If you’ve ever wanted to cozy up with a soup that feels like a warm hug, then this Greek Avgolemono Soup Recipe is calling your name. It’s that beautifully tangy, silky chicken and rice soup that tastes like sunshine and comfort all in one bowl. I’ve made this recipe countless times when I needed something soothing yet bright—a perfect balance of creamy lemony goodness without a drop of cream. Stick with me, and I’ll walk you through every step to make your own flawless pot of avgolemono magic at home.
Why You’ll Love This Recipe
- Classic Comfort: This Greek Avgolemono Soup Recipe offers the nostalgic flavors of homemade chicken and rice with a fresh lemon twist that feels heartwarming yet refreshing.
- Silky Smooth Texture: The egg-lemon emulsion technique creates a creamy broth without any dairy, making it luxurious without heaviness.
- Quick & Easy to Make: You’ll have this soup on your table in about 30 minutes from start to finish, perfect for busy weeknights or anytime you crave fuss-free comfort food.
- Versatile & Customizable: Whether you want to use leftover chicken, swap rice for orzo, or add herbs your way, this recipe is super flexible to match your pantry and taste buds.
Ingredients & Why They Work
The secret behind an amazing Greek Avgolemono Soup Recipe lies in the harmony between pantry-friendly ingredients and simple fresh elements. Each component plays a specific role in layering flavor, texture, and that signature tangy-silky finish we all crave.
- Extra-virgin olive oil: This adds a delicate fruity richness to the base that complements the soup’s bright flavors beautifully.
- Onion: Provides subtle sweetness and depth when sautéed until soft, building the foundation of the broth.
- Celery: Adds a fragrant, slightly peppery note and a little crunch if you like some texture.
- Chicken broth: The star of the soup’s body—using low-sodium lets you control the seasoning perfectly.
- Eggs: They are the emulsifying magic that turn the lemon juice and broth into a luscious, creamy texture without cream.
- Fresh lemon juice: The soul of avgolemono—freshly squeezed lemon juice wakes up the whole soup with a bright, clean, and tangy flavor.
- Cooked white rice: A comforting starchy element that gives the soup substance and soak-up power for all that delicious broth.
- Shredded chicken: Adds protein and heartiness—leftover roast chicken works wonderfully here.
- Fresh dill: This fresh herb garnish lends that subtle anise-like, herbaceous finish, making the soup feel authentically Greek.
Make It Your Way
One of the things I love best about this Greek Avgolemono Soup Recipe is how easy it is to make it yours. You can swap in orzo instead of rice for a more traditional Greek touch, or add a hint of garlic if you’re feeling adventurous. Don’t hesitate to tweak the lemon amount too—sometimes I like mine extra bright, other times just lightly kissed with lemon.
- Variation: When I want a heartier meal, I add some chopped carrots and a handful of spinach—both cook quickly and add color.
- Dietary Modifications: For a low-carb twist, swap the rice with cauliflower rice, and it’s still delightful.
- Seasonal Changes: In winter, adding a pinch of cinnamon or allspice gives a subtle warmth that’s surprisingly comforting.
Step-by-Step: How I Make Greek Avgolemono Soup Recipe
Step 1: Sauté your flavor base gently
Start by heating the olive oil in a large saucepan over medium-high heat. Toss in the diced onion and chopped celery, then sauté for about 3 to 4 minutes until they’re softened and fragrant. This simple step creates the aromatic foundation that the rest of the soup builds on. Don’t rush here—soft and translucent, not browned, is what you want.
Step 2: Build your broth and season it
Pour in your chicken broth, then season with kosher salt and freshly ground black pepper to taste. Bring everything to a gentle simmer. This helps meld those early flavors together while prepping the soup for the magic sum of all parts.
Step 3: Blend your egg-lemon emulsion carefully
Here’s one of my favorite parts—grab a blender and add the two large eggs, freshly squeezed lemon juice, and a quarter cup of cooked rice. Blend until totally smooth, around 20 seconds. This is the key to starting the avgolemono’s signature creaminess.
Next, while blending, slowly stream in about two ladles (cups) of the hot broth from your saucepan. This warms the eggs gently to avoid scrambling and helps them integrate smoothly when added back to the soup. It sounds fiddly, but take it slow and steady—and you’ll nail it every time.
Step 4: Combine and thicken without boiling
Pour the blended lemon-egg mixture back into the pot with the remaining simmering broth. Then stir in the rest of the cooked rice and the shredded chicken. Keep the heat low and cook for another 5 to 10 minutes until the soup thickens slightly. Crucial tip here: don’t let the soup boil once the egg mixture is in. Boiling will cause the eggs to curdle, and we want that smooth, velvety texture instead.
Step 5: Garnish and serve warm
Finish by sprinkling with plenty of chopped fresh dill. I can’t tell you how much this fresh herb elevates the dish—not just for color, but for that authentic Greek flavor that makes you smile in every spoonful. Serve it piping hot and enjoy the love in every bite.
Pro Tips for Making Greek Avgolemono Soup Recipe
- Temper the Eggs Slowly: I can’t stress this enough—add hot broth gradually to your egg-lemon mixture while blending to prevent curdling. Rushing this step is the most common mistake I see.
- Use Fresh Lemon Juice: Bottled lemon juice just won’t cut it here; fresh juice brightens the soup and adds that authentic zing that defines avgolemono.
