Avgolemono Soup Recipe
Avgolemono is Greece's beloved lemon chicken soup, silky with egg and bright with fresh lemon juice. Tender chicken and soft rice float in a golden broth that tastes both comforting and refreshingly light.
- Prep time
- 15 mins
- Cook time
- 35 mins
- Total time
- 50 mins
- Servings
- 4 servings
- Calories
- 380
Ingredients
- 1.5 litres chicken stock
- 500 g boneless chicken breasts
- 100 g long-grain rice, rinsed
- 3 large eggs, at room temperature
- 60 ml fresh lemon juice (about 2 lemons)
- 1 medium onion, halved
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh dill, to serve
Instructions
- Pour the chicken stock into a large pot and add the chicken breasts, onion, carrots, celery and bay leaf. Bring to a gentle simmer over medium heat and cook for 20 minutes, until the chicken is cooked through.
- Lift out the chicken and vegetables, discarding the onion, celery and bay leaf. Shred the chicken into bite-sized pieces and set aside, keeping the carrots to stir back in if you like.
- Add the rinsed rice to the simmering stock and cook for 12 to 14 minutes, until tender. Return the shredded chicken to the pot and season with salt and pepper.
- In a bowl, whisk the eggs until frothy, then whisk in the lemon juice. Slowly ladle in a cup of hot broth, whisking constantly, so the eggs warm up without scrambling.
- Turn the heat to low and pour the tempered egg mixture back into the pot in a thin stream, stirring gently. Heat for 2 minutes more without boiling, until the soup turns silky and slightly thickened.
- Taste and adjust the salt and lemon juice to your liking. Ladle into warm bowls and scatter over the fresh dill before serving.
Pro tips
- Never let the soup boil after adding the eggs, or it will curdle — keep the heat low and stir gently.
- Bring the eggs to room temperature first so they temper smoothly into the hot broth.
- Add the lemon juice gradually and taste as you go; lemons vary in sharpness.
- Leftover soup thickens as it cools — loosen it with a splash of warm stock when reheating, and warm it gently without boiling.
Frequently asked questions
What does avgolemono mean?
Avgolemono means egg and lemon in Greek, which are the two ingredients that give this soup its signature silky, tangy character.
Can I use leftover roast chicken?
Yes, shredded leftover chicken works beautifully. Simmer the stock with the vegetables first, then add the rice and the cooked chicken near the end.
Why did my soup curdle?
Curdling usually happens when the eggs meet boiling broth or are added too quickly. Temper them slowly with warm broth and keep the finished soup below a boil.
Can I make avgolemono ahead of time?
It is best eaten fresh, but you can make the chicken and rice broth a day ahead, then temper in the egg and lemon just before serving.
