Avgolemono Soup - Greek Lemon Chicken Soup

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Avgolemono Soup is a traditional Greek soup but is now made quick and easy. This soup is chocked full of chicken and veggies plus rice and lemon. Not to forget the magic that the eggs also do to this soup in making it so creamy.

Eggs are so economical; see the magic they create in these recipes. Take a simple deviled egg and bring it to the next level with these Lobster Deviled Eggs or an easy rice bowl is moved up a notch with Vegetarian Stir-Fry with Eggs. Also, enjoy the simplicity of hard-boiled eggs in a fabulous salad like our California Salad with Jalapeno Ranch Dressing.

Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.

Close-up of a bowl of Avgolemono Soup - Greek Lemon Chicken Soup.

Egg Farmers of Alberta represents more than 165 egg farming families across the province. These farms are proud to be our supplier of affordable, high-quality, nutritious, and locally produced eggs.

Horizontal picture of bowl of soup with eggs, slices of lemon and bread surrounding.

What does Avgolemono taste like?

Avgolemono soup tastes very creamy and silky, but there is no dairy added, not even butter. The wonderful texture comes entirely from adding eggs to the stock. The soup is a Lemon Lover’s dream, but everyone will love it as it is not too overpowering but balanced just right with the addition of chicken and rice.

Helpful Items For This Recipe

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Cuisinart Food Processor 14-Cup Vegetable Chopper for Mincing, Dicing, Shredding, Puree & Kneading Dough, Stainless Steel

Stoneware Bowl for Soup And More, 6-inch, Artic White, Set of 4

Wooden Ladle Spoon Set, 3 Size Teak Wood

Bowls of Avgolemono Soup with eggs, lemon slices and bread.

What is Avgolemono Soup made of?

There are some avgolemono soups that are really thick, but I like one with lots of broth and this pretty yellow color, which is amazing for spring.

This extremely flavorful Avgolemono soup recipe is bursting with nutrition and can be on the table in 30 minutes if you use rotisserie chicken, but cooking the chicken on the bone with skin on also gives you the most flavorful and juicy chicken.

Ingredients

Chicken breasts, bone-in, skin-on – I love to cook chicken on the bone, especially when it comes to breasts, but you can use leftover or rotisserie chicken.

Olive oil – Use this for the chicken and to cook the vegetables with. Use a good extra virgin olive oil, but you don’t need to break the bank.

Large carrot – Sliced into 1-inch pieces; you don’t have to be exact with this because you will puree it later.

Stalks of celery – Sliced into 1-inch pieces, same as the carrot, it will be pureed.

Large sweet onion – Coarsely diced. I like to use a sweet onion for this recipe as it doesn’t leave such a strong onion taste.

Cloves of garlic, peeled – Leave them whole; no need to chop.

Kosher salt, divided – You want salt for the chicken and for the veggies.

Freshly ground black pepper, divided – Same as the salt, and freshly ground is always the best.

Low-sodium chicken broth – I like to salt the soup to my liking and not have it too salty. Even better is homemade chicken stock.

Bay leaf – Just adds a bit of extra flavor.

Uncooked white rice – Just plain long-grain rice works nicely here. The rice cooks in the broth which is quick and easy.

Large eggs – The eggs magically transform the soup from a broth to a creamy delight.

Lemon juice – Fresh lemon juice is always the best, especially for a lemon-centric dish like this.

Fresh dill or parsley, for garnish – I prefer dill for this recipe, but if you are not a fan, you can use parsley too.

Lemon slices – You can use these also for garnish if you like.

How to Prepare Avgolemono Soup?

Chicken breasts, skin-on, bone-in on parchment lined baking sheet and ready for the oven.

Cooked chicken breasts on a baking sheet.

Preheat your oven to 350 degrees F.

Place the chicken breast skin side up on a parchment-lined baking sheet. Rub the chicken breasts with 1 Tbsp of olive oil and season with 1-2 tsp of Kosher salt and 1/2 tsp of fresh ground pepper.

Cook the chicken in the preheated oven for 35 to 40 minutes. Ensure that the chicken’s internal temperature is at least 165 degrees F. Remove the chicken from the oven and set aside to cool.

Making the Soup

While the chicken is cooking, heat the remaining 1 Tbsp of olive oil in a large stock pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, and garlic to the pot, and season with the remaining 2 tsp of Kosher salt and ½ tsp of fresh ground pepper. Sauté for 2-3 minutes.

Add the chicken stock and bay leaf to the pot and stir. Bring the mixture to a boil, reduce the heat, and simmer covered for 20 – 30 minutes or until the vegetables are softened.

Adding some stock to the veggies to blend.

Remove the bay leaf. Using a slotted spoon, transfer the cooked vegetables to a blender along with 1 cup of the liquid from the pot. Blend the vegetables in the blender until smooth. (Make sure you place a towel over the lid in case the hot liquid splashes up). Pour the blended vegetables back into the pot.

Bring the pot to a simmer again and stir in the rice to the pot. Cover and simmer for 20 minutes, stirring occasionally.

Once the chicken has cooled enough to handle, remove the skin and breast meat from the bone. Using 2 forks, shred the chicken.

Adding in the Eggs

Eggs in a bowl with a whisk beside them.

When there are about 3 minutes left on the timer for the rice, whisk the eggs in a medium bowl. Slowly stream the lemon juice into the eggs while whisking.

Take about 2/3 of a cup of the hot soup from the pot and slowly stream it into the egg mixture while whisking constantly. (This will temper the eggs and prevent them from turning solid when you add them to the soup).

When the timer goes off, and the rice is cooked, slowly pour the egg mixture into the soup while whisking as you pour.

Add the shredded chicken to the pot and heat the soup for 2-3 minutes or until the chicken is warmed through. DO NOT LET THE SOUP BOIL.

Taste and adjust the seasonings, adding Kosher salt or fresh ground pepper as needed.

Serve immediately, garnish with fresh dill or parsley.

Recipe Pro Tips!

Avgolemono Soup is a naturally dairy-free and gluten-free recipe. Enjoy this soup for lunch or serve it with a salad and bread for dinner.

What does Avgolemono mean in Greek?

Avgolemono means egg-lemon. This combination, along with broth, makes for not only this delicious soup but also for sauces.

How long does Avgolemono Soup last in the fridge?

After you have left the soup to completely cool you can store it in an air-tight container in the refrigerator for 2-3 days.

Can Avgolemono Soup be Frozen?

Yes, it freezes well, but be careful when reheating. Heat slowly and stir, as you don’t want the soup to separate.

Square photo of a close-up bowl of avgolemono soup.

WANT MORE DELICIOUS EGG DISHES?

We love eggs for breakfast, lunch, dinner, dessert, or even snacks. Eggs are very economical and so versatile that they can go from savory to sweet in a blink. Here are some of our eggcellent recipes for you.

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