- Don’t Boil After Adding Eggs: Keep the soup at a gentle simmer to maintain the silky texture—boiling will separate the eggs and ruin the consistency.
- Leftover Chicken Is Perfect: I often make this soup on days I’ve roasted chicken earlier and used up the meat—it’s a fantastic way to avoid waste and get a delicious meal fast.
How to Serve Greek Avgolemono Soup Recipe
Garnishes
I always top my soup with a generous sprinkle of fresh dill—it adds such a lovely floral, slightly citronella-like note that pairs perfectly with the lemony broth. Sometimes I add a pinch of cracked black pepper or a drizzle of extra virgin olive oil for extra richness. If you’re feeling adventurous, a few chopped fresh parsley or mint leaves also brighten it up nicely.
Side Dishes
This soup is hearty on its own but pairs wonderfully with crusty bread or warm pita to soak up all that luscious broth. A simple Greek salad on the side with cucumber, tomato, olives, and feta works beautifully if you want to bring more fresh flavors and crunch to your meal.
Creative Ways to Present
For special occasions, I love serving this in individual soup cups garnished with edible flowers or thin lemon slices for an elegant touch. Another idea is to ladle the soup over a bed of rice pilaf in a wide, shallow bowl, turning it more into an impressive first course.
Make Ahead and Storage
Storing Leftovers
I store leftover Greek Avgolemono Soup Recipe in airtight containers in the fridge for up to 3 days. Be aware that the rice can soak up broth and become a bit thick overnight, so you might want to thin it out with a splash of extra broth or water when reheating.
Freezing
I’ve tried freezing this soup, but because of the eggs and rice, the texture changes a bit after thawing. If you do freeze it, I recommend freezing the broth and shredded chicken separately from the avgolemono mixture and rice, then combine and reheat gently afterward for best results.
Reheating
Reheat the soup gently on low heat, stirring frequently. Avoid boiling because that causes the eggs to curdle. Adding a small splash of broth or water midday through reheating helps maintain that silky texture I know you’ll want.
FAQs
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Can I make Greek Avgolemono Soup Recipe without chicken?
Absolutely! You can make a vegetarian version by using vegetable broth and omitting the chicken. The soup will still be luscious and flavorful thanks to the lemon and egg emulsion, and you can add mushrooms or other veggies for added texture.
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Why does my avgolemono soup sometimes curdle?
This usually happens when the tempered egg-lemon mixture hits boiling hot broth too quickly or the soup is boiled after adding the eggs. To avoid this, temper your eggs by slowly mixing in hot broth while blending, and cook the soup only at a gentle simmer thereafter.
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Can I use orzo instead of rice in this recipe?
Yes, orzo is a great substitute and more traditional in Greek avgolemono. Cook the orzo separately and add it during the final step just like the rice to prevent overcooking and mushiness.
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How much lemon juice should I use for the perfect balance?
Start with about ¼ cup (from 1 to 2 lemons), then taste your soup near the end and adjust if you want more brightness. Quality fresh lemons vary, so it’s best to tailor to your palate.
Final Thoughts
This Greek Avgolemono Soup Recipe isn’t just a meal—it’s a little ritual I turn to when I want comfort with a spark of brightness. It’s easy to make, uses familiar ingredients, and delivers that unmistakable harmony between creamy and tangy that makes you feel cared for. I hope you enjoy making this soup as much as I do—and maybe even tweak it until it’s your very own go-to recipe to share with friends and family. Trust me, once you try it, it’s a keeper!
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Greek Avgolemono Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Avgolemono Soup is a classic Greek lemon chicken and rice soup known for its creamy texture and bright, tangy flavors. This comforting and nutritious soup features tender shredded chicken, rice, and a luscious egg-lemon sauce that thickens the broth without using cream.
Ingredients
Sautéed Vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 celery ribs, chopped
Soup Base
- 4 cups low-sodium chicken broth
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Avgolemono Mixture
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)
- ¼ cup cooked white rice
Main Ingredients
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- Chopped fresh dill for garnish
Instructions
- Heat the oil and sauté vegetables: In a large saucepan over medium-high heat, heat 1 tablespoon of extra-virgin olive oil. Add the diced onion and chopped celery and sauté for 3 to 4 minutes until softened and fragrant.
- Add broth and season: Pour in 4 cups of low-sodium chicken broth, season with kosher salt and freshly ground black pepper to taste, and bring the mixture to a gentle simmer.
- Prepare avgolemono sauce: In a blender, combine 2 large eggs, ¼ cup freshly squeezed lemon juice, and ¼ cup of cooked white rice. Blend until smooth, about 20 seconds. While the blender is running, slowly stream in 2 ladles full of the hot broth from the saucepan to temper the eggs and prevent curdling.
- Combine and thicken: Stir the tempered lemon-egg mixture back into the simmering soup along with the remaining 1 ½ cups cooked white rice and 2 cups shredded chicken. Cook gently for about 5 to 10 minutes until the soup slightly thickens. Avoid boiling to prevent curdling of the egg mixture.
- Garnish and serve: Remove from heat and garnish with chopped fresh dill before serving warm.
Notes
- Tempering the eggs is crucial to prevent the egg mixture from curdling when added to the hot broth.
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- For a gluten-free version, ensure the chicken broth is gluten free.
- Adjust lemon juice to taste depending on your preference for tartness.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently to prevent curdling.
