Name: Avgolemono Lemon Chicken Soup: Classic & Comforting Recipe
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 2 lbs (900g) boneless, skinless chicken breasts or thighs; 12 cups (2.8 liters) cold water; 1 large yellow onion, quartered; 2 large carrots, roughly chopped; 2 celery stalks, roughly chopped; 4-5 sprigs fresh parsley; 1 bay leaf; 1 teaspoon whole black peppercorns; 1 tablespoon olive oil; Salt, to taste; 1 cup (200g) medium-grain white rice, rinsed well; 4 large eggs, separated; 1/2 cup (120ml) freshly squeezed lemon juice (from 3-4 lemons); A pinch of salt (for egg whites); Freshly chopped parsley or dill, for garnish; Extra lemon wedges, for garnish; Freshly ground black pepper, to taste

Avgolemono Lemon Chicken Soup is a true culinary masterpiece, a dish that transcends mere sustenance to offer warmth, comfort, and an unmistakable zest for life in every spoonful. I find myself returning to this iconic Greek creation time and again, particularly when seeking a meal that feels both nourishing and incredibly uplifting.

There’s a unique magic in how something so deceptively simple can deliver such profound flavor and satisfaction.

This traditional Greek soup boasts a rich history, with its “avgolemono” (egg-lemon) emulsion being a cornerstone of Mediterranean cuisine, used not just in soups but also as a sauce. It’s a testament to ancient culinary ingenuity, transforming humble ingredients into something truly extraordinary. Greek grandmothers have perfected this recipe through generations, often serving it during family gatherings, celebrations, or as a beloved remedy for the common cold. Its enduring popularity stems from its incredible balance: a luxurious, velvety texture achieved without any cream, thanks to the whisked eggs, combined with the bright, invigorating tang of fresh lemon.

Paired with tender, shredded chicken and light rice, each bowl of Avgolemono Lemon Chicken Soup offers a harmonious blend of savory, tart, and comforting notes. It’s the kind of soup that wraps around you like a warm embrace, making it the perfect choice for a cozy evening, a light lunch, or whenever you crave a taste of authentic Greek sunshine. I am thrilled to share this beloved recipe with you.

Ingredients:

For the Chicken and Broth:
- 2 lbs (approx. 900g) boneless, skinless chicken breasts or thighs (I often use a mix for flavor!)
- 12 cups (approx. 2.8 liters) cold water
- 1 large yellow onion, quartered
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4-5 sprigs fresh parsley
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 tablespoon olive oil (for searing chicken)
- Salt, to taste (start with 1 teaspoon for the broth, adjust later)
For the Rice:
- 1 cup (approx. 200g) medium-grain white rice, such as Arborio or Carolina, rinsed well
For the Avgolemono (Egg-Lemon Sauce):
- 4 large eggs, separated (yes, we’ll use both the whites and yolks for that creamy, velvety texture!)
- 1/2 cup (120ml) freshly squeezed lemon juice (from about 3-4 lemons – please, no bottled stuff here; fresh makes all the difference!)
- A pinch of salt (for whisking egg whites)
For Serving and Garnish:
- Freshly chopped parsley or dill, for garnish (optional, but highly recommended for a pop of color and freshness)
- Extra lemon wedges, for those who love an extra tang
- Freshly ground black pepper, to taste

Preparing the Chicken and Broth

Prepping and Searing the Chicken:

Before we dive into making our flavorful broth, let’s give our chicken a little head start. Take your boneless, skinless chicken breasts or thighs and pat them thoroughly dry with paper towels. This step is crucial for achieving a nice sear. Drying the surface removes excess moisture, which would otherwise steam the chicken rather than allowing it to brown. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the chicken pieces to the pot, making sure not to overcrowd it. If necessary, work in batches. Sear the chicken for about 3-4 minutes per side, just until it’s lightly golden brown. We’re not cooking it through at this stage; we’re simply building a foundation of flavor through caramelization, which will add depth to our finished Avgolemono Lemon Chicken Soup. Remove the seared chicken from the pot and set it aside on a clean plate.
Sautéing Aromatics for the Broth:

