Avgolemono Greek Lemon Chicken Soup

There’s something almost electric in the way a pot of avgolemono fills a kitchen: the bright, citrusy perfume of fresh lemon that threads through warm, savory chicken broth; the silky, velvety mouthfeel that hugs the tongue; and the delicate pop of tender shredded chicken and soft rice. One spoonful feels like sunshine and slow afternoons wrapped into one—comforting, restorative, and quietly celebratory.

This is a soup for the moments you want to slow down: a cozy weekend lunch, a gentle dinner when you’re under the weather, or as the star starter at a family gathering. If you’re pressed for time but still want lemon-forward comfort, try my quicker roast-lemon shortcut at 30-minute lemon chicken for a complementary weeknight option.

At a Glance

• Prep Time: 20 minutes (assuming cooked chicken; add 45–60 minutes if you poach or roast the chicken)
• Cook Time: 25 minutes (to cook the rice and finish the avgolemono)
• Total Time: 45 minutes (with already-cooked chicken)
• Servings: 6
• Difficulty Level: Easy — classic technique (tempering eggs) is simple once you know how

Nutrition Highlights

Estimated nutrition per serving (serves 6). These are approximate values calculated from standard ingredient profiles and verified against USDA FoodData Central nutrient data and general guidance from the Mayo Clinic for portioning and sodium considerations. Actual values will vary depending on chicken size, broth sodium level, and any substitutions.

• Calories: ~450 kcal
• Protein: ~59 g
• Carbohydrates: ~28 g
• Fat: ~9 g
• Fiber: ~1 g
• Cholesterol: ~135 mg
• Sodium: ~320–800 mg (varies widely—use low-sodium broth to keep sodium toward the lower end)

Notes: The high protein reflects using an entire whole chicken shredded across 6 servings. Sodium is the most variable nutrient here; using low-sodium chicken broth (or homemade broth with controlled salt) reduces it considerably. For precise tracking, weigh your final portions and check specific product labels or USDA FoodData Central entries.

Why You’ll Love It

• Aroma & Flavor: The bright citrus cuts through the savory chicken, creating a lively, balanced flavor that wakes up the palate without being sharp.
• Texture: The eggs, when tempered correctly, make the broth luxuriously silky—no cream needed—while the shredded chicken and tender rice give satisfying bite.
• Emotional: Avgolemono is the hug-in-a-bowl of Greek cooking—often associated with family, healing, and celebration.
• Practical: It’s an ideal make-ahead or leftover-friendly soup (shredded chicken and rice store well), and it provides a protein-rich, comforting meal that’s gentle on the stomach.
• Seasonal: Perfect year-round—refreshing in spring with lemon brightness, restorative in winter as a soothing remedy.

Step-by-Step Instructions

Ingredients

• 1 whole chicken, cooked and shredded (about 3–4 lb raw; yield will vary)
• 1 cup uncooked white rice (long-grain or medium-grain)
• 4 cups low-sodium chicken broth (use homemade if possible)
• 3 large eggs
• 1/2 cup fresh lemon juice (about 2–3 lemons), strained
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Optional ingredients & substitutions

• Orzo or short-grain rice instead of long-grain rice (adds silkier texture)
• Use 1 cup cooked quinoa for a gluten-free/whole-grain boost
• Add 1–2 minced garlic cloves sautéed with a little olive oil for extra depth
• Use 2–3 tablespoons of Greek yogurt stirred in off-heat for tang and creaminess (optional)
• Use vegetable broth + firm tofu and a cornstarch slurry for a vegan-ish alternative (see Creative Twists)

Method

1. In a large pot, bring the chicken broth to a boil. Add the rice, reduce heat to a simmer, cover partially, and cook until the rice is tender (about 15–20 minutes depending on rice).
2. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until well combined and slightly frothy.
3. When the rice is cooked, ladle 2–3 cups of hot broth from the pot into the egg-lemon bowl very slowly, whisking constantly to temper the eggs (this prevents curdling).
4. Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently over low heat. Keep the soup only at a gentle warmth—not boiling—to let the broth thicken slightly and take on a silky sheen (2–4 minutes).
5. Stir in the shredded chicken and warm through. Taste and season with salt and pepper—remember that sodium level depends on your broth choice.
6. Serve hot, garnished with chopped fresh parsley.

Practical tips:

• Temper slowly: Too-fast tempering or reintroducing the tempered mixture into boiling liquid will curdle the eggs—stir gently and keep the heat low.
• Check doneness: Rice should be tender but not mushy; if it overcooks, the soup will thicken too much—add extra broth or water to loosen.
• Leftover broth or cooked chicken? This soup is ideal for using those pantry staples. For a spicy, anti-inflammatory twist, borrow flavor ideas from an anti-inflammatory turmeric chicken soup—a little turmeric and black pepper can add warmth and color without overpowering the lemon.

