Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (avgolemono) is a silky, bright, and cozy chicken soup made creamy without cream—thanks to an egg-and-lemon emulsion that’s gently tempered into hot broth. It tastes like…

By Hadd • October 6, 2025 • Reading time: 12 min

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Greek Lemon Chicken Soup (avgolemono) is a silky, bright, and cozy chicken soup made creamy without cream—thanks to an egg-and-lemon emulsion that’s gently tempered into hot broth. It tastes like sunshine in a bowl and comes together in one pot, perfect for weeknights or cold-season comfort.

In this recipe, tender chicken, rice (or orzo), and fresh lemon are finished with whisked eggs for a luxurious texture that stays light. You’ll learn the simple tempering technique that prevents curdling, plus easy ways to adjust the lemony kick to your taste.

• Time: about 35–45 minutes
• Skill: easy (one pot; simple tempering)
• Texture & flavor: silky, zesty, comforting
• Diet: dairy-free; gluten-free if made with rice
• Good for: meal prep, sick-day soothing, quick cozy dinners

• How to temper eggs with hot broth so the soup turns creamy, not scrambled.
• Rice vs. orzo: which to choose for your ideal texture (and GF option).
• Make-ahead, reheating, and how to keep it silky.

What Is Avgolemono?

Avgolemono (Greek: αυγολέμονο; pronounced ahv-go-LEH-mo-no) means “egg–lemon.” It is a classic Greek technique where beaten eggs and fresh lemon juice are whisked together, gently tempered with hot broth, and then stirred back into the pot to make a soup that is naturally creamy without dairy.

In Greek Lemon Chicken Soup, the avgolemono mixture binds the broth while rice or orzo adds body. The result is silky and bright—more luxurious than a typical chicken soup, yet still light and zesty.

• No cream: thickness comes from eggs emulsified with hot broth.
• Lemon-forward: fresh juice (and often zest) for a clean, lively finish.
• One-pot: chicken and starch cook in the same pot; the emulsion is added off heat.
• Protein-rich: eggs and chicken make it satisfying without heaviness.

Key technique: Temper slowly—ladle in hot broth to the egg–lemon bowl while whisking constantly. Stir the warmed mixture back into the pot off the heat. Warm gently to serve, but do not let it boil, or the eggs can curdle.

Why You’ll Love This Recipe

• Creamy without cream: silky texture comes from an egg–lemon emulsion.
• Bright, balanced lemon: adjust juice and zest to your taste.
• One-pot ease: minimal cleanup; perfect for busy weeknights.
• Protein-packed: eggs and tender chicken keep it satisfying yet light.
• Flexible starch: use rice for gluten-free or orzo for a classic feel.
• Reliable method: simple tempering delivers smooth results every time.
• Make-ahead friendly: reheats gently; add a splash of stock to loosen.
• Customizable: finish with dill, parsley, extra zest, or olive oil.
• Scales well: easy to halve for two or double for a crowd.

Key Ingredients (with Substitutions)

• Chicken (about 1 lb / 450 g): boneless thighs are juicier; breasts are leaner and cook faster. Sub: shredded rotisserie chicken or leftover poached/roast chicken (add at the end to warm).
• Chicken stock/broth (6 cups / 1.4 L): use low-sodium so you can season precisely. Homemade yields the silkiest body. Tip: if broth tastes flat, a splash of fish sauce or extra lemon brightens it.
• Rice or orzo (choose one): long-grain white rice (⅓ cup / ~65 g) for a classic, gluten-free option; orzo (½ cup / ~85 g) for a slightly heartier feel. Sub: cooked leftover rice (1½–2 cups) stirred in at the end so it doesn’t overcook; cauliflower “rice” for low-carb (add last, heat 2–3 min).
• Eggs (2–3 large): the emulsion. Use room-temperature eggs for smoother tempering. Two eggs = lighter; three = richer. Optional stabilizer: whisk 1 tsp cornstarch with the eggs if you’re nervous about curdling.
• Fresh lemons (⅓–½ cup / 80–120 ml juice + zest): start with ⅓ cup, then adjust to taste. Meyer lemons are softer/sweeter; regular lemons are brighter. Always zest before juicing for maximum aroma.
• Aromatics: 1 small onion (or leek), plus optional celery and carrot for a chicken-soup base. Traditionalists may keep it minimal (onion only). 1 small garlic clove is optional. Extras: 1 bay leaf, 6–8 peppercorns (remove before tempering).
• Fresh herbs: dill is classic; parsley is a good stand-in. Add some in the pot and some as garnish.
• Olive oil: for sweating aromatics and a finishing drizzle for gloss.
• Salt & pepper: season in stages and finish at the end. Lemon amplifies salt perception, so avoid over-salting early.