Reduce the heat to medium. In the same pot, with any leftover drippings from the chicken, add your quartered onion, roughly chopped carrots, and celery. If the pot seems dry, you can add another tiny drizzle of olive oil, but usually, there’s enough residual fat. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they start to soften slightly and become fragrant. We’re looking for them to release their aromatic compounds and begin to develop some sweetness, but we don’t want them to brown too much. This gentle sautéing helps to enhance their natural flavors, which will then infuse beautifully into our broth, creating a richer base for our Avgolemono Lemon Chicken Soup.
Simmering the Chicken and Broth Components:

Once your aromatics are softened, return the seared chicken to the pot. Pour in the 12 cups of cold water. Adding cold water helps to extract more flavor from the chicken and vegetables as it slowly comes to a simmer, resulting in a clearer and more flavorful broth. Add the fresh parsley sprigs, bay leaf, whole black peppercorns, and 1 teaspoon of salt to the pot. Bring the mixture to a gentle simmer over medium-high heat. As it heats up, you’ll notice some foam and impurities rising to the surface. It’s important to skim these off using a ladle or a fine-mesh skimmer. Removing the foam ensures a clearer, cleaner-tasting broth, free from any cloudy particles. Once it reaches a gentle simmer, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer for at least 1 hour, or up to 1 hour and 30 minutes. This slow, gentle simmer allows all the flavors to meld beautifully and ensures the chicken is tender and easy to shred.
Removing Chicken, Straining Broth, and Preparing for Rice:

After the simmering time, carefully remove the chicken from the pot and transfer it to a cutting board or a plate. Allow it to cool down enough so you can handle it comfortably. While the chicken is cooling, it’s time to strain our beautifully fragrant broth. Place a fine-mesh sieve or colander lined with cheesecloth over a large clean bowl or another pot. Carefully pour the entire contents of the stockpot through the sieve, separating the solids from the liquid. Discard the cooked vegetables, parsley, bay leaf, and peppercorns; their work is done. You should be left with a clear, golden broth. This clear broth is the heart of your Avgolemono Lemon Chicken Soup.

Once the chicken is cool enough, use two forks to shred it into bite-sized pieces. If you prefer, you can also cube it, but traditional Avgolemono often features shredded chicken, which integrates wonderfully into the creamy soup. Set the shredded chicken aside for later.

Return the strained broth to the cleaned stockpot. You should have approximately 8-10 cups of broth remaining, depending on how much evaporated during simmering. If you have significantly less, you can add a little water or low-sodium chicken broth to reach about 8-9 cups. Taste the broth and adjust salt if necessary; remember, we’ll be adding more ingredients later.
Adding and Cooking the Rice:

Bring the strained broth back to a gentle simmer over medium heat. Add the rinsed medium-grain white rice to the simmering broth. Rinsing the rice beforehand helps to remove excess starch, preventing the soup from becoming overly gummy and resulting in a clearer broth. Give it a good stir to ensure the rice doesn’t stick to the bottom of the pot.

Cooking the Rice and Preparing for Avgolemono

Cooking the Rice to Perfection:

Once the rice is added, reduce the heat to low, cover the pot, and let the rice simmer gently for about 15-20 minutes, or until it’s tender but still has a slight bite (al dente). It’s important not to overcook the rice, as it will continue to absorb liquid and soften even after the heat is turned off. Overcooked rice can become mushy, detracting from the overall texture of your Avgolemono Lemon Chicken Soup. Stir occasionally to prevent sticking, especially towards the end of the cooking time.
Final Broth Seasoning Check:

Once the rice is cooked, turn off the heat under the pot. Now is a good time to taste the soup base again. The rice will have absorbed some of the saltiness, so you might need to adjust the seasoning. Add more salt if needed, a little at a time, until the flavor is just right for you. Remember that the lemon juice from the avgolemono will also add a bright, acidic note that can enhance the perception of saltiness. Don’t rush this step; good seasoning is key to a truly delicious Avgolemono Lemon Chicken Soup.
Preparing the Avgolemono Mixture (Egg-Lemon Sauce):

This is where the magic truly happens! In a large bowl, separate your four large eggs. Place the egg whites in one bowl and the yolks in another.

Begin by whisking the egg whites vigorously with a pinch of salt until they become frothy and form soft peaks. This aeration helps to create a lighter, creamier Avgolemono and prevents the eggs from scrambling as easily when heat is introduced.

Next, add the egg yolks to the frothy whites. Continue whisking until the mixture is pale yellow and well combined.

