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This avgolemono soup is the one every Greek home has simmering in the background of memory. It’s the soup yia-yia makes when someone’s sick, when the weather turns, or when the house just needs something warm and grounding. Greek lemon chicken soup has a silky broth, tender chicken, and that signature lemony brightness that hits right in the soul.
This version is made the traditional way, with my signature egg-white separation technique for an extra silky, cloud-like finish.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Why You’ll Love Avgolemono Soup
Silky, creamy without cream
The classic avgolemono technique transforms simple ingredients into a velvety, lemony broth using only eggs and citrus, no dairy needed.
Deeply comforting
This is Greek comfort food at its core. The kind of soup served when you’re sick, tired, or just need something grounding.
Simple pantry ingredients
Chicken, rice, eggs, lemon, dill, nothing complicated, just real food done right!! Plus, it’s ready in about 40 minutes.
A technique you’ll use everywhere
Once you understand avgolemono, you’ll start seeing it everywhere in Greek cooking, from soups to sauces over vegetables, dolmades, and in meatball soups like youvarlakia.
What Is Avgolemono
Avgolemono (αυγολέμονο) literally translates to “egg-lemon” — avgo meaning egg and lemoni meaning lemon. Pronounced ahv-goh-LEH-moh-noh, it refers to both a sauce and a soup in Greek cooking.
At its core, avgolemono is a technique: eggs are tempered with hot broth and lemon juice to create a silky, emulsified mixture that thickens and brightens dishes. It’s used not just in avgolemono soup, but across Greek cuisine as a finishing sauce, and it’s so flavorful, easy and good!
You’ll find avgolemono sauce drizzled over stuffed grape leaves like dolmades, spooned onto roasted chicken, and used as the base for hearty dishes like youvarlakia (Greek meatball soup). It’s one of the foundational flavors of traditional Greek food, simple, bright, and deeply tied to home cooking.
Historically, egg-lemon sauces appear throughout the Eastern Mediterranean and Middle East, but in Greece, avgolemono became a defining part of everyday cooking, something you taste in family kitchens, not just restaurants.
Across generations, this Greek egg lemon soup has stayed the same: comforting, bright, and unmistakably Greek. It’s something I grew up with and I want you to experience and bring to your own kitchen and family!
Ingredients You’ll Need
Soup base
Olive oil, onion, garlic, bay leaf
The aromatic base that builds depth from the very first sauté. Onion and garlic create sweetness, while bay leaf adds subtle warmth.
Chicken stock paste + water
This combination creates a rich, concentrated broth with deeper flavour than standard stock alone.
Chicken breasts
Cooked directly in the broth, so they flavor the soup while they cook. Double duty: juicy protein + infused broth.
Jasmine rice
Soft, slightly fragrant, and perfect for absorbing broth. It breaks down just enough to give body without becoming heavy. Short-grain rice or orzo also work.
Fresh dill
Classic Greek herb that lifts the entire soup with freshness.
Avgolemono
Eggs (whites and yolks separated)
The heart of avgolemono soup. Separating the whites first is key to achieving a lighter, silkier texture.
Fresh lemon juice
Bright, sharp, and essential!
Warm broth (from the pot)
Used to temper the egg-lemon mixture and gently bring it up to temperature.
The Egg Tempering Technique — Why It Works
Why Separate the Whites First?
Unlike most recipes that whisk whole eggs, this avgolemono recipe starts by whipping egg whites until frothy before adding yolks and lemon juice. This is the key difference between a a sauce that is rustic and grainy vs. the smooth, cloud-like avgolemono made in my yia-yia’s kitchen.
Whipping the whites first introduces air and unfolds the proteins, creating a more stable structure. When hot broth is slowly incorporated, this pre-aerated base is less likely to curdle. The result is a lighter, silkier soup.
How Tempering Prevents Curdling
Eggs curdle when they’re shocked by heat, proteins tighten too quickly and form lumps. Tempering prevents this by gradually raising the temperature of the egg mixture using small additions of hot broth.
