrant sauce made of eggs, lots of lemon, and warm broth.
Greek cooks use avoglemono sauce to augment or dress a number of things from Avgolemono soup, to roast chicken, vegetables, and even dolmades (grape leaves.) Avgolemono sauce does make a difference, infusing a dish with richness and bright notes of lemon.
30-Minute Weeknight Avgolemono Soup
Avgolemono soup may start like any ordinary chicken soup–onions, carrots, celery, broth, chicken etc.
But–at the very end–is delightfully transformed into a silky, tangy, absolutely unforgettable bowl chicken rice soup, thanks to the addition of Greek avgolemono sauce (egg-lemon sauce.)
Now, to make traditional avgolemono soup, Greek yiayias would spend more than two hours–starting from scratch to make homemade chicken stock from a whole chicken, then shredding the chicken to be used in the soup.
But in my 30-minute weeknight version, I two major shortcuts: ready chicken stock or broth (low-sodium, preferred); and store-bought rotisserie chicken. Since I often have leftover rotisserie chicken on hand, avgolemono is a great way to put it to use.
This weeknight avgolemono never disappoints, and it is as comforting and authentic-tasting as the traditional version.
Two Important Tips for Making Avgolemono Soup:
So, it’s the avgolemono sauce that makes all the difference in this chicken soup, providing a silky thick consistency and adding that extra zing. Two important tips when it comes to this sauce and making avgolemono soup:
1. Make sure to temper the sauce. To make avgolemono sauce, you’ll need to whisk two eggs with 1/2 cup of lemon, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. That’s really the trickiest part of this soup, but it’s not that difficult. And if you need to, ask someone to help you pour in the broth, while you do the whisking.
2. Add avgolemono sauce to the soup at the very end, and immediately remove from heat. This is your very last step in the process, be sure to remove the soup from heat immediately or the eggs might begin to cook and the soup separates (you’re not looking for an egg drop soup here.)
Let’s get to the step-by-step of how to make Greek avgolemono soup, and you’ll see how easy it is…
Step-by-Step for Greek avgolemono soup:
1- In a large pot or Dutch oven, saute carrots, celery and green onions…and, a couple minutes later, add garlic.
2- Add broth and bay leaves. Bring to a rolling boil, then add the rice (Tip: I like to soak rice in water for a few minutes before using, this helps it cook quickly and evenly.) Season with kosher salt and pepper.
Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now, stir in shredded cooked chicken (I used rotisserie chicken.)
3- Prepare the avgolemono sauce (egg-lemon sauce). In a medium bowl, whisk two eggs with the lemon juice. While whisking, add in 2 ladles-full of the broth from your cooking pot (this is to temper the sauce.)
Add the sauce to the chicken soup and immediately remove from heat (this is important you do not want the eggs to cook and the soup to separate.)
Can you use orzo instead of rice in this Avgolemono recipe?
Yes, orzo is fine to use instead of rice in this recipe. You can use 1 cup orzo, and watch cooking time as orzo will cook more quickly (about 7 minutes or so)
Leftovers. Can You Freeze Avgolemono?
To store leftover avgolemono soup, make sure the soup cools to room temperature. Transfer to airtight containers and refrigerate for up to 3 days.
Because this is a cream-free soup, you can also freeze avgolemono soup, particularly if you make a larger batch. Whether you freeze a large family-size amount or in small individual servings, be sure to leave enough room the freezer-safe containers to allow for soup to expand.
Thaw in the fridge overnight. Reheat on the stovetop over medium heat; it helps to add a little bit of liquid, broth or water. Heat until warmed through and be sure to stir regularly (it can tend to separate.)
What to Serve Along?
For a simple dinner, my family enjoys avgolemono soup and Greek salad. But this comforting chicken and rice soup can also be served as a warm starter to a special Greek feast! Browse our Greek Recipes collection for more delicious recipes!
Watch this video for How to Make Avgolemono
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Avgolemono: Greek Lemon Chicken Soup
- Total Time: 35 minutes
- Yield: Serves 6
Description
Greek Avgolemono Soup Recipe. Silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce, which is a Greek lemon-egg sauce with warm broth. Best part, this weeknight version comes together in just over 30 minutes.
Ingredients
- Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt and pepper
- 2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!
Notes
- Cook’s Tip for Rice: Be sure to rinse the rice well. And it helps to soak the rice in water for about 15 minutes or so or until you are able to break one grain of rice easily. The rice will cook quickly and evenly.
- Can you use orzo instead of rice? Yes, orzo is fine to use. You can use 1 cup orzo, and watch cooking time as orzo will cook more quickly (about 7 minutes or so)
- Important Tips: 1. Make sure to temper the sauce. To make avgolemono sauce, you’ll need to whisk two eggs with 1/2 cup of lemon, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. That’s really the trickiest part of this soup, but it’s not that difficult. And if you need to, ask someone to help you pour in the broth, while you do the whisking. 2. Add avgolemono sauce to the soup at the very end, and immediately remove from heat. This is your very last step in the process, be sure to remove the soup from heat immediately or the eggs might begin to cook and the soup separates (you’re not looking for an egg drop soup here.)
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- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
*This post first appeared on The Mediterranean Dish in January 2016 and has recently been updated with new information and media for readers’ benefit.
could i use orzo?
Sure! Just keep in mind that orzo cooks more quickly than rice.
This was so good! I had made stock from turkey after Thanksgiving and used that instead of chicken broth and the turkey instead of chicken. Delicious!! Creamy and soothing and filling and tasty.