Now, gradually add the 1/2 cup of freshly squeezed lemon juice to the egg mixture, whisking continuously. Pour the lemon juice in a slow, steady stream, allowing it to fully incorporate. The mixture will lighten in color and thicken slightly as the lemon juice denatures the egg proteins. Ensure there are no lumps and the mixture is smooth and homogenous. This vibrant, tangy base is the heart of our Avgolemono sauce.

Tempering the Avgolemono and Finishing the Soup

The Crucial Tempering Process:

This is arguably the most important step in preparing any Avgolemono Lemon Chicken Soup; it requires patience and a gentle hand. Tempering prevents the eggs from scrambling when they hit the hot broth, ensuring a silky-smooth, creamy texture.

While constantly whisking your egg-lemon mixture in the bowl, slowly, and I mean very slowly, ladle in about 1 to 1.5 cups of the hot broth from your soup pot, one ladleful at a time. After each ladleful, whisk vigorously for about 30 seconds to fully incorporate the hot broth and gradually raise the temperature of the egg mixture. You’ll feel the mixture in the bowl becoming warmer.

Do not rush this. Adding the hot liquid too quickly will shock the eggs and turn them into scrambled bits, which would be a tragic end to our beautiful Avgolemono. The goal is to gently warm the eggs to nearly the temperature of the soup, so they don’t curdle when combined. Continue this process until you’ve added about 3-4 ladlefuls of hot broth to the egg mixture, making sure it feels warm to the touch (you can carefully touch the outside of the bowl). The mixture should be noticeably thinner and very warm, but still liquid and smooth. This is your perfectly tempered Avgolemono base.
Incorporating the Tempered Avgolemono into the Soup:

Once your Avgolemono mixture is tempered, it’s time to bring it all together. Ensure the soup pot is OFF the heat. You do not want the soup to be boiling when you add the Avgolemono, as this is another common pitfall that can lead to scrambled eggs.

While slowly pouring the tempered Avgolemono mixture into the main soup pot, continuously stir the soup in the pot with a whisk. Stirring helps to evenly distribute the Avgolemono and ensures a uniform, creamy texture throughout the entire Avgolemono Lemon Chicken Soup. The broth will instantly transform, becoming thicker and developing its characteristic pale, creamy yellow hue. Continue stirring for another minute or two to ensure everything is thoroughly combined. The residual heat from the soup will be enough to finish cooking the eggs without scrambling them.

If you find your soup isn’t quite as thick as you’d like, you can very gently reheat it over the lowest possible heat setting, stirring constantly, but never let it boil once the Avgolemono has been added. Boiling will cause the eggs to curdle and separate.
Adding Shredded Chicken and Final Touches:

Now that your beautiful Avgolemono base is complete and perfectly creamy, it’s time to add back the star of the show: your shredded chicken. Gently stir the reserved shredded chicken into the Avgolemono Lemon Chicken Soup. Give it a taste. This is your last chance to adjust the seasoning. You might find it needs a little more salt, or perhaps a generous grind of fresh black pepper to bring out the flavors even more. If you crave more tang, you can squeeze in a tiny bit more fresh lemon juice, but do so judiciously, adding a teaspoon at a time and tasting, as too much can make the soup overly tart. Allow the soup to rest for about 5-10 minutes off the heat, covered, to let all the flavors meld and the chicken warm through completely.
Serving Your Homemade Avgolemono Lemon Chicken Soup:

Ladle the comforting, creamy Avgolemono Lemon Chicken Soup into warm bowls. For a final flourish and a touch of freshness, garnish each serving with a sprinkle of freshly chopped parsley or dill. I also love to offer extra lemon wedges on the side for those who, like me, adore an extra burst of zesty lemon flavor. Serve immediately and enjoy the warmth and exquisite flavor of this traditional Greek delight. This soup is a hug in a bowl, perfect for a chilly evening or whenever you need a little comfort. It’s truly a labor of love, and every spoonful will taste like it.

Conclusion:

Well, there you have it! We’ve journeyed through the simple, yet profound, steps to create a bowl of pure liquid gold. I truly hope you’re feeling as inspired as I am about this incredible recipe. If there’s one dish that consistently brings warmth and joy to my table, it’s this one. It’s more than just a meal; it’s a culinary hug, a burst of sunshine on even the cloudiest of days, and a testament to how humble ingredients can come together to create something truly extraordinary.