Batch guide (serves 4): 1 lb (450 g) chicken, 6 cups (1.4 L) stock, ⅓ cup (65 g) rice or ½ cup (85 g) orzo, 2–3 large eggs, ⅓–½ cup (80–120 ml) lemon juice, 1 small onion, dill/parsley, olive oil, salt, pepper.

Equipment

• 5–6 qt (4.7–5.7 L) heavy pot: holds heat evenly for gentle simmering.
• Whisk (balloon or flat): to emulsify the egg–lemon mixture smoothly.
• Heatproof mixing bowl (1–2 qt): for whisking and tempering avgolemono.
• Ladle: to add hot broth gradually while whisking.
• Instant-read thermometer (optional): reheat to ~160–165°F (71–74°C) after tempering.
• Citrus juicer + microplane/zester: fresh lemon juice and fine zest.
• Knife + cutting board: for aromatics, herbs, and shredding chicken.
• Tongs or slotted spoon: to lift chicken out before shredding.
• Measuring cups/spoons or kitchen scale: consistent ratios for silky texture.
• Fine-mesh strainer (optional): to clarify broth or rescue minor curdling.

Step-By-Step Overview

1) Build the Broth

• Warm 1–2 tbsp olive oil in a 5–6 qt pot over medium.
• Sweat 1 small diced onion (plus optional celery/carrot) for 3–5 min until translucent, not browned.
• Add 6 cups (1.4 L) chicken stock and 1 lb (450 g) chicken (thighs = juicier; breasts = leaner).
• Season lightly with salt; add bay leaf/peppercorns if using. Bring to a gentle simmer, then cook until tender: breasts 12–15 min, thighs 18–22 min, or to 165°F / 74°C.
• Lift chicken out to a board; discard bay/peppercorns. Shred chicken; cover to keep warm.

2) Cook the Starch

• Return the broth to a gentle simmer. Stir in ⅓ cup (65 g) rice or ½ cup (85 g) orzo.
• Cook, stirring occasionally, until just tender: rice 12–15 min, orzo 8–10 min.
• Remove pot from heat. Taste; salt very lightly (lemon will heighten salinity later).

3) Make Avgolemono (Egg–Lemon Emulsion)

• In a heatproof bowl, whisk 2–3 large eggs with ⅓–½ cup (80–120 ml) fresh lemon juice. Optional: whisk in 1 tsp cornstarch for extra stability.
• While whisking constantly, temper by slowly ladling in 3–4 ladles of hot broth (about 2–3 cups total) until the mixture feels very warm and slightly thickened.
• With the pot still off heat, stir the warm egg–lemon mixture back into the soup in a thin stream, whisking gently.
• If needed, warm over low just until steamy, about 160–165°F / 71–74°C. Do not simmer or boil.

4) Finish the Soup

• Stir in the shredded chicken, a handful of chopped dill or parsley, and 1 tsp lemon zest.
• Adjust thickness with a splash of hot stock; adjust lemon and salt to taste. Add cracked black pepper.
• Rest 3 minutes to settle. Ladle into warm bowls; finish with herbs and a drizzle of good olive oil.