Best Pairings

• Bread: Warm crusty bread or a slice of buttered country loaf to sop up the silky broth.
• Greens: A side of simple lemon-olive oil dressed greens (arugula or baby spinach) adds peppery contrast.
• Light Wine or Tea: A crisp Assyrtiko or a mild green tea complements the soup’s brightness.
• For snacks/leftovers: Use leftover broth as the base for a heartier bowl like this popular crack chicken noodle soup, or ladle it over steamed vegetables.
• Presentation tip: Serve the lemon and eggs at the right temperature—lukewarm, not hot—so the soup keeps its silkiness when plated.

Keeping it Fresh

• Room temperature: Do not keep avgolemono at room temperature for more than 2 hours (USDA food safety guidance). Bacteria multiply quickly at 40–140°F (4–60°C).
• Refrigeration: Store in airtight containers and refrigerate within 2 hours. It will keep well for 3–4 days.
• Freezer: You can freeze the soup, but the egg-lemon emulsion may separate on thawing. For best results, freeze without the eggs (freeze chicken, broth, rice separately), then reheat and freshly temper eggs into the warmed soup before serving. Frozen components last up to 3 months.

Reheating tip: Gently warm on the stovetop over low heat and re-temper the eggs when the soup is hot but not boiling to restore silkiness.

Pro Tips & Tricks

• Chicken choice: A whole chicken (bone-in) gives the best depth of flavor when you poach it—the bones add gelatin and mouthfeel. If you roast, reserve pan juices for extra flavor.
• Rice vs orzo: Rice creates a heartier, grainy texture; orzo gives a silkier, almost noodle-like feel. Use your preference.
• Egg technique: Whisk eggs and lemon vigorously until slightly frothy. Temper with multiple small ladles of hot broth before returning to the pot—this is the key to a glossy, non-curdled soup.
• Salt last: Because broth, chicken, or other ingredients can carry sodium, season toward the end to avoid over-salting.
• Lemon balance: Start with 1/2 cup lemon juice but taste—add more if you want brighter acidity. Fresh-squeezed lemons always win over bottled juice.
• Texture check: If the soup becomes too thick (rice absorbs liquid), loosen with warm broth or water rather than cold liquid.

Creative Twists

1. Mediterranean Herb Avgolemono
   • Stir in a generous handful of chopped dill and a teaspoon of grated lemon zest at the end for a classic Greek herb lift.
2. Gluten-free / Whole-grain
   • Use cooked quinoa or brown rice instead of white rice to increase fiber and add a nutty flavor; cook times will change—pre-cook grains before adding to the broth.
3. Vegan-ish Lemon “Avgolemono”
   • Replace chicken broth with robust vegetable stock. Whisk silken tofu with lemon juice and a touch of olive oil until smooth; temper with hot broth and use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to help thicken. Note: texture and flavor differ, but the lemony comfort remains.
4. Vegetable-forward
   • Add diced carrots and celery sautéed at the start for extra aroma and color; finish with a handful of baby spinach stirred in to wilt.

All Your Questions Answered

Q: Can I use leftover rotisserie chicken?
A: Yes—rotisserie chicken is a great shortcut. Be mindful of added seasonings or sodium on the skin; remove skin if too salty.

Q: My eggs curdled—how can I fix it?
A: If curdling occurs, remove the pot from heat and whisk vigorously; a quick blender puree can smooth minor curdling. For best prevention, temper more slowly and avoid boiling after adding the tempered eggs.

Q: Can I make this dairy-free?
A: Absolutely—traditional avgolemono is dairy-free. The silky texture comes from eggs and lemon, not cream.

Q: Is this soup healthy?
A: Avgolemono offers high protein and relatively moderate calories per serving when made with low-sodium broth and lean chicken. Control sodium and use whole-grain rice or quinoa for more fiber.

Q: How do I reheat leftovers without breaking the emulsion?
A: Gently warm on low, then re-temper fresh egg-lemon mixture into the warmed soup rather than heating eggs directly.

Conclusion

I hope this avgolemono recipe invites warmth and bright flavor into your kitchen—an elegant, comforting bowl that’s both restorative and celebratory. If you want another well-written version with helpful notes and photos, check out this classic take at Avgolemono — Greek Lemon Chicken Soup from Skinny Spatula. For an authoritative, authentic version and extra tips on technique, see the detailed guide at BEST Authentic Avgolemono Soup Recipe from The Mediterranean Dish.

If you make this, I’d love to hear how you brightened or personalized it—leave a comment, share a photo, or join our community of home cooks. Happy cooking!