I genuinely believe that this Avgolemono Lemon Chicken Soup is a non-negotiable addition to your cooking repertoire. Why is it a must-try? For starters, its unique flavor profile is simply unparalleled. The perfect balance of savory chicken broth, the bright, zesty kick of fresh lemon, and the silky, luscious texture imparted by the egg-lemon emulsion is a revelation. It’s light yet incredibly satisfying, making it suitable for any season. Whether you’re seeking comfort on a chilly evening, a nourishing pick-me-up when you’re feeling under the weather, or just a deliciously different soup to impress your dinner guests, this recipe delivers on all fronts. Furthermore, it’s surprisingly straightforward to prepare, proving that you don’t need a culinary degree to whip up something spectacular. The health benefits are an added bonus; lean protein, fresh herbs, and a vitamin C boost from the lemon make it a wonderfully wholesome option for the entire family. It truly stands out as a unique and deeply comforting dish that deserves a spot in your weekly rotation. Its ability to be both elegantly simple and profoundly flavorful is what sets it apart from other soups, making it a true culinary gem you’ll return to again and again.

Elevate Your Avgolemono Experience: Serving Suggestions

While this soup is a complete meal in itself, there are several delightful ways to enhance your dining experience. For a truly authentic touch, serve it piping hot with a generous sprinkle of freshly chopped dill or parsley – the fresh herbs really elevate the aroma and visual appeal, adding a pop of vibrant color. A drizzle of your finest extra virgin olive oil just before serving can also impart a beautiful, subtle richness and a lovely sheen to the broth. I often find that a side of crusty artisanal bread, perhaps a warm pita, or even some homemade focaccia, is the perfect companion for soaking up every last drop of that incredible, zesty broth. If you’re looking to make it a more substantial meal without overwhelming the palate, a simple green salad dressed with a light vinaigrette makes for a refreshing counterpoint, cutting through the richness of the soup beautifully. Sometimes, I even like to add a pinch of red pepper flakes right into my bowl for a subtle, warming kick that adds another layer of complexity. Don’t be afraid to experiment with your garnishes – a little freshly grated Parmesan can even add an unexpected, delightful layer of umami, while a few thinly sliced lemon rounds can serve as an elegant and fragrant finishing touch.

Unlock New Flavors: Creative Variations to Try

One of the things I love most about cooking is the freedom to experiment and personalize a recipe, and this soup is no exception! While the traditional version is divine and a classic for good reason, here are some ideas to make it uniquely your own. If you’re aiming for a vegetarian option, simply swap the chicken broth for a rich, high-quality vegetable broth and replace the chicken with hearty chickpeas, cannellini beans, or even some small pasta like ditalini or pearl barley for added texture and protein. For a gluten-free version, ensure your broth is certified gluten-free and either omit the orzo entirely or use a gluten-free alternative pasta. You could also experiment with different herbs; a touch of fresh mint or oregano, perhaps even a pinch of dried thyme, could introduce an interesting new dimension to the classic lemon flavor. Fancy a different protein? Shredded turkey is an excellent substitute, especially after Thanksgiving! Don’t hesitate to sneak in some extra vegetables – finely diced carrots, celery, or even a handful of fresh spinach or kale added in the last few minutes of cooking will boost the nutritional content and add vibrant color. For those who enjoy a little heat, a small pinch of cayenne pepper or a dash of your favorite hot sauce can give it a wonderful warmth without overpowering the delicate lemon notes. The possibilities are truly endless, allowing you to tailor this classic to your unique preferences, dietary needs, and whatever seasonal ingredients you happen to have on hand, ensuring every bowl is a personalized masterpiece.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making this exceptional soup. You deserve to experience the pure joy and comfort that a bowl of homemade Avgolemono Lemon Chicken Soup brings. It’s a rewarding culinary adventure that I promise will leave you feeling accomplished, deeply satisfied, and perhaps even a little bit proud of your culinary prowess. Once you’ve savored your first spoonful, I would absolutely love to hear about your experience! Did you stick to the classic recipe, or did you put your own unique spin on it? What were your favorite serving suggestions, and did you discover any new variations that stole your heart? Please, share your stories, your photos, and your tips with me and other enthusiastic home cooks. Your feedback and creativity not only inspire me but also help our growing community of food lovers discover new ways to enjoy these timeless dishes. Happy cooking, and may your kitchen be filled with the wonderful aroma of this delightful, vibrant, and utterly delicious soup!