Pro Tips for Silky Soup

• Temper slowly: whisk constantly as you add hot broth to the egg–lemon bowl.
• Off heat to combine: stir the warmed emulsion into the pot with the burner off.
• Do not boil: rewarm gently to ~160–165°F (71–74°C) for thickness without curdling.
• Season at the end: lemon boosts salt perception—finish with salt after tasting.
• Zest first: zest lemons before juicing to capture fragrant oils.
• Hold texture: if soup thickens as it sits, whisk in hot stock 2–3 tbsp at a time.
• Nervous about curdling? add 1 tsp cornstarch to the eggs for extra stability.

Common Mistakes (and Fixes)

• Curdled or grainy texture: The soup boiled after adding eggs. Fix: Remove from heat. Whisk in 1–2 ladles of hot stock gradually. Blend 5–10 seconds with an immersion blender to smooth, then strain if needed. Next time, keep it below a simmer and temper more slowly.
• Eggs scrambled on contact: Egg–lemon mix was too cold or broth added too fast. Fix: Recreate the emulsion: in a new bowl whisk 1 egg + 2 tbsp lemon; temper with 1 cup hot broth; stir back in off heat.
• Too thin: Not enough egg or too much liquid. Fix: Temper 1 extra beaten egg with 1 cup hot broth and stir in. Or whisk 1 tsp cornstarch into the eggs next time for extra body.
• Too thick: Rice absorbed more liquid while resting. Fix: Whisk in hot stock 1/4 cup (60 ml) at a time until silky. Re-balance lemon and salt.
• Too sour: Lemon overshot your taste. Fix: Add 1/2–1 cup (120–240 ml) hot stock, a pinch of sugar or honey, and a small pinch of salt to rebalance.
• Too salty: Reduced too far or used regular-sodium broth. Fix: Add unsalted stock, more lemon zest/juice to distract, or a handful of cooked rice to absorb.
• Split on reheat: Heat was too high later. Fix: Warm gently over low while whisking; do not simmer. Add a splash of hot stock to loosen.
• Rice blown out/mushy: It sat too long in hot soup. Fix: Cook rice separately to al dente; hold it aside and add to bowls as you serve.
• Oily surface: Fat rendered from chicken/stock. Fix: Skim with a ladle or chill briefly and lift the fat cap. Use leaner cuts or defatted stock.
• Eggy aroma: Eggs were overcooked or not fresh. Fix: Use fresh eggs, keep temps low, and finish with lemon zest and fresh dill to brighten.

Variations

• Classic (rice + dill): 1/3 cup (65 g) long-grain rice, lots of fresh dill, and lemon zest.
• Orzo version (not GF): 1/2 cup (85 g) orzo instead of rice; cook 8–10 minutes. Texture is slightly heartier.
• Rotisserie shortcut: Use 3–4 cups shredded rotisserie chicken. Simmer broth with aromatics, cook starch, then fold chicken in after tempering to just warm through.
• Vegetarian avgolemono: Swap chickpeas (1–2 cans, rinsed) and vegetable stock. Finish with extra dill and a drizzle of olive oil.
• Low-carb: Use 2–3 cups cauliflower “rice.” Stir in after tempering and warm 2–3 minutes.
• Extra-creamy: Use 1 yolk + 2 whole eggs for richer body. Keep temps low after tempering.
• Meyer lemon twist: Softer acidity; add a little extra zest to keep brightness.
• Garlic-forward or leek base: Swap onion for leeks and add 1 small grated garlic clove with aromatics.
• Egg-free “lemony chicken-rice soup” (not avgolemono): Thicken 1 cup hot broth with 1 tbsp cornstarch slurry; add lemon juice off heat for a bright, lighter alternative.
• Instant Pot method (base only): Pressure cook chicken + broth + aromatics 8 min (breast) or 12 min (thighs), quick release. Switch to Sauté-Low, cook rice/orzo, turn pot Off, then temper and finish off heat.

