Creamy Greek Avgolemono Soup: The Ultimate Comfort Bowl

When the sky turns gray, I crave something bright and warm. This Greek Avgolemono soup is my favorite way to feel cozy. It is velvety and rich without using any heavy cream.

You will love how the lemon wakes up your taste buds. It is the perfect winter comfort food for your whole family. Let’s get a pot simmering on your stove today.

Why This Recipe Is a Winner

This recipe is a winner because it uses simple pantry staples. You get a restaurant-quality meal right in your own kitchen. It is perfect for those days when you need a healthy reset.

The magic happens when eggs and lemon create a silky sauce. It makes the broth feel luxuriously creamy and satisfying. Your kids will love the mild, sunny flavor of this traditional dish.

Simple Cooking Steps

Making this soup is much easier than it looks. You simply simmer the chicken to make a fresh, golden broth. Then, you whisk eggs and lemon together for that signature texture. Even beginners can master the tempering technique with my simple guide below.

Ingredients You’ll Need

Most of these items are likely already in your kitchen. Using fresh ingredients makes all the difference here.

• 1 whole chicken (approx. 3.5 lbs), cut into pieces
• 10 cups water
• 1 large yellow onion, peeled and halved
• 2 large carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 cup Arborio or short-grain white rice
• 3 large eggs, at room temperature
• 2/3 cup freshly squeezed lemon juice
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, finely chopped (for garnish)

Step-by-Step Directions

1. Place chicken, onion, carrots, celery, and salt in a large stockpot with 10 cups of water.
2. Bring to a boil, then simmer on low for 45-50 minutes until chicken is tender.
3. Remove chicken and veggies, strain the liquid, and return 8 cups of broth to the pot.
4. Shred the chicken meat while discarding the skin and bones.
5. Bring broth to a gentle boil, add rice, and simmer for 15-18 minutes until tender.
6. In a bowl, whisk eggs for 2 minutes until very frothy and bubbly.
7. Slowly whisk the fresh lemon juice into the beaten eggs.
8. Slowly ladle 2 cups of hot broth into the egg mixture while whisking constantly.
9. Remove pot from heat and stir the tempered egg mixture back into the soup.
10. Add shredded chicken back, season with pepper, and garnish with fresh dill.

Best Ways to Enjoy It

Serve your soup in big, warm bowls for the best experience. Top it with plenty of fresh dill for a garden-fresh scent. I love pairing this with a slice of crusty bread. It is perfect for a quiet winter evening by the fire.

Storage & Reheating

Store your leftovers in an airtight container in the fridge. It stays fresh and delicious for up to three days. When you reheat it, do it very gently on the stove. Never let it boil or the egg sauce might separate and lose its creaminess.

Tips for Best Results

• Use room temperature eggs to ensure a smooth, silky emulsion.
• Always use freshly squeezed lemon juice for the brightest flavor.
• Don’t skip the straining step for a clear and beautiful broth.
• Whisk the eggs until they are very frothy before adding lemon.
• Add the hot broth to the eggs very slowly to prevent curdling.
• Avoid boiling the soup once the egg mixture is added back in.
• For a spring twist, add a handful of fresh spinach at the end.
• Double the recipe if you are feeding a large holiday crowd.

Ways to Switch It Up

• Swap the rice for orzo pasta for a classic variation.
• Add extra carrots or celery for a chunkier vegetable soup.
• Use chicken thighs for an even richer and deeper broth flavor.
• Stir in some baby kale at the end for extra greens.

Common Questions

Can I use leftover rotisserie chicken?

Yes, you can use pre-cooked chicken to save time. Just use high-quality store-bought broth instead of making your own. It makes this a 20-minute meal!

Why did my soup separate?

Separation usually happens if the soup gets too hot after adding eggs. Keep the heat low and do not boil it. Tempering the eggs slowly also prevents this issue.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free since it uses rice. It is a nutritious choice for anyone avoiding gluten or dairy. Everyone at your table can enjoy it!

I hope this sunny Greek Avgolemono soup brings warmth to your kitchen. It is a simple way to show your family some love. Happy cooking!

— Lidia

Authentic Greek Avgolemono (Lemon Chicken Soup)

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 6 servings

Calories 345 kcal

Ingredients

  

• 1 whole chicken (approx. 3.5 lbs) , cut into pieces
• 10 cups wate r
• 1 large yellow onion, peeled and halved
• 2 large carrots , peeled and cut into large chunks
• 2 celery stalks , cut into large chunks
• 1 cup Arborio or short-grain white rice
• 3 large eggs , at room temperature
• 2/3 cup freshly squeezed lemon juice
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, finely chopped (for garnish)

Instructions

 

• Place the chicken pieces, onion, carrots, celery, and salt in a large stockpot and add 10 cups of water.
• Bring to a boil, then reduce heat to low and simmer for 45-50 minutes until the chicken is tender and fully cooked. Periodically skim any foam from the surface.
• Remove the chicken and vegetables from the pot. Strain the liquid through a fine-mesh sieve and return exactly 8 cups of the clear broth to the pot.
• Shred the chicken meat, discarding all skin and bones, and set aside.
• Bring the strained broth back to a gentle boil, add the rice, and simmer for 15-18 minutes until the rice is tender.
• In a medium bowl, whisk the eggs vigorously for 2 minutes until they are frothy and have significantly increased in volume.
• Slowly whisk the lemon juice into the beaten eggs until well combined.
• To temper the eggs, slowly ladle 2 cups of the hot broth from the pot into the egg-lemon mixture in a thin stream, whisking constantly to prevent curdling.
• Remove the stockpot from the heat and slowly pour the tempered egg mixture back into the soup, stirring continuously to create a silky, thickened texture.
• Add the shredded chicken back to the pot, season with black pepper, and serve immediately garnished with fresh dill. Note: Do not allow the soup to boil after adding the eggs, as it will separate.