The golden rule: always bring the broth to the eggs, never the eggs to the pot. Slow, steady incorporation is what keeps avgolemono smooth and creamy.
Variations of Avgolemono
Avgolemono Without Eggs – Greek Lemon Rice Soup
A plant-based variation inspired by the same flavor profile, using tahini and miso for creaminess and depth. Same bright lemon character, different technique.
Youvarlakia (Greek Meatball Soup with Avgolemono)
Tender rice-filled meatballs simmered in a lemon-egg broth for a heartier, more filling version of the classic.
Other Dishes That Use Avgolemono Sauce
Beyond soup, avgolemono sauce is a staple in Greek cooking. It’s spooned over stuffed grape leaves (dolmades), roasted chicken, and steamed vegetables.
Tips for the Best Avgolemono Soup
Use fresh lemon juice only
Bottled juice dulls the flavor. Fresh lemons are essential for proper brightness.
Don’t skip tempering
Adding eggs directly to hot broth will scramble them instantly. Slow incorporation is everything.
Remove the pot from the heat first
Residual heat is enough to finish the soup without risking curdling.
Shred chicken by hand
Irregular pieces catch more broth and give better texture.
Season at the end
Lemon changes everything! Always adjust salt and pepper after mixing in the avgolemono.
Troubleshooting Avgolemono
My eggs curdled — can I fix it?
If it happens, an immersion blender can smooth the texture. To prevent it, always temper slowly and keep the pot off direct heat.
The soup is too thin
Let it sit for 5–10 minutes, and it’ll naturally thicken as it rests. If needed, cook the rice a minute or two longer.
Too lemony / too sour
Balance with a pinch of salt or a splash more broth. Start with the juice of 2 lemons, then add the third to taste.
It thickened too much in the fridge
Totally normal. Add a splash of broth when reheating and stir gently.
How to Store and Reheat Avgolemono Soup
Fridge: Store avgolemono in an airtight container in the fridge for up to 3 days. The soup will naturally thicken as it chills.
Reheating: Reheat gently over low heat, stirring often and adding a splash of broth or water if needed. Avoid boiling; high heat can break the delicate emulsion of egg, lemon, and broth. Gentle reheating preserves the creamy texture.
Freezer: For freezing, store the base (broth, chicken, rice) without the avgolemono. Add a fresh egg-lemon mixture when reheating for best results. If you freeze finished soup, expect a slightly less silky texture after thawing.
What to Serve with Avgolemono Soup
This soup works beautifully as a complete meal or part of a larger Greek spread. Serve with crusty bread, a simple salad, or alongside other favorites like Greek salad. If you love this, you’ll also enjoy lighter soups like lemon orzo soup, fasolada, or chickpea soup.
It’s simple food, but it always feels like something special.
FAQs
Avgolemono (αυγολέμονο) is a Greek egg-lemon sauce and soup made by tempering eggs with hot broth and lemon juice. It’s used in soups, over meats like roast chicken, and with vegetables like dolmades.
Ahv-goh-LEH-moh-noh — five syllables, with emphasis on “LEH.”
It happens when eggs are added too quickly to hot broth. Always temper slowly and remove the pot from the heat first.
Yes. Store for up to 3 days and reheat gently with added broth – don’t let it boil, or the egg-lemon emulsion may break and the texture will turn grainy.
Freeze the base only, then prepare fresh avgolemono when reheating for the best texture.
Jasmine rice works best for a soft, slightly fragrant finish. Traditional options like short-grain rice and orzo also work well. Avoid long-grain rice like basmati, which stays too firm and separate for the creamy consistency avgolemono is known for.
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Ingredients
- 2 tbsp olive oil
- 1 ½ cups yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 3 tbsp chicken stock paste
- 8 cups water
- 2 chicken breasts
- salt and pepper
- ½ cup uncooked jasmine rice or other rice of your choice (i.e. basmati, short grain)
- 2 tbsp – ¼ cup fresh chopped dill
For the avgolemono
- 3 eggs, separate egg yolks and whites
- juice of 3 lemons
- 1 cup soup broth
Instructions
Start Cooking- Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
- Turn the heat to medium and add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant.
