Greek Lemon Chicken Soup, known as Avgolemono, is one of the world's great soups. The magic happens when eggs and lemon juice are whisked together and slowly incorporated into the hot broth, creating an impossibly silky, creamy texture without any cream.
This soup is served throughout Greece as both comfort food and a celebration dish. The bright, tangy lemon cuts through the richness of the egg, creating a perfectly balanced soup that's both refreshing and satisfying.
The Avgolemono Technique
The key to perfect avgolemono:
- Temper the eggs - Add hot broth slowly to prevent curdling
- Never boil - Keep heat low after adding eggs
- Fresh lemon - Never use bottled juice
- Room temp eggs - Cold eggs curdle more easily
Traditional Variations
- Orzo - Instead of rice
- Just rice - Without chicken (vegetarian)
- Fish - Seafood version (psarosoupa)
- Meatballs - Giouvarlakia soup
Serving Suggestions
- Fresh dill garnish essential
- Crusty Greek bread
- Greek salad alongside
- Perfect for Easter
Greek Lemon Chicken Soup (Avgolemono)
Traditional Greek soup featuring tender chicken and rice in a silky, tangy egg-lemon sauce. Comforting and sophisticated.
Nutrition per serving
285 Calories
26g Protein
24g Carbs
9g Fat
1g Fiber
Ingredients
Instructions
- . Simmer chicken in broth with onion, garlic, bay leaf 20 minutes. Remove and shred.
- . Strain broth. Add rice, cook 15 minutes until tender.
- . Whisk eggs with lemon juice. Temper with hot broth slowly.
- . Stir egg mixture into soup. Add chicken. Serve with dill.
Recipe Notes
- Don't boil: Never boil after adding eggs or they'll curdle.
- Orzo variation: Use 1 cup orzo instead of rice.
- More lemony: Add lemon zest for extra brightness.
- Storage: Best served fresh. Reheat very gently if needed.