Great idea, Ragna! Thanks for sharing!
Would it defeat the whole purpose of the soup if it was made without chicken? I have a way of making non chicken “chicken” soup but would love to try your recipe with the egg/lemon sauce. What do you think?
Hi, Elizabeth! I don’t think it would defeat the purpose at all. It would just be a bit of a different twist, but probably still quite tasty :). If you give it a try, please let us know how it turned out!
I just made this soup and followed the directions exactly. However, it certainly is not leaning towards a thicken broth.
Should it be really thin. I did use 8 cups of broth and 8 pz of chicken, plus 1 cup each of all the veggies.
Was considering adding a small amount of cornstarch , mixing it with a little broth and then pouring in.
What do you think:??
Hi, Marie! Once you’ve made the Avgolemono soup, if you let it sit for a brief few minutes, it typically thickens (the rice expands a bit more and the egg mixture too does it’s magic in thickening the soup). Some restaurants do add a thickening agent like starch, so you could certainly give that a try, if you’d like.
Hi, Suzy! I am in love with this soup, and I’m so happy that I found this recipe. I am planning to make it soon, but I wanted to ask: Is there a particular type of rice you prefer to use? I have jasmine and long-grain rice in my pantry, but I want to make sure I get the right kind because I have not had the best experience cooking rice! LOL. Thank you!
Thanks, Charlie! I prefer to use long-grain rice in this recipe.
My favorite Greek restaurant closed down a few years ago and I have been searching for a recipe for this soup ever since! This is IT! So lovely smooth, so lemony but not over the top. And the tip about soaking the rice first is super great idea that I will use in other recipes as well. Thanks, Suzy! So glad I found your site, so many great recipes to try!
Yay! So glad you enjoyed it!
Great!!
Thanks so much!
This is my absolute favourite soup recipe for winter 🙂 It turns out amazing every time and there is nothing better than chicken soup with lemon if you are not feeling well. This is just as good or better than what I have tasted in Greece & Greek restaurants here in Canada. I make half the recipe and do not make any changes to it. I just poach a chicken breast as I prepare the vegetables. Thank you for a great recipe I have made it several times already!
That’s wonderful! Thank you, Alison!
can i make this with cauliflower rice instead? also will the eggs cook i’m nervous about raw uncooked eggs how
will i know they have cooked?
Hi Kelly. I do not know if cauliflower rice will work in this soup, it is not traditional. Avogolemono does always include the egg and lemon sauce tempered with a ladel or two of the hot broth. If you omit the egg, the soup is still quite delicious, but it’s more like a lemon chicken soup and not quite the thick Avgolemno soup we’re going for here. Do what you are comfortable with though 🙂
Your just using the yolk which is one of natures perfect foods, even little babies can eat raw yolk! Think of it as sunny side up soup❤ My mother has an allergy to raw egg whites and enjoys this soup, she just cooks it a bit longer
“sunny side up soup”…. LOVE it! 🙂
I have always loved this type of soup but was reluctant to make it. I found your recipe and decided to give it a try. It is better than the restaurant I usually order it from. I will make this over and over again, plus it is so easy!
Thank you it is delicious. By the way, my whole family loved it.
Yay! Thanks, Gail!
This is one of my absolute favorite soups to make, I just love it! I’ve made it many times, however have not the last year and 1/2 b/c my two year old had an egg allergy 🙁 Any thoughts on making it egg free since the eggs seem to really be a big component to the recipe?!
Thanks in advance!
Hi, Jenna! I’m so sorry to hear about your kiddo’s egg allergy. That is so hard! Unfortunately, eggs are a part of this soup traditionally for texture/flavor… and it’s hard to come up with a substitute that would give the same results. You could always just omit the egg… it will still be quite tasty!
Our local Greek restaurant closed about 5 years ago and I have been looking for a good recipe for this soup ever since. This is sooooo good and easy! And it tastes BETTER than the soup I enjoyed at the restaurant.
My hubby and I are trying to eat more Mediterranean and your site is really going to to help us with this. I have a whole list I am gong to try! Next step buy some of your spices!
Thanks, Karen
Wonderful, Karen! Thank you so much!
I became obsessed with this soup over the summer when I had pneumonia. It’s all I wanted to eat. I have wanted to try to make it and came across your recipe. I had to use brown rice because my husband is diabetic but WOW is it delicious!! It tastes just like what I get at my favorite Greek restaurant. Thank you so much!
Oh wonderful, Michelle! So glad you both enjoyed this soup!
How can I make this gluten free? I’m new to gluten free eating and want to incorporate this…looks delicious!
Hi, Jaimie! You are in luck with this recipe. You can find gluten free versions of all the ingredients listed. You will just need to double check the specific broth, rice and chicken brands you choose to use to make sure they do not contain any gluten-containing additives. I would also go for the plain chicken breasts here rather than a cooked rotisserie one, as those are hard to find truly gluten free. I hope that helps!!!
Can I use cooked orzo? I have some leftover that I want to use up. How much do I need to adjust the liquid since the orzo is already cooked? Thanks!
Hi, Sue! Sure! I would just add the orzo when you add the chicken, so it heats up without getting overcooked. I don’t think there’s necessarily a need to adjust the liquid. You could always reduce it a bit here, if you’d like the soup to be a bit thicker. Cooked orzo won’t absorb as much as uncooked rice. Hope that helps!
Hi there! Is it possible to reheat leftovers?
Absolutely! Just be sure to stir well when reheating as it can separate.
Does dill do good in this
Sure! You could add some dill if that’s something you like.