Make-Ahead, Storage & Reheating

Make-Ahead Options

• Broth base first: Cook the chicken and aromatics in stock. Strain if desired. Chill this base up to 3–4 days or freeze up to 3 months. Add starch + avgolemono on serving day.
• Same-day shortcut: Make the soup through Step 2 (starch cooked). Hold off on avgolemono. Rewarm later and finish with the egg–lemon emulsion before serving.
• Separate the starch: Cook rice/orzo separately and keep it in a container. Add to bowls as you serve so the soup stays silky and doesn’t thicken overnight.

How to Store (Fridge)

• Cool quickly: Let the pot stand 20–30 minutes. Transfer to shallow containers. Refrigerate within 2 hours.
• Shelf life: Avgolemono keeps 3–4 days in the fridge. Rice will continue to absorb liquid; keep extra stock to loosen.
• Garnish later: Add fresh dill, zest, and olive oil after reheating for the brightest flavor.

Freezing

• Best practice: Freeze the broth + chicken (with or without cooked rice/orzo). Do not freeze the egg–lemon emulsion; add it fresh after reheating for the smoothest texture.
• Containers: Leave headspace. Freeze up to 3 months. Thaw overnight in the fridge.

Reheating (Silky, Not Scrambled)

• Low and gentle: Warm on low, stirring, until steamy (about 160–165°F / 71–74°C). Do not boil.
• Too thick? Whisk in hot stock 2–4 tbsp at a time until glossy and pourable.
• Flavor tune-up: Add a squeeze of lemon, a pinch of salt, and fresh herbs just before serving.

Meal-Prep Plan (2–3 Breakfasts/Lunches)

• Day 1: Make broth + chicken; cook rice separately. Chill both.
• Serving days: Reheat broth to steamy. Temper eggs with hot broth; stir in off heat. Add rice to bowls and ladle soup over. Finish with dill and zest.

Food-safety note: Use fresh eggs, refrigerate promptly, and reheat gently. If the soup ever boils after tempering, it may look grainy; whisk in a splash of hot stock and blend briefly to smooth.

Serving & Pairings

• Garnish: a shower of fresh dill or parsley, extra lemon zest, cracked black pepper, and a light drizzle of good olive oil.
• Bread: warm pita, crusty country loaf, or toasted sourdough for dipping.
• Salads: Greek village salad (tomato–cucumber–feta–olive), simple arugula with lemon–olive oil, or shredded cabbage with dill.
• Veg sides: roasted asparagus or green beans with lemon, or garlicky sautéed spinach.
• Protein boost: add extra shredded chicken or a handful of chickpeas at the end (heat through gently).
• Texture add-ins (at the table): a spoon of cooked rice/orzo for those who like it heartier, or a few toasted pine nuts for crunch.
• Heat lovers: a pinch of Aleppo pepper or red pepper flakes lifts the citrus without overpowering it.
• Beverages: crisp white (Assyrtiko, Sauvignon Blanc), light lager, sparkling water with lemon.

Dietary Notes

• Dairy-free: avgolemono is naturally creamy from eggs and lemon—no milk or cream.
• Gluten-free option: use rice instead of orzo and verify your stock is certified gluten-free. Some store-bought broths contain wheat-based flavorings.
• Contains eggs: this recipe relies on eggs for body. For higher caution, use pasteurized shell eggs and rewarm gently to about 160–165°F (71–74°C). Do not boil after tempering.
• Egg-free alternative (not traditional avgolemono): thicken 1 cup hot broth with a 1 tbsp cornstarch slurry, then add lemon off heat. Texture is lighter and less silky but still bright and comforting.
• Low-FODMAP tips: swap onion for the green tops of scallions or chives; choose a low-FODMAP chicken stock; keep rice portions modest. Lemon and eggs are generally friendly.
• Low-sodium approach: use unsalted or low-sodium stock; season at the end after adding lemon. Citrus heightens salt perception, so you’ll likely need less.
• Nut-free: recipe contains no nuts; check labels on stock and garnishes if serving to those with allergies.
• Dairy-free garnishes: finish with olive oil, dill, parsley, and zest—no cheese needed.

Note: Always adapt to your needs and consult a professional for medical or allergy advice. Ingredient labels change; verify packaged stock, pasta, and seasonings.

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