- Stir in the chicken stock paste and bay leaf. Then, add the water and stir to combine. Bring to a boil, once simmering add the chicken breasts (along with any juices) and the rice. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15-20 minutes or until the chicken breasts and rice are cooked.
- Once the chicken breasts and rice are cooked, turn the heat off and remove the chicken breasts to a cutting board. Leave the lid on the pot to keep the soup warm and use two forks to shred the chicken. Stir the shredded chicken back into the soup along with the fresh dill.
- Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
- Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
- Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasong with salt and pepper, a big pinch of each if desired! Serve in bowls topped with fresh dill, pinch of salt and pepper and drizzle of olive oil.
Notes
- If you love this soup but are looking for a vegan version, try our Creamy Vegan Greek Lemon Rice Soup (Avgolemono)
- Don’t have chicken stock paste? You can use chicken broth then instead of water but be sure to adjust seasoning with more salt and pepper if needed.
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This recipe was so simple and easy but high flavor and full of comfort. I added carrots but honestly this could be a base to add even more veggies if you wanted, but it’s perfect as it is. I absolutely loved it and my 2 year old also approves! I could eat it everyday!
Love to hear this, Susan! Thank you so much for the love!
Absolutely amazing!! This is now on our weekly rotation!
thank you so much susan!!!
Delicious! I made this today for lunch and it came out divine 🍋 Thanks 🙏🏼
thank you so much hun!!!
Lemony, hearty, rich and light at the same time. Perfect fall and winter soup!
love to hear it!!!!
I’m really looking forward to making this recipe – it looks so good! Just curious if this can be prepared in a slow cooker and if so, what modifications? Many thanks in advance.
Hey Liz! I have never made it in a slow cooker but I would so everything up until the egg sauce before serving! Not sure if I would add the rice till before serving too as you don’t want it to get too sozzy or cause the soup to overthicken!
Oh my goodness, this soup was perfect. My husband and grown up children loved it , as did my in-laws that I cook for. My father in law had to go into hospital and the food left a lot to be desired. I took him a flask of this everyday when I visited him , and he wolfed it down . Its his favourite, i make it every week for easy lunches for work and we haven’t gotten fed up of it yet, and i cant wait until autumn when its soup weather again , to make it again . All of your recipes, that I have tried have been so flavourful and wonderful that you are my go to. Thank you so so much for all of your hard work .
Thank you so much, Linda! that makes me so happy, thank you for sharing this with your FIL. I hope all is well now and he can enjoy this in the comfort of his lovely home. If you have time, please leave me star reviews for the other recipes you’ve tried from the site. The reviews mean the world to me. Thank you for trusting me!!!
I am making this for a second time since it was so good. Confession: I use Costco rotisserie chicken which I buy to make my own stock and use in this recipe. I also use short grain arborio rice since that is what I had on hand. Honestly, this is better than the last restaurant that I had this soup.
There is no right way to do this my friend!! I am so glad you tried this recipe!!!
Made this tonight! It was absolutely fantastic! To be honest, I was intimidated by the egg portion, but by following the instructions, it turned out perfect!!!
Highly highly recommend!
Love to hear this, Jill!!!
Perfect flavor and so easy! My husband and I loved it!
Thank you, Rebecca! So glad you enjoyed this!
I can’t say enough good things about this recipe. I made it last night for a group of friends and served it as the starter course; immediately they all said they had lost interest in the upcoming courses because the soup was so delicious, some even opted to have another bowl for dessert. This is the type of recipe that is too easy to be true and honestly, I have had to purposefully decide that I won’t let myself over-make it for fear of getting sick of it… so good. Thanks Maria!
This review gave me goosebumps! Thank you so much my love! It means so much to me.